Sustainable Dining Tips from The Celtic Collection

The 18th of June marks the United Nations’ (UN) Sustainable Gastronomy Day, which is designed to raise awareness of the journey of our food – how it’s grown, transported and cooked – and its impact on the environment.

Vinny Tzortzis, Head Chef at the Celtic Manor Resort, part of The Celtic Collection of experience-focused UK business and leisure destination hotels based in South Wales, gives his advice on how to ensure sustainability is at the forefront when it comes to dining.

Pick like-minded suppliers

It can be easy to fall into the trap of opting for cheaper products, especially when food prices are at an all-time high, but if you’re aiming to be a sustainable venue it’s important to ensure that this is reflected across all aspects of your business, including who you purchase from.

Suppliers should have their sustainability credentials available on their website and be able to discuss how they source or create their products, but if you’re unsure don’t be afraid to ask for further information.

We are lucky enough to have our own sustainability manager at the Celtic Collection, Fitzroy Hutchinson, who advises clients on how their events can best be delivered to meet their own sustainability goals.

We collect all the food waste from our hotels and sister venue ICC Wales and transport it to a local anaerobic digestion waste management facility. Anaerobic digestion is a natural process where bacteria break down organic matter such as food waste in the absence of oxygen to produce biogas and biofertiliser. This enables us to make the most of our waste by turning it into renewable energy for the South Wales Grid.

Our oil waste is also converted to biodiesel, which can be used to power vehicles and machinery.

Eat local produce

In recent years, many businesses have transitioned to locally sourced, in-season produce which can help reduce carbon emissions and support local businesses.

Across The Celtic Collection, we work with local suppliers wherever possible to reduce the food miles of the dishes we produce. We’re incredibly lucky to have a rich natural larder right on our doorstep including Welsh lamb and beef, which rank alongside some of the world’s finest meats. We work closely with a local family butchers who have their own farm here in the Usk Valley and match our own pasture to plate philosophies.

At The Sorting Room restaurant at The Parkgate Hotel you can enjoy a Monmouthshire Pork and Chorizo Scotch Egg or Penderyn Single Malt Welsh Whisky Cured Salmon. If you’re looking to enjoy some of the finest cuts of Welsh beef, I’d recommend heading to Steak on Six at the Celtic Manor Resort.

Convert to plant-based

We’ve seen a significant increase in the number of plant-based dishes ordered by diners across our restaurants in the past few years.

Alongside some of the health benefits that opting for plant-based dishes bring, it also helps to reduce your impact on the environment, with meat-free alternatives contributing less than a fifth of the environmental impact of meat products.

Gone are the days of platters of vegetables and fruit salads as meat-free alternatives; across The Celtic Collection we create a wide-range of plant-based dishes including delicious Tuscan potato and herb gnocchi at The Parkgate Hotel, pulled plant-based BBQ bao at The Manor House, and a Puy lentil and leek terrine at the Resort Hotel.

For further information on The Celtic Collection visit – www.celtic-collection.com