An environmentally friendly approach has been adopted where ever possible at Boundary. This mantra has applied to all elements of the project, from selecting the materials to the use of local suppliers and insulating a 120 year old building in a modern way. However, the main and most important element in this regard is the building’s bore holes. Working with The Environment Agency, two 120 metre bore holes have been drilled below the floor in the restaurant. One hole collects water and energy from the artesian reservoir and the other hole returns the same untainted resource after it has been used to operate the air-conditioning, refrigeration systems, ice-machines and various other equipment. Notwithstanding this ‘green’ approach to air-conditioning, where possible, it has been avoided and naturally ventilated spaces have been created.