Going Green...

MHOR ENERGY is now green. You might have noticed a great deal of construction going on at Monachyle.  A short while ago, Monachyle began working with GETT to install a wood pellet burner system that will replace our dependency on oil and electricity for heat and hot water throughout the hotel, restaurant, and farm.  We’re very excited to be undergoing these dramatic changes, as it will provide a more sustainable future for us and our guests.
As a relatively new form of heating in Scotland, wood pellets are made of compressed wood and sawdust that burn at over 96% efficiency, with little to no ash residue.  Safe, smokeless, and substantially cheaper than other forms of fuel, wood pellet burners have been a great success throughout Scandanavia and mainland Europe for several decades.  GETT has already installed a smaller burner in our tea rooms, and are in the process of changing over Mhor Fish and Mhor Bread as well.  With everything in place, Monachyle will be able to help set a new standard for sustainable, environmentally-friendly hospitality. To convert your energy supply call Jim Mattson on 01877384622

Recycling: One of the problems of running a hotel in the country is that the local council is not currently geared up to collect commercial recycling from rural locations. So we have had to take it into our own hands. We use around 80 plastic milk containers a week which we take to the nearest drop off point. We also sort our glass, cardboard and feed our pigs green waste – raw vegetables –from the kitchen. Long term solutions: We are talking to recycling agents about the possibility of putting giant containers in the barn so that we can store larger amounts which can then be collected - cost effectively - by the recycling companies. Hotel: We ask guests to put the towels in the bath if they want them changed daily and are currently looking into changing our toiletries from individual plastic containers to wall-mounted refillable products. Our latest brochures are also printed on recycled paper and we are researching recycled stationery. Restaurant: We are trying to cut down on food miles growing most of our own vegetables in the garden, using eggs from our hens for breakfast and venison, pork and beef from the estate - as well as Scottish milled flour in the bakery. What we can’t grow or produce ourselves, we try to source from a radius of no more than 30 miles.