Summer Lodge is much more than a beautiful setting: in 2017 its restaurant was recognized by the UK's Sustainable Restaurant Association for its cuisine, resulting in it being awarded its highest, 3-star, Sustainability Champion status.
Summer Lodge’s restaurant has a comprehensive approach to sustainable cuisine. Here, chef Steve Titman varies his menus according to the rhythms of the seasons and harvests. The lodge’s own kitchen garden supplies its vegetables, fruits, and herbs, and the restaurant makes its own pickles and chutneys. All coffee grounds and food waste are either composted in the garden or sent to be recycled into biogas at a site a few kilometers away. For foods that can’t be produced on site, the chef has carefully selected suppliers from within a 100km radius. The restaurant's suppliers work to strict ethical and ecological standards, with most recognized by organizations that certify sustainable agriculture or livestock farming.
