Enhancement of the original spendour of this hotel.
Project 1898 is the brand of a new British hospitality company following the acquisition by Starwood Capital of Principal Hayley and a number of other hotel groups.
Hulley & Kirkwood were appointed as consulting engineers for the £5m refurbishment of The George Hotel in Edinburgh. The hotel comprises five Georgian townhouses to the front of the building which house the Adams Wing bedrooms, Printing Press restaurant, upper and lower bars, reception/lobby and a new coffee shop. To the rear of the hotel is a 166 bed modern wing.
Adams Wing suites were re-wired in full. All drainage, domestic water, air conditioning and ventilation within the Adams Wing suites were re-configured to suit the new layouts which comprised of two existing rooms merged to form new suites. Modern wing bedrooms were modified to suit reposition of furniture. Adams Wing benefitted from a new sprinkler system being installed.
The kitchen was completely refurbished including new catering equipment to suit the requirements of the Printing Press restaurant. Alterations were carried out to the existing gas, domestic water, ventilation systems and electrics to suit the new layout.
The lighting installation was completely upgraded including controls and circuit wiring. Emergency lighting is a combination of self-contained luminaires and a static invertor for the restaurant and public bar areas. The emergency lighting system is designed to comply with the City Of Edinburgh Council Liquor Licence requirements.
A new patch panel was installed remote from the hotel main PABX room to serve data points in restaurant and bar areas.
The Charlotte meeting room was converted to the new Burr & Co. coffee shop. This required new drainage and domestic water systems. A new AHU was provided to supply tempered fresh air and ceiling mounted AC units, which provide heating and cooling to the area.
This was a particularly challenging project as the hotel continued to operate throughout the refurbishment and required a carefully considered phasing plan to be put in place by the team to minimise disruption to the hotel’s staff and guests.