An award-winning eco-estate in the heart of the idyllic Kent countryside, operating with a strong environmental ethos with sustainability at its core. The Estate harnesses 55% renewable energy, a closed composting and recycling policy and actively minimises resources of water and power. Power is produced on-site harnessing technologies of both air and ground source heat pumps as well as two solar arrays. Water resources are preserved by rainwater harvesting from the rooves of the buildings for use in WC's and watering the gardens. No single-use plastics are used and wherever possible cardboard is composted.
Ingredients are foraged, gleaned and grown in the Estate in our kitchen and cutting gardens. All cultivation is via the 'no-dig' method to minimise disturbance to the soil structure and preserve the soil biome. Frasers operates with very short supply chains, purchasing from a carefully selected group of local artisan producers and suppliers, supporting in excess of 50 other rural, local businesses.
The business undergoes a comprehensive programme of recycling. Local cold-pressed rapeseed oil is utilised in the kitchen rather than more traditional imported oils, thereby further minimising the carbon footprint of the business.
This wholehearted commitment to sustainability has been recognised regionally and nationally, with Frasers winning a host of eco awards in recent years. These include the 'Kent Sustainable Food and Drink Award' (Taste of Kent Awards 2022), 'Commitment to the Environment Award' (Kent Excellence in Business Awards 2021), and the 'Sustainable Supply Chain Award' (Sustainable Wedding Awards 2023), 'Highly Commended' in the 'Sustainable Change Maker Award category' (Sustainable Wedding Awards 2023), as well as being a part of the Booking.com 'Travel Sustainable' programme, which is a worldwide affirmation of our sustainable ethos.
Estate and Kitchen Gardens
We pride ourselves in sourcing as many ingredients as possible from our Estate and large kitchen garden, thereby minimising the food miles attributed to these ingredients - and creating a 'Field to Fork' initiative.
We operate a closed composting system, organic matter is produced on the Estate as a bi-product from our horse livery yard. Fleece from the sheep over wintering on the farm is used as mulch to minimise water usage in the kitchen gardens.
Our seasonal menu reflects the ingredients we grow and the food we source locally. To minimise waste and to reduce our impact on the environment we work on a 'pre-ordering' system at Frasers, this negates the need to have a kitchen full of produce 'just in case', enabling us to keep food waste to an absolute minimum, our waste is only around 5%, which is unprecedented in the hospitality industry.
The kitchen gardens have been extended over the past two years allowing us to proudly source 55% of the restaurants requirements in the Summer and 30% in the Winter months. In parallel with this, we grow a variety of edible flowers to use in the kitchen.
We are currently extending our cutting gardens to further reduce the carbon production associated with weddings and events. A typical wedding produces a massive 60 tons of carbon of significant importance is the importing of flowers from Holland and South America. Hence sourcing flowers from the Estate or from nearby 'Blooming Green' dramatically reduces the carbon.
We have already implemented a range of measures in our path to carbon neutrality. The whole farm has been converted to a low-intensity grass system where Suckler-beef herds graze in the Summer and sheep graze in the Winter. The nitrogen inputs are minimal, hence, this is a highly sustainable and low-input method of farming. Any carbon emissions produced by the business are offset by the extensive grassland.
In addition, we have recently been accepted into a pilot scheme called 'Growing Green'. Funded by the UK Government and Growing Green partners through the UK Community Renewal Fund. The Estate was awarded a capital grant to convert a redundant shipping container into a retail outlet in which the Estate can sell excess fruit and vegetables from the gardens.
The Estate is registered with 'Natural England' under the 'Environmental Land Management System'. We collaboratively work with ‘The Kent Wildlife Trust’, ‘Upper Beult Farm Cluster’, ‘The Kentish Stour Countryside Partnership’ and ‘The South East Rivers Trust’.
5 hectares are planted to produce seed for food for overwintering birds. We have hand broadcasted in excess of three tons of native seed for overwintering birds as well as constructed a wide range of species specific bird nesting boxes.
We have carried out our own 'bird counts' to ascertain species diversity and number as a base-line calculation. Spring 2023 a whole Estate quantitative and qualitative analysis of flora and fauna has been executed to ascertain our base-line from which we can now monitor and establish our bio-diversity net-gain moving forward.
Any carbon produced through the hospitality and tourism enterprises are 'off-set' by the low-intensity grassland enabling the Estate to operate as net carbon neutral.
Ecology and Nature
The success of the tourism and hospitality enterprises has enabled a progressive programme of environmental measures nd improvements to take place.
We work closely with 'The Kent Wildlife Trust' for both improving the existing habitats as well as creating new ones. For example over the last 2 years we have created 5 newt ponds, specifically designed to create the ideal environment for great crested newts. DNA has already been identified in 3 out of the 5 ponds. Freshwater shrimp have also been identified which is an indicator of excellent water quality.
Working closely with the 'South East Rivers Trust' we are programming further wetland creation by a sequence of 'leaky dams' to encourage wetland loving species.
The ecological qualitative and quantitative assessments that have been carried out perfectly position the Estate moving forward to be able to offer carbon credits for businesses to 'off-set' the carbon associated with their business activities.
Located in the heart of the Kent countryside
An award winning small private estate and eco venue