Breakfast – Keen to give our guests a hearty Scottish taste for their breakfast, we purchase our eggs, bacon, sausages, haggis & black pudding from our local butcher in Pitlochry. MacDonald’s butcher is a third generation family run business that sources its meat from Aberdeen, Forfar and Perth.
When in season, our fruit bowl will flow with Scottish raspberries and strawberries as well as other seasonal fruit. Our porridge and breakfast smoothies are made from Scottish porridge oats. Homemade plum jam is made with the plums from our very own garden and our mushrooms are sautéed in Scottish butter. All our cream and milk comes from Scottish dairies.
Packed Lunches – Our packed lunch ingredients are made up of Scottish ham, cheese, egg and tomatoes and put in freshly made Scotch rolls. Guests will also be given a Tunnocks Caramel Wafer, which is made in Scotland.
Bedroom Refreshments – Refreshment in each room consists of either a Tunnocks Caramel Wafer or a home-made treat such as Scottish shortbread or flapjack. It is important for us to ensure that the Scottish feel continues but where this is not possible Dalgreine opts to support Fair Trade and therefore you will find our hospitality trays filled with Fair Trade products. The water provided in the rooms is sourced from our taps and is perfectly safe to drink as well as delicious and fresh.
The Environment – Here at Dalgreine we are always looking for ways to reduce our impact on the planet. We know that running a busy guest house often means that we have to use a lot of fuel and energy to ensure that all our guests have a comfortable and pleasant stay, so we look for other ways to reduce our carbon footprint as well as ways to support local businesses and promote Scottish produce. We no longer provide single use water bottles in rooms opting instead for a large glass bottles and using tap water. Additionally, we have changed our cotton buds from plastic to paper stem and our use of 300ml refillable soap dispensers means that we reduce the amount of plastic being thrown away after just one use. We also ask guests staying for longer than one night to consider re-using their towels to cut down the amount of energy consumed in washing and drying them. Our room kettles hold enough water for 2 hot drinks ensuring only the right amount is boiled each time. Additionally, to save energy consumption, we have changed to low watt LED light bulbs throughout the guesthouse.
We recycle rubbish, food and garden waste where possible and to reduce unnecessary waste further we ask our guests to pre-order their breakfast the night before – we have found that this works well and helps us limit food waste to the absolute minimum.
These small but vital measures help us do our bit for the environment but we will continue to look for innovative ways to provide an excellent service to our guests but reduce our carbon footprint where we can.