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The award-winning Green House is a beautiful eco-friendly boutique hotel in the heart of Bournemouth that lives, eats and breathes sustainability. The hotel opened in April 2010 to rave reviews and in November 2010 was named ‘Small Hotel of the Year’ at the Bournemouth Tourism Awards.
Just minutes from the white sandy beaches of Bournemouth, this privately-owned Grade II Victorian Villa has been extensively renovated with an investment in excess of £5m, to prove that luxury travel and eco-consciousness can co-exist.
On the surface, this 32-bedroom hotel may appear to be the same as many other designer boutique-style properties – its contemporary décor, tactile fabrics and quality natural materials including wood, metal and glass, complementing the light, airy period rooms and gothic architecture.
Dig deeper though and you will discover that extensive thought and painstaking research has gone into every aspect to ensure that this designer hotel minimises its impact on the environment at every turn. Interior highlights include 100 per cent UK wool fabrics, woven on the isle of Bute, British designed and made wallpaper, FSC certified, printed with vegetable ink, sumptuous organic goose down duvets, solid hardwood furniture, either recycled or hand-crafted in the UK from fallen trees damaged through storms or disease. Solar thermal energy, complemented by electricity generated on site, ensure that public resource is only used where absolutely necessary, lighting has an array of low-energy features – even the flat screen TVs are backlit with LEDs, using less than a quarter of the energy normally required. All of this without compromise to guests’ satisfaction and pleasure, and this is just the tip of the iceberg.
Food lovers are in for a taste explosion when they dine in the hotel’s restaurant, The Green Room. Young chef, Andrew Hilton, is a creative soul who has a passion for wild and wonderful ingredients which he gathers from a treasured collection of local artisan suppliers.
Examples of local seasonal produce include mushrooms from Mrs Tee, elderflowers, berries, cheese, trout and preserves all from the New Forest. Pheasant eggs are sourced from the Salisbury Plains, smoked eels from the river Tess, Dorset snails from the Dorset Snail Company. Beef, pork and lamb are locally reared in the Mendips and Wiltshire. Fresh fish and seashore vegetables like fennel or samphire are sourced from the Cornish coast. A 6-course tasting menu starts from £50 per person.