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IMPACT REPORT

Exclusive by Name, Inclusive by Nature. APRIL 2025 - MARCH 2026

Exclusive by Name, Inclusive by Nature. We have always strived to be an early adopter of sustainable practices, and since joining the B Corp movement in 2021, we have continued to build on these foundations with even more intention. Across seven hotels and estates, two spas, a cookery school, a pub and an 18-hole championship golf course, the input from our teams, our guests and supplier partners all contributes to our positive community and environmental impact. Biodiversity has been a focus for us from the very beginning of our B Corp journey and every year nature has responded. From kestrel chicks and swifts dancing across the skies to otters and other water-dwelling wildlife, our rewilding efforts have taken root and are transforming our 691 acres. Our aim is to create a richer environment that not only supports the planet but offers our guests a deeper connection to it. We are proud to offer the kind of settings that deliver our promise of creating happiness in amazing places.

Contents 05

A message from Danny

The story so far

Measuring our impact

B Corp – our way of life

A year in reflection

Not all plain sailing

The path ahead

Leading with purpose, hotel by hotel

About Exclusive Collection

A MESSAGE FROM DANNY

“ We are proof that exceptional hospitality and positive impact can go hand in hand.”

As a privately owned collection of hotels, we are proud to have built a reputation for our welcoming service levels and for being conscientious and responsible about how we run our businesses. We have been leading the way for many years now, and are proof that exceptional hospitality and positive impact can go hand in hand. But our work never ends. Our earlier initiatives have given us a baseline that allows us to track and measure progress - making our sustainability ambitions over the years quantifiable. This 2025 2026 Impact Report provides the highlights of last year but it also gives an honest assessment of where things didn’t quite go to plan.

We continue to build diligently on the foothold of B Corp recertification. The hard work, commitment and fun we have had in using our hotels and estates as places where positive impacts can be made on our guests, our teams, local communities and the wider environment, is a great testament to the efforts of everyone, as I hope shines through in this year’s report. Danny Pecorelli Managing Director September 2026

THE STORY SO FAR

A busy 5 years. A few years back we set out to prove that luxury hospitality could leave places better than it found them. It took several hard years as a hospitality business to become a B Corp in 2021, but on paper that marked an important first milestone for us in our sustainability journey. Here are some other notable achievements from over the past 5 years.

2021/22 Became the first Certified B Corp UK hotel collection Partnership with Olio begins Participation in The Queen’s Green Canopy

2022/23 Partnership with Land App begins Launch of vineyard at South Lodge South Lodge awarded Best Sustainable Spa by Marie-Claire EV chargers installed at all properties Launched 2% Profit to Charity commitment 1510 saplings planted in South Lodge woodland

2023/24

2025/26

South Lodge named as ‘Sustainable Hotel of the Year’ at the Hotel Cateys

Nature Impact partnership begins

The Manor House Golf Club achieves GEO Certification® for Sustainable Golf

South Lodge highly commended in Country and Town House Sustainable Hotel of the Year award

Partnership with Kilamato begins

550 saplings planted at Pennyhill Park

Partnership with Protect Earth begins Sedex partnership for supplier audits begins 82 native apple trees planted in South Lodge orchard 1650 ancient woodland saplings planted at Pennyhill Park 825 saplings planted at Lainston House

2024/25 Recertified with B Corp increasing score to 94.4 The Reeds open at South Lodge - sustainably built lodges with wild swimming Botanica at South Lodge awarded 3 Food Made Good stars from Sustainable Restaurant Association 10th anniversary of Chefs’ Academy

MEASURING OUR IMPACT

Progress you can measure. Change you can feel. Whilst we firmly believe that it is the everyday actions, large and small, that ensure sustainable thinking runs through everything we do, we know that it is also important to consistently measure our impact. We track the numbers that matter, so we can keep improving where it matters most, and learn where the issues are that we still need to address.

April 23 - March 24

April 24 - March 25

April 25 - March 26

Gas (tCO2e)*

2,277

1,355

1,170

Electricity - location based (tCO2e)*

1,888

2,135

1,875

Total energy use (tCO2e)*

4,211

3,529

3,082

Energy intensity ratio (tCO2e/rooms booked)*

0.0419

0.0335

0.0297

Water consumption (m3)**

103,277

105,185

114,051

Waste recycling rate (%)

45.6%

47.1%

51.5%

£s spent with fellow B Corps

£1.5m

£2.1m

£2.4m

Trees planted

1,682

3,984 ( +1,900 vines)

550

Charity donations

£108,511

£105,000***

£106,562

Volunteering days

n/a

Important Notes: * Data from SECR reports. ** This is not the direction of travel we want. The water consumption increase is largely down to issues we have had with our boreholes (see page 24) and we are working on this (see page 28). *** Somewhat annoyingly, we lost some data files relating to 2024/25 including a full spreadsheet of charity donations for that year. So for full transparency, this is an estimated figure.

April 2025 - March 2026

Meals saved

CO2e emissions not wasted (kg)

Water not wasted (m3)

South Lodge

703

1,524

2,714

478

Pennyhill Park

173

395

703

124

The Manor House

694

1,600

2,849

502

Lainston House

199

468

834

147

Fanhams Hall

274

647

1,152

203

Royal Berkshire

191

452

804

142

Ansty Hall

142

300

534

2,376

5,386

9.590

1,690

Total

Food saved (kg)

An important partnership - Olio. We first met Saasha Celestial-One from Olio back in 2021 when we had just become a B Corp. Inspired by the work of her then-fledgling business, Exclusive Collection teamed up and started food picks from hotels. Olio has since gone from strength to strength, and now has over 100,000 trained volunteers rescuing unsold food from businesses, resulting in 159 million meals shared. Here’s how we have supported Olio over the past five years:

We have donated 17,039 kg of edible food That’s 38,852 meals saved 70,168 kg C02e emissions avoided 12,190 m3 water not wasted As a result of this partnership, we have become much more aware of our general food waste and have adopted many in-house initiatives to tackle excesses. This means the surplus has gone down over the years, but we continue to champion this important partnership and the sharing economy in general, and constantly strive to find new and imaginative ways to turn waste into wins.

B CORP - OUR WAY OF LIFE

More than just a certificate. We now have five years under our belt as a B Corp and whilst we have made big gains since 2021, we remain committed to continuous improvement. The foundations we put down when we became a B Corp continue to pay back handsome dividends, but there is always more work to do, and we relish the challenge. We were enormously proud to recertify in 2024 with an increase in our score to 94.4.

Governance: 15% uplift to the score that considers transparent leadership, mission alignment, and accountability structures. Workers: 14% up on our performance around employee wellness, safety, career development, and inclusive practices. Community: 22% improvement in how we engage in local sourcing, education and charitable giving.

Environment: Our environmental management and sustainable practices across operations and supply chains increased by 28%. Customers: Up 2% in our stewardship towards improving the social impact of other businesses.

Introducing our Brilliant B Keepers. Our B Keepers are the custodians of our B Corp values and the drivers of our environmental and social stewardship. Constantly communicating and sharing initiatives on our Hubbub network, they push us ever onward to make sure that we always do the right thing.

This is B Keeper and chief organiser, Suzie Head - Executive Assistant to Group Exec and General Manager Pennyhill Park. She joined Exclusive as Reception Manager in June 2014, and has been in her current EA role since Sept 2019. What do you love about being a B Keeper? “I love that I am encouraged to bring something that I am personally passionate about into my role at work. Team offsite trips to visit the Grundon Waste Management facility and Knepp were fascinating and an opportunity to keep learning and growing.” What are you most proud of as a B Keeper? “I’m most proud of bringing together our B Keepers from across the collection, helping to drive the momentum to explore new ideas and share these best practices between our beautiful properties. Exclusive has always felt like family, and our group of B Keepers is an extra community that I get to be a part of.”

Meet Sophie Lamprell, our Guest Services Supervisor at Fanhams Hall. She has worked for Exclusive Collection for just over five years. She started working in food and beverage when she was 16 and has loved it ever since. What do you love about being a B Keeper? “I love having the opportunity to lead projects that encourage sustainability and challenge us to think creatively about how we can put the planet first. I enjoy finding innovative solutions that make a positive impact and educating/engaging colleagues on what we’re working towards, and why these initiatives are so important.” What are you most proud of as a B Keeper? “I’m incredibly proud of our recycling rate and the hard work that has gone into achieving it. Seeing the progress and understanding how the team has developed has been really rewarding. I’m also pretty proud of our beehives. This has been my favourite project at Fanhams so far. In fact, after they were installed, I went home and watched two bee documentaries back-to-back because I was so fascinated by them. I’m counting down the days until we can try our very first batch of honey and looking forward to seeing what more we can do with this project.”

Our B Corp Community. We take our relationships very seriously and are deeply committed to having everyone working together for the common good. Our supplier community is a holistic team – one that we have taken years to build. Here are just a handful of our fabulous B Corp supply partners...

CMYK

CMYK Tag

Spotlight on... Origin Coffee In 2024, Origin Coffee embarked on a project to explore what lower-impact shipping could look like and introduced ‘Sail Ship’, their first coffee transported across the Atlantic by sail. Today, that exploration has developed into the Shipped by Sail Project: an ongoing commitment to move coffee from origin to Europe using wind-powered vessels, rather than conventional diesel container ships. From July 25 – May 26 we bought 37,400 of the ‘Sailship’ capsules and 1.9 tonnes of Sailship coffee beans.

Spotlight on... Guarantee Laundries Since 1901, Guarantee have supplied award-winning dedicated linen hire for luxury hospitality. In 2022 they became a B Corp, building on their ethos of sustainability with substance. Their commitment means investing in efficient plant, responsible water and energy use, and treating people, partners and communities with respect. They provide us with monthly reporting so we can see and understand the impact of our linen use, including microplastic being saved from entering the water system, single-use plastic saved by them not delivering linen in plastic and water saved vs doing laundry onsite.

A YEAR IN REFLECTION

A year in reflection. Every year is different and presents its own set of incredible opportunities and unexpected challenges. Business conditions were tough this year, but thanks to everyone’s hard work we managed to once again increase revenue year-on-year.

Revenue growth

3.8% year-on-year

Profit conversion

13.57% EBITDA conversion

13.72% versus last year

And our efforts were also recognised with another award-winning year. •

Hotel Cateys, Outstanding Contribution Award, Danny Pecorelli

•

Independent Hotel Show, Outstanding Contribution Award, Danny Pecorelli

•

MICEBOOK Awards, Best UK Hotel Brand, Exclusive Collection

•

MICEBOOK Awards, Best UK Event Hotel, South Lodge (shortlisted)

•

The Good Spa Guide, Best Spa in the South East, South Lodge

•

Hotel Cateys Conference & Banqueting Team of the Year (South Lodge)

•

Boutique Hotelier, Outstanding Contribution, Danny Pecorelli

•

Brit List Awards, Innovation Award, The Reeds, Exclusive Collection

•

Boutique Hotelier, Power List Game Changers, Stephanie Hall

•

C&IT Impact Awards, Best Venue Outside London (shortlisted)

•

Country and Town House Sustainable Hotel of the Year Awards, Best Wild Wellness

•

Experience, South Lodge (highly commended)

Progress on our 2024/25 impact areas. Having reviewed all the amazing initiatives going on at hotel level, we realised that there were two other important areas that really drive our teams - waste and food. We are already doing a lot, but there is always room to do more. So this year we have added these two new impact areas to our commitments: to continue to champion the Circular Economy (our war on waste) and pioneer Good Food, Grown Well. Here is an update on these and our other important impact areas.

Good Food, Grown Well We love good food and are committed to continuing to nurture and grow our kitchen gardens and orchards to lead the way in homegrown menus.

The Circular Economy We hate waste and are committed to embedding circular thinking in our teams and our day-to-day actions.

Water Preservation Hotels traditionally use large amounts of water and we are committed to being responsible water stewards.

Carbon Consciousness We are committed to reducing our carbon impact through energy efficiencies, decarbonising our estate, purchasing deep green renewable electricity, and continuing to manage our land for maximum sequestration.

Biodiversity As custodians of heritage buildings with 691 acres of land, we are committed to enhancing and reintroducing natural habitats to support a rich mix of nature and biodiversity.

Taking Care of People People have always been the heart and soul of our business, and we remain committed to creating happiness in our teams, our guest experiences, and in our local communities.

FOOD

Good Food, Grown Well.

Many others talk in food miles, we talk in food metres. Our homegrown fruit and vegetables are our pride and joy. Across our estate, kitchen gardens are flourishing, producing an amazing array of produce. From the humble radish to the more exotic cucamelon (a miniature Mexican watermelon), our menus are now featuring more and more of our own delicious produce.

WASTE

The Circular Economy.

Almost unknowingly, we have created an army of Circular Economy champions and waste warriors throughout our estates. There is no such thing as waste in nature, and that inspires us to view our would-be rubbish and leftovers differently. Our creative maintenance teams take great delight in repurposing old furniture and turning items like discarded wooden pallets into herb gardens and bug hotels. And our chefs are constantly creating ingenious ways to reduce food waste, turning scraps into delicious items such as broccoli and beetroot bread. If we can’t make use of food waste, then wherever possible we now turn it into rich compost, or donate it to feed rescued chickens. Perfectly good leftover food is shared in our communities, through our partnership with Olio. We responsibly dispose of all of our Waste Electrical and Electronic Equipment (WEEE) via Zero Tech Waste, and wherever possible we use TRACOuk, a fellow B Corp, to take away larger items and ensure they get a good new home. And it doesn’t stop there. Our teams are now masters at spotting opportunities to give a second life to everyday items, like donating champagne corks to charity. We have also been known to offer up mushroom boxes to the community, which have been found to be extremely useful for offices and schools - even featuring as props in an end-of-term junior school production.

WATER

Water Preservation.

This is an Impact Area that hasn’t entirely gone to plan. A few years back we set a goal of a 3% annual reduction in water consumption, but sadly rather than reducing our water use, we have increased it year-on-year (see page 9). This is largely to do with boreholes, and we will bore you with some more details on that on page 28, where we highlight where our endeavours to create positive impact have not always been plain sailing. But that doesn’t mean we have given up. We know water is a big issue, and as an operator of hotels we are responsible for high consumption. So although our boreholes have so far proved problematic, we continue to work through these issues and find other ways to preserve our precious water.

Rainwater harvesting tanks are installed in The Reeds lodges at South Lodge and, using reed bed technology, all drainage is contained on site. We’ve partnered with Hansgrohe across all hotels to reduce consumption with low-flow bathroom fixtures such as showers and taps. We now have a ‘perfect rooms specification document’ that can be deployed as and when refurbishment programmes are planned. And all of our sprinklers at The Manor House Golf Club have been upgraded and their location pinpointed on GPS. Linked to an app, we can water as and when required from the clubhouse and even home.

CARBON

Carbon Consciousness.

There are many carbon reduction-related terms now being used. We have talked about our goal to be carbon positive in previous impact reports, which to us means reducing our negative carbon impact through energy efficiency and decarbonisation, purchasing renewable electricity, and continuing to manage our land for maximum sequestration. We never want to overclaim, so we are redefining our commitment to carbon consciousness - measuring and taking responsibility for year-on-year improvement. We have made significant progress with our Scope 1 emissions by updating equipment and introducing a number of biomass boilers and water source heat pumps, as well as systematically removing gas from our kitchens. In terms of Scope 2, we now purchase all of our electricity from ‘Deep Green’ sources such as tidal wind or solar generation. The increased carbon sequestered by our natural habitats helps to neutralise these operational carbon emissions.

We continue to take advice from our partners Protect Earth on the best way to approach the planting of more trees, orchards, hedgerows and vineyards on our 691 acres of land. Through our partnership with Land App, we are able to see that this varied blend of natural habitats enables us to play a significant role in carbon sequestration by capturing and locking away carbon dioxide from the atmosphere – all naturally. Using the Natural England 2021 habitatproxy methodology gives us a clear indication that our annual sequestration rate (currently estimated at around 4.9k tCO2e) significantly outweighs our total emissions (1.2k tCO2e, as outlined on page 9). So in that sense, you could say we have achieved our original goal of being carbon positive. But this is an area where we are keen to develop our understanding further. Through ongoing carbon consciousness, we are committed to increasing the gap year-on-year between decreasing emissions and increasing sequestration rates.

Total emissions 2026 (tCO2e market-based)

Annual sequestration Rate (tCO2e)

Net (emissions minus sequestration)

1.2k

4.9k

- 3.7k

NATURE

Biodiversity.

We are committed to enhancing and reintroducing natural habitats over our 691 acres of land to support a rich mix of nature and biodiversity. We have a detailed land management plan that outlines all future habitat creation and enhancements. In other words, we are constantly trying to do better things with our land. Our estate covers a broad range of habitats which provide the backbone of our biodiversity. The main land types are woodland and forest, cropland, grassland, and some mixed scrub and bramble. The woodland contains oak, beech, birch, hazel, ash, holly, bluebells, bracken, and woodland herbs – a haven for woodpeckers, owls, nuthatches, treecreepers, tits, warblers, deer, badgers, foxes, squirrels, bats, beetles, moths and numerous fungi. The cropland is made up mainly of vineyards and orchards, which provide a thriving environment for bees, hoverflies, butterflies, moths, ladybirds, spiders, ground beetles, mice and voles. The calcareous grassland provides the perfect environment for wild thyme, cowslip, orchids, knapweed, butterflies, bees, hoverflies, grasshoppers, meadow pipits, and small reptiles such as slow worms and common lizards. Our wetland and reed beds attract reed warblers, reed buntings, bearded tits, bitterns, dragonflies, frogs, newts, water voles, and bats.

Cropland 0.2%

Grassland 31.3%

Vineyard 32%

Reedbeds 9.8%

Orchards 0.9%

Calcareous grassland 21.5%

Scrubs and heath 3.7%

Woodland and forest 31.7%

Bramble scrub 1.8% Mixed scrub 1.9%

Wetlands 0.2%

PEOPLE

Taking Care of People.

Creating happiness in amazing places continues to be at the heart of everything we do, and that starts with our own teams. We nurture a workplace where people feel valued, fulfilled, and inspired. When they are happy, engaged and content their energy radiates, and that’s what sets us apart. That is why our annual employee engagement survey is so important to us and we are proud of our 2025 scores.

75% of team members said they were likely or very likely to recommend Exclusive as a great place to work

Our teams also go above and beyond to support our local communities. Each hotel selects a hyper-local charity every year and gets involved in volunteering days and fundraising events. Teams have baked for cake sales, wrapped Christmas gifts, collected corks and cans, run, cycled, and litter picked - all in the name of charity. Our long-standing partnership with Hospitality Action also saw many of our general managers going ‘Back to the Floor’ to serve guests at the annual charity dinner in London, and getting their Lycra on for the Summer Cycle and Bike to Care events, raising an amazing £15,551.50 for the charity.

86% said they feel proud to work for Exclusive Collection. 79% said they feel motivated to do their best every day.

Photo credit: Terry Hogan

NOT ALL PLAIN SAILING

Things didn’t always go to plan. Every year we make considerable progress, but it is never all plain sailing. One of the challenges of leading the way is that we are frequently going first and so more likely to make mistakes. With all the best intentions, sometimes the reaction to an action is not what was expected. In the spirit of complete honesty, this year there were a number of things that did not go quite as planned.

Boring but True

Coping with Rejection

In previous years we have become very excited about boreholes. We started work in 2024 on a borehole at South Lodge with the aim of drawing 20 m3 per day from 70 m depth. All was going swimmingly, until the water started coming up green. All perfectly safe to use, but not exactly what you would want for your indulgent relaxation in a spa bath. So we are working on it.

We are blessed to have four Grade II listed buildings within our estates, but while this provides unique and rich heritage, it also means an increase in planning restrictions. So sometimes, even if we want to do the right thing, we are not always allowed to.

We also have a borehole at Pennyhill Park, but that too temporarily broke on us this year. Designed to help us responsibly keep the England Rugby Team’s training pitch in tip top condition (amongst other areas of the hotel grounds), we had to rely on mains water while we fixed the borehole issues.

50 Shades of Green Probably like many other businesses, we thought we were doing the right thing with our green energy procurement, but it was not quite as cut and dried as we believed it to be. Greater understanding that not all green energy was born equal has allowed us to rethink our procurement and start working with Sustainable Energy First to ensure deep green energy supply is guaranteed from UK tidal wind and solar sources.

In the past we have had biomass boilers and solar planning rejected. But we continue to explore new ideas and, fingers crossed, will keep moving in the right direction.

Real Living Wage This is a tough one. For the first time since we became a certified Real Living Wage employer in 2021, we had to step back from the scheme. The pressures of increasing food and energy prices, rates and government taxes became too much. We want to be honest about this, as it was not an easy decision, and we hope to reinstate this as soon as possible. We continue to pay above National Living Wage and have introduced a number of additional employee benefits such as virtual GP appointments, an electric vehicle salary sacrifice scheme and the Cycle to Work scheme. We hope in the years to come we can tell a different story.

Runaway Gases Every day is a school day for us, and one area we learned a bit more about this year was fugitive gases - greenhouse gases that escape unintentionally from equipment such as refrigerant leaks from air conditioning and refrigeration. To accurately understand our Scope 1 emissions, we need to include these. We are therefore now looking into how we measure these properly in future years and, more importantly, how we approach the UK’s increasing hot weather patterns with the need for improved air conditioning (which of course increases energy use). This is a constant battle between carbon and comfort, but recognising that an issue exists is the first step to figuring out how to deal with it and we will continue to be honest and transparent about our challenges.

Literally Not All Plain Sailing We also got very excited this year with some Portuguese wine that was being transported to us by sailboat, supporting our drive for more sustainable transportation of our supplies from overseas. But, yes, you guessed it, the boat sadly sunk en route to the UK. No-one was hurt, but its precious cargo is now lying somewhere deep in the Mediterranean Sea.

THE PATH AHEAD

So now what? It has been a busy few years, so it is now time for us to take stock of our achievements. We have led the way in so many respects and made excellent progress. When you reach a certain standard, progress tends to be more incremental, viewed as potentially smaller and less dramatic, but no less important. But we continue to want to think big. Our Chefs’ Academy, amazing B Keepers and our vibrant Hubbub employee communication channel, filled with amazing stories of individual action and community responses, mean that we know we have something solid and inspiring to build on. So, the big question is: where do we go from here? At present the exact path ahead remains uncharted, but rest assured we are working on it. Watch this space.

M6 Toll

Birmingham M6

Birmingham Airport

M42

Coventry M40

A1(M)

Royal Leamington Spa

Stratford-upon-Avon

Northampton

Silverstone

M50

Buckingham

A14

A1(M)

Stansted Airport

Oxford

Ware M25

M40

Bristol

M11

Swindon

Heathrow Airport

Reading

City London London Airport

M4 Bristol Airport

Ascot Bath M25 M3

M26

Guildford Gatwick M23 Airport

Horsham

Winchester Southampton Airport

Southampton M27

Brighton

LEADING WITH PURPOSE, HOTEL BY HOTEL

Unique properties, individual actions. We are proud of the collective efforts and success of the whole group, but just as each of our properties has its own unique charm and character, they are also bringing sustainability to life in their own special ways. Reflecting the distinctive nature of the buildings, people and communities in which they operate, here we shine a light on some specific local stories.

HORSHAM, WEST SUSSEX

Sustainability is in the soil and in our soul South Lodge really does exude sustainability, so it is hard to know where to start. From hedgehog highways and beetroot bread to rocket composters and harvesting grapes for wine and skincare, sustainability is in our soul.

Meet Alice - our B Corp Champion

Wild about waste

Through Alice’s work with Brent Lodge Wildlife Hospital and Hurst Hedgehog Haven, South Lodge is now a fully functioning hedgehog highway, as can be seen throughout the grounds. Not only do we regularly spot the elusive hedgehog, but we are also a release site for our charity partners.

Botanica is a zero-waste restaurant. Wherever food can be used, it is. Broccoli bread, anyone?

South Lodge is also home to our rescue chickens, who work hard providing fresh eggs for guests staying in The Reeds lodges, helping to make every stay that little bit more special while supporting our commitment to sustainability and animal welfare.

If food cannot be used, it’s captured and turned into compost, as Chef Lewis explains. “Food is weighed, macerated (in a machine that looks like a cross between a cheese grater and a tumble dryer), and then put into the Rocket Composter. Six weeks later and we have compost ready to help grow the massive array of produce in our kitchen garden - like asparagus, aubergines, melons and peppers.”

Ridgeview harvest Our 5.2 hectare vineyard is run by our neighbours Ridgeview. Last October we harvested 1.2 tonnes of very high-quality grapes and this year looks even more promising. Our spa vinotherapy partner Pelegrims also uses our grape and vine leaf extracts from our vineyard in their renowned small batch skincare products.

Carbon dating with Klimato Recognising that food accounts for roughly one third of global greenhouse gas emissions, we partnered with Klimato to better understand the climate impact of our meetings and events menus. We now provide this data on all function menus to empower guests to make informed, environmentallyconscious decisions around menu planning.

Botanica - Food Made Good 3 Stars Botanica has been awarded 3 Stars by the Sustainable Restaurant Association’s Food Made Good - the highest rating possible. It is a wonderful recognition of the care, creativity and thought that goes into every dish, and the team’s commitment to Botanica’s dairy-free and zero-waste ethos.

And that’s not all There are things going on all over the estate, all year. Owl boxes south of lower meadow, 82 trees planted for a new orchard by The Reeds, a bug hotel, rescuing hens to join our band of 40 hens that provide eggs for our delicious cakes, recycling coffee pod waste, and making honey for our Botanica ice cream. And out in the wider world we even had time for a Brighton beach clean-up. Finally, we raise a pitchfork for our gardeners Reece CurtisAllen, Dominic Rhoden and George Tremewan who do so much heavy lifting (literally!).

zero

waste - Botanica restaurant

3 ***

Food Made Good

1.2

tonnes of grapes harvested

hedgehog highway gate (so far)

40 hens

kestrels nesting above The Reeds

£5,858 raised for local charity - Ten Little Toes Baby Bank

BAGSHOT, SURREY

Indulgence with the best intentions Pennyhill Park has a big sustainability heart, with thoughtfulness and responsibilty running through every aspect of day-to-day life. Here are some highlights from 2025/2026.

Staying local We are incredibly proud that 80% of suppliers for our restaurant Hillfield are located within 25 miles of the hotel. This includes The Crown Estate which borders Pennyhill Park, meaning His Majesty’s own gamekeepers provide us with the freshest seasonal game such as venison, rabbit, pheasant, wood pigeon and mallard. And our potatoes are grown just a dozen or so miles away along the River Whitewater at Lodge Farm by a splendid chap called Alan, who knows pretty much all there is to know about the humble spud and grows a range of rare and tasty heritage varieties for us.

Goring Windsor Barracks Farm Windsor Great Park Pennyhill Beehives

Wokingham

Walton on Thames

Pennyhill Kitchen Garden

Tadley Village Maid Cheese Hatto & Sons

Silent Pool Distillery

Guildford

Farnham

Dorking

Reigate

Greyfriars Vineyard

Hogs Back Brewery

Bordon

Crumbs Brewery

Chapel Farm

Albury Vineyard

Lodge Farm

Alton

Tempus Charcuterie

Pennyhill Bakery

Camberley

Hampshire Cheese Company

Litmus Wines

Bagshot

Godalming Hill House Farm The Crafty Brewing Company

Dorking Brewery

The Surrey Copper Distillery Ripping Yarns Distillery

Popping corks for the community Last year we donated approximately 2500 corks to the Lightwater and Windlesham Girl Guides, which is around 17.5 kg. The girls are given the opportunity to participate in international trips that allow them to help in local communities abroad. The challenge, however, is that they have to raise their own funds for the trips. One of the ways the guides are raising funds is by selling their handicrafts at local fetes and fairs during the summer and in the run up to Christmas - and our old corks help enormously with their creativity. During a recent handicraft session, one of the attendees described it as “one of the best days of my life” - so here’s to many more. We love the fact that the more our guests enjoy a glass or two during their stay, the more we can support our local girl guides.

There’s not mushroom in here

It’s all in the detail

Sometimes the smartest sustainable initiatives come from small observations.

We are proud of our lavender and honey biscuits, which are served as a delicious accompaniment to tea and coffee in our restaurant Hillfield.

We noticed that we were getting through a lot of mushroom crates, and whilst we’re challenging our suppliers directly to collect and re-use them for a full circular economy, we explored other options in the meantime. We were sure they could be useful, so we put a shout out on our local Bagshot Community page and suddenly our mushroom crates were turning up everywhere - picked up for use in offices, gardens and brilliantly by schools - with some even making an appearance in a school play.

With the two hero ingredients gathered from the estate, each biscuit celebrates true estate-to-table provenance with food metres, not food miles. To make your own lavender and honey biscuits, mix together 300g plain flour, 200g butter, 80g golden granulated sugar, 20g runny honey, 3g salt, ½ lemon zested, ½ vanilla pod (seeds only) and 2g of dried and blended lavender. Then pop them in the oven at 170 degrees for 8-12 minutes, from chilled.

Spotlight on Ian - our resident skip diver Ian is particularly good with old pallets. He has made everything from bottle holders for the Pool View Bar to herb pots, nature walk signs and riser boxes for table displays out of pallets that would otherwise be thrown away. He even gave a fresh new look to the Lily Pond Terrace gazebo using dozens of pallets carefully broken down, shaped, planed and stained to fence in the sides and create lap trays for guests.

80%

of Hillfield suppliers within 25 miles

A few years ago an old oak floor was taken up, and this too was saved by Ian to be used in upcycling and replacing worn tabletops.

12,000 lavender biscuits served

2,500

corks donated to Girl Guides

£3,865

raised for local charity - Woking and Sam Beare Hospice

CASTLE COMBE, WILTSHIRE

A retreat with real responsibility When it comes to sustainability, The Manor House’s GEO Certified golf course is a shining example. Here we look at the work taking place there, alongside other highlights from the year.

Tree cheers for Edie, our passionate kitchen gardener In little more than 18 months, Edie has been responsible for growing an abundance of new vegetables, liaising closely with the restaurant team to support a 60% increase in homegrown produce on our menus. She is also passionate about trees and is regularly seen taking small samples to send off for analysis to help with identification and appropriate care.

Smart golf Our 18-hole championship course is GEO Certified, reflecting our commitment to sustainable turf care, plastic-free practices, and efficient irrigation systems that conserve water without compromising play. As part of our ongoing focus on reduction in water usage, all of our sprinklers have been upgraded and their location pinpointed on GPS. Via our app, we can now water as and when required remotely from the clubhouse. We harness the natural flow of the Bybrook River to irrigate our championship golf course along with a relined lake to harvest rainwater. Last year, we managed to store 20,000 m3 from the Bybrook River and rainfall into our lake to assist with irrigation across the resort. Meanwhile our electric robot mowers run off GPS, we are obsessive about using as little fertiliser as possible, and our golf land signage is made from unused pallet wood.

100% all electric

20,000 Otters and beavers

m3 water stored

Our aquatic eco engineers are very much in evidence, with otters regularly spotted, and clear evidence of beavers attempting dam creation down by the Bybrook River. Note, this is not one of our beavers, unfortunately - they are too elusive. But we are keeping our eyes peeled.

60%

increase in homegrown produce

£2,915

raised for local charity - FearFree

3.1

hectares of rare calcareous grassland

Unique gifts Nothing goes to waste. The wax by-product from our beehives becomes Mother’s Day Candles. And naturally, we use our honey in the kitchen and make it available for purchase.

WINCHESTER, HAMPSHIRE

Doing it differently to make a difference From hand harvesting apples from the orchard to using Season Cookery School as a force for local good, sustainability comes alive at Lainston House. Here are some highlights from 2025/2026.

Inspiring the next MasterChef Since 2015, Lainston has had a history of producing great chefs from our Chefs’ Academy and now a recent community encounter has led to a truly inspiring local three-way partnership with Harrow Way School in Andover and the Prept Foundation, where schoolchildren are invited to the cooking school to get a taste for hospitality. And it’s working. Here is a wonderful note we received from Harrow Way School: “I just wanted to send you an email to say thank you from the bottom of my heart for everything you have done for our Year 10 students throughout this programme and during our visits to Lainston House. From the very beginning, you have been so generous with your time, knowledge, encouragement and hospitality, creating a truly unique experience that has had an immeasurable impact on our students. Watching our students grow in confidence, curiosity and enthusiasm with every visit has been an absolute privilege and a joy to see. Through exploring the kitchen garden and seeing first-hand how your team champions sustainability, seasonal cooking and ethical sourcing, they have gained a far deeper understanding of responsible hospitality than any classroom lesson could ever provide.

What has touched me most is the way you and every member of your team welcomed our students. They were never made to feel like visitors - they were made to feel that they belonged. For many of our students, this experience meant far more than simply visiting a prestigious hotel. The reality is that most of them would never normally have the opportunity to experience an environment like Lainston House. In fact, many would never even have imagined what working in an establishment like yours might look like. You have shown them that their background or starting point does not define what they can achieve. The greatest gift you have given our students is inspiration. You have broadened their horizons, raised their aspirations and helped them believe that opportunities like this can be part of their future. If even one or two of our students choose to pursue a career in hospitality because of the experiences you have given them, then together we will have achieved something truly special.”

Not only did the budding masterchefs visit our academy, but we also dropped in on them for a classroom session.

Kimpton Apple Press - a hands-on partnership General Manager Steve Lewis was out on a regular local bike ride when he stopped for a well-earned break and spotted an overgrown sign: Kimpton Apple Press. Intrigued (and tired), he went to investigate and that chance encounter led to a wonderful partnership. Lainston House had the apples, Kimpton had the press, and together we have produced more than a 1,000 bottles of Lainston House Apple Juice. Whisper it quietly, but we are now working on a very special new Hampshire Calvados called Churchwarden’s. You’ll have to ask us why it is called that when you visit and try some.

Paying it forward Talking of apples, we were invited to speak to over 100 children at local Sparsholt Junior School about what we do for a job. We of course talked passionately about hospitality the difference between service and hospitality, how we love looking after people and the wide range of jobs that our hotel has. As a gift, we were rewarded with their three value badges – creativity, compassion and courage, and in return we gave them an apple tree, to nurture for a future apple harvest of their own.

acres of Lainston grounds

1,000

Championing the great outdoors Our walled kitchen garden produces 2.5 tonnes of food for our restaurant, including everything from aubergines to broad beans, courgettes to kohlrabi, pumpkins and gourds to summer squash, and blackberries to tayberries. It also provides us with a range of wonderful fresh herbs including sage, lemon verbena, thyme, mint, oregano and marjoram, plus beautiful cut flowers. We love bringing this into our guest experiences which include cocktail making masterclasses and immersive outdoor cooking classes using top quality products from partner suppliers such as Gozney and Big Green Egg. And it’s not all culinary activities, we also organise outdoor cinema, yoga sessions and even tree climbing.

bottles of Lainston Apple Juice

850

trees and shrubs planted

2.5

tonnes of food grown

£10,913

raised for local charity Trinity Winchester

Yes she can! Spotlight on Jayne This is Jayne Shaw, our Guest Relations Manager. She is the architect of our relationship with Hampshire & IoW Air Ambulance and our can collection initiative. Jayne collects up cans of all descriptions, drops them off, and they cash them in, and keep the proceeds. 80p is raised per kg of aluminium. Each can weighs around 13 grams, so you need around seventy-seven cans to make up 1 kg. Jayne has collected over twenty 5 kg bags so far, helping the air ambulance team to raise over £2,000 just from old aluminium.

114

chefs trained at the Chefs’ Academy *and counting

WARE, HERTFORDSHIRE

A heritage hotel with a lasting impact At Fanhams Hall, it’s all about the little things that make a big difference. Here are some of the highlights from 2025/2026.

Immerse in nature We have 27 acres of walking and jogging routes to bring guests close to nature, including 3 acres of wild meadow. If you’re lucky you can spot our delightful swifts successfully nesting here. All our routes and menus are also available via QR code to help cut down on paper use.

Chicken run Our food leftovers can make for very happy chickens, so we make a weekly food waste run to an amazing place close to us where they have over 450 chickens and 150 ducks - as pets! Our leftovers help support this fine-feathered flock, who in turn provide eggs for the local community.

Spotlight on: Our B Corp team Led by our queen B Sophie (see our Brilliant B Keepers page 15) and our general manager, Jonathan Edwards, our B Corp team continues to champion responsible day-to-day actions. Bringing together this wealth of knowledge from all aspects of the business helps us to keep challenging ourselves to build on our B Corp certification.

Cause for celebration

Out of the blue

By donating corks to our local Majestic, we help support The Eden Project in Cornwall. The collected corks are repurposed as organic mulch to enrich soils and protect plant roots around Mediterranean exhibits.

Often, it’s the small things that make a big difference, and a great example of this is our drive to reduce blue roll - a traditional staple in any hotel operation. Over the course of the year, we have reduced the amount of blue roll we get through by nearly 50% that’s well over 1000 roles a year. By working smarter, we’ve reduced waste, saved money, and maintained the high standards required in our kitchen. Sharing this success within the B Keeper community, has meant other hotels following suit, which means even less waste.

Last year we donated 2607 corks, proving that celebrating in style is good for everyone.

acres of walking and jogging routes

1368 reduction in blue rolls

Lovely lavender

Copper in the Clouds

Lavender is something we grow in abundance here at Fanhams Hall and it comes in very handy.

A good example of one of our hyperlocal suppliers is Copper in the Clouds.

They have been crafting their colourful Our raspberry and lavender shortbread range of award-winning gins, liqueurs biscuits are the perfect accompaniment and vodkas just down the road from us to a nice cup of coffee, and our since 2018. lavender fudge, which we give as a little gift to all departing guests, is very well received. It also sometimes makes an appearance in our cakes for afternoon tea, along with our quince for chutney, and our gooseberries for jam.

new beehives

£250k

in water efficiency projects planned for this year

Fruit orchard We love our well-established fruit orchard that provides us with classics such as apples, pears, quince and gooseberries, all of which are used in our seasonal menus. Quince chutney in our ham sandwiches at afternoon tea is a particular favourite. Growing good food well, is very much on the agenda here at Fanhams, with plans afoot for an expanded kitchen garden.

£9k

raised for local charity - CHIPS

We also now have five new beehives, so our own honey is very much on the cards for next year.

ASCOT, BERKSHIRE

A proud home with a natural purpose Supporting a very special local charity, encouraging local wildlife, and championing the wellbeing of team members are all part of bringing Royal Berkshire’s sustainability programme into day-to-day life. Here are some of the highlights from 2025/2026.

Caring for our community Our special charity is The Cowshed - a compassionate and community-driven charity dedicated to providing support to individuals of all backgrounds during times of personal crisis. We have run a number of events to help raise money including open air cinema nights, plus internal fun sweepstakes and ‘back to school’ kit fundraising. We were delighted to help at Christmas, and five enthusiastic volunteers from Royal Berkshire spent the day wrapping gifts for the charity.

Resident wildlife The 15 acres of grounds at Royal Berkshire attract a host of wildlife, including muntjac and other deer species, rabbits, herons, birds of prey and woodpeckers. And every year we seed new wildflower meadows that cover an acre.

acres of grounds

Spotlight on Mr Resourceful: Oly - estate manager Oly is a great team player, forever practical, and really loves a project. He has been at the forefront of many sustainability initiatives, including introducing battery-powered lawn mowers and garden equipment, recycling trees for winter fires, getting rid of unnecessary radiators, building bug hotels and gathering coffee grinds and eggshells for composting.

70%

food spend on suppliers within 50 miles

resident heron

£600 Putting back of house, front of mind

raised for local charity The Cowshed

A few years ago, we invested in converting our old gatehouse in the grounds of the hotel to The Hive - a team member space including new offices, kitchen, a breakfast bar, garden and board table. This people-focused initiative has now been emulated by other hotels in the group.

ANSTY, WARWICKSHIRE

Discover what goes on B-hind the scenes Local heritage and community engagement are at the heart of Ansty Hall, and the wild meadows, beehives and free-roaming chickens also bring nature close to home. Here are some of the highlights from 2025/2026.

Walking in nature One of the joys of staying at Ansty Hall is the ability to get out and about in nature. Four acres of our grounds are deliberately left untouched to enhance biodiversity in our wild meadows. And chickens from the next-door farm frequently roam around the grounds.

Art for all As a place of discovery, we proudly showcase the work of local artists. Our stairwell features a collection of artworks from students on the Foundation Arts Diploma course at the Coventry University. Elsewhere we have collaborated with artists living and working nearby, to celebrate traditional methods and local stories throughout the house.

number of chickens frequently seen pottering around

Spotlight on Ethan - apprenticeship gardener

artists celebrated

Instead of bringing in another contract gardener, Ansty Hall decided to invest in an apprenticeship gardener and found the wonderful Ethan. Ethan is attending Pershore College whilst working at Ansty Hall to complete his gardening apprentice. He graduates in December, after which we very much hope he will continue to work his magic on our grounds with all his newfound vocational training, expertise and confidence.

acres of wild meadow

£814.07 raised for local charity - Zoe’s Place

Our big bug hotel Our new bug hotel provides a safe haven for insects and other small creatures, helping to support biodiversity in our grounds. It provides shelter for pollinators such as solitary bees, as well as natural predators like ladybirds that help control garden pests.

new beehives

ABOUT EXCLUSIVE COLLECTION

Eat well, sleep well, do you well and take a breath from the everyday in beautiful surroundings. Exclusive Collection are proud to be a B Corp, among businesses that are leading a global movement for an inclusive, equitable, and regenerative economy. A family-owned, independent collection since 1981, including country house hotels, golf club, spas, a cookery school, and a pub thrown in for good measure. Find out more at www.exclusive.co.uk