We’ve been collecting the waste cooking oil from Pennyhill Park Hotel in Bagshot, Surrey since 2012.
Serving modern British, seasonal food to its guests and diners, you can expect something truly delicious here. Choose from afternoon tea in the bar, casual dining in the high-end brasserie, a banquet in one of the 23 function rooms, or a seven-course meal in the fine dining restaurant, The Latymer, pictured below, which was recently awarded a Michelin star for its head chef Matt Worswick.
The Michelin star isn’t, of course, their only award. In 2016, Pennyhill Park won the acclaimed Catey Award for Hotel of the Year and its spa was named Best Spa in the South East by the Good Spa Awards 2016.
Recycling used cooking oil
David Atkinson, Executive Chef at Pennyhill Park, told Proper Oils that they serve an average of 600 covers daily – up to 2000 in peak periods – plus 300 staff on site every day.
He oversees the hotel’s waste cooking oil recycling process.
Inside the hotel’s huge kitchens, the 58 chefs make sure all their used cooking oil is poured into a large stockpot for easy storage.
Once this is full, two kitchen porters carefully transfer it on a trolley and wheel it to the recycling area outside. There they pour it into Proper Oils’ 150-litre containers.
The recycling area also includes specialised zones for plastics, glass, cardboard, pallets and electrical items, all monitored with a CCTV system.
Waste animal fat
The hotel doesn’t have much need to recycle waste animal fat.
Firstly, David orders only lean, trimmed meats from their butcher – which means less waste fat when cooking.
Secondly, when there is waste fat, the kitchen can sometimes reuse it. For example, the oil from the Wagu beef in Latymer, their fine dining restaurant, is rendered, aerated and turned into a luxurious ‘Wagu butter’ for diners.
Food waste recycling on site
The hotel proudly recycles all its food waste, like fruit and vegetable peelings, in a machine called The Rocket Food Waste Composter.
“The food waste is returned from the machine as mulch, which we mix into fine woodchip. It is then used as compost for the garden,” says David.
He told me that the hotel prides itself on its innovation. “We like to challenge the accepted norm in the industry,” he says, showing me how the reception area will be given an overhaul from the New Year to remove its welcome desk.
“It’ll be like walking into a living room with sofas. We want it to feel like a home from home, by removing the barrier between the receptionist and the guest.”
Proper Oils is pleased to be working with Pennyhill Park to help them meet their recycling targets.
Picture credit: Amy Murrell
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