Berwick Lodge harvests first batch of signature Berwick Honey

Luxury Bristol based hotel, Berwick Lodge, has harvested their first batch of signature Berwick Honey, as another step towards their long-term sustainability and wellbeing strategy.

A primary focus of this strategy, implemented earlier this year by the hotel's new Sustainability Adviser, is to ‘use local’ wherever possible. A total of 20 jars of Berwick Honey have been harvested so far from Berwick Lodge's on-site honey bee hive, all thanks to the hard work of Head Gardener Robert Dunster, and his passion for beekeeping. While it lasts, the honey is being used in the Berwick Lodge kitchen, to be served with breakfasts and in homemade honey & poppyseed bread. The hotel plans to continue expanding this idea in years to come, harvesting more Berwick honey as far as is sustainable and fair to the bees and ecology of the area. The hotel currently has two beehives on site, one of which is cared for by Robert and used for honey making, and a natural log hive left untouched and not used for honey, to allow bees to thrive.

Sourcing and producing honey locally on site not only gives the ability to personally monitor the quality of products used, but also helps reduce carbon footprint and environmental impact. Overseeing the entire process means the hotel can know 100% what is going into the food served to guests, and cuts out embedded emissions such as in transport, packaging, shipping. Using recycled jars from the kitchen that would otherwise be going to waste, cuts down waste production and associated embedded carbon in waste and glass production. The bees are also known to be well looked after, making production as ethical and sustainable as possible, and contributing towards conservation of bees and pollinators in a positive way.

Berwick Lodge are also working hard to promote ecological conservation as a part of their sustainability plan. Areas of uncut meadow, wildflower borders, a number of bug hotels, log piles, all organic gardening methods (no pesticides), ponds with areas for bees to drink, apple orchards, acres of protected untouched woodland, and a compost heap on Berwick Lodge's grounds all help pollinators like bees, and other important beneficial wildlife to thrive. The hotel is committed to supporting local ecology, in line with wider WECA environmental plans.

Using Local

Well aware of the environmental impact the food production process and hotel/ restaurant industry can have, Berwick Lodge wants to ensure guests can enjoy a delicious meal, whilst feeling good about where it has come from, from source to plate. Which is why the hotel are working hard at their honey venture.

At Hattusa, the hotel restaurant, all fish is sustainably and ethically sourced, and all meat comes from free range, local farms, including Berwick Lodge Farm right next door. The restaurant also uses fresh, organically grown produce from the small kitchen vegetable and herb garden at the hotel, with plans to continue expanding this. Gardener Jane Voke grows edible flowers such as Calendula, traditionally used for its colour and flavour, to be used in dishes on the restaurant's menu.

Additionally, apples from Berwick Lodge's on-site apple orchard are getting ready to harvest again this year, to be sent to not-for-profit Trust Juice in Gloucestershire, and served at the hotel.

Other ways the hotel are sourcing locally include Bramley toiletries from Somerset; Wogan Coffee from Bristol; Three Choirs Wine from Gloucestershire; Gin from Backwell; and food ingredients from Wiltshire, Gloucestershire and Devon.