To create & sell the finest quality natural food, services and rooms with a continued commitment to incorporating wholesome, natural ingredients sourced from our locality, ethically, organically wherever possible and promoting business practices that respect the Earth and the Environment. To continue to source truly regional food and products to give our guest a 100% regional experience.
To reduce our environmental impact via careful monitored energy use, the management of water, washing and cleaning, waste reduction, ethical & environmental sourcing of all key ingredients to create our products, strong encouragement to use the outside environment for healthy recreation without a car in a responsible manner. Landfill waste has consistently run at 2% or lower for the last 5 trading years despite significant business growth. In 2008, 200,000 litres of waste water were harvested for re-use within the business, a third of the hotels total use, enabling standing water charge rebate and 1000 worth of salad crops to be grown watered solely from this source. An awareness and minimisation of sound and light pollution on the site. To act to impact on climate change. Guests arriving by public transport are given a 10% discount on b&b. Likewise, a bonus scheme for staff relating to environmental performance has added to the hotels commitment to the environment.
To operate the Company on a sustainable financial basis of profitable growth, increasing value for our stakeholders & expanding opportunities for development and career growth for our employees.
To operate the company in a way that actively recognises the central role that business plays in society by initiating innovative ways to improve the quality of life locally, nationally and internationally. The town of Swaffham is recognised within the European Community as an area suffering from social and economic deprivation following the decline in agriculture, and has such has attracted regeneration funding. The business has an audience of spending visitors and seeks to influence their 'buying habits' by using and highlighting local products, arts and sites of special interest. Using the restaurant to showcase our regional food by extensive information regarding provenance or the bespoke commissioned projects from local artists and craftspeople with support information including the briefs given to them, creates buying interest.
To treat all stakeholders with respect; guests, local people, suppliers, and colleagues via nurture, training and communication. Continue to work and develop sustainable policies with the community and tourism groups we have established as working partners. The Brecks Tourism Partnership, Swaffham Tourism Association, Norfolk Wildlife Trust, Norfolk Tourism and East England Tourism.