THE CONSIDERATE- Monthly News Bulletin September 2014
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The Considerate Considerate Hoteliers new Monthly News Bulletin for members
So how did you enjoy our new monthly bulletin? We hope it gave you plenty of food for thought, bits to read over the summer and ideas to convert into projects in the autumn. Having returned from our holidays we are full of enthusiasm for all the challenges the next few months will bring and hope you fill find traces of this enthusiasm in the pages of this month's newsletter, which will infect you with our zest for action. Come on in, click through it, scroll, read, be enlightened and hopefully above all, inspired.
September 2014: Slow Food & Food Security in Urban Environments The Trends that drive Us With the autumn taking its stroll into the field this month and traditional harvesting time coming closer, the smell of apple trees overloaded with fruits, plums, walnuts, hazelnuts all ready to be picked, we decided to take a deeper look into the issue of the food that we eat. Where does or should it be sourced from when you are a hotel in the city? How can you as a hotel support some of your food suppliers and secure a stable income for the farmers by establishing a firm relationship? What do organizations such as Slow Food do to help small stake holders, traditional food produce and last but not least the responsibility we all have on this supply chain when it comes to our eating habits. The stories we highlight in this newsletter are meant to be an inspiration on the topic, http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=ab20748107
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The stories we highlight in this newsletter are meant to be an inspiration on the topic, showcasing as always some of the wonderful projects, which are already being implemented at various hotels. As well as introducing the work of some of our carefully selected suppliers, who in their own ways are trying to make a difference both to soil, to food culture, to employment at the same time as delivering high quality products. We are also very proud to be able to include an interview with Satish Kumar, the famous Indian activist and editor of Resurgence Magazine. Satish is a leading figure in the world of environmental philanthropy and is the founder as well as Director of Programme of the Schumacher College international centre for ecological studies. His has dedicated much of his life to making sure that reverence for nature should be at the heart of every political and social debate. There will be lots more stories on this topic throughout the month of September on our website, and if you have any of your own stories you would like us to share with us, please do let us have them. Happy reading and we do look forward to hearing your thoughts.
Xenia Hohenlohe, Marketing Director Considerate Hoteliers
Table of Contents
CONSIDERATE HOTELS Stories that impress us... and are sure to make your mouths water We discover how hotel members have turned to become gardeners and are planting their own produce on-site
CONSIDERATE PARTNERS Organisations that motivate us Slow Food- Considerate Hoteliers' secret love affair
CONSIDERATE SUPPLIERS Products that inspire us Sustainable Tee Plantations with Lalani Teas and Traditional Agriculture with Agricola del Sole
CONSIDERATE PERSONALITY People that move us Satish Kumar- Indian Activist, Editor of Resurgence Magazine, Founder and Director of the Programme of Schumacher College on life
CONSIDERATE EVENTS Moments to inspire you Coming up: Beekeeping event in Windsor and sustainable Hotel Decoration becomes an issue at London Design Week http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=ab20748107
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CONSIDERATE SUPPLIERS DIRECTORY Updated each month, the full rundown of our accredited suppliers
CONSIDERATE HOTELS Stories that impress us Many of our Considerate Hoteliers members are based in towns and cities such as London, but the summaries below prove that an urban location needn’t get in the way of a more sustainable food-sourcing strategy, and more often than not, that British produce is synonymous with quality, if not luxury. Importing food and ingredients from the four corners of the world carries a greater environmental cost, but these longer and more complex supply chains can also bring with them greater business risks, as well as negative reputational consequences should it be discovered that the food is produced unethically. By sourcing their food from local British producers, and taking an interest in their farming methods, our members are therefore taking great strides to reduce their environmental impacts, improve their food security and support local stakeholders. These lasting relationships usually pay great dividends and can add to the motivation of staff and interest from guests. What’s more, is that locally produced food has travelled less distance, making it fresher, and food produced in season is always tastier. These case studies go to show that operating from a city centre shouldn’t be a barrier to helping staff and guests to connect with nature and the seasons in a considerate way, not only by carefully selecting the food they serve in their restaurants, but also by using their imagination and creativity to produce ingredients inside their hotel. Needless to say, this touch of authenticity is greatly appreciated by diners and can be a valuable selling point for hotels, adding to a truly memorable stay for guests.
The Bingham
The Corinthia London
Located in Richmond-Upon-Thames, The Bingham Hotel aims to use local ingredients as standard, thereby minimising energy used in transport and storage. Their award winning restaurant produces high-quality dishes using fresh, seasonal
Executive Chef at the Corinthia Hotel London, Garry Hollihead, is passionate about showcasing the best British ingredients, with local produce forming the base of his menus. As such, he has been instrumental in
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ingredients, with the majority coming from vetted suppliers with strong environmental and sustainable sourcing policies. The Bingham also tries to use independent and ethical suppliers and farmers, and organic producers where possible. Among the products they use are organic, free-range British meat from Macken Bros Butchers in Chiswick and the Rare Breed Meat Company in Essex. All their fish comes from sustainable sources, and is provided by Sandy Fishmongers in Twickenham, and Flying Fish Seafoods in Cornwall. Their wine list is also made up of local and small independent wine growers, where the importance of sustainable and organic viticulture is paramount.
In addition, the Bingham also grows produce from its own herb and vegetable garden: fennel, rhubarb, beetroot, broad beans, peas, rocket, horseradish, a selection of herbs (e.g. fennel), edible flowers, sorrell, asparagus, ruby chard, and swiss chard, and they also have a pear tree! The Bingham also has a policy of making all its food in-house from raw ingredients. It makes its own bread, biscuits, cakes, pastries, desserts, ice creams and sorbets, and also filters its water on-site and serves it in reusable glass bottles. The hotel therefore avoids processed foods with hydrogenated fats, or any other unhealthy ingredients wherever possible.
The Green House Hotel The Green House Hotel in Bournemouth is a boutique hotel with a commitment to sourcing its products locally, and supporting small-scale, specialist producers and suppliers. The hotel has bee hives on its roof, and the hotel’s Arbor restaurant tries to buy organic, Fairtrade goods where possible, as well as being committed to purchasing Farm Assured products with high welfare standards. The chefs
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converting his hotel into a stalwart for supporting smaller farms and serving high-quality, nutritious dishes. In addition to being produced locally, the food served at the Northall is ‘grown using traditional non-intensive methods’, further reducing its environmental impact. Among the food sourced for their restaurants are: beef, pork, lamb, chicken and duck from Cumbria; shellfish and mackerel from Cornwall; scallops, langoustines and halibut from Scotland; shrimps from Morecambe Bay; venison, game, wild mushrooms and chestnuts from West Sussex; oysters from the Essex Marshes; cheese from Staffordshire; and wine, fruit and vegetables from Kent.
The Corinthia researches its suppliers meticulously, and promotes them by mentioning each ones name and location on all their menus for the benefit of diners. Throughout his career, chef Hollihead has thereby forged a network of key farmers and artisan food producers across the UK, that he nicknames his ‘starmers’. They are the real ‘stars behind the food’ he says. Garry has built up personal relationships with them over a period of 30 years, and will often ring his seafood suppliers early in the morning to see what they have caught, with the fish arriving at the hotel only hours later. Through the simplicity, quality and freshness of its cooking, the Corinthia aims to let its food do the talking. The Corinthia have also worked to promote their suppliers and the provenance of their food by erecting display stands in the form of market stalls in their restaurants. For example, last spring they promoted their lamb dishes by creating a ‘meadow’ with an explanatory video from their meat supplier, Lake View Farm, playing on a screen in the background. Menus at the main Northall restaurant in the Corinthia are also ‘driven by seasonality’, and are adapted on a monthly basis according to the best
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with high welfare standards. The chefs available produce. For example, this build their dishes around fresh seasonal ingredients: meat, dairy and vegetable products from Dorset, Hampshire and Wiltshire; and seafood from the South coast. The restaurant also has a policy of only serving sustainable foods, e.g. by avoiding fish on the MSC endangered list. The Green House also serves Dorset wines and beers from the Furleigh Estate and Corfe Castle Brewery respectively, as well as having exclusively Fairtrade tea, coffee, and sugar.
year, ‘season’s best’ menus revolved around asparagus in spring, strawberries in summer, and tomatoes in early autumn. The Corinthia also boasts its own greenhouse on its roof, where they grow tomatoes which are used in displays around the hotel, as well as in their Bloody Marys! Guests were even able to pick their own strawberries for afternoon tea, and herbs grown on-site, such as thyme and lemon balm, are used in the kitchen.
In late autumn, the hotel’s menu will feature oysters, apples and pears, with winter seeing the introduction of chestnut themed dishes. Later in the year, the hotel also allows its guest to connect directly with their food through game shooting and fly-fishing days out at the Petworth Estate in Sussex, after which the guests will return to the Northall to enjoy the game dishes on the
CONSIDERATE PARTNERS Organisations that motivate us http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=ab20748107
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Organisations that motivate us SLOW FOOD- Considerate Hoteliers' secret love affair. Considerate Hoteliers and have had a love affair for various years, given that not only do their philosophies overlap but also both Directors Benedetta and Xenia are passionate members of the Slow Food Association and Giulia, our Relationship Manager, even graduated from the Slow Food University in Italy last year. As some of you know Slow Foods main motto is : Good, Clean and Fair. Three criteria it considers should be applied to all food, it’s quality and it’s producers worldwide. Founded in Italy by Carlo Petrini in 1986,the movement promotes the alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow Movement. The movement has since expanded globally to over 100,000 members in 150 countries. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.
In England Slow Food has just entered into a new era appointing Shane Holland as the new Director for the Slow Food Movement. As with most Slow Food lovers Shane also believes that life generally needs to be lived slow again, that we need to savour things, and experiences – take time without rushing. Slow Food is about eating with a sense of place. The terroir of food, its seasonality – eating something at its perfect best, and grown in its natural area just chimes. The seasons make life exciting – who wants to eat the same “jetfresh” food every day?
However, most Slow Food activists don’t only apply this philosophy to their food but generally to their view on life, as Shane’s beliefs highlight above. Which is exactly why we at Considerate Hoteliers are so passionate about this movement, given that their motto really overlaps with what Considerate Hotelier’s stands for too. Both as a Hotelier, as well as a guest, applying the Slow Food philosophy will help you to be more aware of your surroundings, appreciate the attention of details in things, such as good service and quality of products, as well as evaluating your suppliers, their products and your relationship with them more carefully.
This month Considerate Hoteliers is therefore very proud to announce our collaboration for the: SLOW Living Market at the recently opened London Luxury Rosewood Hotel, London, which is due to take place in December. The primary goal of this initiative is to foster a sense of community with local producers, learn about their history, their culture, food traditions, and how we can use the items in our own kitchens. The market will feature over 40 specialty suppliers creating a weekly platform for local farmers, artisan bakers, organic merchants, fine food purveyors, butchers, craft wines and beers, artisan crafts and Slow Fashion.
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We encourage all our members to come and visit this market, familiarise themselves more the philosophy of Slow Food and adopt a little of that thinking to everyday’s life. The consequences of becoming a Slow Food followers are many fold but above all it will make you realise that when these principles are applied the entire supply chain benefits. The soils are healthier due to sustainable farming, therefore increasing the water and O2 quality as well as enhancing biodiversity. Farmers re-gain their dignities and raise their living standards due to real life prices for their produce. Markets are able to offer a wider and fresher selection of food, as they create a healthy relationship with their producers. Families start having meals together again, cook together and communicate more which increases not only your happiness levels, but also enhances your health. All in all Slow Food has changed the lives of many million people, farmers, shopkeepers, restaurant owners, consumers and we hope that it can also find it’s way into hotelkeeping slowly and take its positive effect there too.
CONSIDERATE SUPPLIERS Products that inspire us Teas & Agriculture Looking at produce and food chains beyond British borders Lalani Teas: From the countless teas on earth, Lalani & Co identifies just a few special small batches which are the most exquisite from their region. They look for craft family producers, prime growing seasons, regions, elevations, even the day of picking, and the luxurious flavours they create on the palate. Each batch is limited production, seasonally grown, with full provenance back to the soil. It brings these rarities to Britain for careful storing, ageing and curation, understanding and caring for each tea. Lalani & Co also has a strong ethical objective. Every time someone buys one of these teas, they’re buying a craft luxury product from professional tea artisans, often in some of the world’s poorest regions. It brings them into the artisan luxury trade and earns them a much deserved premium price for a beautiful product. Lalani & Co also supplies its teas to luxury hotels and high-end restaurants. Its teas can be enjoyed at the following establishments; Amaya, Brown’s Hotel, Coya, Gauthier Soho, Gymkhana, The Hand & Flowers, Hibiscus, Mount Street Deli, Sake No Hana, The Modern Pantry and Zuma.
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Agricola del Sole: This company was created in order to reach valuable goals: bring the past splendour of olive fields, which spread out over Bari and its Northern neighbourhood, beyond regional and national borders; to make people taste the strong flavour of local wines; to show the value of the Apulia agricultural and food industry; to promote the importance of technological innovation in accordance with traditional cultivation technologies; to make people appreciate primitive and genuine flavours; to create new job opportunities for many young and motivated people, preventing them to “flee” abroad. For this reason the quality of raw materials as well as the whole farming chain are extremely important, in order to always ensure genuine and fresh products at reasonable costs and without intermediaries. To fulfil this task, Casillo Group has built a strong network of cooperation with other companies of the territory; this is an effective way to create new job opportunities, to support other similar projects, to increase both the quality and the quantity of supply and to satisfy a more and more exigent demand. All these goals have been set and reached always keeping a close eye on the environment and its sustainable development.
For more information just visit our supplier’s directory
CONSIDERATE PERSONALITY People that move us
Satish Kumar, Editor of Resurgence Magazine & Director/Founder of Schumacher College Satish Kumar has been the editor of Resurgence & Ecologist magazine since 1973. Under his editorship Resurgence has become, according to the Guardian newspaper, “The spiritual and artistic flagship of the green movement”. Satish is the author of five books. His autobiography, No Destination, first published by Green Books in 1978, has sold over 50,000 copies.
My life motto Is to cultivate the habit of happiness even when things are going wrong they will pass.
An unforgettable place I travelled to Last year I went to Taiwan for the first time, it is a beautiful country with gorgeous mountains and hot springs with sulphurous aroma. Most kind courteous and hospitable people. http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=ab20748107
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hospitable people.
My favourite hotel Is the Pen Club in London, which is a Quaker establishment; it is an unpretentious, simple and elegant place and the staff are most welcoming.
My favourite food Food is more than fuel for the body it is a way of nourishment of the body and soul. Therefore I like to take time to cook and eat with friends and family as a way of celebration. I also enjoy growing of fruit, vegetables and herbs. Even in cities we should try to find time and space to cultivate food even if it is only symbolic. Touching the soil touches the soul. Food should be local and fresh.
Oldest clothes The oldest piece of clothing in my wardrobe is a Chinese jacket, blue in colour which was given to me by a young Taoist philosopher when I was visiting Beijing, it is handstitched by a crafts woman who the young philosopher knew personally. I treasure this gift enormously.
The last meal that truly impressed me The last meal that truly impressed me was at Schumacher College which is a centre of ecological and spiritual learning. The dish was cauliflower cooked in coconut milk Thai style with aromatic spices served with brown rice and college garden salad of rocket, Nasturtium flowers.
Responsible tourism/business management Responsible tourism is that which minimises waste and maximises the appreciation of local culture wild nature and indigenous values. Good tourism embraces diversity.
People that inspire me People that inspire me are those who live unpretentious and simple lives and see extraordinary on the ordinary such as gardeners, cooks, potters and artists.
Favourite website I don’t use a computer so I try to avoid websites, I prefer face to face and personal contacts, communication and conversation.
I travel to work by I have no need to travel to work as I work at home in my role as Editor of Resurgence & Ecologist Magazine.
Seasonal and local favourite produce My favourite produce is anything and everything from my garden particularly sweetcorn. What a luxury it is to go to the garden and bring fresh vegetable and fruits 10mins before cooking. Nothing can beat the taste of such food, no exotic produce from far away can match the taste of garden produce.
Sustainable company My favourite ‘sustainable’ company is Riverford farm shop at Dartington, Totnes, which sells organic products. I prefer not to buy food from any company which uses chemicals as I believe that the residues from the chemicals may be harmful.
My biggest worry for the future Climate change worries me, particularly the way it will effect the poorer countries.
My biggest hope for the future Is in young people particularly school age children. When I speak at some secondary schools I find the questions and responses from young students enormously encouraging and hopeful.
CONSIDERATE EVENTS Moments to inspire you http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=ab20748107
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Given the success of the last few events Considerate Hoteliers organised for its members and suppliers, such as Hotelympia in April, the Vini Italiani evening in May and the joint CH/SRA afternoon in July we are looking forward to offering you yet another opportunity to exchange experiences with other hoteliers, network and inspire as well as be inspired
Our forthcoming event this summer will stick to our ‘Topic of the Month’ and will therefore be: ‘Beekeeping and Biodiversity in Hotels’ Venue: The Macdonald Hotel Windsor Date: 18th September 18:00-20:00 (BST) For our October event we are proud to announce a joint venture with our suppliers JAB Anstoetz, which will take place during the London Design Week at their Chelsea Harbour Showroom- more details TBC Please keep an eye on the event section in our website and we will keep you informed with more details as soon as these are confirmed.
CONSIDERATE SUPPLIERS DIRECTORY Updated monthly The Considerate Suppliers Directory is a list of approved suppliers assessed by Considerate Hoteliers to ensure that they: follow a similar ethos to ours; have ethical policies in place; and conduct their business responsibly. Most suppliers offer preferential rates to our members, but you will need to log in to the members area of our website to view these offers. For further information please visit the more detailed directory of our Considerate Suppliers on our website: Please click here
Supplier Aslotel Barden Energy Berendsen BRITA Ionox Deutschland GmbH Camberford Law PLC Carbon Management Services Data Quest DMedia Ltd
Product/ServiceWebsite Toiletries and equipment for hotel bedrooms and www.aslotel.co.uk bathrooms Biomass heating systems www.bardenenergy.com Textile services supplier www.berendsen.com
murray.roberts @aslotel.co.uk info@bardenenergy.com kevin.davies@berendsen.co.uk
Plumbed-in filtered drinking water dispensers
www.ionox.brita.de
info@ionox.de
Insurance underwriting agency
www.camberfordlaw.com
tomw @camberfordlaw.com
Voltage management technology
http://www.carbonmanagementservices.uk.com/andy.payne@carbonmanagementservices.uk.com
Print, scan, copy and telecomms solutions Provider of digital access to over 2,000 international newspapers and magazines
www.dataquestuk.com
dlarkin @dataquestuk.com
www.d-medi-a.com
elana@d-medi-a.com
Earth Renewable Naturally derived cleaning products www.earth-renewable-solutions.com Solutions Ltd Systems for freshly filtered still and sparkling Eau de Vie Ltd www.eaudevie.com water from mains EcoPure Waters On site water filtration systems www.ecopurewaters.com EPOS Bio-Partner Organic food www.bio-partner.de Süd Fou Furnishings Organic high quality linen www.foufurnishings.com GFL S.A. Bathroom cosmetics and guest amenity products www.gfl.eu Gilchrist and Spa, bath and body products www.uk.gilchristsoames.com Soames Gram Manufacturer of refrigerators and freezers http://www.gram-commercial.com/ Interior furnishings e.g; curtains, carpets, rugs, JAB blinds and fabric for drapery, throws, cushions www.jab-uk.co.uk and upholstery.
http://us5.campaign-archive2.com/?u=dde11f98e5ce03d93968ee089&id=ab20748107
info@earth-renewable-solutions.com a.matthews @classeq.co.uk k.cripps @ecopurewaters.com Susanne.oswald@bio-partner.de stephanie @foufurnishings.com info@gfl.eu d.heron @gilchristsoames.com glro@gramuk.co.uk karen.brennan@jab-uk.co.uk
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Lalani & Co. Boutique tea curators Maxim Eyes (UK) Energy and communications consultants Ltd MT Waste Recycling and waste management Management
www.lalaniandco.com
info@lalaniandco.com
www.maximeyes.net
Mohsin@maximeyes.net
www.mtwaste.co.uk
sales@mtwaste.co.uk
Plan Bee Ltd
Fully managed beehive service Energy efficiency and renewable energy consultants Portal for advice and products to reduce costs across: lighting, water, heating / ventilation and boilers Printing company
http://www.planbeeltd.com/
warren@planbeeltd.com
www.reenergiserenewables.com
tarquin @reenergisegroup.com
www.savemoneycutcarbon.com
info@savemoney cutcarbon.com
www.seacourt.net
vanessarussell@ seacourt.net
Recycling and waste management
www.swrwastemanagement.co.uk
jdennyson@swrwastemanagement.co.uk
Organic and biodynamic Italian food
www.toscabio.com
info@toscabio.com
Recycling and waste management
www.veoliaenvironmentalservices.co.uk
consideratehoteliers @veolia.co.uk
Eco-friendly beds and mattresses Italian wine retailers
www.vertue.eu http://italianwines.com
john@vertue.eu sylvestre@vini-italiani.co.uk
Laundry and linen hire
www.white-knight.co.uk
sales@white-knight.co.uk
ReEnergise Save Money Cut Carbon Seacourt Specialist Waste Recycling Ltd Tosca Bio Gbr VEOLIA Environmental Services Vertue Vini Italiani White Knight Laundry Services
Your News? Still keep us informed of your news and triumphs, then we can pass it on! Please also keep us informed of management changes so we can keep our data base updated. Thank you. Best wishes, Xenia Hohenlohe hohenlohe.xenia@consideratehoteliers.com www.consideratehoteliers.com
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