Virgin Limited Edition has been recognised as one of the leading sustainable hotel groups in the world having scored a three star global Food Made Good rating.
Contrary to popular belief, luxury doesn’t have to come at the expense of sustainability, and Virgin Limited Edition is proving one doesn’t have to compromise the other.
At first glance one might be forgiven for thinking their unique retreats would jeopardise a sustainable lifestyle; Babylon Restaurant sits above the 1.5 acres of The Roof Gardens 100ft above the busy streets of Kensington London, Necker Island is a private island situated in the British Virgin Islands, Kasbah Tamadot is a mountain retreat in Morocco, Ulusaba is a private game reserve in South Africa, The Lodge is a chalet in Switzerland, Mahali Mzuri is a tented safari camp in Kenya’s Maasai Mara eco-system and Mont Rochelle is a Hotel and Mountain Vineyard in Franschhoek, South Africa.
Miko marinated kudu-carpaccio
Virgin Limited Edition is fortunate to be so close to nature at all their hotels and retreats.
The locations make the teams even more passionate about protecting the area they live in, supporting it in any way they can. T
hey understand the importance of taking care of the environment, and are extremely sensitive to the impact the properties may have on the local communities within which they operate, so every decision is made with the impact being caused in mind.
This includes working to protect the wildlife and habitat as well as community projects.
The group scored highly in sourcing seasonal produce, ethical meat and dairy as well as sustainable fish.
Responsible marketing also scored very highly and is a reflection of the commitment to letting the team and guests know about what they are eating and where it has come from.
When creating menus the drive is ‘what’s in season?’, ‘what can be sourced locally?’ and ‘what is great quality?’
Mont Rochelle wine
In its idyllic setting in the British Virgin Islands surrounded by beautiful crystal clear waters it is no surprise that Necker Island scored an impressive 100% for its use of ocean sustainable fish.
Necker Island sources seasonally available fish from farms with sustainable certifications so guests can be assured of the freshest fish whilst being able to enjoy views of the stunning habitat.
Kasbah Tamadot places special emphasis on sourcing local produce, even using local salt, herbs, olive oil and growing their own apples, vegetables and olives.
Throughout the summer The Lodge makes the most of the apricots that are in season to make jam which sees them through the winter.
The Lodge’s sustainable efforts and their love of cheese
It doesn’t just stop at the food; Mont Rochelle is in a unique position to be able to serve a wide range of high quality wines from its own vineyard, as well as from nearby vineyards, supporting local businesses and economies.
In London, Babylon makes use of freshly grown herbs from The Roof Gardens and uses local suppliers such as Sipsmiths Gin to create delicious cocktails.
Tristin Swales, Virgin Limited Edition Group Operations Director, said: “We are very happy with the results from this year’s Sustainable Restaurant Association Report. Given the unique location, menu and produce available at each of our properties, we are proud of our strong group-wide result.”
“Virgin Limited Edition has proved that no matter where in the world a property is situated, it can deliver a sustainable and luxurious experience.”
Andrew Stephen, Chief Executive of the SRA
