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Higham Dykes, Belsay, NE20 0DN

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Sustainability Policy

At The Highlander Ponteland, we are fully committed to operating in a socially and sustainably responsible way. We source our produce as locally as possible and aim for high welfare and sustainable standards. We strive to reduce our environmental impact, always endeavour to fulfil our social responsibilities and provide healthy and sustainable food options for our customers.

Our aim is to continually review and increase our commitment to sourcing sustainable food, minimising our environmental impact and increasing social engagement throughout the local community. We focus on three key areas: sourcing, environment and society.

We aim to constantly monitor our energy and waste policies and seek to limit our environmental impact. As part of our ethos we support the communities we engage with, including customers, employees, local businesses and the institutions that support them.

Sourcing

We change our menus at least three times per year to reflect seasonality and continue to source as much local produce as possible – primarily within the Northumberland, Tyne & Wear, Cumbria and North Yorkshire areas, as well as Scotland. In the future we hope to grow more produce on site at the pub with the introduction of a herb garden and mini allotment upon completion of planned renovations to our outbuildings and surrounding areas.

Our local supply partners include Hanover Dairies; M Dungait & Sons Northumberland Leeks; Particularly Good Potatoes; Warren Butterworth; Hodgson Fish; Ad Gefrin; First & Last Brewery; Alnwick Brewery; Wylam Brewery; Marlish Water; Fentimans.

We are aware we cannot source everything locally and recognise the need to import wine, coffee, chocolate, as well as citrus and other fruit and vegetables. We actively engage with our national partners Heineken, LWC, Pioneer and Deli Fresh, to develop and maintain our sustainable practices throughout our supply chain.

We cater for most diets and dishes can be adapted for necessary allergies and dietary requirements. We also offer both vegetarian and vegan options on all menus.

Ethical Meat & Dairy – Our beef, pork and lamb are all locally sourced. Most of the eggs and meat used on our menus is free range or RSPCA Freedom Food certified. The milk we use is organic.

Sustainable Fish – We aim to source all of our fish from known sustainable sources with most of the fish we serve on our menus coming either straight from the North Sea or from Scotland.

Fairtrade – We only serve Fairtrade tea, coffee and sugar which is provided from our coffee partners Matthew Algie.

Environment

Energy Efficiency – We review our energy usage, by regularly and accurately measuring our consumption with the aim of reducing this overall. From the outset of the redevelopment, we’ve used low energy LED bulbs where possible as well as adopting a stricter ‘switch the light/hob/appliance off’ policy. Some communal areas have sensored lighting that automatically activates based on motion, enhancing security, convenience, and energy efficiency. We use Air Source Heat Pumps throughout the building to provide heat in the colder months as well as meet all our hot water needs.

Waste Management – We don’t use single-use plastic straws, cutlery or stirrers on site. Glass, plastics, paper, cardboard, food waste and cooking oil are all separated out for recycling collection on a weekly basis. We constantly assess our disposable catering items and reduce the number we purchase as much as possible. We also actively encourage customers to take away their unfinished meals and package these in containers made from recyclable materials.

Workplace Resources – We have a commitment to buying recycled or FSC certified paper and paper products. All print material uses recycled paper stock. We use environmentally friendly cleaning products, supplied by Diversey, which arrive in high concentrates to minimise transport costs and eliminates the use of single use plastic.

Treating Staff Fairly – Food and drinks are available for all staff throughout their shift, free of charge. Our tipping policy is clear, transparent and understood by staff and customers. 100% of all cash and credit card tips goes direct to our Front of House and Kitchen teams. We also offer staff development pathways for those interested in pursuing a career in hospitality and actively encourage staff feedback to affect positive staff conditions.

Society

Healthy Eating – During menu design phases it is important to us to make sure we cater for as many people as possible. We can provide for the majority of customers food allergies through adaptations to our menus, as well as providing for those who are vegetarian and vegan diners.

Community Engagement – We have strengthened our position as a community-focused business by investing in local partnerships and initiatives. We have sponsored local events such as the Ponteland Beer Festival, Northumberland Young Farmers’ Club and the Chamber of Commerce. We regularly host the Ponteland Gentleman’s Club, Women’s Institute and the Rotary Club. We also sponsor local sports clubs such as Ponteland Rugby Club, Ashington Cricket Club, Ponteland United Women’s FC and most recently Ellington Juniors FC. Our Blue Light Card discount scheme was introduced to recognise and thank emergency service personnel and encourage repeat visits.

Memberships with the Chamber of Commerce, Taste of Northumberland and Visit Northumberland have enabled us to collaborate with other local businesses, champion regional producers, attract new visitors to the area and further strengthen The Highlander’s reputation as a leading destination venue.

If you require any further information about sustainability at the Highlander, please speak to a member of our management team.

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