At The Pheasant we are continually looking for ways to reduce our footprint, care for and protect the environment and give back to the communities we are a part of. This approach is integral to how we operate and in turn we hope to demonstrate to others that you can succeed as a business in a natural and environmentally correct way.
Here are some of the ways we are working towards being a greener and more socially responsible business…
The hotel uses local food and beverage suppliers as much as possible in line with our menu ethos – reducing food miles and packaging
In our orchard and kitchen garden we grow our own fruit and vegetables, which require no packaging and do not need to travel! Fruits such as apples, pears, damsons, plums, strawberries, blueberries, blackcurrants, gooseberries are all incorporated into our seasonal menus along with a variety of herbs and veg such as asparagus, courgettes and beans picked fresh from the kitchen garden. We produce our own cider vinegars, chutneys and even gins using our own produce!
We organically manage our Kitchen Garden but are not certified.
Chef Peter Neville is an avid forager and forages from the woods and land surrounding Harome. He enjoys sharing his passion with others and will often take students with him, teaching them to forage for wild food resources.
All our garden waste along with all our food waste is composted and used in the kitchen garden and hotel grounds. Our coffee grindings make a fantastic slug repellent!
We recycle all our cooking oil.
We strongly support the English Wine industry.
We recycle glass, cardboard, paper and plastic.
We have removed all plastic from our bars including stirrers, straws and picks.
We have removed all plastic cotton buds and their plastic wrapping from rooms and replaced with paper or bamboo.
We provide Cowshed products to our guests but in large containers, not individual small bottles, to save on plastic waste.
We use reclaimed and natural building materials where possible.
We use many antique furnishings and upcycle furniture where possible to give the pieces a second life!
7 years ago we installed our 2 bio-mass boilers which heat our hotel, swimming pool and provide all the hot water. The wood pellets which feed the boilers come from sustainable woodland.
In the summer months solar panels heat the pool.
In 2019 we installed a new kitchen including with more efficient energy saving electric appliances.
Where possible, our lightbulbs have been updated to LED bulbs, reducing our overall electricity consumption. We also use LED candles throughout the hotel.