Managing Heritage Assets for Added Value - 11 February 2010

Download the speakers' presentations in pdf format here

The Programme
 

9.00 Registration / coffee    
9.30 Welcome, introduction and purpose:
Achieving sustainable communities and raising the quality of 'place' - the role of heritage
 		   Chair - Nigel Barker, Head of Regional Partnerships
London, English Heritage
9.40 Conservation, Place and Corporate Objectives
Local and regional aspirations: the contribution of well managed Conservation Areas and the CAAR Survey.		   David Grech, Historic Areas Advisor and Greg Luton, Planning & Development Regional Director
East of England, English Heritage
10.05 Championing Heritage
The role and experience of Heritage Champions
 		   Cllr Angela Hooper CBE
Westminster City Council
10.15 Discussion: experiences and issues from the floor
 		   Facilitated by the Chair
10.45 Tea/Coffee    
11.15 Strategic management of assets
The policy context; community engagement; investment & regeneration; Local Authority performance benefits
 		   Brian Human, Vice Chair
Historic Towns Forum (HTF)
11.45 Discussion: experiences and issues from the floor
 		   Facilitated by the Chair
12.00 Maximising Effectiveness
Using the tools available for effective management of Conservation Areas		   Dawn Morse, Senior Associate, Turley Associates
12.25 Discussion: experiences and issues from the floor   Facilitated by the Chair
12.45 Summary and conclusions   Chair
13.00 Lunch    
14.00 Local Case Study
Introduction, the issues and the approach St James’s – a conservation area at risk?
Exploring the different aspirations for the area and balancing preservation and enhancement of the essential character of the conservation area.		   Mike Gray, Head of Design South
Robert Ayton, Head of Design Central
Westminster City Council
14.25 Discussion: sharing experiences   Facilitated by HTF
14.40 Site Visit
St James's		   Mike Gray, Head of Design South
Robert Ayton, Head of Design Central
Westminster City Council
15.40 Tea/coffee    
16.00 Close    
       
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