NEW FOREST TODAY MAGAZINE

Turning a new leaf

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Green Leaf members learn new skills

Whoever said ‘it’s not easy being green’ clearly hadn’t met two New Forest businessmen who are leading the way when it comes to self-sufficiency.

Tony Barnfield at The Nurse’s Cottage Restaurant in Sway and James Hiley-Jones at The Montagu Arms Hotel in Beaulieu are hoping that other businesses will take a leaf out of their books by following some of the steps they’ve taken to make their business greener.

Both establishments are members of New Forest District Council’s ‘Green Leaf Tourism Scheme’. “It’s about protecting the history, culture, wildlife and traditions of the forest,” says Paul Fulford, NFDC’s sustainable initiatives officer. Paul works with businesses to promote local produce, minimise traffic, reduce energy and resources, and help visitors get the most from their visit to the forest without ruining it.

At The Montagu Arms Hotel General manager James Hiley-Jones and his staff have been busy growing their own vegetables, keeping chickens for eggs and have reduced waste by up to 50% with their new rocket composter.

Things are also looking good at the Nurse’s Cottage in Sway. Chef/Proprietor Tony Barnfield has always been a keen supporter of local produce and was involved in setting up the New Forest Marque. “It makes economic sense to use local suppliers because it keeps the economy afloat. If we keep farmers in business it will benefit everybody and we’re also getting the produce much quicker and fresher,” says Tony.

Tony believes passionately in working with local producers and is keen to show other businesses how they can do the same. Earlier this year he staged a Bacon Challenge with several local B&B owners, who voted Oakwood Butchers near Brockenhurst to be the best. Tony also collects used jam jars and gives them to local producers to sterilise and re-fill with jams and honey.