Accessibility & Green Policy

Access Statement

Access Statement
[140kb Word Document]

Green Policy

One of the key attributes of Headlam Hall is the beautiful countryside that surrounds it and we are committed to preserve this environment and take measures when possible to reduce the carbon footprint of our operation.

There are elements of our hotel that do not support a totally 'green ethos' such as our outdoor hydrotherapy pool but these are elements that we believe enhance the enjoyment of our guests who come to relax and unwind from the stresses of everyday life. To offset these 'luxuries' we always look to take a green approach when it does not detract from our customer’s experience and there are numerous measures that fit this requirement as follows:

• Minimise electric consumption by fitting low energy light bulbs in corridors, stairways, bedside lamps (which are often left on!), outside lights and any other areas that do not detract from the ambience and atmosphere.
• Have modern and efficient heating and cooling systems that are regularly maintained - the systems in the main hotel and spa offer the latest technology in oil boilers operating at over 90% efficiency and in accordance with the outside air temperature.
• Ensure a high level of insulation to minimise heat loss - we have installed some secondary double glazing in the main hall and high rated loft insulation. The spa building built in 2006 exceeded government insulation requirements making it an extremely efficient building.
• Encourage staff and guests to switch off lights and appliances when not in use - we have a ‘green tips’ section in our bedroom folders listing simple measures that do not detract from the guests experience.
• Recycle our waste - all cardboard is bailed on site and collected for recycling as are bottles. Waste oil from the kitchens is converted into diesel engine fuel and organic waste from the kitchens goes for compost in our gardens.
• Use local suppliers for all goods whenever possible to reduce delivery miles - produce such as meat, vegetables, dairy, eggs and seafood all come from the local region.
• Grow fruit and vegetables in our own gardens for use in the restaurant.
• Use recycled products when suitable - toilet paper, bin bags and some paper products.
• Promotion of wildlife - the golf course has over 1500 recently planted trees as well as 'wildlife protected areas', the green keeping methods on the course employ low chemical techniques and the farm participates in the Countryside Stewardship Scheme.
• Avoid split shifts for staff to minimise travel to and from work.