London Restaurants Tackle Noise With Acoustic Solutions

A growing number of London restaurants are addressing the challenge of poor acoustics, which often makes conversation difficult for diners. Experts in sound design are now working with establishments to reduce noise levels without compromising the desired atmosphere.

The Problem of Poor Acoustics

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Steven Saunders, co-founder of Fabled Studios, noted that many restaurants only realise they have an acoustic problem when customers begin to complain. He identified specific architectural features, such as curved ceilings found in venues located in railway arches, as particularly problematic for sound reflection. Bob Albon, founder of Sandy Brown acoustics, stated that the primary reason people visit restaurants is to have a conversation, and poor acoustics undermine this fundamental aspect of the dining experience.

Innovative Acoustic Solutions

Achieving a comfortable auditory environment is becoming a key element of luxury dining. For The Wolseley in the City of London, the goal was to calibrate the existing sound rather than eliminate it entirely. Fabled Studio and Sandy Brown collaborated on its soundscaping, using acoustic plaster on its domed and vaulted ceilings. This material absorbs sound effectively while maintaining the venue's aesthetic character, addressing concerns that sound-absorbing materials might detract from the atmosphere. Albon confirmed that this plaster does not visually betray its sound-dampening properties.

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Acoustic plaster has been used since the 1920s, with manufacturers blending materials like cork, wood, mineral wool, or recycled glass into the plaster to prevent sound waves from bouncing off surfaces. Contemporary versions are sophisticated enough to be visually indistinguishable from conventional plaster. Core by Clare Smyth, a triple-Michelin-starred restaurant, also benefited from this collaboration. Here, sound reduction was integrated into the restaurant's aesthetic design. Saunders sourced absorbent Irish linen for wall coverings, which was stitched with copper thread to echo Clare Smyth's logo, creating a cohesive design element that also served an acoustic purpose.

Historical Precedents and Simple Fixes

The issue of noisy establishments was highlighted by George Orwell in his 1946 essay 'The Moon Under Water,' where he described his ideal pub as being quiet enough for conversation, lacking a radio or piano. This concept influenced Tim Martin's JD Wetherspoon chain, many of whose pubs feature substantial carpeting that helps patrons communicate even when busy. David Graham, director of Sound Division, acknowledged that achieving good sound design can be challenging, with interior designers sometimes becoming overly concerned about the aesthetic impact of sound-dampening measures. He also noted that clients can have unrealistic expectations regarding sound quality and speaker visibility.

Saunders suggests that a significant proportion of London restaurateurs do not adequately consider acoustics. However, he also pointed out that substantial expenditure is not always necessary. Practical solutions such as thick carpeting, drapes, and table linings can make a considerable difference, particularly in venues with large floor spaces, low ceilings, and reflective surfaces. These measures can be incorporated sensitively and aesthetically into a room's design.

A Human-Centred Approach to Sound

Sonic Design Studios advocates for a human-centred approach, developing a Cognitive Load Index to rate venues based on the mental effort required for conversation. Founder Tariq Ibrahim explained that different areas within a venue, such as a bar, dining room, or private room, have distinct acoustic demands. He argued that a restaurant can meet all standard acoustic requirements yet still be exhausting to dine in, leading to customers not rebooking. While this approach has gained traction in healthcare and offices, hospitality and residential sectors have been slower to adopt it.

Nick Wood, who runs his own sonic consultancy, believes sound should evolve dynamically, similar to a restaurant's menu, to enhance the overall dining narrative.