As a responsible hospitality business we are conscious about our impact and the waste that we produce from our operations. All of our pubs are powered by 100% renewable energy, and we have designed our stays to generate minimal waste. This includes our zero food waste policy ensures that we never throw away edible produce.
We want our stays to be light on impact and to complement their natural surroundings. In the process of restoring our buildings, we bring them up to modern efficiency standards by improving insulation and ventilation, and updating lighting and equipment to LED and energy efficient appliances. Our pubs are powered by 100% renewable energy as a minimum standard, and we prioritise contracts that use low-impact energy from solar, wind and hydro generation.
Water is a precious resource, and we are always conscious of the local catchments that we source from. We ask our guests use water sparingly in the rooms and by reusing towels during their stay. All of our laundry is taken a short distance away to Daylesford where we have installed water- and energy-efficient machines connected to a renewable energy supply from a biomass boiler. We actively track our energy and water usage to spot opportunities for further reduction.
This ethos runs through every area of our businesses, including the laundry operations that service our pubs, cafés, cottages and spas. By keeping this on-site at Daylesford farm, we reduce transport emissions and control our water usage. We opt for eco-friendly detergents that are gentle on the planet and are always innovating to find ways to increase the lifecycle of our linens.
Our laundry is powered by a biomass boiler – a renewable energy powerhouse that turns sustainably sourced wood chips into heating across the Daylesford farmshop, café, and our farm cottages. A perfect example of nature fuelling nature.
Daylesford Organic’s zero food waste policy extends to our pubs and cottages, so we never throw away edible produce. Everything from the farm is utilised, whether it’s bones being used in broths or surplus fruit and veg transformed into compotes and soup. Anything else is added to on-site compost or sent for anaerobic digestion where it can be turned into fertiliser and biofuel.
Elsewhere in our operations we are targeting paperless processes, to remove another source of waste. This includes moving more in-room content to digital platforms, and seamless check-in and check-out.
Sometimes the simplest dishes are the most rewarding. Sweet, nutty roasted squash is blended with créme fraîche, Parmesan and a touch of nutmeg to create a silky sauce, finished with crispy sage leaves that bring an earthy, buttery crunch. Extracted…...
Autumn is a season of abundance. As summer crops give way to heartier harvests, the kitchen fills with ingredients that lend themselves to slower cooking and comforting meals. Among them, squash stands out as one of the season’s most versatile…...
