At The Duke of Richmond Hotel, our commitment to environmental and social responsibility has a multifaceted approach, find out more about our holistic dedication to creating a positive impact on both the environment and the community below.


As part of our efforts to reduce our carbon footprint which is part of an energy conservation program, we replaced our boilers in 2022. We are in the process of installing all LED lightbulbs across the property, which use approximately 75% less energy, significantly reducing our carbon footprint. Additionally, a significant amount of our electricity is sourced from France through undersea cables, which you can read more about here. We're very proud to have eliminated the majority of single use plastics, for example we are now using reusable containers in the kitchen which has provided a more sustainable system than clingfilm. 


kitchen at duke of richmond

Kitchens can waste up to 20% of food purchased, often equivalent to their total net profits, as chefs too often lack the necessary tools to accurately measure and manage waste. What gets measured gets managed, and by using data intelligently kitchens can be made more efficient. Winnow develops technology to help chefs achieve greater visibility in their kitchens and make better decisions that lead to dramatically reduced food waste and costs. In 2020, Red Carnation Hotels partnered with Winnow Solutions to tackle the issue of food waste and set targets to halve this by 2025.

Here at The Duke of Richmond, we also have an initiative we've called 'Project Paddington', where we make marmalade from excess orange peels used to make orange juice. This marmalade is served and enjoyed by our guests at breakfast. This cyclical and sustainable initiative is something we are particularly proud of here at The Duke of Richmond. 


burger at the duke of richmond

At The Duke of Richmond Hotel we place a great significance on using premium, locally sourced products in our menu. This enables us to provide exceptional service, whilst being aligned with these values. From April 2024, all Guernsey menus will start showing dishes that contain locally sourced ingredients by featuring a 'Guernsey mark', promoting local produce showcasing to locals and tourists which dishes on menus are using local products. The Duke of Richmond will be proud to adopt this new initiative upon its release on all our menus. 


The Duke of Richmond has provided strong volunteering contributions to our group efforts over the last year. While there are limited opportunities to partner with organisations, we have a sustainability team who arrange various volunteering and fundraising events including a beach clean and a swimathon: 30 Bays in 30 Days. Additionally, our employees are able to take 2 days each year to complete a volunteering activity of their choice, a way of giving back to our local community here in Guernsey.


We are deeply committed to protecting our environment and contributing to local causes, including phasing out single-use plastics, saving energy, reducing food waste. We are proud to also be working with the following charities and companies dedicated to bringing positive change to the world: Les Bourgs Hospice and Cheshire Homes are the main charities we support.