Sustainability
We are proud that our customers, suppliers, and local communities share our values. Recognising the importance of collaboration, we are always looking for ways to join forces with others to achieve our shared goals.
Sustainability was at the heart of the hotel’s refurbishment, not only in terms of the sourcing of ingredients, but the kitchen working space too. The kitchen is fully electric and the restaurant is heated by air source heat pumps, helping to reduce its impact on the environment.
Food
The food offering at The Cavendish, curated by Executive Chef Adam Harper, champions the best of local produce. Working closely with gardeners and farmers at Chatsworth, as well as local artisan suppliers from the estate and surrounding areas, Adam has developed menus that celebrate the Peak District’s finest. Most ingredients are sourced within a ten-mile radius, including trout from Ladybower Fisheries, cold-pressed rapeseed oil from Bakewell’s Brock & Moreton, and pork from the family-run Moss Valley Farm.
We aim to recycle 80% of our waste, reduce our energy consumption by 5% per year, and reach net-zero emissions within 10 years.