Hastings House Country House Hotel is a picturesque waterfront resort on Salt Spring Island, in southwest Canada. Built in the style of an 11th-century English manor house, the resort pursues a policy of home-grown produce and local sourcing—a modern-day reflection, perhaps, of the manorial system that inspired it.
Organic fruits, herbs, and vegetables are grown on site, reducing carbon footprint. And the resort has invested in a sizable new greenhouse to extend its growing season. This now generates up to 70% of the resort’s total produce: yielding brassicas, broccoli, garlic, lettuce, peas, specialty potatoes, squashes, and tomatoes, as well as blueberries, cherries, raspberries, rhubarb, and strawberries. Meat comes mostly from the island: Salt Spring lamb is recognized for its quality, and duck, and chicken, are produced nearby. All this is done with a close eye on waste minimization: surplus fruit is used to make preserves, and irrigation needs are met through the resort’s own catchments and well.