The fragile nature of the landscape surrounding us is something we are all very aware of. Swinton Park enjoys a wonderful setting, and it is our aim to operate the hotel in the most environmentally responsible manner possible.
In 2006, the hotel installed a wood-chip boiler, which is used to provide all our heating and hot water requirements. This avoids the use of oil and, as it uses a renewable energy source, it is a carbon neutral operation. The hotel and family owned estate were awarded “Best Business Initiative” for this renewable energy project at the 1st Yorkshire and Humber Microgeneration Awards in 2007.
In 2012, Samuel’s at Swinton Park was awarded the status of “Three Star Sustainability Champion” by the Sustainable Restaurant Association. The award followed a survey of 14 areas of sustainability with a focus on the three key areas of Sourcing, Society and Environment. The overall score was 84%, which was the SRA’s highest score in 2012 in the whole of the UK, with the restaurant achieving 100% in some areas.
Working in partnership with waste management firm F D Todd from Thirsk, the hotel’s glass, paper and cardboard are separately recycled, and ALL residual waste is used for a “waste to energy” scheme. This means that the waste is treated at the Thirsk plant and then shipped to Rotterdam (utilising empty container space) where it is incinerated to create hot water for local manufacturing plants and also electricity that is fed into the grid. Each ton of treated waste creates 12,000KJ of energy, and FD Todd are expecting to ship 35,000 tons in 2012 – and the outcome for Swinton Park is that NONE of its waste reaches a landfill site.
Swinton Park has also been awarded the coveted Green Tourism Business Scheme award. The scheme is the largest green accreditation scheme in the world and the only one currently recognised by the VisitBritain tourism authority. The hotel was also awarded Green Business Award 2009 at the Yorkshire Rural Awards.
We have also installed our own laundry, using the latest O-Zone technology to wash at lower temperatures using the minimum amount of cleansing agents, water and energy (30% less than conventional laundries). This has also eliminated the need for our laundry to be transported across the country to be laundered as it once was.
Our four acre walled garden grows over 60 varieties of fruit, herbs and vegetables, which supplies the hotel kitchen and cookery school with fresh seasonal produce throughout the year, and it also helps keep our carbon footprint for food deliveries to a minimum. The restaurant menu focuses heavily on local produce, and the majority of our ingredients are either sourced from the walled garden, surrounding estate or Yorkshire countryside.
In the bedrooms, environment measures have been taken such as the use of recycled pencils, our own re-usable water bottles (Harrogate Borough Council do not recycle our glass) and energy efficient bulbs.
There is a definite crispness in the air now, heralding the arrival of game, wild mushrooms and other Autumnal treats. While the weather is still perfect for walking, cycling and riding it’s also a great time to enjoy replenishing Spa treats and tempting gourmet indulgences, such as our Estate Lunch Menu – currently featuring grouse – or our inspiring range of seasonal cookery courses.