Increasingly, we want to know that the places we stay are not just doing no harm, they’re actively doing good: for their natural environment, for wildlife conservation, for staff and local communities. One of the leaders in this field is New Zealand’s magical Te Waonui Forest Retreat, which guests visit on Luxury Gold’s 19-day The Long White Cloud journey.

Designed with sustainability in mind from top to bottom, it’s visitors’ first stay after their entry point of Christchurch; tucked away on the west coast of the country’s South Island, it’s an exclusive and atmospheric base for visiting the Franz Josef Glacier.

To find out more about how this five-star hotel manages to seamlessly combine luxury with sustainability, we spoke with Richard Hayman, one of the architects that originally worked on the forest retreat. 

Green at Heart

Shrouded in dense, unspoiled green forest with snow-capped peaks visible just above, you’ll enjoy a private balcony and terrace here – perfectly for listening to the call of native songbirds. New Zealand, it goes without saying, is a world leader in sustainable tourism; but even on a scene this dense with innovative retreats, this hotel stands out.

“I remember day one when we first found the site, walking through the native bush and seeing these fantastic trees which have never been felled,” says Richard. “I thought, wow, building in this space is a real privilege. So we tried to keep as much of that bush atmosphere as we could.”

Sustainable and stylish

Te Waonui Forest Retreat was designed as “passively” as possible, he explains; that is, every attempt was made to make it low-emission and energy efficient for its entire lifetime. This involves using low-carbon, easily available timber, overhanging and slats keeping heat from the sun out of the building without the need for air-conditioning. “We tried to have very high insulation levels, no energy heat pumps, lots of overshadowing in terms of the building design keeping the sun out,” says Richard. “We were very careful about sourcing non-rainforest hardwoods and timber.”

Inside the building, LED lighting and use of natural light keep things energy-efficient, cleaning is chemical-free and recycling policies are stringent throughout the property. Furniture and fittings make use of local materials, such as New Zealand natural wool carpets, organic cotton and even possum-skin cushioning. Sensor lights automatically shut off when no one’s in the room, while water is saved via flow restrictors in showers. All staff are highly trained in sustainable methods of catering, cleaning and service.

A Truly Luxurious Forest Retreat

That’s not to say you’ll feel like you’re doing a PhD in sustainability; this is a luxe holiday hideaway at heart. As well as those birdsong-filled balconies, there’s a fine dining restaurant open to views of the virgin forest and peaks outside; rooms have luxury bedding and designer furnishings. And there’s plenty of local character: “Look out for Kiwi touches in terms of art and materials,” says Hayman. “The drapes are inspired by our native alpine parrot bird, the Kea ‒ the underside of its wing has bright oranges and reds against a khaki feather. The bar is inspired by coal and by glow worms.”

One of his favourite features are the ethically-sourced bamboo keycards, which can also be used as luggage tags. Clean and green power is also hugely important. “In New Zealand we are lucky enough to have some very clean and green electricity; ours is hydro-, wind- and solar-generated power from our provider Meridian. Where we do have to use natural gas, we’re looking at ways to reduce that or increase efficiency,” says Hayman. And projects are constantly reviewed, and ongoing. One recent movement saw 375 punga ferns planted around the property to restore parts of the native forest.

Incredible Nature on Your Doorstep

This area of New Zealand is special, say the team. It’s wild, it’s irrepressible, and guests are given the privilege of interacting with it all, close up. “Te Waonui Forest Retreat is a great place to remind you of how elemental nature is,” says Hayman. “Our guests can get involved in that to a greater or lesser extent depending on how adventurous they are. Bush walks, kayaking on the lagoon, spotting white herons, climbing, even helicopter flights up to the glacier. it’s a chance to get up close to the most rugged environment in New Zealand.”

Three more Luxury Gold accommodation choices that champion sustainability:

Inkaterra Machu Picchu Pueblo, Peru

Acknowledged by the United Nations as the World’s First ‘Climate Positive’ Hotel Brand, Inkaterra immerses guests in a planet-friendly lifestyle. From solar panels for power to local education initiatives, as well as fittings from local craftspeople, textiles from local Alpaca wool and recycled-fabric slippers, this lodge close to bucket-list site Machu Picchu has an entirely carbon-neutral ethos.

Visit on: Grand South America.

Pilgrimage Village, Hue, Vietnam

 

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This unique stay started as a craftsman’s village, where owner Le Van Truong could help connect expert local makers with visitors to Vietnam and boost the local economy. Now it has traditionally styled houses and pool villas for guests to stay over; and the team has made sustainability top priority, from sensors to shut off any unused lights or electronics to chemical-free cleaning protecting the biodiversity, water waste-reduction techniques in place and 95% of staff employed from the local area.

Stay there on: Inspiring Indochina.

Sails in the Desert, Ayers Rock, Australia

 

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This desert oasis in Uluru has an entire solar field that produces 45% of its energy, not to mention a waste minimisation programme to avoid sending waste to landfill, and an ongoing mission to raise awareness of wildlife conservation among its guests. A certified Advanced Ecotourism property, Sails in the Desert partners with the indigenous Anangu community on storytelling experiences and champions Aboriginal art in its onsite gallery, as well as training the next generation to increase the indigenous presence in the tourism industry.

Spend the night on: Inspiring Australia.

Eating what’s in season celebrates the best of what’s fresh as well as benefits your health and the environment. What is seasonal eating?  One of our Luxury Gold hosts who’s happy to answer that question and who lives, breathes—and cooks—this philosophy is Tracey of Tracey’s Farmhouse. We’d like to introduce you to Tracey and the warm, home-hosted meal and MAKE TRAVEL MATTER® Experience you can expect in her cottage on our Ultimate Ireland tour. As we celebrated World Food Day on October 16th, a chat with Tracey highlights why eating what’s in season is so important. 

@traceysfarmhousekitchen

The experience 

In Northern Ireland’s Strangford Lough just a half hour from Belfast, you can find Tracey stepping out of her 17th Century thatched cottage on the water’s edge to greet arriving guests. With an easy smile and the aim to “make the guests feel as much at home as I can,” Tracey extends a heartfelt welcome. Once inside Tracey’s cozy home, guests sit down to coffee, tea and Soda Bannock freshly baked.  

@traceysfarmhousekitchen

After settling in, Tracey offers a 15–20-minute demonstration of how to make traditional Irish soda bread. With just two ingredients—buttermilk and flour—that aren’t weighed or measured, Tracey’s recipe is a testament to how a few fresh, local ingredients are all you need for a delicious dish. One or two guests lend a hand as Tracey cooks the bread on the griddle. Guests can also get involved in making lunch before the meal is shared. The fresh-off-the griddle bread is topped with butter “from a little farm down the road” that was even used for Harry and Megan’s wedding. Paired with the best of what’s in season, a meal at Tracey’s Farmhouse is a congenial feast celebrating the best of what’s good right here, right now.     

@traceysfarmhousekitchen

What guests love about it 

Beyond the fresh baked bread, local butter and hearty meal, Tracey comments that guests say, “we feel we’ve shared your home with you.” The family atmosphere is what makes the experience and what Tracey deliberately weaves into the visit. She takes guests down to her garden and gives them the opportunity to pick eggs and help with the hens. “They love the interaction with the animals,” she notes. A visit to Tracey’s Farmhouse is the type of authentic travel experience guests seek out but can be hard to find. Tracey provides this experience—while supporting seasonal eating. 

@traceysfarmhousekitchen

Why Tracey cooks and eats seasonally 

Why is eating what’s in season important? “The taste alone,” Tracey explains. “When you eat broccoli and cauliflower that hasn’t been flown in, the ingredients sing for themselves. They don’t need a sauce or a sprinkling of herbs.” From garden vegetables to that delicious butter from down the road, Tracey says, “I try to work with what I have and … base my menu around what’s available.” Eating what’s in season also supports the local producers, shops and the environment. “Because it’s seasonal then those foods are locally obtained” and “you’re cutting out travel.”  

@traceysfarmhousekitchen

Why eating seasonally is better for your health 

Those locally obtained foods do a lot for our health, too. Foods that require travel to get to their destination often need additives or processing. When you’re eating seasonally, “you don’t have all the preservatives or additives,” Tracey points out. Tracey’s two-ingredient Irish soda bread is a perfect example. Because of the fresh, local ingredients and absence of preservatives, it may only be good for two days. But those two days of enhanced fresh flavors are worth her while. In fact, from tarts and cakes to soups and salads, Tracey’s always cooking up something for herself and her guests. 

@traceysfarmhousekitchen

What Tracey’s eating now 

So, of course we had to ask Tracey what’s in season now. At the time of this conversation, an abundance of blackberries and black currents are keeping Tracey busy whipping up pies, tarts, crumbles and cakes of all kinds. For lunch and dinner fare, a bowl of homemade soup using vegetables from the garden accompanied by homemade bread is just right. Our mouths watering, we asked Tracey what’s good the rest of the year.  

@traceysfarmhousekitchen

Fall 

As we move into cooler weather, you may be wondering what to eat in autumn. Tracey expects a good crop of Kohlrabi, cabbage and apples she’ll use in a crumble. Rhubarb is especially good in late summer and early fall as Tracey comments, “Your guests seem to love the idea of rhubarb.” 

@traceysfarmhousekitchen

Winter 

Winter in Northern Ireland brings chestnuts, Brussel sprouts and root vegetables that will make their way into savory tarts and soups. Deciding what to eat in winter can be as simple as digging a bit in the dirt to find that brightly colored carrot, beet or parsnip. 

Spring  

What to eat in spring is easily answered with a hearty crop of spring greens perfect for salads. The rhubarb that Luxury Gold guests have come to love also makes its first appearance in spring. 

Summer  

Tracey tackles what to eat in summer by cooking lighter fare from simple salads to tarts using vegetables from the garden. Some of her favorites are spinach, lettuce, tomatoes, beetroot leaves, nasturtium flower, radishes and red onion.  

@traceysfarmhousekitchen

The mighty spud 

It may come as no surprise that in Northern Ireland potatoes are a favorite local staple all year long. Tracey has a particular spring favorite, the Comber Earlies. These small potatoes are so tasty on their own. All Tracey says you need to do is “wipe the soil off and steam with a little bit of salt with scallion or spring onions.” Sounds delicious to me, Tracey. We hope to see you at Tracey’s Farmhouse soon. 

Where will your Britain and Ireland travels take you? 

The exquisite Ashford Castle hotel majestically presides over a 350-acre estate in County Mayo, Ireland. Home to landscaped gardens, ancient woodland and an emerald lake, the lands are also a sanctuary for the Irish native black bee.

A key part of the hotel’s sustainability strategy, we caught up with Ashford Castle beekeeper Steve Watson Oughterard to learn more about the hives and their residents.

Ashford Castle

@ashfordcastle

Quaint in size but grand in character, the pretty village of Cong in County Mayo houses the famous Ashford Castle. Formerly home to the Guinness family, this luxury hotel boasts sumptuous rooms, antique furniture and unique historic features at every turn. Set upon an idyllic 350-acre estate, making it a dreamy location for a relaxing and picturesque retreat.

Travel with Luxury Gold and on arrival a lone piper escorts you over the drawbridge. Dine like royalty in Ashford Castle hotel’s esteemed George V Dining Room. Built specially for King George V in 1905, this room bestows a grand sense of occasion. During your stay, choose to take part in a unique falconry experience at the oldest established falconry school in Ireland. And enjoy the spa. And buy and eat honey for your breakfast.

Discover this on: Castles & Kingdoms, Ultimate Ireland

Read more: Ashford Castle: An idyllic country escape

Honey, hives and sustainability

@ashfordcastle

Ashford Castle is a Red Carnation Hotel, a family-run collection of 19 exceptional properties around the world. Unique and special, The Red Carnation Hotels share a strong commitment to sustainability. As part of the TTC Family of brands they work together with the Treadright Foundation to MAKE TRAVEL MATTER®.

Seeking to minimise environmental impact, hives are installed across Red Carnation hotels. Not only preserving the precious honeybee, this contributes to the pollination of surrounding ecosystems. Each hive enriches an area of up to three miles around it, in turn dramatically reducing  food miles. The hives are part of the hotels’ commitment to using local ingredients and to preserving the environment.

The beehives of Ashford Castle are buzzing with activity. Here the bees of Ashford Castle Estate have been busy making fresh Irish honey from the nectar of Cong’s local flowers and plants. Hives of native black bees have been encouraged to make the castle grounds their home, and are taken care of by beekeeper Steve Watson Oughterard and a dedicated team.

Related content: Geneva’s Hotel d’Angleterre is a hotel committed to positive change

Meet the native Irish black bee

@ashfordcastle

“There are 100 bee species native to Ireland,” Steve explains. “Twenty-one of these are bumblebees and 78 species of solitary bees. However, there is only one Honey bee native to Ireland and that is the native Irish black bee. It is believed that the native Irish black bee was established in Ireland between 4,000 to 10,000 years ago.

“The native Irish black bee has a number of characteristics and adaptations that contribute to it being an ideal fit to its Irish environment. Firstly foraging. They will fly at temperatures as low as 5.5°C (46°F) and even in drizzle or light rain (particularly important in Ireland!). Secondly overwintering. The bees are efficient thermo-regulators and are built for effective heat retention during long winters.

“Thirdly there is thriftiness. The queen attunes her egg-laying to the weather patterns. She pauses earlier in autumn to ensure there are no unnecessary mouths to feed overwinter, so the winter cluster has plenty to survive on until the following spring. And lastly, Propolis. The native black bee is an avid producer of this dark brown, resin-like material. It is used for structural stability and protection of the colony from the elements. It also has anti-fungal and antibacterial properties.”

Planting a bee paradise 

@ashfordcastle

 “In Ireland the importance of bees as pollinators of crops and native plant species cannot be overstated,” Steve tells us. “It is estimated that almost three quarters of our Irish wild plants rely on insect pollinators, of which bees are most important.

“Around Ashford Castle some of the most important forage plants for the Honey bees include dandelion early in the year, bramble and clover mid-summer and ivy in the autumn. However, a wide variety of flowers and trees in the area are foraged for their nectar and pollen. The Castle’s sustainability, conservation and re-wilding policies have contributed immensely to the success of our Honey bee hives, along with all pollinators and general biodiversity on the estate.”

Read more: The 10 most beautiful villages and small towns in Britain & Ireland

On become a beekeeper

@ashfordcastle

 “I became interested in beekeeping when I returned to Ireland after working throughout Australia for 15 years,” Steve explains.  “I took an introductory course to beekeeping and started off with two hives, which grew to five by the end of that year, 15 the following year and so on….. suffice to say I was hooked and now manage in excess of 100 hives.

“It is a challenging and particularly interesting pursuit, as every day with the bees is a learning day. Even in winter when there is no direct work with the bees, I am busy as I am currently studying for a diploma in apiculture.

“My role as beekeeper at Ashford Castle hotel is to manage the hives in our apiary throughout the year. The vast majority of my time is spent there between mid-spring and early autumn. I will typically check each hive every 7-10 days. This involves checking the queen is present and/or laying, ensuring there is adequate stores and room in each hive and looking for any evidence of disease.

“Early summer can be particularly busy with swarm control measures. Usually, the honey crop is taken off towards the end of August and I take it back to my purpose-built honey room for extraction and bottling. I don’t remove all the honey and leave the bees with adequate stores for the winter; however, they will also continue to store ivy honey up until November.”

The secret to delicious Ashford honey?

@ashfordcastle

“There is no secret to the delicious Ashford honey” Steve tells us. “It is 100% from the flowers and trees in the area. I do not feed the bees any sugar syrup at any point in the year. I also practice a natural method of beekeeping where I do not treat with any chemicals for disease, instead use integrated pest management, re-queening and brood break techniques amongst others.”

Related content: The Roaming Boomers on traveling to Ireland with Luxury Gold

Ensuring the future of the native Irish black bee

@ashfordcastle

“Preservation of our native Irish black bee is of great importance,” Steve emphasizes. “Aside from its significance as a pollinator, it is our only native Honey bee and uniquely adapted to our climate and conditions. It is threatened by hybridization with imported strains of non-native Honey bee, which also carries the risk of introducing foreign pathogens and parasites that could devastate our honey bee (and other bee) populations.”

How you can help

“One third of our bee species are threatened with extinction from Ireland,” Ashford Castle beekeeper Steve explains. “This is due to reduction in the number of trees, flowers and safe nesting sites in our landscapes.

“As a beekeeper, however, I like to keep it simple. Stop using pesticides and herbicides, sow more native plant species in your garden and allow some areas of garden to re-wild. In the end, I believe, measures that benefit Honey bees tend to benefit pollinators in general and so we all win.”

Related content: How your travels with Luxury Gold help conserve nature for future generations

Spend two nights at Ashford Castle on our Castles & Kingdoms and Ultimate Ireland luxury guided tours. Taste the delicious honey for yourselves and maybe purchase some to take home as a treat for family and friends. And know through your visit that you are helping preserve nature for future generations.