“The more clearly we can focus our attention on the wonders and realities of the universe about us, the less taste we shall have for destruction. ” Rachel Carson
The Lint Mill is a place that encourages you to notice things…the changing of the seasons, the cycles of nature. We are aware of the beauty and fragile nature of our landscape and so we always try to pass on to our guests the necessary information to help us protect and enhance this environment and to respect our land.
- We aim to be self sufficient in food, we employ organic principles and work towards sustainability.
- We serve food to our guests that is predominantly organic and home produced:
- Free range eggs from pure breed hens (so we have blue, white and brown shelled eggs)
- Organically reared pigs – we cure our own bacon (Colin has a wood smoked cold-smoker) and make our own sausages
- Home reared hill-fed Shetland, Hebridean and Soay lamb
- Home produced organically reared chicken and turkey
- Fairtrade and organic teas (Pukka teas)
- The animals we rear for meat are all rare and minority breeds as we are conscious of supporting breed diversity in British farming. So we rear Shetland, Hebridean and Soay sheep, and Oxford Sandy & Black and British Saddleback pigs.
- Over 22 billion plastic bottles are discarded around the world each year. We aim to reduce this by purifying our tap water for our guests with Binchotan charcoal.
- We have a large polytunnel and kitchen garden and all our vegetables are grown organically and we are self sufficient in vegetables.
- The soft fruit is for making all of own own preserves (we also use foraged fruit and our neighbour’s gluts of berries).
- Nothing from our kitchen garden is wasted – what we don’t eat, we preserve and freeze, or we feed to our pigs and compost.
- A number of acres of our land are left ‘wild’ to encourage biodiversity and any planting that is done in the cottage and kitchen gardens is to help the honey bee population.
- Our soaps are all made by Caurnie Soap – the oldest soaperie in Scotland using locally sourced organic ingredients and ethical processing.
- Our land has not been subject to the use of chemicals for over 20 years and we are in conversion for organic certification with the Soil Association (to be completed in June 2018).
- Colin has trained with Andrew Whitley of Bread and is part of Andrew’s ‘Fungal Network’, baking organic sourdough bread for ourselves, our guests and a small community of organic bread lovers. (www.breadmatters.com)
- Deborah is part of the Natural Change Foundation, an organisation that exists to develop leadership in sustainability through engagement with wild places. The Lint Mill has hosted a number of Natural Change training events. (www.naturalchangefoundation.org)
- We respect the balance of nature by using only eco-friendly cleaning and household products and all our light bulbs are low energy.
- We aim to lessen the reliance on petrochemicals by reducing the amount of plastic used and by using only 100% cotton bed linen (Egyptian cotton from The White Company).
- We aim to lessen the impact on landfill by recycling as much as possible, by using recycled products and engaging in obsessive composting!
- Our electricity is supplied Good Energy who make electricity by harnessing local, natural sources like sunshine, wind, rain and biofuels.
- We try to encourage guests to use the local transport system by providing information on buses, trains and local cycle networks.
- We encourage car-free days by offering a series of ‘walks from the door’ maps.
- We have a carbon offset scheme to encourage our guests to plant trees at The Lint Mill.
You can read more about our ethical approach and ideology in relation to our food production and sustainability in our blog posts.