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As we grow as an organisation, we aim to continue our commitment to environmental sustainability. Here are examples of things we already do, and things we plan to do in the future, as part of this commitment.

Value Natural Resources

We already:

  • 100% of our electricity is from green tariffs
  • Our display fridges are energy efficient models with doors that save energy by 50%
  • Removed 95% of our old light bulbs and replaced with L.E.D.
  • Replaced four inefficient boilers generating 420kW with two energy saving boilers that generate 300kW

We are aiming to:

  • Monitor water usage and have clear reduction targets
  • To audit our bottled water supply and ensure we are purchasing the most sustainably-focused product.
  • Install ground source heat pumps by 2023

Zero Food Wastage

We already:

  • Separate out food waste and send it for anerobic digestion
  • Design our menu to reduce food waste
  • Donate food to staff and volunteers
  • Partner with Sheffield charity Food Works to donate out-of-date food

We are aiming to:

  • Install an onsite digester into our commercial kitchens at the Stable Block

Reduce, Reuse, Recycle

We already:

  • Use plastic-free packaging for all our homemade products
  • Have removed all single-use plastic bottles

We are aiming to:

  • Set reduction targets for food waste by 4% year-on-year
  • Create a coffee grounds recycling scheme
  • Separate raw waste foods for compost
  • Educate and engage with our customers around what we do in relation to recycling and how they can support this
  • Remove excess packaging from deliveries, working with our suppliers to reduce this
  • To introduce a reduced price coffee for takeaway when visitors bring a re-useable cup

Support Global Farmers

We already:

  • Use LEAF accredited vegetables
  • All our tea, coffee and sugar are sustainability accredited
  • We source single-origin chocolate from a bean-to-bar UK craft maker

We are aiming to:

  • Produce a purchasing policy for global and local food sourcing by September 2022

Source Fish Responsibly

We already:

  • Source all our fish as either MSC accredited or on the ‘fish to eat’ list
  • All our farmed fish is MSC accredited

Serve More Vegetables and Quality Meat

We already:

  • All our meat (except charcuterie) is at least Red tractor accredited
  • All our eggs and egg products are free range
  • We use a local butcher who provides farm details for all his produce
  • Our menu is made up of 50% vegetarian and vegan options

We are aiming to:

  • Increase our use of garden produce by May 2022
  • Create a herb garden for use across our food offer by May 2022

Celebrate Local and Seasonal Produce

We already:

  • Change our menus monthly to exploit seasonal produce availability
  • Provide locally-made produce in our Butler’s Pantry Café for sale
  • Clearly label and market local ingredients and produce
  • Sell our local suppliers’ products in our Gift Shop

We are aiming to:

  • Increase our spend within the region by 15% per year