“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 and bio-dynamic principles and work towards sustainability.
- We serve food to our guests that is predominantly organic and home produced:
- Organic free range eggs from pure breed hens (Scots Grey)
- Organic pork – we cure our own bacon (Colin has a wood smoked cold-smoker) and make our own sausages
- Home reared hill-fed organic Soay lamb
- Home produced organic chicken and turkey
- Fairtrade and organic teas
- The animals we rear for meat are all rare or minority native breeds as we are conscious of supporting breed diversity in British farming. So we rear Soay sheep, Golden Guernsey and Bagot goats 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 providing tap water for our guests which has been purified with Binchotan charcoal.
- We have a large polytunnel and kitchen garden and all our vegetables are grown organically and we are self sufficient in most 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 (uncooked) 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 hand using the traditional cold process method with goat’s milk from our herd of Golden Guernsey Goats together with organic oils and butters.
- We are part of The Birds and Bees Project, funded by the Biodiversity Challenge Fund and run by NatureScot. We have sown a species rich grassland and wildflower meadow mix to encourage farmland birds and put up a Barn Owl box, 8 Tree Sparrow boxes, and an invertebrate box,
- Our land has not been subject to the use of chemicals for over 20 years and we are certified organic with the Soil Association.
- Colin has trained with Andrew Whitley of Bread Matters, baking organic sourdough bread from Scottish grains milled at home for ourselves, our guests and a small community of organic bread lovers.
- 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.
- We respect the balance of nature by using only organic, eco-friendly cleaning and household products from Greenscents and all our light bulbs are low energy.
- All our bedlinen is natural linen from Piglet. The production of linen is very sustainable as every part of the flax plant can be used. It is a rotation crop, farmed naturally in small batches. The European Confederation of Flax and Hemp (CELC) provides two certifications to ensure traceability and guarantee ethical production.
- 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 by Pure Planet who make electricity by harnessing 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.