OUR CHAMPIONS

The Sustainability Champion Award has been created by the BII, and is awarded to those in the industry who have gone above and beyond to demonstrate their commitment to running a sustainable business.

Click on any of the links below to read about the incredible work our champions are doing to build an eco-friendly future that's better for pubs, people and the planet.

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The New Bowling Green

The New Bowling Green - Warwick

The New Bowling Green is a historic, Grade II listed, 15th century family run pub in Warwick with a great beer garden and renowned for its tasty homemade food.

Adam Dudley and Jess Hobbs head up operations at The New Bowling Green, with the pair being the two key players in moving the pub towards a more sustainable future.

A key change made by Adam and Jess has been cutting out the single-use plastics in line with the new laws that came into place in 2023. This previously provided a huge amount of the pub’s waste, and the change in operations has seen a massive reduction.

Furthermore, energy saving and smart monitoring technology has been implemented all across the pub, with LED light bulbs replacing the incandescent and smart thermostats making everyone aware of what is being expended on a day-to-day basis.

Sustainable procurement has also brought success for The New Bowling Green. Some of the fruit, vegetables and herbs used on the menu at the pub are sourced from the Head Chef’s allotment, along with some from the pub’s own garden. The garden is designed in a way that promotes sustainable growing and attracts wildlife, with The New Bowling Green officially recognised as Warwick’s first ‘Bee Friendly Pub’.

Waste reduction is another element of the sustainability journey that has been instrumental in moving the pub towards a greener future. With various recycling programmes in place, food waste has also been heavily reduced. All vegetable peelings and anything possible is used for stocks and sauces, while anything that can’t be used is composted.

When quizzed on the importance of a sustainable future in the local community, Jess is keen to stress what it means to her;

“It’s hugely important - a pub is the heart of the community and leading on sustainability in the local community is essential for creating a healthier, more prosperous, and more beautiful future for everyone. Every individual and community have a role to play in driving positive change towards sustainability, no one more than the local pub."

We extremely pleased to add The New Bowling Green to our ever-growing list of Sustainability Champions. Congratulations to Adam, Jess and the whole team.

You can view The New Bowling Green’s website here.

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The Dove and Rainbow

The Dove and Rainbow - Sheffield

The Dove and Rainbow is a modern, glass-fronted music bar located in Sheffield City Centre. Hosting live rock, metal, punk bands, as well as DJs, this wet-led venue is a local favourite for those who love their music and real ales.

With The Dove and Rainbow being a wet city centre pub without outside space, licensee Dawn Gunther has had to be innovative when it comes to introducing sustainable operations to the venue, as reducing food waste, and increasing kitchen efficiency are not possible due to their wet-led stock.

Dawn says that the main thing she has done to improve sustainability at her pub is engage with her pub company, Punch, on any sustainability issues. With Dawn on a five-year tenancy with Punch and the company not owning the building where the venue is situated, collaboration between the two parties has helped bring about success.

At the Dove and Rainbow, all cellar equipment and fridges are on timers and there are notes on every door to turn off lights when a room is not in use. The pub also has a new, more energy efficient boiler and cellar cooler, while Dawn hassaid that she is will be a ‘Guinea Pig’ for any new cellar technology that may become available in the future.

Dawn can be credited as the driving force behind the sustainable change at the pub, with all staff now fully engaged in the energy reduction and recycling actions. All of the team also generally use public transport or walk to work, meaning that the pub’s passive carbon footprint is reduced further with this.

Punch’s ‘Pub Heroes’ initiative actively invite members, such as Dawn, to have their input and feedback from a small group of operators on all issues of sustainability. Dawn has been labelled one of the ‘go to’ publicans for sustainable operating.

We are delighted to recognise The Dove and Rainbow with Sustainability Champion status.

You can view The Dove and Rainbow’s website here.

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The Dog and Partridge

The Dog and Partridge - Stockport

Situated in Stockport, South Manchester, The Dog and Partridge offers a warm welcome to all, serving food daily with a wide range of ales and lagers.

The Licensee, Karen, who is popular with the locals, has implemented several changes to operations which have set the pub on the path towards a sustainable future.

Waste reduction has been the key factor in sustainable success for Karen, with many of her changes coming on this front. A number of recycling programmes are now commonplace at the pub, with all recyclable waste separated into glass, general recycling, and food waste bins. Bins are clearly labelled in different areas to ensure that staff put the correct waste in the correct bin.

Karen has also placed an emphasis on refilling chemicals and liquids from larger bottles, rather than buying small, singly-use bottles. This ensures there is less waste, and the same container can be used over again.

Sustainable procurement is another key area of Karen’s sustainable operations at The Dog and Partridge. Ingredients for both the food and drink offering at the pub are sourced from sustainable and local suppliers, while some is also grown in the garden of the venue. Additionally, although the garden area at the pub is large and well kept, Karen has elected to leave certain areas for wildlife and birds, aiming to attract as many different species and insects as possible.

We are delighted to recognise Karen and the team at The Dog and Partridge with Sustainability Champion status.

You can view The Dog and Partridge’s website here.

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The Farm Tavern

The Farm Tavern - Brighton

The Farm Tavern is a friendly neighbourhood pub located in Brighton, serving lashings of traditional pub hospitality, local charm, and gastronomically good comfort food.

Rodin Chauchard-Stuart, licensee at The Farm Tavern, has been the driving force when it comes to implementing sustainable change.

Focusing on energy reduction mesasures, Rodin began by replacing the older incandescent bulbs with LED lightbulbs, ultimately improving The Farm Tavern’s lighting efficiency by up to 85%. In addition to this, timers and sensors have been placed on the lights and equipment to ensure they aren’t on for too long a period of time, especially if no one is in the vicinity. Energy Monitoring Technology and smart thermostats have also helped Rodin be more aware of what the pub is expending and helped him make more informed decisions when it comes to sustainability.

Waste reduction has been another key area of focus for Rodin, with recycling programmes having been implemented to the operational process at the pub. Menus have also been changed to reduce waste, with portion sizes reduced and items such as side salads being optional for customers. Plant-based menu items are also now featured more frequently on the menu at The Farm Tavern, reducing the carbon footprint of the premises.

Furthermore, the installation of low-flow toilets, sensor taps and the use of water-efficient cleaning methods on the dishwasher and glass cleaner have helped The Farm Tavern reduce the volume of water waste produced daily.

When it comes to the staff, Rodin has established a small local team who share his values on sustainability. They are constantly committed to moving the pub towards a greener, more sustainable future and their shared values mean that they all help each other with their decision making.

We are delighted to recognise Rodin and the team at The Farm Tavern with Sustainability Champion status and look forward to seeing their outstanding work continue in the future.

You can view The Farm Tavern’s website here.

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The Swan at Compton

In Compton, the delightful village pub, The Swan, sits just a few minutes’ walk from the Ridgeway, one of fifteen long-distance National Trails in England and Wales. They offer a wide range of draught beers and Real Ales, along with a family friendly garden and menu, including made to order pizzas. There are also 6 cozy bedrooms available at this country favourite.

Ken Shaw, licensee at The Swan, has been the driving force behind sustainable change at the pub.

Ken began by replacing the old, incandescent lightbulbs with new modern LED’s. This has helped improve efficiency by up to 85%. Investment in smart thermostats, modern energy-efficient kitchen appliances and monitoring technology have also added to the energy reduction measures. With Ken and the team now acutely aware of what is being expended, it allows them to make more informed decisions and adjust behaviours accordingly.

Water usage reduction has also played a key part in Ken and The Swan’s sustainability journey. Low-flow toilets, sensor taps and the use of water-efficient cleaning methods on the dishwasher and glass cleaner have all helped the whole team to reduce their expenditure on this front.

Additionally, sustainable procurement is of paramount importance to Ken. He aims to reduce his food and drinks miles through sourcing sustainable and locally produced ingredients for use in dishes alongside drinks. This not only aids his local community but saves on fuel and energy consumption.

When it comes to the team and his customers, Ken is keen to offer incentives including discounts or rewards by promoting sustainable transportation. Both groups are encouraged to use public transportation, bike, or walk to the pub, which in turn helps to spread the message both in and out of the venue. Water re-fill stations are also common throughout The Swan, with customers and staff offered free drinks for home-brought bottles.

We are delighted to recognise Ken and the team at The Swan at Compton with BII Sustainability Champion status and look forward to seeing their incredible work continue.

You can view their website here.

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The Stag

The Stag - Lyndhurst

The Stag at Lyndhurst is a traditional pub retreat nestled in the New Forest National Park. A place for customers to eat, drink, and stay in comfort, this local favourite joins The Mailmans as another venue operated by Steve Harris’ to be recognised as a BII Sustainability Champion.

Having invested in new, more efficient commercial catering equipment for the kitchen The Stag , replaces it’s older, previously used equipment that made it more difficult to operate in a sustainable way.

Furthermore, with the pub having an accommodation offering of 10 letting rooms, Steve has made changes to ensure that the consumables being used are sustainable, avoiding single-use plastics and moving towards refillable dispensers.

Timers are now common across all lights and other equipment in The Stag, which Steve claims have massively helped reduce energy usage throughout the venue. Water saving devices have also been introduced to the cellar, which further ensures that nothing is needlessly.

When asked about on how he ensures his team are aligned with his vision, Steve credits their motivation and stability as key factors in helping the pub on its sustainability journey:

“We have a very motivated and stable team at the Stag. We operate as a family and every member of the team is aware of the importance of energy conservation and sustainability. The subject is discussed at [the] initial interview stage for all new staff and ongoing discussion are carried out during team meetings. We actively coach our staff on a day-to-day basis.”

It is clear to see that Steve sees all the individuals associated with the pub as key to The Stag’s sustainability journey, with him keen to stress the responsibility he sees as a hub of the local community:

“We consider our staff and customers as our family so feel extremely responsible for our local community. We have a duty to our local community to set the right example for sustainability and hope our local community recognise this and adopt some of the measures we are taking in their homes and local businesses”.

We are delighted to award Steve and the whole team at The Stag with BII Sustainability Champion status.

You can view The Stag’s website here.

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The Mailmans

The Mailmans - Lyndhurst

The Mailmans is a quirky pub offering food and renowned for its real ales, located in Lyndhurst High Street within the New Forest National Park. With a recent refurbishment to the interior of the pub, adding new furniture and accessories from the High Street, The Mailman aims to highlight how vibrant the High Street is and what it offers.

Steve Harris is a new tenant at The Mailmans, and his outstanding work on the sustainability front has meant that this venue becomes his second recognised as a BII Sustainability Champion alongside his other Lyndhurst premises, The Stag.

Steve has implemented several energy reduction measures to help increase the efficiency of operations at The Mailmans. Smart thermostats have been installed along with investment in more energy-efficient kitchen appliances.

Timers and sensors have also been placed on lighting and equipment to ensure that nothing is on if it does not need to be, while energy monitoring technology ensures that Steve and the team can keep track of their expenditure while the appliances are in use.

Waste reduction has also brought success for Steve and the team. Food menus, which include locally sourced sustainable produce, have been changed with waste reduction in mind. Customers are now asked to clarify whether they would like to keep items such as side salads with their order, ensuring that nothing is served if the customer knows it won’t be eaten. The menu at The Mailmans has also seen an increase in plant-based menu items and a reduction in meat-based products, with Steve finding innovation in low carbon dishes.

The staff at The Mailmans are constantly provided with education regarding sustainable practices, with the importance of reducing their carbon footprint made clear. Customers are also encouraged to adopt sustainable behaviours both inside and outside the pub. Steve is keen to share his proud feelings at making energy saving
improvements in a very short period of time and make people aware of what can be achieved.

We are delighted to award The Mailmans with BII Sustainability Champion status and look forward to seeing their outstanding work continue.

You can view The Mailmans’ website here.

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The Black Dog

The Black Dog - Waltham Chase

The Black Dog is a friendly pub offering hearty home cooked food and drinks, in a quaint country village located in Waltham Chase, near Southampton.

The licensee of the village favourite, Peter Airey, has been the driving force in implementing sustainable change to help secure the long-term future of the pub, both economically and environmentally.

Peter began by focusing on energy reduction methods, replacing the previously used incandescent light bulbs with LED’s, resulting in an efficiency improvement of up to 85%. With an overall investment in more energy efficient appliances in the kitchen, he has helped reduce the expenditure even more. To aid with the checking of such measures, Peter have implemented a new monitoring technology system to ensure himself and the team are constantly aware of how much energy each appliance uses.

Altering his team’s sustainability behaviour has been one of Peter’s main areas of focus. By constantly monitoring their work and providing coaching along the way, he has helped change operations in a positive way, meaning that actions which re-emphasise the sustainable mission of the pub have become second nature to his staff.

As a hub within the local community, when questioned on how important it is to set an example to his customers, Paul explains the need to recognise the influence he can have on his visitors:

“It is extremely important as we are a very busy business and extremely influential in the local community. We need to set the right example.”

Going forward, Paul and the team are in discussions with their landlords regarding the potential installation of EV charging points. He hopes that this will convince both customers and staff alike to choose a more sustainable method of transport when travelling to the pub.

We are extremely pleased to recognise the work that Paul and the whole team at The Black Dog are doing and are delighted to add them as yet another BII Sustainability Champion.

You can view The Black Dog’s website here.

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The Old Mill

The Old Mill - West Harnham

Located in West Harnham along the River Avon, The Old Mill Hotel is just a stone’s throw from the historical city of Salisbury and possesses stunning views across the river Nadder.

Steve Harris, licensee at The Old Mill, has introduced a number of sustainability-related changes to the operations, which have ultimately proved successful and culminated in the team being recognised as a BII Sustainability Champion.

Steve began by improving and replacing commercial catering equipment with new and more energy efficient appliances. Adding smart thermostats to the premises have helped Steve to recognise the amount of energy consumed by his heating appliances, while also making it easier for him to adjust his sustainability behaviours and decision-making, accordingly, saving both energy and money.

Waste-reduction measures have also brought about huge amounts of success for Steve. By altering the menus at The Old Mill Hotel, customers have been able to adjust their orders to remove items, such as side salads, if they know they will not eat them. He has also found innovation in low carbon dishes after reducing the number of meat-based products on the menu.

In terms of the team, Steve believes that a thorough and detailed staff induction programme can help to promote sustainable behaviours to his new members of staff. Existing team members are also given in-depth ongoing training that starts with the General Manager’s and filters down to all staff members.

Where possible, Steve aims to source his food and drink locally, reducing the miles with transport. This allows him to sustainably keep his premises stocked with wet and dry offerings, while also helping local businesses.
When quizzed on the importance of a sustainable future in the local community, Steve insists that he is keen to
set an example for others:

“Our business is very community driven” Steve said. “being the focal point puts emphasis on us to lead the way for a sustainable future. We are trying to set an example that all can follow and would like to take the agenda forward with our customers for the betterment of all concerned.”

You can view The Old Mill’s website here.