How we're meeting our environmental responsibilties


Investing in the future

Sustainable and environmentally responsible; these are central principles that guide Palé Hall’s values, business and operational practice.

Raising environmental awareness and impact reduction initiatives inform the hotel’s day to day operations at every level. All of our heads of department are vigilant to new products, emerging techniques and innovations that might contribute to this goal.

We are fortunate in having a clean, completely carbon-neutral source of electricity, produced from our own, on-site hydro-electric generating plant.

We recognise that sustainability also means operating in harmony with our location, which extends beyond the natural environment into positive engagement with local suppliers and community. We are always seeking ways to give back to the region and community around us.

What is a Michelin Green Star?
In this edition of his culinary-themed podcast Telegraph restaurant critic William Sitwell discovers what a Green Michelin star is from Palé Hall’s GM Debbie Cappadonna (begins at 11:12).

The hotel’s sustainability initiatives include:

hydro electric generator

Hydro-electric power

Palé Hall’s hydro system was originally installed in 1920; features of this vintage equipment have been retained for historical interest. The hotel’s current owners have made a substantial investment in updating the existing infrastructure. This clean, renewable power source now meets the needs of the 21st-century, providing carbon-neutral energy to power the entire hotel with surplus fed into the national grid. Three oil-fired boilers were replaced with electric versions, able to utilise this clean energy.

Free electric vehicle charging

Free EV charging

We have installed two fast-charge units capable of charging four electric vehicles at the same time. The charging points are free to use for both the general public and guests of the hotel. Drawing their power from our hydro generating system this means that, when charged at Palé Hall, electric vehicles are in effect running on water. To find out more about our free EV charging facilities click here.

Supporting local farms and producers

Local, sustainable produce

The Head Chef chooses his suppliers carefully, sourcing only from those that can demonstrate quality, provenance of sustainable growing and livestock rearing, and seasonality. Welsh farmers and businesses are supported as widely as possible which reduces haulage and CO2 emissions.

Woodland management

Gardens & wildlife habitats

Our skilled and knowledgeable gardeners are enthusiastic advocates of sustainability and wildlife habitat protection. No pesticides, fungicides or inorganic fertilisers are used on the estate and our seed compost is from a sustainable peat resource. We create our own compost. We are vigilant custodians of our ancient trees; the woodland around the Hall is carefully managed to provide good habitats for wildlife.

Hotel sustainability

Organisational culture

Sustainable operation calls for awareness and commitment from everyone throughout our everyday operations. We foster this culture with an incentive scheme, awarding points for individual merit, including innovative contributions to reducing our carbon footprint and improving efficiency. Our restaurant team wear uniforms manufactured from recycled plastic.

Michelin Green Star Award

Michelin Green Star Award

We are very proud to have been awarded a prestigious Michelin Green Star in recognition of the hotel’s commitment to sustainable practices.

Michelin describe their Green Star Award as a ‘distinction that highlights restaurants at the forefront of the industry when it comes to their sustainable practices and who act as role models to us all. They hold themselves accountable for both their ethical and environmental standards, and work with sustainable producers and suppliers to avoid waste and reduce or even remove plastic and other non-recyclable materials from their supply chain.

Many work directly with growers, farmers and fishermen; forage in hedgerows and woodlands; grow plants and rear animals; and use regenerative methods such as no-dig vegetable gardens and successional cover crop growing. They also often go beyond environmental considerations to address the quality of life of their staff, as well as contributing to local, national or global charity and education projects.’