SUSTAINABILITY
The Yurt has been created with intention, where every choice reflects a commitment to working in harmony with nature and our local surroundings. From the structure itself to the ingredients on each plate, the focus is on thoughtful sourcing, low impact, and celebrating what is available close to home. We believe that truly sustainable dining comes from considering the whole picture: materials, energy, people, and produce, ensuring that each element contributes to an experience that feels both responsible and authentic. It is a place where simplicity, seasonality, and care come together, allowing guests to enjoy food that not only tastes good, but does good too.
People
We care deeply about the people who make our The Yurt thrive. Whenever possible, we hire local staff, helping reduce travel and strengthen connections within the community. For team members who live farther away, like Elsie and Ben from Australia, we offer a our on-site guest house, making it easier for them to join us while keeping commuting impacts low. By supporting our staff in thoughtful ways, we hope to create a workplace that’s good for both people and the planet.
Energy
Our restaurant is powered entirely by green energy, providing all of our electricity from renewable sources. Inside, a log burner keeps the space warm and inviting, using carefully sourced wood. This combination of clean energy and cozy heating creates a comfortable atmosphere for our guests year-round.
Materials
We chose a yurt for our foundations as it offers an eco-friendly dining space. Its circular, modular structure requires minimal building materials compared to traditional brick-and-mortar constructions, reducing both carbon footprint and waste. Many yurts incorporate natural, renewable materials like wood and felt, while their insulation efficiency helps conserve energy for heating and cooling. Yurts can also be relocated or repurposed, minimizing our impact on the land.
Produce
Our approach to food puts the planet first. We focus on seasonal ingredients and source locally whenever possible, reducing environmental impact while supporting our community. Many of our herbs and vegetables come straight from our own kitchen and herb gardens or within the village, bringing freshness to every dish and cutting down on food miles. By growing and choosing thoughtfully, we aim to create meals that are as sustainable as they are flavourful.
