Battlesteads hotel and restaurant in Northumberland has been named the Considerate Hotel of the Year 2010/11 for its sustainability initiatives, which include a wood-chip boiler and a vegetable garden with a ‘field to plate’ time of four hours.
The Considerate Hotelier Association’s (CHA) awards, presented yesterday at the Savoy Hotel, recognised hotels, individuals and suppliers for their efforts to combine profitable business with environmental benefits.
CHA director John Firrell said entries this year were particularly impressive because of the innovative ways businesses have found to promote sustainability.
“With their lateral thinking on the environment and social responsibility – outside of the usual boxes of saving energy, water and waste which frankly all businesses ought naturally to be doing to save money – their standard of entries and presentation were peerless.
“The enthusiasm, verve and knowledge of their subject shown by the winning entries are humbling and one wonders what new initiatives they will come up next year – I can't wait!"
Considerate Hotelier of the Year
Battlesteads at Wark-on-Tyne, near Hexham i n Northumberland, won the top prize for having the best all-round range of environmental and social initiatives.
These included carbon neutral heating and hot water system serving the entire hotel. The hotel also has extensive gardens with two polytunnels providing fresh fruit and vegetables throughout the year, with a field-to-plate time of four hours.
Firrell said the hotel may be small, but has “big aspirations”. Owners Richard and Dee Slade have “put their money where their heart is, and when they didn’t have the money they’ve gone out to get it from the Carbon Trust and the bank.”
Owners Richard and Dee Slade said their aim in incorporating sustainable practices into their business is “comfort without compromise”.
“In five years we have increased the size of the business nine-fold, but our consumption of electricity has not increased in that time, and carbon footprint has dropped by 45 per cent,” they told BigHospitality.
“But the important thing is that customers mustn’t notice it, because if they start noticing it they would make a comparison. And the whole thing about running a sustainable business should be that you cannot tell the difference because technology and imagination and creative thinking should be enough to get over those difficulties.”
Other awards were as follows:
- The Considerate Sustainable Food 2010/11 Award: Strattons Hotel and Restaurant in Swaffham, Suffolk
- The Considerate Small Accommodation Provider of the Year 2010/11: Lasswade Country House and Restaurant at Llanwrtyd Wells, Powys in Wales
- The Considerate Green Team of the Year 2010/11: The Green Team at Firmdale Hotels for looking after the group’s London establishments
- Considerate Green Champion of 2010/11: Debra Patterson, the Green Ambassador for The Savoy, London
- CHA National Supplier of the Year: Suma
- CHA Local Supplier of the Year: Mrs Temple’s Cheese
- Best Green Marketing Initiative for 2010/11: Combe House hotel and restaurant at Gittisham, near Honiton, Devon
- Considerate Good Egg of the Year Award: Vanessa Scott, Director of Strattons Hotel and Restaurant in Swaffham, Suffolk.
Full information about the winners and their sustainability initiatives can be found on the CHA website.