Food sustainability

Our partnership with Winnow Solutions has helped us better understand and reduce food waste across our kitchens. Their AI-powered system gives our chefs clear data on where waste occurs, helping set realistic reduction targets while maintaining high culinary standards.

Since introducing Winnow, we’ve reduced food waste by 42% compared to our 2019 baseline. While we’ve not yet reached our 50% target, the progress so far reflects the value of accurate measurement and ongoing collaboration between kitchen and service teams.

This work has encouraged new approaches across our properties. At Ashford Castle, a biodigester and restored kitchen garden support on-site growing and waste processing. At The Egerton House, Head Chef David Mac Donald finds creative ways to repurpose ingredients - like turning breadcrumbs into pasta or vegetable peelings into crisps.

Chefs across our hotels have also gained from working with zero-waste expert Vojtech Végh, whose training has introduced fresh techniques that support both sustainability and kitchen creativity.

We continue to build relationships with local and organic producers, helping reduce food miles while supporting regional suppliers. These partnerships also enhance the quality and character of our menus.

In 2025, we’re focusing on reducing trimmings, increasing team engagement, and reaching our 50% waste reduction goal. These targets are part of a broader effort to keep improving and learning in our approach to food sustainability.