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News Release from: The Manor House | Subject: The Manor House
Edited by the Marketingservicestalk Editorial
Team on 15 May 2008
Local excellence at The Manor House
Conference centre The Manor House has introduced a range of green initiatives recently including sourcing excellent food from local suppliers.
Manor House Head Chef Nick Jeffels' efforts to source the best ingredients have led him to explore the seasonal produce available and establish strong working relationships with local suppliers When you sit down to enjoy a meal at The Manor House you might be surprised to know just how short a distance some of the food has travelled
This article was originally published on Marketingservicestalk on 6 Mar 2008 at 8.00am (UK)
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On a recent visit to Lydling Farm, less than three miles from The Manor House, Jeffels met with Angus Stovold, whose award-winning Rosemead herd of Aberdeen Angus supplies some of the beef used in The Manor House kitchen.
The farm is also the home of Plantation Pigs, which provides the pork used at The Manor House.
Jeffels said: "We work with two local butchers, while our fruit and veg are supplied by another local business.
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"The environmental and social reasons for using local suppliers are important but, when it comes to ingredients, the deciding factors have to be taste and quality.
"I think a lot of people have actually forgotten what some foods should really taste like.
"The quality we get from farms like Lydling is outstanding and starting with the very best ingredients allows us to prepare food simply and deliver delicious menus".
Sourcing local produce for kitchen isn't the only area where The Manor House team is taking steps to benefit the environment.
Having introduced a range of 'green' initiatives in recent years, 2008 will see The Manor House working towards achieving accreditation from the Green Tourism Business Scheme.
The scheme helps businesses in the tourism industry to focus on addressing a wide range of sustainability issues from energy and water efficiency to waste management, biodiversity and more.
Howard Canning, Centre Manager, explained: "People and businesses inevitably have an impact on the environment around them and it is impossible to remove this completely, but we can lessen any negative impact by adopting green practices wherever possible.
"While many people immediately think of recycling, there are actually hundreds of ways of making small changes which add up to a significant result.
"We will be aiming to reduce energy and water consumption, promote the responsible use of resources, consider environmental factors when making purchasing decisions and dealing with waste by reducing it at source as well as reusing or recycling what we can".
The Manor House has already introduced a number of improvements to kick-start the process.
New boilers have been installed to reduce energy consumption and energy saving light bulbs have replaced normal bulbs.
Water-saving devices have been fitted and an on-site refillable bottling is being introduced to cut down on waste and transport of bottled water for conference rooms.
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