Bishopstrow is dedicated to making every stay more sustainable, with thoughtful practices that care for both guests and the surrounding countryside.
Bishopstrow’s No-Dig Kitchen Garden supplies the kitchen with seasonal fruits and vegetables grown from heirloom seeds. A sustainable approach that enriches the soil, nurtures biodiversity, and delivers the freshest produce from garden to plate.
At Bishopstrow, water is used wisely, with planting carefully scheduled between November and March to let roots take hold before summer; when irrigation is needed, we draw from their own borehole, minimise digging, and apply natural mulch to lock in moisture, suppress weeds, and enrich the soil, all without reliance on artificial fertilisers.
The gardens continue to flourish through thoughtful initiatives, from a tree-planting programme replacing ash dieback losses and fruit trees enriching the river garden, to composting coffee, cardboard and kitchen waste with local stable manure; with their own beehives producing honey and planting schemes that welcome wildlife, the estate balances beauty with sustainability.
