Sustainability & Farm-to-Fork Dining at The Farmhouse at Redcoats
Proudly holding a 2AA Rosette and the Sustainable Restaurant Association’s highest 3-star rating, The Farmhouse at Redcoats is committed to doing things differently. From the soil in our no-dig garden to the food on your plate, sustainability is at the heart of everything we do.
It’s not just about being eco-conscious... it’s about making thoughtful, lasting choices that are better for our guests, our community, and our planet. By sourcing locally, working in harmony with the seasons, and caring for our team and environment, we ensure every dish is full of flavour and kindness, leaving a positive impact long after the last bite.
Locally Sourced Ingredients & Seasonal Menus in Hertfordshire
Sourcing: From Soil to Plate
Great food starts with great ingredients – and we know exactly where ours come from. Our kitchen works closely with nearby farmers, gamekeepers, and North Norfolk fishermen, as well as trusted regional producers who share our values of sustainability, traceability, and high animal welfare.
Our pork comes from Priors Hall Farm, our seafood is sustainably harvested, and our menus always feature plant-led options. We trace our top five ingredients back to their source to ensure transparency and quality, because for us, sustainability is more than a buzzword – it’s a promise.
At the heart of our farm-to-fork ethos is our thriving no-dig garden, cared for by our gardener Matt. This provides a steady supply of seasonal fruit and vegetables – from asparagus, rocket, and heritage tomatoes to courgettes, garlic, and edible flowers – all grown without disturbing the natural soil ecosystem.
Zero miles, zero packaging, zero compromise... our produce travels straight from garden to kitchen in just minutes, appearing in bi-weekly homegrown specials, seasonal menus, and even garden-to-glass cocktails.
Celebrating Homegrown Flavour
From daily specials to our much-loved Homegrown Supper Clubs, Feast Over Fire BBQs, and Chef’s Garden Table experiences, our homegrown produce takes centre stage whenever possible – paired with the finest ingredients from local farmers and suppliers.
These occasions are a celebration of sustainable dining, creativity, and the incredible flavours that come from working in harmony with nature. Our garden is enriched with organic compost made on-site from green waste collected across our grounds and kitchen, ensuring vegetables are grown with care from the ground up. Harvested at peak ripeness, they travel straight from soil to plate – zero miles, maximum flavour.
Wild Meadow Garden & Biodiversity at The Farmhouse at Redcoats
Our Gardens: Enhancing Biodiversity
The introduction of our wild meadow garden marks another step in our sustainability journey. This thriving space supports local biodiversity, offering a sanctuary for pollinators, small mammals, and beneficial insects.
By combining rewilding with a no-dig philosophy, we’re helping nature to flourish while creating a more resilient, self-sustaining environment. From dead hedging to log walls for fungi, every part of our grounds plays a role in encouraging wildlife to thrive.
BKS Photography
Sustainable Hospitality with a Community Focus in Hertfordshire
Supporting Our People & Community
As part of Anglian Country Inns, we’re a certified Living Wage Employer – committed to fair pay, investing in professional development, and supporting our team’s wellbeing.
Our inclusive menus offer vegan, gluten-free, and child-friendly dishes so everyone can enjoy seasonal dining in Hertfordshire.
We also support local charities and initiatives, encouraging our team to volunteer and take part in fundraising activities that give back to the community.
From renewable energy to rewilding our grounds
Caring for Our Environment – Sustainable Dining in Hertfordshire
We’re committed to reducing our footprint while enhancing the countryside around us. Our energy supply is 100% renewable, and we actively monitor energy and water usage to improve efficiency.
We reduce food waste through smart kitchen planning and portion control and compost where possible We’ve eliminated many single-use plastics and partner with suppliers to minimise packaging.
Our rewilding efforts include leaving ground cover through the winter to protect hibernating frogs, toads, and newts, while also creating habitats for insects, birds, and small mammals.
