Two Cumbrian inns have been recognised in a UK guide of pubs striving to reduce their environmental impact.
The annual Green Pub Guide has returned for a second year and features 73 pubs, bars and restaurants from around the UK.
Among them is Sedbergh’s Black Bull and the Robin Hood Inn in Smithfield, near Carlisle, are among seven businesses from across the North West region to be featured.
Heineken working with UKHospitality judged the pubs, bars, and restaurants against criteria including the sustainable sourcing of food and drink, the reduction of food waste, reduction of energy consumption and green energy usage, reducing materials waste such as packaging, education of staff and customers, and the implementation of systems to deliver greater sustainability.
The guide has a twofold purpose – to encourage other pubs nationwide to take inspiration and to look at ways they can improve and strengthen their own sustainability, and to encourage the pub going public to visit those establishments that have gone that extra mile to become more sustainable.
The Robin Hood Inn uses straws made of wheat, has a drinks system which saves an estimated 6,522 pints of water a year on average, along with 1,740 pints of beer and cider that would otherwise be wasted when cleaning the lines every week. The system also saves on CO2, used to pump beer and cider from the cellar to the taps on the bar.
The Robin Hood uses Stringers Beer – a brewery that has been producing beers and ales to pubs and bars across the north west for more than a decade. Its Cumbrian brewery is 100 per cent renewably powered, producing a low environmental footprint per pint.
Another local business collects all its waste cooking fats and oils for recycling and disposal before it is converted into biofuel and the pub’s new electricity supply is fed from renewable sources.
Visitors can also support the pub by taking advantage of its zero-waste eco-refill option, providing them a way of buying what they need from the business, such as coffee, without unnecessary packaging.
At the Black Bull, menus often feature locally reared rare breed cattle, local sheep breeds, pigs, wild game as well as sustainably and responsibly sourced fish from the North Sea alongside local freshwater fish from the surrounding rivers and streams.
The guide says: “Chef-patron of the Black Bull, Nina Matsunaga’s food is crafted from the very best fresh produce available from the landscape surrounding the pub, ensuring food miles are as low as possible.
“In addition to using seasonal vegetables and fruit from the north of England, these are just a few ways the pub takes sustainability seriously.
“Referring back to the owner’s Japanese heritage, the venue has followed the philosophy of kaiseki – the belief in seasonality and taking locality to new heights. This is focused on the fact ingredients are at their tastiest, most vibrant, flavoursome and nutritious when they are in season.
“Outside the kitchen, the pub has an environmental policy to help ensure it is as sustainable as possible. The Black Bull team strives behind the scenes to reduce the business’ environmental impact and help maintain the Yorkshire Dales’ beauty.
“Locally grown native flowers, mosses and plants are on display throughout the venue, produced by supplier Backyard Blooms – a business that houses a sustainable growing facility that are designed to be composted at the end of their life.
“It’s clear the Black Bull takes pride in its relationship with the area, showcasing the abundance of incredible produce available nearby.
“To go that extra mile when it comes to green credentials, the team has also devised a Responsible Business Framework to guide the sustainability strategy.
“This examines a number of environmental business practices, including carbon reduction, waste prevention, preserving natural resources, encouraging sustainable behaviour among suppliers, staff, and guest alike.
James Ratcliffe, hotelier and co-owner of The Black Bull, Sedbergh, said: ‘’We are immensely proud that we have been listed alongside some top-notch companies in The Green Pub Guide 2023.
“As a team we work hard day in and day out to reduce the environmental impact of our business. We make every effort to source responsibly and locally where possible, working side by side with our suppliers to reduce, reuse and recycle and.
“We share our vision with our guests to, to ensure that they to play there part as much as possible in helping to maintain this very special corner of the Dales for future generations, whilst also ensuring they play their part in helping to create a vibrant place where people can live, work and do business with minimal impact.’’
