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The Craigdarroch Hotel is located in a stunningly beautiful part of the world, surrounded by the flora and fauna of ancient woodland and part of a network of small, rural communities. As we help our guests discover the wonders around them, we remain committed to being an ever more sustainable business that has a net positive impact.

We invite our team, guests and partners to share the journey with us as we focus on the following priority Pillars of Sustainability. 

Image by Benjamin Brunner

Responsible Purchasing

We have a preference for:

  • Locally sourced, fair trade, eco certified products

  • Free range, grass-fed, pasture raised and organic meat and poultry from a traceable source

  • Marine Stewardship Council (MSC) certified fish and seafood

  • Free-range eggs

  • Paper products that are Forest Stewardship Council (FSC) certified / recycled and disposable products that area recycled or compostable

  • Fruit and vegetables from trusted sources grown naturally – including those from our own kitchen garden

Responsible Consumption

  • All of our electricity comes from renewable sources. We monitor our usage and have targets to reduce consumption

  • A highly efficient biomass system provides heat and hot water for the hotel

  • Water consumption is monitored and efforts to reduce consumption are in place

  • Over 95% of our lighting is LED and sensors are in places to activate lights when needed

  • We're working toward improving the insulating and sealing of the building to reduce heat loss

  • We inform guests of alternative ways to reach the hotel – including for those walking, cycling and travelling on public transport (we also provide secure storage for bikes)

Image by Appolinary Kalashnikova
Image by dan lewis

Waste Management

In order to avoid, reduce and re-use, we:

  • Recycle as much as possible including paper, cardboard, plastic and metal tins / cans

  • During refurbishment programmes, donate unwanted furniture to local home start charities

  • Compost organic kitchen waste along with coffee grounds and ash from the biomass system to cultivate the kitchen garden

  • Use electronic communication channels where possible, including online express check-in and check-out

  • Prepare food fresh and to order, with an eye on portion size, minimising kitchen waste

  • Design our menus to utilise all elements of produce to the fullest potential

Social Responsibility

​We commit to

  • Provide guests with information on paths and cycleways in the area, including how to enjoy the outdoors responsibly

  • Offer local employment opportunities that champion diversity, uniqueness and passion

  • Host wellness events to promote healthy lifestyles including nutrition, exercise and mental health

  • Partner with local businesses to promote each other’s products and services

  • Encourage healthy habitats for native flora and fauna, including bees

  • Excite and delight visitors by sharing experiences that are unique and memorable

Image by Tim Mossholder
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