The Royal Harbour Hotel in Ramsgate has introduced a new sustainable takeaway scheme in a bid to cut plastic pollution and preserve marine wildlife that surrounds the property.
The hotel’s Empire Room restaurant in Kent has announced a Tiffin Club scheme, which will launch in the new year, after owner James Thomas was inspired by David Attenborough’s BBC documentary Blue Planet.
The new initiative will see the restaurant use multi-use tiffin tins rather than single-use plastic containers for both room service and takeaway orders, prepared and cooked up by Michelin-trained chef Craig Mather who heads up the Empire Room.
The gourmet tiffin takeaways will cost around 25% less than dining in-house and members of the specially-created Empire Room’s Tiffin Club scheme will pay a nominal fee, which includes a deposit on the tiffin tins and a £5 donation to an environmental group committed to removing plastic waste from Thanet’s 7-Blue Flag beaches.
Tiffin tins are widely used in India and consist of a tower of three or four interlocking steel containers, which clamp together with a carry handle.
Owner of the 27-bedroom, five-storey Royal Harbour Hotel Thomas says: “Regulars to the Empire Room, disillusioned with the standards of typical fast food takeaways, have expressed an interest in options with higher culinary aspirations, like those available in London – and using tiffins is logical and environmentally friendly.
“I was moved by David Attenborough’s excellent BBC TV documentary series, showing the damage plastics cause to the environment, and decide we should be making a contribution to the health of our seas.”
Guests at the Royal Harbour Hotel regularly take sea safaris to see a local seal colony, basking on sandbanks at low tide in a national nature reserve.