Green Policy
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INTRODUCTION
Great Hallingbury Manor was purchased as a 14 bedroom bed and breakfast, set on several acres of land. The vision has been to transform it into a luxury hotel and restaurant, managed according to strict eco-sensitive policies. The result is a property that consists of 48 bedrooms. The owners are successful hoteliers, with two all inclusive properties (Escape Hotels) on the west and south coasts of Barbados, who have traded successfully for 17 years. The new build and conversion provided the opportunity to oversee and create a platform for a carbon neutral luxury hotel.
The restaurant and kitchen are managed by Chef Patron Anton Edelmann, whose ambition is to run his restaurant as a sophisticated and relaxing champagne barn nestling the wildlife reserve lake. The food will be seasonal, the majority of it locally sourced, with a desire to serve more home grown and reared food following a cycle of producing high quality compost from the food waste. Anton’s CV is impressive, with his 21 years as chef des cuisines at the world famous Savoy Hotel. When Principal Chef for Sodexho, he was already visibly demonstrating his personal green credentials by driving from home, in Potters Bar, to work in the City with his own electric car. He still uses it at Great Hallingbury. So the vision is shared.
From the very beginning, Great Hallingbury Manor and Anton’s Restaurant have both been designed and constructed to comply with the demands of an increasingly eco-savvy society -- implementing measures that encompass all aspects of a modern hotel and restaurant and offering a superb product without comprising on its commitment to the challenges of preserving its green credentials.
BUILDING AND CONVERSION STAGE
The renovation of the original building was begun in 2007, and includes cutting edge technology with regard to heating, lighting, air-cooling, water and waste management systems. Extra insulation and custom designed double glazing have been installed to minimise heat loss and reduce noise pollution (caused by the hotel’s proximity to Stansted airport).
One of the biggest innovations is the ground source heating system which will provide all the heating during the winter and all cooling throughout the summer. Large loops of underground and underwater pipes (7 miles long) harness the natural warmth (energy) of the earth and, through a system of heat pumps, transfers this into all the heat and hot water required for the operation of the hotel. This system is so efficient that, for every kilowatt used to power the pumps, they receive 5.2 kilowatts of heating energy. Nordic converters are in place wherever this system could not be used, and these regulate the temperature of some offices and conference rooms by using the surrounding air temperatures to heat and to cool.
In addition to the use of low energy light bulbs in the hotel grounds, as well as the buildings themselves, motion sensors and time switches ensure energy efficiency. Electricity is generated by a bio-diesel powered generator which reduces carbon emissions by as much as 40% compared to other fossil fuels.
Efficient water management is achieved with aqua recycling and a dual plumbing system which incorporates the collection of rain water. Flow restrictions have been fitted to the plumbing fixtures, resulting in an estimated saving of up to 250 litres of water per occupied room, each day. Toilets are designed to flush with 3 litres of rainwater (as opposed to 8 litres in standard toilets) and urinals in the public toilets use carbon filters dispensing with the need for water altogether. Only the two master suites have baths. All rooms have spacious wet rooms with air assisted power showers.
FOOD SERVICE
40% of the main kitchen and 100% of the preparation kitchen have been equipped with comprehensive induction and electrical cooking ranges, which are highly efficient in the reduction of fuel consumption. Furthermore, behavioural patterns within the working environment are changing; equipment is switched on only when in use and fridges and freezers are opened less often. Induction training for all staff includes measures to educate staff to adopt energy-efficient practices.
Anton’s Restaurant, with the assistance of a ”Taste of Anglia”, currently sources around 40% of its ingredients from within 50 miles of the hotel. This includes locally produced game, meat, eggs, breakfast jams, marmalade and honey. Fish is supplied by “Mersea Fish”, also a local company. The stepped walkway to the restaurant’s entrance is lined with planters of herbs specially cultivated for kitchen use. They also grow their own fruit and vegetables in their garden as they aim to be as self-sufficient as possible. English wines from Chillington Hall, beers brewed in Essex, including Adnams East Green (the UK’s first carbon neutral beer), Aspall dry cider from Suffolk and Watergull Orchards apple juice from Cambridgeshire are stocked providing further support for home-grown produce. Anton’s g-wiz electric car will be used to collect local produce wherever possible.
Coffee, an essential to any restaurant, cannot be drawn from local suppliers. Anton’s Restaurant buys its coffee from an organisation which prides itself on its commitment to the environment and is supported by Sir David Attenborough. Puro not only provides Fairtrade coffee, but working with the World Land Trust, protects threatened habitats in the Rainforest.
Bottled water has become an important issue for many, and at Anton’s Restaurant, tap water is filtered and purified, bottled on the premises and served free of charge. This clearly has economic benefits with the reduction of costs regarding delivery, packaging and storage, but also recycles both water and bottles.
ACCOMMODATION
Laundering of towels and bedding is on a request basis and the washing is carried out at off peak hours.
Wastage caused by packaging has been almost eliminated, with bedroom toiletries, soap, shampoo and bath and shower gels all dispensed from pumps.
Cleaning products are provided by the Enjo system, which are fully recyclable, chemical and packaging free and proven by independent tests to produce a better clean. This ensures that no chemicals are released into the hotel’s independent water system. This company also trains staff in the use of their products and equipment.
THE TEAM
Each of the functions: restaurant; kitchen; housekeeping; reception; office; and management have a representative on “the manor green team” which reviews the success of current practices and looks at innovations for the future.
Isla Plant, Front Office Manager says, “I have worked in various hotels in this country and abroad, and Great Hallingbury Manor is the first to operate fully in accordance with a green strategy. I am very impressed with the management’s commitment to eco-sensitive policies and the means by which they intend to achieve their aims. Working in an environmentally friendly establishment has increased my own awareness of these issues and has influenced changes in my domestic life-style, such as recycling at home much more extensively.
The hotel and restaurant are located in a beautiful rural setting, so a commitment to operating a business, while ensuring minimal detrimental effect on the environment, is entirely fitting. I have found that guests are not only impressed by the beauty of the hotel’s setting, but are in complete agreement with our green policies. It is a pleasure to welcome guests to Great Hallingbury Manor and Anton’s restaurant.”
THE NEXT STAGES
The renovation of Great Hallingbury Manor is continuous and there are several projects which are intended to develop and complete the vision of an eco-sensitive hotel and restaurant.
The hotel has ordered its own recycling plant, which will convert used cooking oil into bio-diesel to generate electricity. Additional bio-diesel may be purchased from a local recycling plant which produces bio-diesel form locally grown rape seed.
It is their intention to install a photovoltaic plant in the beginning of 2009, which will provide all the electricity required for the entire operation. This pioneering use of technology is the final piece of the jigsaw which will make Great Hallingbury Manor, the first truly carbon neutral hotel in the United Kingdom.
A complete waste management system has been installed on site and will be operational by the end of April. It will convert all food waste into compost, with one ton of food waste converted into 80lb pf high grade, weed free compost. This particular waste management system has been developed and perfected by IMC and Imperial College, London. It has undergone 3 years of extensive trials in UK government institutions and recently has been approved for commercial use by DEFRA. Once again, Great Hallingbury Manor will be the first hotel in the UK to implement this. An agreement has been made with the local college to operate this composting programme together and to involve the local community in the recycling programme.
The compost produced will be used to nurture the kitchen garden, which will provide Anton’s restaurant with approximately 70% of the vegetables and herbs required. Locally sourced produce will rise to 60% enabling the restaurant to offer seasonal menus, which support small local suppliers and minimise food miles.
More long term plans (Spring 2009) include a smallholding of free range chickens and limited livestock to increase self-sufficiency and also to complement the beautiful parkland, which includes a natural lake and swan sanctuary.
LOCAL COMMUNITY PARTNERING
Another strength includes working with local suppliers, colleges, hotels and the local residents with the composting and recycling facility onsite. This brings a network together, with reciprocal trading and a true sense of community.
GUEST COMMUNICATION
The original decision was made not to over-communicate to guests until they had achieved real results, and we were impressed with last year’s winners of this Catey (Bedruthan Hotel), who offer their clients the opportunity to offset the carbon emissions produced by their travel. If they wish to participate, they inform reception and a set sum is added to the bill. This is managed by co2balance, who are owned and backed by a charitable trust and arrange for the planting of native broadleaf trees. They will be nurtured and will feed oxygen back into the atmosphere. The green team will discuss this at the next meeting, following a presentation from co2balance.
CONCLUSION
The journey to become a carbon neutral hotel has been exciting and occasionally frustrating, but it has helped bond people with a focus and a worthwhile mission. The investment was a real commitment to the future on behalf of the owners. The first year results are showing a reduction of operating costs of 52% for energy against those of an original forecast, using traditional energy costs on a property of this size. When the journey is complete and the destination achieved, there will be a party! It will be a way of doing business and, in the future, will be measured like any other business performance criteria.
Guests are able to stay at Great Hallingbury Manor and dine at Anton’s Restaurant, secure in the knowledge that, as they pamper themselves, every effort has been undertaken to ensure that there is minimal impact to the detriment of our environment.
