Hampton by Hilton Hotel, York


Status: Complete

Scope: The works comprise the construction of a five-storey brick and lead clad, 119 No. bedroom City Centre Hampton by Hilton Hotel in a Conservation Area, complete with two passenger lifts, prefabricated WC pods, Meeting Room, Gymnasium, Restaurant/Dining Area and Bar.

Client: Harrison Developments/York Investors LLP (Avantis)


A basic description of the project and building – The Hampton by Hilton Hotel is constructed from a new steel framed structure with composite floors with a glazed curtain walling Brickwork and Cladding, standing seam roof with glazed roof vents.

External works consist of altered access off Toft Green via bridged area, paviors to pedestrian areas.

The site of the Old Railway Station falls within the boundary of the York Central Historic Core Conservation Area (No. 1), which defines the old city of Roman, Viking and Medieval York which includes the city walls and bars.

The Old Station and Hotel buildings are Grade II* listed, while the former gates to the forecourt of the station with wicket gates now located at the junction of Station Rise and Tanner Row together with gate piers and railings are Grade II listed.

BREEAM Rating and score – Very Good 56.14%

The key innovative and low-impact design features of the building

Reduction of Energy Consumption

  • The fabric of the building is beyond the requirements of Part L to reduce both heat losses and heat gains.
  • Glass with a thermal performance beyond the minimum requirements of the Building Regulations was specified to reduce both heat losses and heat gains.
  • Low energy (LED and compact fluorescent) lighting have been utilised.
  • Daylight and occupancy lighting controls have been installed.
  • The bathroom ventilation runs on a trickle and boost arrangement to reduce the total handled volume.
  • The bedroom supply air can be isolated when the room is unoccupied.
  • Dual flush low water volume WC’s has been installed to reduce cold water consumption.
  • Flow restrictors are installed to the showers to restrict water consumption.
  • Spray taps have been installed to the WHB’s in public areas to restrict the water consumption

Efficient delivery and on site generation

  • The building is heated (and cooled when required) by an air source heat pump installation. This allows the majority of the heat to be provided from the ambient air.
  • The domestic hot water is heated by 20kW heat pump boiler.

Basic Building Cost – £1223.06/m²

Services Costs – £352/m²

External Works – £88.96/m²

Gross floor area – 4605.17m²

Total area of site – 0.1727 hectares

Function areas and their size (m²)

  • Living Zone 31.15m²
  • Breakfast 103.92m²
  • Gathering Zone 70.20m²
  • Fitness Room 40.13m²
  • The Hub 66.28m²

Area of circulation 626.96m²

Area of storage 93.63m²

Predicted electricity consumption – 80kWhr/m² pa

Predicted fossil fuel consumption – Fossil Fuel consumption 260kWhr/m² pa

Predicted renewable energy generation – 29628.75KWhr pa

The steps taken during the construction process to reduce environmental impacts, i.e. innovative construction management techniques

All stages of the Hampton by Hilton project, Site Preparation and Construction phases – hereby referred to as ‘Construction works’) were undertaken in accordance with the Miller Construction (UK) Ltd Integrated Management System (IMS), which is ISO 14001 compliant.

A list of any social or economically sustainable measures achieved/piloted

The hotel development forms part of the wider West Offices Development that encompasses and embraces social sustainability.

The building is ideally located to take advantage of sustainable travel, having excellent public transport services and cycle networks close by. The limited car spaces adjacent to the building encourages employees to utilise public transport, or more environmentally friendly travel options. The variety of local amenities and shops in the local area further encourage pedestrian and cycle use.

The transportation assessment for this site development proposes specific initiatives to encourage sustainable modes of transport.

Information leaflets promoting the health and environmental benefits of walking for shorter journeys should be freely available.

Waste recycle bins will be located within the kitchen areas will encourage waste recycling and benefit the local environment.

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