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Roast Restaurant: Energy Savings in Borough Market
- 73,631 kWh saved annually
- 32 tonnes carbon saved per year
- 70% energy consumption reduction
- £7,290 annual savings
- 1.70-year payback period
Roast is a restaurant and bar in Borough Market dedicated to classical British cooking using seasonal produce. Housed in the unique structure of a former flower market portico, the restaurant is owned by Iqbal Wahhab OBE. As part of their commitment to sustainability, Roast installed Cheetah demand-controlled ventilation in their main kitchen.
The Challenge
Before Cheetah was installed, two 7.5kW fan motors ran at full speed 24 hours a day, 7 days a week - regardless of cooking activity. With fierce competition in the restaurant sector and bottom-line profit being critical, energy optimisation was essential to maintain competitiveness and required profit margins. The constant full-speed operation wasted energy, increased heating and cooling requirements and accelerated equipment wear.
The Solution
Cheetah was installed in the main kitchen extract canopies. The system uses intelligent controls and sensors to detect cooking activity, then varies extract and supply fan speeds accordingly. Fans run at the speed needed to remove heat and contaminants from the cooking process - maximum speed only when necessary - while maintaining comfortable and safe working conditions.
The Results
Annual savings: 73,631 kWh, 32 tonnes of carbon, and £7,290 in costs. The 70% reduction in ventilation energy consumption achieved a payback period of 1.70 years. Beyond direct energy savings, the reduced fan usage extends HVAC equipment lifespan and reduces repair frequency - lowering overall maintenance and replacement costs. The system also reduces heating and cooling requirements, adding further operational savings.
Ongoing Partnership
Roast's success with the initial installation led to plans to roll Cheetah across their estate. The project demonstrates how demand-controlled ventilation delivers strong financial returns while supporting sustainability commitments in the competitive restaurant sector.