Sustainability - keeping it local

Acknowledging Ireland’s leading producers is an important element of the Irish Breakfast Awards, as we need to encourage all breakfast providers, particularly hotels, to support local producers. By investing in and supporting good quality local providers you are investing in and supporting a more sustainable Ireland. This has become a real priority for the hospitality industry and it’s something that has to be at the top of our collective agenda – permanently. Ethical, sustainable practices are good for business and a commitment to quality produce with a sense of place should be seen as a sound investment rather than an unnecessary cost. It will enhance the reputation of individual hospitality providers, along with Ireland’s reputation and that in itself is progress.

Ashford Castle was selected as the inaugural winner of the Sustainability Award at the Irish Breakfast Awards, recognised for its environmental credentials in relation to impressive sustainable practices. 

Ireland’s grandest castle hotel, Ashford Castle, was bought by Beatrice and Stanley Tollman, of the South African hotel group Red Carnation Hotels, in 2013. Since then, an extensive programme of repair, restoration and refurbishment has brought the property back to its glorious best, and, in line with the Red Carnation Hotels policy, there is now a particular focus on environmental initiatives. Notably, it is the first five star hotel in Ireland to be awarded GREENmark Plastic Smart recognition by GreenTravel.ie, the Green Tourism reference site for DiscoverIreland.ie, for its efforts in responsible tourism and commitment to remove all Single Use Plastics (SUPs) from the property by 2022.
Ashford Castle was the Five Star Hotel winner in our 2018 Irish Breakfast Awards and its local sourcing policy was a key reason for the award. While breakfast is just one part of the sustainability picture, it is an important one as Executive Chef Philippe Farineau has always been committed to sourcing the best seasonal ingredients from the West of Ireland - as has Chef Jonathan Keane at the Lodge at Ashford, which is also on the estate. So, by supporting local producers of all the ingredients that make a great meal, including a breakfast - the rashers and eggs, the sausages, the whole ham, the smoked salmon, even the whiskey that guests are encouraged to sprinkle onto their porridge - the kitchen team at Ashford Castle are making a real difference. It’s good to see a leading hotel taking the lead on sustainability - more power to them.