Green House Hotel opens Eco-Garden

Green House Hotel opens Eco-Garden

The award-winning boutique hotel, The Green House Hotel unveiled its new eco-garden and terrace in partnership with Dorset-distilled Black Cow Vodka.

Guests of the VIP launch event were invited to explore the new summer area, enjoy Black Cow Vodka cocktails and canapes provided by the in-house caterers at The Arbor Restaurant.

The Green House Hotel is famous for being as serious about luxury as it is about sustainability and its new garden design is no exception, with it being the first hotel eco-garden in Dorset.

Opening to critical acclaim in 2010, the luxury hotel boasts 32 beautiful guest rooms, a chic bar and a two-rosette award winning restaurant. In 2017, the Green House was voted Best Green Hotel by Condé Nast.

Eight years on, the hotel is still striving to remain at the forefront of sustainability and ethical hospitality by constantly analysing best practices and reviewing modern technologies.

The latest project at the hotel has been the garden redesign as the general manager of the hotel, Olivia O’Sullivan, explained: “The garden is a really important space for so many reasons. It is an extension of the hotel enabling guests to enjoy a meal or drink in the sunshine and proving couples with beautiful outdoor space for weddings.
“Black Cow was the ideal sponsor for our new outdoor bar as the local brand creates its spirit from whey, an excess, and historically useless, by-product of the cheese making process. Like the Green House Hotel, Black Cow vodka takes pride in its environmental impact while delivering a premium product.”

Olivia employed garden designer, Kate Elysee, who was given a very exact brief; the space needed to be suitable for weddings, regular guests and wildlife.

She said: “Every element needed to be as eco-friendly as possible, under the hotel’s ethos which included using organic soil, local planting, reusing materials on site already, sourcing other materials as locally as possible and the and the garden itself also needed to work in three ways, a romantic setting for couples, a landscaped outdoor eating area, as well as a haven for wildlife.”