Food sustainability

Our partnership with Winnow Solutions marked a pivotal moment in this journey. By implementing their AI-powered food waste management system, we gained unprecedented insights into waste patterns throughout our kitchens. This data-driven approach allowed our chefs to establish targeted, achievable reduction goals while maintaining our exceptional culinary standards.

The results speak to our commitment: a remarkable 42% reduction in food waste against our 2019 baseline. While just shy of our ambitious 50% target, this achievement demonstrates the power of precise measurement, consistent monitoring, and decisive action. It also underscores the vital importance of collaboration between our kitchen brigades and food service teams in creating meaningful change.

This focus on food sustainability has catalysed innovation throughout our properties. At Ashford Castle, we've installed a biodigester and revitalised the historic Victorian kitchen garden, allowing our chefs to work with the freshest possible ingredients grown mere steps from the kitchen. Across our properties, culinary teams have embraced the challenge of reducing waste with remarkable creativity — such as at The Egerton House, where Head Chef, David Mac Donald transforms breadcrumbs into innovative pasta and vegetable skins into delicate crisps.

Professional development has been another valuable outcome, with our chefs benefiting from collaborations with renowned zero-waste expert Vojtech Végh, whose insights have inspired new techniques and approaches throughout our kitchens. These sustainability initiatives have not only reduced our environmental impact but have become a source of culinary distinction and memorable guest experiences, which you can explore further in our experiences section.

Beyond waste reduction, our focus on local and organic sourcing has fostered valuable relationships with regional producers. These partnerships not only reduce our carbon footprint but enhance the authenticity and quality of our dining experiences - a testament to how sustainability and luxury naturally complement one another.

Looking ahead to 2025, we've set new challenges for our teams: reducing trimmings (one of our largest waste categories), deepening team engagement, and reaching our original 50% waste reduction goal. This continued evolution of our food sustainability practices reflects our commitment to ongoing improvement and innovation.