Jump to content

Loft conversion advice


newbestfriend

Recommended Posts

Folks,


I am seeking some advice. We are looking to get a loft conversion on our Victorian semi and have been looking at the LShape Dormer option. What i have been shown by a number of loft companies is brilliant in terms of the space it provides but I really don't like the way it looks from the outside/looking at it from the garden - a tiled box stuck on the top of the roof.


i realise that these designs are everywhere (and sorry if I am offending anyone with an LShape dormer) and very reasonably priced but wonder if anyone knows an alternative way of extending to get the same space which doesn't involve the ugly box stuck on the back? Does building upwards in brick need planning permission for instance? Is that why the LShape dormer/box on the back is now so commonplace - because everything else needs planning permission.


also if any one has a picture of a pretty L shape dormer (ie exterior image) I would really love to see it because I just can't find anything.


With kind regards

Link to comment
https://www.eastdulwichforum.co.uk/topic/37159-loft-conversion-advice/
Share on other sites

Hi, we just had a dormer added (the tile type you don't particulary like) but we were given the option to do it in brick. I can't remember the exact extra cost, but think it was around ?3k.


We used Loftlife for the work and they were excellent, so maybe give them a call and discuss the look you are after.

Was not concerned about the weight, just what the final look would be. As you mention, matching the bricks exactly would be tough, and also you would be left with a very big "wall" on the main length of the property as you are restricted to the amount/type of windows you can use. Thought the tile effect split this up a bit.


I agree with the original post, that they are not the most beautiful looking thing in the world, but the additional internal space has more than made up for that.

Hi there,


Given the limited constraints for designing a loft or roof extension it is natural to plonk a box on the rear, full width and height up to ridge line.


Typically constructed from a timber frame to keep weight down (Victorian properties tend to have either no foundations or shallow step), plus it keeps construction times down and costs.


From an aesthetic point, you could clad the extension in timber as opposed to tiles, which would give you a very different look, could also go for a different roof covering for the flat part of the dormer, such as zinc. All changes the look and feel of the extension.


Hope this helps?


Nic

Archived

This topic is now archived and is closed to further replies.

  • Latest Discussions

    • Moving into a new place and need both a wardrobe and a chest of drawers, ideally collection Friday. Thanks!
    • Lordship Lane has two dry cleaners, three pizza places and an Italian selling pizza, two burger places, three bakeries, two hardware (ish, I'm thinking AJ Farmer here), God knows how many coffee and charity shops, two Italians, three nail salons, five wine shops... Where was the abject outrage when Dynamic Vines opened up literally next door to Cave de Bruno? But I don't see his customers decamped next door - no, those stalwarts are still out in force every night.  In Roman times all businesses were clustered by product. It's what kept prices down. Same in any market you go to abroad, they're all selling the same things next to each other.  Why is everyone being so hard on this new place? It's called healthy competition - you can't curtail the expansion of your business on the basis you that might hurt someone else's. 
    • I have a new fixation so any available, please let me know.  Thanks.
    • In restaurant terms I would say a chain manifests when the motivation is no longer “we are a couple/small group who have an idea and love food” who open a restaurant, them another and then a few more BUT THEN PIVOT to “we need capital to rollout out new restaurants so we have leveraged the help of the following investors”  that is the moment it stops being about the chef/food on the plate and becomes about the spreadsheet  so it is POSSIBLE  for a restaurant to have 50 branches and not be a chain - but I can’t think of any  I don’t know chango - by based on the number of outlets they appear to have just crossed/or are about to cross that line 
Home
Events
Sign In

Sign In



Or sign in with one of these services

Search
×
    Search In
×
×
  • Create New...