Sustainability 

Here at Eight at Gazegill, our story begins with the soil. For us, sustainability is not a policy it is a way of life, woven into the rhythm of our 250-acre organic farm in the heart of Pennine Lancashire. Every plate we serve reflects the land that sustains and provides for us, menus are not just seasonal they are the seasons turning. Everything reflects the strong relationship between farmer, forager, and fire.

Our farm is both larder and landscape, providing much of the produce that shapes our menus with pork, lamb, beef, rose veal, mutton, and the occasional wild venison, thoughtfully sourced from the surrounding farm. At dawn, our Shorthorn cows are milked every day, Raw Organic Milk from the parlour to the pass in a matter of a few short hours and made into ice cream by lunchtime, carrying the unique taste that only unaltered raw milk offers. The honey that sweetens our dishes comes from our own hives, and much of the kitchen garden’s bountiful offering owes its life to the compost made from our own vegetable trimmings.

Our kitchen honours and respects the produce of the countryside. Wood-fired cooking connects each meal to the woodland that sustains it; hardwood from our farm warms the oven, while energy is harvested from the sun and the wind. A solar PV array and wind turbine store energy into a large battery system, with any shortfall met by a generator powered by our recycled cooking oil, nothing wasted rather a full circle of care and intention.

We take a soil-up approach to food, building menus that tell the story of the farmed year and the landscape around it. The farm boasts some of the rarest wildflower meadows in Lancashire with over 80 species of plant harvested in late summer as hay which sustains our livestock through the winter months. These rare hay meadows also provide important habitat for our ground nesting birds, Lapwings, Skylarks, Oyster Catchers and Curlews benefit from this nesting ground. Habitat loss is the single biggest factor in placing birds like the Curlew on the Red List for endangered species, we are proud to champion the Curlew which features on our logo. Each season writes its own chapter from early greens and summer bounty to autumn richness and winter rest. What we cannot grow or raise ourselves, we look for from nearby artisans who share our commitment to integrity, flavour, and sustainability.