Burgh Island has always been an early adopter of good environmental practice. Water saving, organic produce, energy saving lighting - these are all to be expected as standard. But Burgh goes that bit further in its relationship to the environment:
• We have always followed a local sourcing policy where possible, which means that around 80% of our prime
ingredients are sourced within a 30-mile radius, and this is clearly marked on our menus. Our meat, which is all
free range, comes from Aune Valley (5 miles away) and our fish is from the day boats in Brixham (28 miles). Our
lobsters and scallops, landed at Beesands (10 miles) are kept snugly in our Mermaid Sea Water Pool. Octopus
is caught at Start Point (5 miles) while oysters and mussels are grown at the Avon Estuary opposite the Island.
• Our teas and coffees are Fair Trade, Soil Association certified and organic (from Clipper and Origin).
• Since 2007, we have controlled any external light pollution by timers, which cut out at midnight, the better to
appreciate the moonlight.
• Since 2008, as soon as the facility became available, we entered into partnership with a local commercial
recycling company to process all our paper, plastic and glass. We also use recycled paper in all our daily
printing, including our menus.
• In 2008, we installed our own borehole on the Island which is used for cleaning water and irrigation.
• We have our own brand toiletries for the rooms, which are made in England to organic principles, using wild
ingredients and packaged in recyclable containers.
• We recommend, and book on behalf of guests, eco-friendly taxi services from our local stations, at Totnes
• All key staff are trained in energy awareness and since 2006 we have worked with The Carbon Trust to audit
and control our energy needs.
• Since 2010, we have a polytunnel on our Island compound in which to grow native seedlings for the Island
planting and herbs for our kitchen. In 2012 the polytunnel was insulated to form a hot-house to recycle
our hotel orchids.
• In January 2011 the hotel‘s 1932 boiler was decommissioned and replaced by two modern energy
• During 2011/12 we complete a double glazing program on the hotels original Crittal windows, this is estimated to
generate an up to 25% energy saving.
• In 2014 we obtained a feasibility study on wave motion from Hyder Consulting, with a view to possible
eco-development on the shore.
• In 2014 we worked with South Hams District Council and Devon CC on restoration of the Huer‘s hut as part
of their project to enhance local historical coastal landmarks.
• In 2014 we installed a weather station on the hotel roof feeding data for our staff and guests to review in
reception. This has increased our understanding of the environment, especially pressure fluctuation which is so
vital in explaining and understanding tidal patterns.
• In 2015 we obtained, and installed, a solar array on our disused tennis court. This is estimated to provide us with
10% reduction in our commercial electricity usage.
• In 2015 we received the Editors‘ Choice Award from The Good Hotel Guide for ”most romantic hotel“ and were
runners up in the Mills and Boon awards in the same category.
• In 2015, after guest encouragement and in recognition of the quality of our chefs and suppliers, we applied
for rosette accreditation