We have been awarded a 100% Green Energy Certificate 2019, which we have continued to maintain for the past 4 years.

We are committed in practicing and encouraging environmental best practice to ensure the long-term sustainability of the tourism industry.


We hope to help future generations by adopting the following:


To achieve sound environmental practices across our entire operation.

To comply fully with all relevant legislation.

To produce an annual Environmental Plan setting out our objectives, targets and planned actions.

To minimise our waste and reduce our water and energy consumption where possible.

To reduce, reuse and recycle the resources consumed by our business wherever practical.

To help increase awareness with regards to protecting the environment and to support our staff, customers and suppliers

in doing so.

To provide all employees with the training and resources required to meet these green objectives.

To communicate our policies and practices to interested parties.

To monitor and record our environmental impacts on a regular basis and compare our performance against our policies, objectives and targets.





Our energy is supplied by a Combined Heat and Power (CHP) system. This energy source positively impacts the health of local community and supports national policy goals in a number of ways.

Specifically, CHP can:

Enhance our energy security by reducing our national energy requirements and help our hotel weather energy price volatility and supply disruptions.

Advance our climate change and environmental goals by reducing emissions of CO2 and other pollutants.

Improve business competitiveness by increasing energy efficiency and managing costs.

Increase resiliency of our energy infrastructure by limiting congestion and offsetting transmission losses.

Improve energy efficiency by capturing heat that is normally wasted.



To reduce consumption of mains water by using rainwater for landscaping purposes

Well maintained pool, this includes regular checking for leaks and water conscious cleaning schedules.

Showers near the pool area, are installed with a push-button shower to reduce water usage.



Our aim is to reduce the waste we send to landfill by recycling where possible. We do this by dividing all waste into sectors.

 Blue bin is for recyclable waste,  brown bin is for kitchen and garden waste and the green bin is for non-recyclable waste.

We also track our waste and report weekly with the goal of reducing the amount of waste we send to landfill, currently 61% of our waste is diverted from landfill.



To choose recyclable goods where possible, all coasters, cups and straws are recyclable.

To continue sourcing the highest quality of local and national raw materials, supporting small businesses as much as possible.



Increasing our floral gardens in order to create a habitat for the food supply of our insects and birds.

Planting an orchard in order to maintain the equilibrium in the environment, orchards reduce pollution, produce oxygen, take up carbon dioxide, provide habitat for wildlife, reduce soil erosion and hold water, among others. By developing orchards, we are taking an active part in environmental preservation

Using more environmentally friendly clothing for staff uniforms.

To encourage our local community to eat local with us rather than travel.

To supply information to our guests on how to reduce their carbon footprint while using our facilities.



We offer our guests the option to change their linen as their needs require and have adopted a policy where guests can let us know when linen is required to be changed; electricity is only usable by key cards and these cards are reusable by guests



The Johnstown Estate uses local suppliers with fully traceable origin, we adopt the farm to fork policy.

We have increased our vegetarian offering in our menus, with the goal of offering a 50:50 ratio to our customers.



We have elected a Green Officer to attend educational workshops and to work with heads of Department to introduce greener friendly initiatives throughout departments.

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