Located in the South Hams, Devon, The Bull Inn is an organic, ethical gastropub and hotel that makes the most of being surrounded by some of the best organic food producers in the UK. After a year of ecologically-driven renovations it launched in late 2019 as a truly supplier led, organic restaurant.
The business is run by a ‘No Bull Rules’ ethos that covers dining, trading, and its workforce. Rules under the first include the serving of veg-first, seasonal, local food and mindful meat while its self-imposed rules for trading include choosing green energy suppliers, buying recycled and recyclable, Fair-Trade, organic, sustainable or ecological wherever it can, and reducing and challenging the use of packaging. Its staff, meanwhile, benefit from a supportive working culture and pay significantly above the Real Living Wage.
The Sustainability Award is judged by the Sustainable Restaurant Association, which was particularly impressed with The Bull’s practises, such as avoiding pre-packaged snacks, cling film and bottled water; using ecological cleaning products and aprons made locally from recycled materials and plant-based dyes; and its collaboration with organisations, charities and local businesses to further their impact.
It was also recognised for its implementation of a heat recapture system in the kitchen, the use of solar energy panels for preheating hot water, and the monitoring of energy usage in real-time. The Bull purchases 100% renewable energy and processes food waste locally at Langage Farm’s anaerobic digestion facility to produce electricity, heat and fertilisers, resulting in the only carbon-neutral dairy in the country.
The Bull’s dedication to working sustainably with its food and suppliers was also commended. The kitchen buys and butchers whole animals to minimise waste. Its own organic farm, Baddaford, is dedicated to regenerative farming and wildlife restoration, with reservoirs conserving water and providing habitats, spinneys offering cattle feed and shade, and fruit orchards supporting biodiversity.
The business is run by a ‘No Bull Rules’ ethos that covers dining, trading, and its workforce. Rules under the first include the serving of veg-first, seasonal, local food and mindful meat while its self-imposed rules for trading include choosing green energy suppliers, buying recycled and recyclable, Fair-Trade, organic, sustainable or ecological wherever it can, and reducing and challenging the use of packaging. Its staff, meanwhile, benefit from a supportive working culture and pay significantly above the Real Living Wage.
The Sustainability Award is judged by the Sustainable Restaurant Association, which was particularly impressed with The Bull’s practises, such as avoiding pre-packaged snacks, cling film and bottled water; using ecological cleaning products and aprons made locally from recycled materials and plant-based dyes; and its collaboration with organisations, charities and local businesses to further their impact.
It was also recognised for its implementation of a heat recapture system in the kitchen, the use of solar energy panels for preheating hot water, and the monitoring of energy usage in real-time. The Bull purchases 100% renewable energy and processes food waste locally at Langage Farm’s anaerobic digestion facility to produce electricity, heat and fertilisers, resulting in the only carbon-neutral dairy in the country.
The Bull’s dedication to working sustainably with its food and suppliers was also commended. The kitchen buys and butchers whole animals to minimise waste. Its own organic farm, Baddaford, is dedicated to regenerative farming and wildlife restoration, with reservoirs conserving water and providing habitats, spinneys offering cattle feed and shade, and fruit orchards supporting biodiversity.
