OUR ETHOS

Sustainability runs through the core of everything we do. Our unrivalled location inspires our efforts to protect and respect our natural surroundings. Nature is one of our biggest assets, and our responsibilities are clear: everything we do should have a positive impact.

ZERO-WASTE, ORGANIC and LOCAL

From going fully organic to working towards zero waste by 2022, our sustainability programme is going full force. Leading the way is our food and drink offering, with Ollie Hunter at the helm, whose pub, The Wheatsheaf, has been awarded “Most Sustainable Business” by the Sustainable Restaurant Association. We aim to source 80% of our produce within a 30-mile radius, and are striving to buy only organic and seasonal produce, with menus that reflect our surroundings and are better suited to each season. The result: we support local producers and our menus have a lower environmental impact.

THE THREE Ps: People, Planet, Pleasure

We understand that sustainability creates the best business plan – it’s just a different way of thinking. This means thinking twice and buying once; buying better and doing less; living locally and connecting globally – and creating the very best experience for our guests. Some examples of The Three Ps in practice include investing in our biomass boiler, switching to 100% renewable energy, phasing out single-use plastic, creating our own organic “No-Dig” kitchen garden, and replacing menu items with locally-sourced, sustainable produce.

THE GROUNDS

We have partnered with Sapling Vodka, which plants a tree on our estate or in the local area for every bottle we sell. Made from 100% British wheat, Sapling Vodka is now our house spirit, and has inspired us to plant our own Forest Garden. Using a permaculture design, the result is a self-sustaining garden that naturally regenerates and promotes biodiversity. We are also introducing a sustainable, organic ‘No-Dig’ Garden, consisting of polytunnels and outdoor beds to grow produce for our kitchen.

GREEN ROOMS

The housekeeping products used throughout Raithwaite Sandsend are from Green&Clean. We have recently switched to canned water in guestrooms, eliminating the use of single-use plastic bottles. Our chosen laundry company boasts some of the most energy-efficient and environmentally-friendly facilities in the UK and Europe.

WORKING WITH THE COMMUNITY

One of our most exciting projects is working with Botton Village, just 15 miles away. Founded in 1955, Botton was the first Camphill centre to offer supported living opportunities to adults with learning disabilities and other special needs. We already buy their award-winning organic unpasteurised cheese, and next they will supply us with soaps, shampoos, bath products and handmade wooden craft items to replace all single-use products in our rooms. Not only will this cut down single-use waste, but it will also help improve the lives of those in need.

EVERYONE’S INVITED

We’re including the whole hotel team on our sustainability journey. Each department now has a Green Leader, whose responsibilities include leading the conversation on how to become more sustainable. They are there to observe, monitor, develop ideas, and implement actions. We feel strongly that involving the team spreads the responsibility and leads to a more harmonious voice.

OUR PEOPLE

Our team is one of our most important assets and we believe in treating them fairly. We have created a tiered pay programme to encourage team members to achieve a higher wage rate, while also increasing their skills and progressing their careers. Our Mentor Programme guides new employees at the start of their journey with us and helps make them feel part of the Raithwaite family. By looking after our team, we will keep employees for longer, and feel more unified in our mission to help create a more sustainable future.

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