Licensee Mark Annear has introduced a wide variety of sustainability practices to this historic venue, ensuring that despite its old age, it is up to date with current practices.

Mark has introduced an Oil filtration system via Vito which allows the oil to be cleaned after use, giving 40% more usage and reducing waste and the need for weekly collections.

Sensor lights have been introduced throughout the pub including the letting rooms, corridors, toilets and kitchens, while insulation has also been added between the bar and the letting rooms to reduce utility usage. Only green chemicals are now used in the kitchen at The Cott Inn such as sanitiser and floor cleaner.

Mark ensures his team are aligned with the sustainability initiatives in place by briefing them during staff training sessions about their sustainability programmes.

Additionally, The Cott Inn has massively reduced the food waste that comes back through their kitchen doors. By managing meal portions and monitoring what food is often left behind on customers plates, Mark and the team can change up and reduce certain items, meaning they don’t just cut their food waste but also improve their general food GPs.  Soft drinks at the site are only supplied via Luscombe, a local business who operate out of Dartington, helping them further cut their carbon emissions while also driving their sustainability agenda.

Mark and the team at The Cott Inn are doing some incredible work driving their sustainability initiatives and they are more than worthy Sustainability Champions.

You can view The Cott Inn website here.