On Saturday 25th March we invited guests to join us at three of our pubs for an evening of environmental activism and candlelit suppers as part of the Earth Hour global initiative. Earth Hour was founded by the WWF, and focus' on promoting reduced energy consumption and pledging commitment to fighting climate change. Each year millions of people across the globe unite for Earth Hour to show that they care about the future of our planet, by switching off for one hour. For our

Last Monday Team Chestnut headed over to Oxfordshire for Sapling 's annual Tree Planting Party. Over 2000 trees were planted throughout the day, alongside cocktail masterclasses, a talk from Earth Shot prize winner Notpla and plenty of tipple tasting! It was so inspiring to be surrounded by these forward-thinking actors in our industry. Among the saplings were 3 different tree species, native to the Oxfordshire floodplain we were planting in. The trees should help reduce the

Last year a number of Chestnut chefs took a trip to Fen Farm Dairy, a key supplier of Chestnut dairy products. The team were transported to the delicate ecosystems of the Waveney River Valley and the Fen Farm team showcased the care that is put into their beloved herd and land. MEET JONNY CRICKMORE, DIRECTOR AND FARM MANAGER Jonny is the third generation of the Crickmore family to run Fen Farm. He has been working on the farm since the age of four, when he would sneak out of

At Chestnut, our chefs always keep locality and provenance in mind. That's why a team away day at Houghton Estate in North Norfolk made for a great backdrop to learn more about sustainable farming and then get creative in the kitchen. Nowhere is the commitment to sustainable food sources more apparent than the 5000 acre estate where Head Game Keeper, Robert Hall, takes the lead. You can read more about his fascinating story here . After Robert took our chefs, team members and

Written by Lily, a guest at the Supper Club and ESG Executive at Chestnut On the evening of Thursday 17th November, the conservatory of The Black Lion was adorned with fresh, natural foliage and welcomed in guests for our second Sapling Supper Club. The theme of the evening was centred on zero-waste cooking and sustainable spirits. Twenty-five guests sat comfortably around a large banquet-style table, surrounded by foraged greenery and the flicker of candlelit. Ed Faulkner –