Sustainability in our Restaurants.
Since the beginning, Housel Bay has always worked with and around our beautiful natural surroundings. Being so in amongst it all, we pride ourselves on respecting our environment.
“The actions we take in the restaurants are not forced, but more of a reflection of the way in which we choose to live. Respectful of our surroundings, location, and immersive lifestyle for which Cornwall is treasured.” - Head Chef, Joseph Fallowfield
Discover three key ways we approach sustainability in our restaurants;
1. We do not use ingredients which have to be flown from halfway across the planet.
Cornwall and the UK have such an abundant array of seasonal produce that it simply doesn’t make sense to utilise anything else. For example, instead of exotic fruits, you will find sea buckthorn. These types of decisions allow us to create a more authentic representation of our surroundings, and help us to reconnect with tradition and nature. Our dedication to sourcing locally also reduces our carbon footprint. Everything we source is within a 25 miles radius of Housel Bay. We’re proud to represent and support our local community here in Cornwall.
2. We carefully choose suppliers that reflect our ethos of quality, locally sourced produce.
We have worked hard on growing great relationships with our local suppliers, such as our fisherman Tonks (Cadgwith Cove Crab) who is based at Cadgwith Cove. We can quite literally wave to him in his fishing boat as he passes the front of the hotel most mornings, and then later that day we enjoy his fresh catch on our plates.
Our fruit and vegetables are sourced from a small family business, Wallow & Root, who started out with a passion to ‘eat well, and live sustainability.’ Joe Pickles visits us regularly with fresh fruit and vegetables that are packed with flavour.
Our neighbours, Tregullas Farm, rear grass fed lambs. They are a small family run farm who truly care about their livestock. You can admire the lambs enjoying the vast green fields from Housel Bay (sometimes they even wonder into our garden!). Our Pork is sourced from Primrose Herd, where all the pigs are reared with care, producing award winning meat.
We create menus based around these fantastic suppliers. It becomes much easier to create incredible food when you begin with incredible components.
3. We do not waste a thing.
Part of running a restaurant and planning menus involves utilising the lesser known components, which many establishments would discard. We utilise everything here, for example; we use the bones of the crabs, prawns, and the trim of the fennel bulbs to create our famous “Cadgwith sauce”. These are ingredients which require a little more effort but the results are huge depths of flavour and additional value which we can then pass on to our guests.
Our simple philosophy of respecting our surroundings, and our commitment to our local suppliers, is a lifestyle. We celebrate each season, and highlight the produce which is fresh and available to us at Housel Bay. Our sustainability approach is integral to us. Is it essential for our planet and local community, and it means we can enjoy fresh, high quality produce in all our eating & drinking spaces.