Watergate Bay was one of ten top sustainable venues chosen as pits stops along a gruelling 200km bike ride through Devon and Cornwall this week. Three hospitality champions Mark Linehan, Managing Director, Sustainable Restaurant Association, Mike Mellor, Managing Director, Space Catering and Andy Cook, partners at Ease project management, the company who has be instrumental in the new Swim Club development at Watergate Bay Hotel and the Village self-catering properties, took on the challenge to promote sustainability and raise money for Springboard and Action Against Hunger.
The team raised over £5000 for the two charities committed to promoting careers in hospitality and ending child hunger, while collecting home grown sustainable ingredients along the way. Watergate Bay was delighted to be chosen to contribute Cornish sea salt, with fresh herbs from the Eden Project and sea purslane from Mawgan Porth all being used to cook up a delicious sustainable supper at the ODE Cafe in Devon which marked the end of the ride. Over fifty guests tucked into the fundraising feast which was followed by a charity auction.
Well done to everybody involved!
Collecting ingredients from the Eden Project
Enjoying a well earned rest!