May 2008
We have been committed to our environment since the inception of Cliff House Hotel, which is over 60% covered by a sedum moss green roof.
CLIFF is conscious and aware of the impact of our hotel operations on the local, regional and domestic environment. We embrace our responsibility for environmental stewardship and are committed to integrating consistent environmental practices and sustainability principles within our core hotel strategy. Our aim is to ensure that our initiatives positively impact the guest experience.
June 2010
Where possible we use eco-friendly cleaning products throughout Cliff House Hotel.
January 2020
We have taken active steps to reduce plastic, such is with the replacement of plastic straws in our Bar Restaurant.
August 2016
Cliff House Hotel is a member of Repak which is a not-for-profit packaging recycling scheme funded by contributions from over 3,000 participating Member companies.
July 2015
Cliff House Hotel are part of a scheme to further reduce our energy usage by switching to generator power during peak hours.
February 2017
We have three Electric Vehicle Charging Units in our underground car park.
January 2018
Cliff House Hotel undertake leak detection surveys annually to assist with water conservation.
September 2019
The Cliff House Hotel Health & Safety Committee meet bi-monthly with dedicated time for all environmental initiatives and energy conservation discussion with action planning.
March 2020
We place an emphasis on reducing food waste and Cliff House Hotel Executive Chef Ian Doyle sources local ingredients, which reduces our carbon footprint, as well us ensuring to purchase sustainable fish. We are also members of the Sustainable Restaurant Association.
May 2020
Food items for offsite consumption are placed in compostable containers.
June 2020
Our CLIFF app contains all of our menus, guest information and provides a pre check in facility which helps with reducing paper usage.
May 2021
All of our newly refurbished bedrooms in Cliff House Hotel have been retrofitted with LED lighting. This has led to a significant reduction in our electrical consumption and is part of a hotel wide lighting replacement strategy.
June 2021
We grow over 50% of all vegetables for our House Restaurant and pick approximately 30% from the wild.
July 2021
Sustainable practices are prioritised at House Restaurant with our recycling practices, sustainable fish, the fermenting of our waste and our use of ingredients. For example, parsley stems are used in our House Restaurant and the leaves then used in our hotels Bar Restaurant. Deer loin is used in our House Restaurant while the shoulder and legs are used in the Bar Restaurant.