Our Promise
Our aims: Reduce, rethink, regift and recycle
Bishopstrow's approach to sustainability: working with our hotel team, suppliers, and contractors we endeavour to manage our business in an effective sustainable way.
Refurbishing guest rooms and public areas
At Bishopstrow, we are committed to being environmentally conscious and reducing our carbon footprint. As part of this commitment, we bring pre-loved items into our refurbishment programme and upcycle items throughout the hotel. Additionally, we have introduced energy-efficient LED lighting in all refurbished rooms and public areas. To further reduce our environmental impact, we use local contractors for our operations. We also recycle items such as pallets, which we use for making structures and storage areas in our gardens. Furthermore, we are dedicated to using eco-friendly products, and all of the paint products we use are water-based, which is much better for the environment when compared to other paint products that can contain harmful chemicals.
No-Dig Kitchen Garden
In 2022, we introduced the No-Dig Kitchen Garden which we extended further in 2023. The garden is a source of fruits and vegetables that supplies our kitchen with fresh produce from the grounds and polytunnel. To promote biodiversity, we utilize heirloom seeds in our gardening process. This method of gardening eliminates the need for petrol machines to cultivate the soil, and soil nutrients are naturally replenished, leading to better water retention and carbon capture.
Gardening
One of our recent initiatives has been introducing a tree planting programme to replace all our trees, including those affected by ash dieback. In 2022, we planted a variety of fruit trees in our river garden, which not only adds to the beauty of our estate but also provides home-grown fruits for our menus. As part of our composting efforts, we utilise coffee granules, cardboard, and kitchen waste. We produce our own compost and use manure from nearby stables. Furthermore, we have our own beehives that provide us with honey for use in our dishes, and we have introduced a planting scheme to encourage wildlife throughout the estate.
Reduce
In our gardening practices, we make an effort to reduce our use of water and only use our supply when necessary. Additionally, we plan our planting schedule accordingly, completing it between November and the end of March to allow roots to establish themselves before the summer heat sets in. When we do need to irrigate, we rely on our borehole as a source of water. Furthermore, we aim to minimize digging and soil disturbance, preferring instead to apply mulch each year to help trap moisture, reduce weed growth, and improve soil health naturally without the use of artificial fertilizers.
Rethink
At Bishopstrow, we take a sustainable approach to maintaining our grounds. This includes using grass seed that is suitable for the local climate and can cope with drought, without the need for excess watering. Our maintenance practices also minimize the use of chemicals. Additionally, we have implemented grazing animals in our parkland to reduce the need for mowing and fuel consumption. We take careful consideration when selecting plant varieties, favouring those that do not require artificial pest control. We also create wildflower areas that attract pollinators and other wildlife, which in turn reduces the need for border maintenance. The flowers harvested from these areas are utilized in our flower arrangements, reducing the need for travel and ultimately promoting sustainability.
Regift
We collect seeds from our plants and then reuse them in the garden. Not only does this save money on purchasing new seeds, but it also helps to preserve biodiversity. But we don't stop there! When spring and summer roll around, we love to share the bounty of our garden with others. So, we "regift" these seeds by handing them out to guests during our garden tours. It's a small gesture but one that we hope will inspire others to embrace sustainable gardening practices.
Recycle
We utilize coffee waste and spent plant material to create compost and turn leaves into leaf mould that is later used as mulch. To create garden structures, we use materials found in nature, like wigwams for sweet peas and a living fence of mixed native hedging in the river garden. Even the wood from around the estate is repurposed into bird feeders and hedgehog houses. Additionally, our pool bar is made entirely out of recycled plastic, further emphasizing our dedication to reducing waste and promoting eco-friendliness.
Utilities
In 2022, several significant changes were made to our infrastructure with an emphasis on sustainability. Firstly, we fully replaced the main house gas system with a highly effective and efficient new system, reducing our carbon emissions. In addition, we rely on a borehole located within the hotel grounds for all our water supply, which is primarily used for the spa and irrigation purposes. Lastly, we added electric car charging points to the hotel premises to encourage our guests to reduce their carbon footprint and travel sustainably during their stay with us.
Guest Rooms
In 2022, we replaced our small plastic amenity bottles with larger reusable bottles. At the start of this year, we switched our glass water bottles for departing guests to fully recyclable cartons which are made from 100% sugarcane. Additionally, we introduced compostable coffee pods in January 2023 in all of our guest rooms. Lastly, starting in May 2023, we have decided to only replace towels and sheets upon request.
Public Rooms
During the winter months, we utilize rooted plants and bulbs to maintain the beauty of the hotel. These plants are then removed and replanted in our gardens for cutting the following year. This ensures the continued growth and sustainability of our flowers. However, during the warmer months of late spring to the first frosts, we cultivate our own cut flowers to be used throughout the rooms, public areas and spa. This way, we are able to provide fresh, locally grown flowers to our guests while reducing our environmental impact.
Buying policy
At our restaurant, we take great pride in using locally sourced ingredients in our dishes. During the spring and summer months, we rely heavily on our own homegrown produce to create fresh and flavourful dishes. In addition to our own harvest, we also purchase 90% of our ingredients from within the UK. Our commitment to local sourcing also extends to the distance we travel to obtain our ingredients, with the majority of our purchases made within a 25-mile radius. To ensure the highest quality of our ingredients, we work closely with our Kitchen Gardener, who helps us optimize the growing, picking, and seasonality of our menu offerings.
Our people
As part of their onboarding, all of our teams are encouraged to read and sign a sustainability agreement, outlining our commitment to reducing waste, promoting eco-friendly practices, and minimizing our environmental impact. It is important to us to not only support our employees with fair pay, but also to make a positive impact on the planet. By prioritizing sustainability in both our operations and our company culture, we strive to create a better future for all.
