Food miles is something which has been referred to for some time so we are very lucky to have our Kitchen Garden to supplement produce for the kitchens. Food provenance is knowing about where our food was grown, raised, or caught, as well as knowing how it was produced and transported, is becoming increasingly important.

Doing Our Bit

  • Food is purchased locally (within 50 miles) where possible and FIFTY TWO, our immersive dining experience uses produce from the 52 raised beds in our Kitchen Garden. The team also make 'Compost Cookies' for residential guests dining at FIFTY TWO made with trimmings to reduce waste but in a tasty way!
  • We have a number of bee hives in The Nuttery and produce honey which is used by the Chefs at Horto Restaurant. Read more in our From Hive to Honey Story
  • We work with ReFood is the European market leader in food waste recycling. Food waste is sent to an anaerobic digesters which is converted into biogas and fertilisers, this will generate over 10,000KW of renewable energy, displacing 16 tonnes of CO2. This energy will power 4 averaged sized UK homes.
  • Over 5 tonnes of composting was generated last year which was re-distributed in Rudding Park Kitchen Garden, where the team grow 500 different herbs, salads, edible flowers and fruit.

Watch this space for more food initiatives.

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