What We Do Now

Here are some of the things we are already doing:

  • Consumption of our filtered water is encouraged as an alternative to mineral water.  This water is filtered and bottled on site (so no air/food miles, is 500 times purer than tap water and measurably purer than most mineral waters. Bottles are reused so less manufacturing and less landfill!
  • In 2009 we installed individual energy efficient systems in the refurbished Coach House requiring a room key to activate the heating and lighting for each room. We hope to increase the number of rooms with these energy saving benefits when further refurbishments take place in the future.
  • Low energy light bulbs have been installed throughout the hotel where possible.
  • A modern energy efficient boiler was installed in 2010 and we constantly monitor our utility consumption levels and aim to reduce them where possible without impacting on the needs and experience of our guest.
  • Dual flush cisterns have been installed in the refurbished Coach House and will continue to be introduced as refurbishment takes place.
  • Molton Brown toiletries are used in the guest bedrooms and public areas – 90% of their products are made in England and are never tested on animals. In addition Molton Brown is currently changing their packaging to an even more environmentally friendly version.
  • Bespoke furniture for the Coach House refurbishment project was hand crafted in Nottingham rather than being sourced and transported from outside the UK.
  • Used printer cartridges are recycled and a local school benefits from the sale of these re-conditioned cartridges.
  • All unwanted paper is shredded onsite and added to our compost heap.
  • Newspapers are supplied only upon request to avoid unnecessary wastage.
  • In June 2011 we took delivery of 60,000 bees not only encouraging the pollination of our flowers and fruit but helping to increase the number of these important creatures who are globally under threat. We've already received our first crop of honey!
  • No insecticides or fungicides are used in the gardens and grounds.
  • Green waste generated by our team of gardeners is matured into nutrient-rich compost on site and then added back into the gardens.
  • Water butts are installed around the gardeners’ sheds and the harvested rainwater is used for watering. 
  • Watering of the gardens is carried out using water pumped from underground springs and is done during the night where possible.
  • We have cultivated our own herb garden for use by the hotel kitchen brigade.
  • A variety of other produce is either grown or foraged from the grounds and used in preparation of seasonal dishes in the Oak Room such as apples, wild plums, mulberries and blackberries.
  • Glass is actively sorted into green, brown and clear before being recycled.
  • Cardboard is baled on site and collected for recycling.
  • Some plastics and cans are currently recycled and we hope to increase the level once improved facilities are in place.    
  • We recycle corks (wine and Champagne) in conjunction with Laithwaites Wine. Some are donated to schools for craft projects and the rest are mulched for use on their English vineyards in Berkshire.
  • We serve Fair Trade tea and coffee, supplied by Jing and Paddy & Scotts.
  • Where possible our suppliers are locally based and the produce we buy is grown locally to reduce transport costs and food miles whilst supporting local businesses.
  • We encourage our suppliers to reduce their packaging and recycle if at all possible.
  • Redundant furniture and fittings are donated to local charities.
  • Obsolete IT and electrical equipment is recycled in accordance with WEEE (Waste Electrical and Electronic Equipment directive)
  • We promote awareness of the environment among our employees and work with them to ensure their impact on it is minimal.We promote walking or cycling to work and a cycle rack is in place to encourage this.