If there’s ever an opportunity to learn about new ways of running our venues here at English Lakes Hotels, or supporting staff with their continuing professional development, we are always keen to grasp it.
So we were thrilled to hear that our group training and development chef Daniel Winstanley had been selected to join a research group travelling to Ecuador to find out about more sustainable food production techniques and farming.
Daniel, a member of the MasterChef's of Great Britain, applied to take part in the initiative through Kendal College to explore new practices in farming land management, crop growing, energy and water resourcing.
Under the UK government’s Turing Scheme training programme, the group stays and works at Río Muchacho organic farm and eco-lodge, an internationally recognised exemplar of sustainable land management through permaculture design and agro-ecology.
Nestled in a small valley on the coast of Ecuador, the 10-hectare sustainable farm features ‘food forests’, extensive vegetable gardens, pasture, agroforestry areas and models of alternative energy. Over one hundred crops are rotated throughout the year and the farm is also home to a diverse range of livestock.
During his two-week placement as a working member of the farm team, Daniel is learning about optimising food production and crop growing using permaculture principles and design ecosystems, renewable energy and water recycling.
Daniel explains: “Our role is to look at different food production and sourcing methods and practices which can be adopted and adapted for the UK and which can achieve low carbon solutions.
“I hope I will return with knowledge and skills to benefit English Lakes Hotels in terms of sustainability, food waste reduction and more efficient cooking methods. This will feed into our ongoing engagement with local suppliers and add to our training offer with the Culinary Academy based here at Low Wood Bay Resort & Spa.
“It's also a great opportunity to experience Ecuadorian cuisine, learn about their cooking techniques and develop vegetarian and healthier eating ideas for dishes on our hotel menus.”
Ecuador is famous for coffee and chocolate, but its produce also includes a plethora of plant-based foods from chillis, snake and lima beans through to fresh turmeric, peppers, eggplant, mizuna and bok choy. The country’s cookery methods focus strongly on grilling and Daniel hopes he can find, develop and introduce new dishes for The Wild Boar Inn and the hotel group’s restaurant Blue Smoke at Low Wood Bay.
Our managing director Ben Berry says: “The funded research trip offers Daniel the chance to look at more sustainable working practices in food production and maximising use of fruit and vegetables for less waste.
“We are also taking measures to purchase carbon offsets for Daniel’s flights. We look forward to hearing about his findings and looking at ways to incorporate them into our daily business to make us more sustainable.”