You'll need somewhere out of the draughts and dust - I've often thought of doing an open fermentation "Yorkshire Stone Square" sort of brew but at a loss to find a suitable place to put the fermenter.
What yeast would you be using? Recommend Wyeast 1469 Yorkshire, or Wyeast 1187 Ringwood as top croppers (also 1968)
I'd thought of maybe making a simple fermentation "cabinet" out of cool room panel materials and doing it in there. With the cooler weather coming along (even in Bundy) this would be a good time of year to get something happening. I've often thought that the interaction between the beer and the air would give a different character to closed fermentation, the Poms have been doing it for hundreds of years.
During my research on open fermentation, I've read about someone who ferments their beer in food-grade plastic garbage bins!! Hmm, I was thinking of those 50 Ltr plastic bucket you use for storing grain and wheat for the horses. They are easy to get hold of at the local stock feed place.