Sustainability Policy

What is Sustainable Tourism?

Tourism that takes full account of its current and future economic, social and environmental impacts, addressing the needs of visitors, the industry, the environment, and host communities.

Our Sustainable Practices and Story 

At Killeavy Castle Estate we are passionate about creating a legacy of sustainability and environmental consciousness. A particular focus for our business is the use of local produce and suppliers. When you enjoy a meal in our award-winning Gullion Restaurant, the food on your plate will have been harvested from the Estate Gardens, farmed on the land or locally sourced. We believe this makes us unique, keeps our food fresh, supports local businesses, as well as reducing cost and transport emissions. 

Our menus are meticulously prepared prioritising seasonal produce from the Estate Farm and Estate Gardens, plus forgeable ingredients from the surrounding woodlands.

The Directors, Management and Staff at Killeavy Castle Estate are committed to protecting and enhancing the natural and unspoilt environment that we are so proud to work in. At Killeavy Castle Estate we are continuously striving to improve our environmental practices which include Waste Management, Eliminating Single-Use Plastics and conversation of water and energy. Killeavy Castle Estate has a sustainability plan in place based on the UN Sustainable Development Goals. This internationally recognised framework focuses on 17 goals and guides the setting of targets and measures for each. 

The current sustainable practices in place that position us well on our sustainable journey and help to reduce our carbon footprint include;

The Building and Interiors 

The hotel building incorporates smart seasonal design concepts to reduce the reliance on artificial lighting, heating and air conditioning. This includes window positioning to maximise sun exposure and quality insulation throughout. 

During the interior design and finish of the hotel and castle, only sustainable woods and finishes were used.

All internal and exterior lighting is LED and sensor operated.

The Estate and its Operation

All of our beef and lamb are sourced from our working farm. In the spring and summer season, all of the vegetables and herbs that are used in the hotel kitchens are sourced from our Estate and Walled Gardens. At times of overproduction from the gardens, these vegetables and herbs are preserved for use in the autumn and winter months. 

Wherever possible,  food products that are used in the estate kitchens are sourced from our working farm or local Irish suppliers. At all times when external suppliers are used, they are within a 20-mile radius so as to reduce the supplier's carbon footprint.

The 1-acre Estate Garden developed in March 2022, produces all of the vegetables for the estate kitchens and is a garden of four seasons. 

A Farm Store was opened to cure and store our estate Longhorn Beef and Cheviot Lamb. This also sells all estate vegetables, preserves, honey and jams along with local suppliers produce. 

Only sustainably responsible suppliers are used across the estate including our Spa. In addition, estate flowers and herbs are used in our Signature Spa treatments.

Estate plants that would normally be classed as weeds or invasive are used within our estate kitchens including nettles for Nettle Soup, Heather for our Estate Heather Teas and Seaweed that is used for garnish of our restaurant dishes are then used in our Walled Garden for the control of the spread of slugs on vegetables and herbs.

A total of 12 bee hives have been added to the estate for the production of our estate honey.

E-bike and mountain bikes are provided for guests to use so that they can explore the estate without the need to consume fuel.

Walking maps are provided for the exploration of the estate and so that all guests young and old can connect with nature and 'Get closer to what's important'.

A strict single-use plastic minimisation policy across the estate.  

Takeaway coffee cups are fully compostable.

All used Nespresso pods are fully recycled by the hotel.

All our bottled water is filtered in-house and carbonated as required and served in glass bottles in the hotel guestrooms and food and beverage venues.

Plastic is fully recycled and cardboard is bailed and recycled.

All food waste is used on the Estate Farm and therefore no waste goes to landfill.

Grass and tree cuttings off the estate are composted in the estate gardens and used as compost for our vegetable and herb bedding.

The estate buggies are fully electric and transport customers as required from the main hotel to Killeavy Castle and Castle Pavilion. 

Use of BEMS (Building Energy Management System) for the sustainable use and zoning of the hotel with regard to heat and water.

Installation of electric car charging stations for electric cars were installed in August 2023.

Launched in 2022, Killeavy Castle Estate is continuing work on its amitious £1.5 million Landscape Restoration Plan in the Slieve Gullion area surrounding the estate. A long-term project which will enhance the biodiversity of the region, creating a forest legacy for generations to come.

Future Plans

The sustainable journey of Killeavy Castle Estate has only commenced, and we will continue to move forward to become carbon and waste-neutral with the following plans in the near future;

Installation of the hotel Water Wheel that will be powered from the estate Mill Pond that will supply electricity to the hotel.

Installation of Solar Panels on the flat roof of the Hotel for 100% self-sustained electric power.

Continued development of the estate working farm for the supply of meat, fruit, vegetables and herbs for the estate kitchens.