Pendragon Country House stands as a beacon of eco-conscious hospitality, being one of the highest-rated green accommodations in the country. A commendable eight-time recipient of the Editor's Choice award from The Good Hotel Guide, it is recognised for its strong commitment to environmental sustainability. Renewable energy is harnessed from solar radiation and biomass, minimizing dependence on traditional energy sources. An array of eco-friendly practices are followed on the premises. These include the use of non-toxic cleaning products, rainwater collection and usage, provision of organic food at the restaurant, LED lighting throughout the premises, and availability of electric car charging stations.
In-room signs prompt guests to consider water conservation by opting for towels to be changed only upon request. The house's waste management system is efficiently structured, separating waste into at least three categories. The restaurant proposes a vegetarian menu, further reducing the environmental impact of food production. Furthermore, most of the ingredients used in meal preparation are locally sourced, supporting local producers and reducing carbon footprint from transportation. The implementation of an energy audit every five years ensures that Pendragon Country House maintains its commitment to energy efficiency. This comprehensive approach to sustainability is acknowledged by two major certifications: TripAdvisor GreenLeaders and Green Tourism Business Scheme.
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Certifications: TripAdvisor GreenLeaders
Green Tourism Business Scheme
What makes your hotel/accommodation eco-friendly? Written environmental policy statement in place
Rainwater collection and usage
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
Electric car charging station(s) available
Toilets flush up to 6 litres per flush
Signs in the rooms informing guests that towels will only be changed upon request
Toilet paper made of non-chlorine bleached paper or awarded with an eco-label
Waste is separated into at least 3 categories
No disposable (single use) cups/glasses, plates and cutlery
Most of the ingredients used to prepare meals are locally produced
A vegetarian alternative menu is proposed in the restaurant
An energy audit is carried out at least once every five years