Livestock

The standards we have in place for livestock ensure that all St Mary's Hotel fresh meat and animal products have the highest standards of food safety. They also address animal health and welfare, animal feed, animal medicine usage and environmental management and biodiversity.

The Codes of Practice cover all aspects of an animalís life from birth, through their life on the farm, transportation and eventually slaughter. They cover not only animals bred for meat but also the breeding stock. In certain areas we also require that our meat is produced to the RSPCA Freedom Food standards. Examples include our free-range chicken.

Animal Welfare Policy

This policy, and our Livestock Codes of Practice, will be regularly reviewed in the light of emerging trends.

St Mary's Hotel is committed to devising and implementing codes of practice, which ensures that the requirements of the St Mary's Hotel Animal Welfare Policy are met in all animal husbandry systems. St Mary's Hotel is committed to achieving a supply base, which provides, where possible, whole-life traceability. The range of livestock standards may therefore be extended to include the husbandry of animals that may not directly be used to supply us, for example breeder stock.

St Mary's Hall Animal Welfare Policy endorses the ìFive Freedomsî concept, proposed by the Farm Animal Welfare Council (FAWC). The following table illustrates the concept of the Five Freedoms:

Water and food deprivation, malnutrition

Environmental challenge

Disease, injury and functional impairment

Behavioural/interactive restriction

Mental and physical suffering

Environmental Policy

St Mary's Hall recognises its significant environmental impacts to be; energy consumption,resource consumption,waste generation,enhancement and protection of the natural environment and transport of guests and goods.

Committed to ensuring compliance with Environmental Legislation and ensuring pollution prevention, St Mary's Hall is committed to continual environmental improvements including:

Implementation of an ongoing waste management strategy to minimise, recover or recycle waste.

Implementing a full energy management programme to monitor and minimise energyconsumption ongoing and minimise direct and indirect carbon emissions.

To support and promote local business and community partnerships and initiatives.

Implementation of an approved transport plan.

Growing 80% of food on our own farm or sourcing from local Scilly or Cornwall based suppliers.

Wherever possible recycled products will be used.

Our operating equipment and sundries we purchase will have minimum negative impact tothe environment.

Standard operating procedures within the kitchen will minimize the use of water and energy.

The use of eco friendly cleaning products wherever possible.

Food waste to be composted where possible.

The environmental policy will be annually updated and made available to interested parties

Clifford Freeman
4th November 2009

Access Statement

St Mary's Hall Hotel undertakes to offer the best possible service to disabled visitors at all times. Although the main part of the building i.e. the main building was built in 1937 we have tried wherever possible to be accommodating to special needs.

The following points define our Access Statement

Set in a quiet location on near a tarmaced road with pavements. The front door has three steps leading up to the front door.

The entrance path is tarmac.

Staff are trained in providing assistance to disabled people when entering the building.

There are ladies and gents toilets downstairs but neither have very wide access doors due to the old nature.

A wide flight of stairs leads up to the two floors of accommodation. Staff are always on hand to assist guests with special needs to the bedrooms and to help with directions and luggage.

There are hand rails on all stairs but due to the restrictions in space and age and design of the building we are unable to install a stair lift or lift to assist disabled guests. This renders the bedrooms unsuitable for wheelchair users and Zimmer Frame users.

We offer to carry guestís luggage up to the bedrooms.

Corridors outside the bedrooms are well lit.

Bedrooms are well lit.

Count Leon rooms and the suites have large spaces around the beds and large bathrooms which are easy to move around in, but not suitable for wheelchairs.

.We do not offer 24hr room service but designated staff are on duty 24hrs in case of emergency.

There are Fire doors on each floor which offer 30 mins safety in the event of a fire or emergency evacuation.

All staff are fully trained in how to react in an emergency and fire evacuation and fire wardens are trained to assist guests in evacuating the building.

The restaurant and bar are situated on the ground floor.

There is a comfortable lounge for residents and restaurant guests to relax in on the ground floor.

There are comfortable chairs available which offer firm support and are not too low off the ground to assist elderly or infirm guests.

There is one small and easily negotiated step into the restaurant via the terrace doors. The terrace door is a double door with wide access.

Staff are always on hand to assist all guests including disabled guests into the restaurant and whilst guests are dining.

There is a large font menu available on request.

Dishes are described in detail as they are set in front of guests and this assists visually impaired people.

We deal with a number of highly reputable and reliable taxi companies and can put guests in touch with them for transport requirements.

The mobile reception in our area is limited but we do offer free use of the telephone to guests for local and emergency calls.

The local doctor's surgery telephone number is displayed in our guest information pack.

Guide dogs are welcome.