The Jetty.

Location: Christchurch, Dorset

Built by: Baufritz (UK) Ltd

Photos: © Baufritz (UK) Ltd

THE JETTY IS A CONTEMPORARY AND ECO-FRIENDLY RESTAURANT WHICH NESTLES BEAUTIFULLY ON THE EDGE OF CHRISTCHURCH HARBOUR.

The unique location commands superb views over the estuary and the client wanted to build a restaurant that would blend into the landscape and that would be in keeping with the natural environment.

The House Designers created a healthy and ethical building that has been designed to look as if it is floating slightly above ground level - just like a ship. The Jetty was the first commercial project undertaken by Baufritz in the UK. The client was the experienced property developer and entrepreneur Nick Roach, wanted a contemporary and eco-friendly restaurant in the grounds of the Christchurch Harbour Hotel in Christchurch, near Bournemouth. We designed the building following the client's visit to Germany, where he was inspired by the stunning design of our award winning showroom "Die HausSchneiderei". The restaurant is run by Michelin Star celebrity chef Alex Aitken.

The restaurant is located right at the water's edge in the hotel grounds and sits less than a stone´s throw from the Mudeford Harbour. It is 300 square metres on one level with a basement beneath and a large terrace. It was built on the site of the old outdoor swimming pool that belonged to the hotel, which is also undergoing an extensive renovation programme to appeal to an affluent market. The setting is beautiful with superb views over the estuary and therefore the client wanted to build a restaurant that was in keeping with the natural environment, a healthy and ethical building.

Triple glazed sliding doors lead out onto the terrace, letting light flood into the interior and making it link seamlessly with the outdoors when the doors are open in the summer months. The restaurant has glazing along three sides to maximise solar gain and make the most of the panoramic views. When the windows are closed, the building is completely airtight, protecting diners and staff from the elements in the cold winter months. There are automatically controlled external solar blinds to control the light entering the restaurant and there is a state-of-the-art ventilation system that keeps the air fresh and at the best temperature.

The building's exterior is clad in untreated larch which has faded over time to a silver grey colour and will blend well with the landscape. There is an rendered finish to the rear of the building.

The entrance to the building is via a large double door in solid walnut that connects the restaurant to the terrace, which in turn is surrounded by a stainless steel balustrade that will sustain the coastal climate. There is also a bridge that links the building directly to the car park at the front of the hotel.

A sedum roof has been planted to improve thermal performance and also to help the building blend into its natural surroundings. The heritage of the site is all-important and the building has been designed to look as if it is floating slightly above ground level - just like a ship.

The interior of the building seats up to 80 diners. The internal finish is no less than exceptional. The natural oiled walnut floors give a high quality feel right in the moment you walk through the door and the bar furniture also has been designed to match. There is a viewing panel that allows diners to see what is going on in the kitchen, while at the same time letting the staff enjoy the breath-taking views over the harbour.

The ceiling has been specially designed to depict the topography of the Mudeford Harbour. Curved lines on different levels are set with coloured rope lights to magnificent effect. All the plaster work for this feature was pre-fabricated in the Baufritz factory in Germany to an exacting design.

Customers of the restaurant enjoy the stunning contemporary bungalow style architecture, great food and a healthy indoor climate. Alex Aitken enjoys preparing culinary delights in the cutting edge kitchen, safe in the knowledge that he will receive much lower than average utility bills due to the building's exceptional thermal performance.

The restaurant opened in November 2008.