Last updated 6 February 2018
Problems associated with nuisance odour and noise emissions from commercial kitchen exhausts are very common. Particularly in urban areas where housing may be adjacent to or even immediately above catering premises.
Most new developments of this nature will have some associated odour. These premises might include pubs, clubs, restaurants and takeaways.
The planning policy statement 23 outlines the considerations that developers need to take into account when applying for planning permission. Planners and other consultees will use Planning Policy Statement Note 23 to assess and help determine developments for those activities which generate odour.
This information may also be required for significant retail, business, industrial or leisure or similar developments where substantial ventilation or extraction equipment is proposed to be installed.
For more information, visit the Planning Portal.
All applications for restaurants [Class A3 use], hot food takeaways [Class A5 use] and bars/pubs [Class A4 use] which sell hot food should include details of measures for fume extraction.
View the Guidance on the Control of Odour and Noise from Commercial Kitchen Exhaust Systems (PDF 426kb) for more information.
The Health & Safety Executive's ventilation of kitchens in catering establishments guidelines (PDF 81kb) provides information on ventilation requirements for kitchens.