green holidays made easier
Swinton Park offers a “stately home experience” in one of the highest rated hotels in Yorkshire and Cumbria. The ancestral home of the Cunliffe-Lister family it is set in 200 acres of parkland, lakes and gardens. The castle is surrounded by the family estate in which guests have access to rivers, reservoirs, moorland, dales and the beautiful Yorkshire countryside.
There are 30 spacious bedrooms and suites, each individually designed on the theme of a Yorkshire town, dale, castle, abbey or garden. For example, the Harrogate room faces south across the lake and deerpark whilst the Richmond room faces east overlooking the gatehouse and driveway. The turret room is on three floors with a (steep!) staircase between. All rooms are equipped with two direct dial telephones, a modem point, WiFi access, CD player, satellite TV, trouser press, drinks tray and coffee/tea facilities.
The restaurant, which specialises in seasonal and local produce, has received a number of accolades including 3 AA rosettes.
The courtyard houses a spa equipped with a sauna, jacuzzi and relaxation zone with a variety of health and beauty treatments available, and there is also an exercise room and fitness area in the conservatory. There are walking and running tracks in the grounds. There is also the bar in the family museum, a private cinema and a snooker and Victorian games room.
In 2006 Swinton Park installed a wood chip boiler as part of the hotel’s drive to use alternative sources of energy which are renewable and sustainable. Up to 300kw of heat can be generated by the boiler with an estimated saving of approximately 275 tonnes per year of CO2 emissions. The timber is sourced from the surrounding forest.
In following years a new in-house laundry reduced the laundry mileage to zero using the latest technology in cutting power consumption and also reducing the use of cleaning agents. The equipment allows shorter cycle times cutting down on energy costs by up to 35% and drying time costs by 25% and using 20% less water overall.
Other environmental measures include an organic range of spa treatments, a four acre walled garden (claimed to be the largest hotel kitchen garden in the UK) producing seasonal fruit, herbs, flowers and vegetables throughout the year, stationery made from recycled materials and re-usable glass bottles for the rooms.
In 2012 it received a gold award from the Green Tourism Business Scheme and its restaurant was named ’Three Star Sustainability Champion’ by the Sustainable Restaurant Association.