At The Headland we are getting creative with different ways we can be sustainable in everything we do.

Becoming as sustainable as we possibly can be, through reduced wastage and considerate sourcing of our food and beverage is at the heart of our hotel. One of our team members at The Terrace who is studying to become a conservationist, has thoughtfully created a bright and zesty lemonade using lemon juice from lemons that would otherwise go into our food waste. Through the natural use of lemon zest for some of our handcrafted cocktails, we are left with whole lemons that our Terrace bar attendant saw going to waste. With her fresh lemonade recipe, we ensure that no food goes to waste here at The Headland! Join us on our sustainability journey as we embark new ideas and creations.