London restaurants are increasingly prioritising acoustic design to improve the dining experience, with experts working to quieten noisy venues. Interior design firm Fabled Studios and Sandy Brown acoustics collaborated on The Wolseley in the City of London, using acoustic plaster on vaulted ceilings to absorb sound while maintaining the atmosphere.
Steven Saunders, co-founder of Fabled Studios, noted that many restaurants only realise they have a noise problem when customers complain. He highlighted railway arches as particular offenders due to their curved ceilings. Bob Albon, founder of Sandy Brown acoustics, emphasised that the ability to have a conversation is a key driver for diners.
Core by Clare Smyth, a three-Michelin-starred restaurant, integrated sound dampening into its decoration, using absorbent Irish linen on the walls. Simple fixes like drapes, rugs, and table linings can also help reduce noise, especially in venues with large floor areas, low ceilings, and reflective finishes.
Sonic Design Studios has introduced a Cognitive Load Index, scoring venues on how much effort is required to hold a conversation, considering factors like surfaces, occupancy, and time of day. Founder Tariq Ibrahim suggests that hospitality venues have been slower than healthcare and offices to adopt this human-centred approach to acoustic design.