Written by: John Sommerville-Hendrie
In 2023, we established a herb garden in close proximity to the kitchen and clubhouse, offering fresh sage, thyme, and other ingredients. The introduction of the herb garden has enabled us to reduce our carbon footprint attributed to food transportation, decrease our reliance on single-use packaging, and generate cost savings.
Additionally, a new approach to our menus was implemented in 2022, featuring durable hardback "clipboard" menus. This sophisticated choice minimises menu wastage associated with traditional paper inserts, as opposed to paper-only menus, which often require frequent reprinting.