Hotel on a mission to be green

York Press: Ian Rea, right, with his head chef David Spencer Ian Rea, right, with his head chef David Spencer

A YORK renewable energy firm is helping a North Yorkshire couple in their bid to create the greenest hotel in the region.

The Cliffemount Hotel and Restaurant in Runswick Bay, near Whitby, is owned and managed by husband and wife team Ian and Carol Rae.

The couple bought the boutique-style hotel in 2005 and have made a six figured investment in a refurbishment, which now includes the introduction of a number of eco-measures.

Mr and Mrs Rae have installed a biomass heating and hot water system which uses waste to produce electricity.

The biomass system has been installed in the grounds of the hotel by Duncan Renewables, from ockwith.

The Cliffemount is now planning on installing solar panels, and in addition, Mr and Mrs Rae are working alongside head chef, David Spencer, to keep food miles to a minimum by using local suppliers and producers where possible.

The fish comes from local fishermen in Runswick Bay when in season, meat and poultry from Sykes House Farm in Beverly and R and J Butchers in Kirkby Malzeard near Ripon, some of the fruit and vegetables are supplied by the Easington Farm Shop, and eggs, poultry and rare breed pork comes from Martin Greenback from Bob’s Banteys in Mickleby, only two miles from the hotel.

Mr Rae said: "We’re trying our best to do our bit to help the environment. We’re in a very beautiful, unspoilt part of the world and that needs protecting however we can."`

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