Environmental, Social & Governance

At The Torridon we always consider our environment, social impact and governance in every decision that we make. We’ve introduced a wide range of measures which you can read about below, but we recognise that this is just the start of our journey. Our location and the landscapes where we live, work, and welcome our guests are unique and amazing and we want to do everything we can to ensure they remain this way for future generations. We are constantly planning the next steps in making our business more sustainable, not just environmentally, but considering the impact that we have on our local communities, our team, and our guests. We hope that you will join us on this journey as we continue to find better ways to do things the right way in a place like no other.

From biomass energy to natural spring water to a parting gift of wildflower seeds for guests to plant to help the bee population, The Torridon is committed to being in harmony with nature, and with 100% of the produce grown and reared on site used in either 1887 or Bo & Muc, we aim to source all of our produce as locally as possible!

Our sustainability efforts, led by The Torridon ESG Team, have been recognised by the Carbon Trust and the Green Tourism Business Scheme and we support the Wester Ross UNESCO Biosphere, an organisation that promotes and celebrates how people and nature connect to inspire a positive future.

Our Sustainability team is co-led by Lorna and Allan, they can be contacted on: [email protected]

If you are interested in offsetting your carbon please visit this website

  • Biomass energy from local resort woodchip or timber chipped on site
  • Thermostatic controls are installed in all guest rooms
  • Replacement of traditional light bulbs with energy-saving LED bulbs in guest room corridors and several points within the guest rooms
  • Timer set-up for lighting and other electrical systems
  • Much of the corridor lighting is PIR motion sensor controlled
  • Lights in all guest rooms that have no guests to be turned off
  • Hot water in guest rooms processed from heat exchange system of biomass woodchip
  • Extra insulators under building roof to reduce heat loss
  • Energy-saving measures implemented for the back of the house areas
  • Rapid 50kw electric car charger open to all for use free of charge
  • Two overnight Tesla chargers free of charge for residents
  • Local rhododendron wood used for burning on open fires in hotel and Beinn Bar
  • Resort borehole water
  • Flow regulator in guest rooms adjusted to save water
  • Regular review of leak checking procedure
  • Daily record of water consumption (daily controls)
  • Gardens are watered in the mornings and evenings only to prevent unnecessary evaporation at the hottest times of day
  • Water provided for guests in bedrooms and restaurants from borehole reducing plastic and glass recycling
  • We will be donating 50p from the sale of each still or sparkling water at the 1887 and Bo and Muc restaurant. Our water is bottled on site and comes from our bore hole. Just a Drop’s sustainable projects provide support to communities and have reached over 1.7 million people in 32 countries since they began in 1998. Supporting this cause is one of our Sustainable Development Goals
  • A700 Rocket composter to process all food waste and turn into compost for the garden
  • All rubbish properly sorted and separated: refuse, glass, plastics, cardboard, paper, dangerous/poison (detergent, chemicals etc), electrical items, clothing, batteries and light bulbs
  • Kitchen grease and used oil is collected to recycle
  • All paper systematically reused, shredded  and recycled
  • Farm manure, coffee granules, biomass ash and shredded paper composted
  • Suppliers are requested not to leave the engine running while their vehicles are parked to reduce noise and pollution
  • Extensive use of our 2-acre kitchen garden with vegetables herbs and fruit provided for the restaurant
  • Torridon farm provides beef and pork for the restaurants
  • Control system for chemical use
  • Use of Enjo, a chemical-free cleaning system to reduce the number of chemical products used around the resort.
  • Use of fresh fruit, vegetables and flowers with no chemical substances straight from the kitchen garden
  • Limited chemical substances used for cultivation of trees and flowers on the property
  • Buying and providing products and services, which have a minimal impact on environment – purchasing local and seasonal products to reduce transportation requirements and its impact on the environment
  • Woodchip used to fire boiler
  • At all times Maintenance Department saves costs and energy in all activities performed
  • We support the Wester Ross UNESCO Biosphere, an organisation that promotes and celebrates how people and nature connect to inspire a positive future.
  • Creating activities and encouraging the community, guests and staff to help preserve and protect the environment; litter picking, energy control
  • Cleaning of beaches or roads in front of the propertyOffices
  • The Team use recycled paper and envelopes
  • The Team use Compact Fluorescent Lamps
  • The Team share computers rather than use individual ones – hot desk
  • The Team to optimise the use of computers and emails to reduce paper use
  • The Team avoid printing and copying
  • The Team encouraged to walk instead of using lifts
  • The Team encouraged to keep all windows and doors closed when heating is operating
  • The Team to turn off lights and equipment, when they are not in the office
  • Computer screens turned off after work
  • Paperless administration where possible
  • iPad check in procedure

“As part of our ongoing commitment to reducing our environmental impact and implementing sustainability into every corner of The Torridon, we have made a significant commitment to the NOW Force for Good Alliance. Our dedication to the wellbeing of our planet and people will continue to be a key part of our business model, and by acknowledging the need for accountability and transparency, we can work together with NOW to create a more sustainable future for our hotel, team, neighbours and guests.”

Dan Rose-Bristow

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