Sustainability

Sustainability is one of our watchwords at Farlam Hall.

Our kitchen gardens provide us with produce for the restaurant all year round as well as seasonal flowers for the hotel. If we have a bumper harvest we are fermenting, dehydrating and freezing so we can use what we can in the autumn and winter. Penny is our head kitchen gardener and can be found nurturing her plants whatever the weather.

The beautiful gardens are maintained by Matt and Mark and are a haven for wildlife, particularly our very own honey bees and the local bumblebees. They love the phacelia and borage planted especially for them by Penny. Beautiful wild marsh orchids thrive in the woodland in the late spring and the mature trees look magnificent all year around.

Our thriving community of bees have just expanded to a second hive with the expert guidance of beekeeper Mark. The bees are producing honey and we hope to be using it in the kitchen very soon.

Composting and restricting food waste are an important part of running a sustainable business and we put a lot of store by putting as much back in to the soil as possible.