The Clarendon Ethos

Purchasing products from around the world and the lack of seasonal awareness is having a devastating effect on our planet.

​

Here at The Clarendon, we firmly believe that restaurants can have a genuine restorative impact on the environment by striving towards sustainability.

​

Over the past five years, we have diligently implemented measures to support our sustainability goals. We have managed to source 80% of our menu within four miles of the pub, significantly reducing our carbon footprint while offering our customers a unique dining experience with local and seasonal products.

​

We have achieved this by building strong relationships with local farmers, growers, producers, and passionate individuals who have helped make our menu truly unique.

​

Our lamb comes from Matt Mason’s farm in Appletreewick, and our trout from Jowett’s farm right here in Hebden.

​

Our beef, rabbits, hare, venison, pigeons, pheasants, partridges, grouse, ducks, and chickens are all sourced from estates around the pub. Milk, cream, and eggs are supplied by Dales Dairy.

​

We work closely with the community and village allotments to provide an abundance of seasonal fruits and vegetables. From wild garlic to wild watercress, berries, crab apples, rosehips, and nettles, we create an array of jellies, preserves, and seasonings throughout the year.

​

But we are not stopping there. Next year, we aim to install solar panels, harnessing the beautiful Yorkshire sunshine to produce 30% of our electricity.

​

We no longer accept deliveries in plastic or polystyrene and have transitioned to refillable toiletries in our bedrooms. Additionally, our lights are now on timers to conserve energy.

​

We still have a long way to go to become even more sustainable, but we are committed to this journey. It is the only way forward.