Hotels Doing Sustainability Well

As a certified B Corp, sustainability is something we think about deeply at Tielle, from how our products are made to how long they are designed to last.

Many of the hotels we work with share a similar mindset, finding thoughtful ways to care for their surroundings. Across the UK and beyond, a growing number of properties are looking carefully at how they operate, from energy use and food sourcing to building design and community partnerships.

These are a few hotels that stand out for the way they approach sustainability. Each one takes a slightly different path, but all show that responsible hospitality can still feel beautifully comfortable.

Daylesford Stays

Rooted in the wider Daylesford Organic philosophy, Daylesford Stays centres its hospitality around working with nature rather than against it. Many of the pubs and cottages are powered by 100% renewable energy, and the group operates a zero food waste policy, ensuring edible produce is never thrown away. 

Seasonal menus celebrate produce grown on the Daylesford farm or sourced locally from farmers who prioritise high welfare and low environmental impact. Buildings are carefully restored using traditional materials and methods, while modern insulation and efficient systems help reduce energy use. 

The result is a countryside stay that feels both relaxed and thoughtful, deeply connected to the landscape around it.

The Grove of Narberth, Pembrokeshire

Set within the Pembrokeshire countryside, The Grove of Narberth is known for its strong connection to the surrounding landscape and local producers. The hotel works closely with Welsh farmers, growers and fishermen, with menus shaped by seasonal ingredients sourced from the surrounding region.

This approach helps reduce food miles while supporting local producers, allowing guests to experience the character and flavour of the area throughout their stay.

The Pig Hotels

Across its collection of country house hotels, The Pig group has built a reputation around its “garden to plate” approach to food. Each property grows produce in its kitchen garden and works with suppliers within a 25 mile radius wherever possible, ensuring menus change with the seasons and reflect the local landscape. 

Sustainability runs through the wider business too. The group has been awarded a three-star Food Made Good rating from the Sustainable Restaurant Association, recognising its work sourcing responsibly, reducing waste and supporting local communities. 

For guests, it creates a stay where good food, local character and thoughtful hospitality all come together.

Pennyhill Park, Surrey

Set within 120 acres of parkland in Surrey, Pennyhill Park combines traditional country house hospitality with a growing focus on sustainability. Across the wider Exclusive Collection group, efforts include reducing waste, improving energy efficiency and supporting responsible sourcing across food and drink.

The hotel’s large estate also provides space for biodiversity and green landscapes, reinforcing the connection between the property and its natural surroundings.

The Newt in Somerset

The Newt in Somerset approaches sustainability through land stewardship, agriculture and craft. The estate includes extensive gardens, orchards and farmland, with much of the produce used across its restaurants and food offerings.

This farm-led approach encourages seasonal eating while maintaining the historic landscape of the estate, creating an experience that feels rooted in Somerset’s agricultural heritage.

The Scarlet, Cornwall

Perched above Mawgan Porth beach, The Scarlet was designed from the outset as an eco hotel that works with its dramatic coastal environment.

Electricity comes from 100% renewable sources, while heating is supported by a biomass boiler and solar systems. The outdoor pool is filtered naturally through reeds and algae rather than chemicals, and grey water from showers and baths is reused to flush toilets. 

Even small details reflect the same philosophy. Rooms are cooled by sea air rather than air conditioning, and freshly brewed tea or coffee is delivered to guests to avoid the waste associated with single use sachets. 

It is a place where sustainability is built into the architecture as much as the day to day operations.

The Torridon, Scottish Highlands

Set on a vast Highland estate at the foot of the Torridon mountains, The Torridon is closely connected to the surrounding land and wildlife. The estate includes its own farm and kitchen garden, helping supply ingredients to the hotel’s restaurants.

This close relationship with the landscape allows the hotel to champion local produce while protecting the natural environment that makes the region so special.

 

Sustainability rarely looks the same everywhere. Each of these hotels has approached it in their own way, shaped by their landscape, their community and the kind of experience they want to offer their guests.

What they share is a belief that great hospitality can sit comfortably alongside thoughtful choices about how we use resources and care for the places we visit.