Our Green Efforts

Hever Castle is committed to becoming more environmentally friendly and efficient and is continuing the process of replacing old equipment with more energy efficient solutions. We are Silver rated for green tourism.

Biomass fuel


We replaced our 650KW woodchip boiler with a 995KW boiler in November 2013. This new, larger boiler has allowed us to add several more houses, the toilet blocks and the KSY Military Museum and Think Tank classroom. It also means we qualify for something called the Renewable Heat Incentive which is a Government scheme encouraging more renewable sources of heat to reduce fossil fuel burn. The Castle’s hand was slightly forced on this as, if we had not changed our boiler, we would not have qualified for this grant and because of the success of the grant and so many more people putting in biomass boilers, the danger would have been that, as timber prices increased, we would have been priced out of the market. However, we did want to add more properties onto our biomass boiler network and clearly it is much better to burn locally-sourced timber than use mains electricity or LPG or oil, as we have done in the past.

The biomass has been a huge success with the total cost of heating the entire site on the previous 650KW boiler up to the end of November 2013 approximately £30,000 net. The local residents on the system currently pay the Castle for the heat they use at a price slightly below the typical oil price. For householders this is very efficient as they are only paying for the heat and not for the running of a boiler. In normal circumstances the boiler would have a certain amount of loss as it generates the heat. Of course, the Castle gets some loss through the pipes, but it is very small. However, despite the pipes being hugely insulated and not surprisingly quite expensive, one consequence is that in cold weather we get the odd line where the snow melts first. This is merely because there is a constant, albeit low release of heat all year round as the hot water is pumped round the ring main around the estate. It is also worth noting that in 2009 the cost of heating the castle with oil and LPG came in at over £100,000 when oil was 38p per litre. That same gas oil has been as high at 80p since then, although currently it is typically over 60p per litre now.

The vast majority of the timber we use comes from local woodlands in Kent, Sussex and Surrey and at the moment only a small percentage is taken from our own woods. We mostly burn chestnut coppice, which is slightly cheaper than most other firewood because of the fact that it spits in an open fire. However it has a high calorific value and it means that ultimately we help support old chestnut coppice woodland, which is usually very good for wildlife. Some of the chestnut coppice woodlands in this part of the country are many hundreds of years old and they are typically very good for bluebells. It is particularly satisfying that, whereas in the past we were buying oil that came from all over the world, usually lining the pockets of large multi-national companies and wealthy sheikhs, we now pay local landowners, foresters and hauliers, keeping the money local and helping to ensure the continual maintenance of local woodlands.

The other particular benefit with chestnut is that, because it is coppiced, there is no need to replant after felling, as the new timbers grow out of the stump of the old. It also means that some of the stumps are very old indeed and of course they continue to grow underground, locking in lots of carbon permanently.

Sewage system


Not quite such an attractive subject, but we renovated the sewage treatment here at Hever Castle in 2009 and this has proved to be particularly beneficial for wildlife, as well as proving significantly more reliable in that it does not really break down. William Waldorf Astor installed the most amazingly sophisticated sewage system in his day, which involved collecting the sewage underneath the castle and injecting it by air across to the stable blocks on the other side of the public road and from there back underneath the road and then underneath the river and one mile up to the golf course. It then flows underground across the golf course before entering our sewage lagoons.

In the first lagoon, the liquid is not particularly attractive. However it does not smell as much as most people would expect it to. The prevailing smell is that of ammonia, but the plants growing around it, which have been specially selected for their love of this liquid, have grown exceedingly well and you will now see tall stands of reeds, irises, water mint and many other water-loving plants. From this initial lagoon, the liquid runs across a special wetland bed constructed of different grades of gravel on a gentle slope, inter-planted with literally hundreds of plants. Indeed across the whole lagoon site we have planted 20,000 plants.

From this ‘washing bed’, the sewage, which is now crystal clear, runs through another smaller washing bed into its first clear lagoon, also surrounded in reeds and then travels down a large gravel slope, again with lots of plants growing on it, into the biggest lagoon, which is full of all sorts of insects and in the spring is a mecca for the frog and toad. From there it goes into a final washing bed and anything left over goes into a willow copse. The willow trees are now 20-30ft high.

The whole site has become exceedingly popular with wildlife and we regularly hear reed buntings and reed warblers and see a host of other birds, animals and insects, not to mention the many amphibians enjoying this habitat created there.

Literally all of the sewage is gobbled up by the plants and even in the winter, despite the reeds dying back, the reeds continue to grow amongst the gravel trapping all the many nutrients, as well as any pathogens. Plants are particularly good at gobbling up and killing pathogens, which is why these systems are so successful. It also does not rely on any electricity and the only maintenance required is a bit of weeding to stop the nettles taking over in places. Once every 10-15 years we will probably have to de-sludge the first lagoon.


solar panels

Solar panels were installed on the roof of the biomass store across the road from the private entrance in January 2019.

Most importantly Hever Castle will get paid 4.01p for every until of electricity generated by the new solar panels and an additional 5.18p for any sold back to the grid.

It is estimated the panels will generate around 43,200 kilowatts of electricity per year, therefore saving the estate £5,000-£6,000 annually.

Since 2008 the electricity unit price we pay has increased by 47.61%. The amount actually spent on electricity has increased by 31.7%. Since 2013 the unit price has increased by 7.36% and the amount spent by 6.5%.

Noble Green Energy installed the panels in January as part of a three day job.

Because Hever Castle is saving money on electricity it will also more investment on conservation and preservation of the 125 acre estate.

Meanwhile we continue to replace old fashioned light bulbs with low energy ones; particularly the technology around LEDs has significantly improved and of course the LED lights give off no damaging UV rays for picture lights, albeit they are not cheap.

We will continue to explore ways of becoming ever greener; not only is this good for the environment, but over time it should reduce the bills to keep Hever Castle running. We would rather spend the money on repairs.


Reusable cups

Visitors to Hever Castle receive a 10% discount on hot drinks when using a reusable cup in the Moat Restaurant, Guthrie Pavilion Restaurant and other onsite catering outlets. 

Annual members will receive their usual 10% discount plus an additional 10% if they bring in their own reusable cup.

Reusable cups are also available to purchase in the Hever Shop priced from £6.00 (staff and members discounts apply).

Learn more about why more coffee cups are not easy to recycle here:

Reusable plastic bottles are also now available to purchase in the Hever Shop and in the Restaurants with water points around the site and paper straws have replaced plastic ones in the Restaurants.

And from 2018 visitors to the Hever Shop were given the option to have a free paper bag or pay 5p for a plastic bag or £2.95 for a specially designed Hever Castle Bag for Life.


The gardening and catering team have been working together to cut down on food waste on the estate.

General Manager Ian Goodwin, Chef Les Woolven and gardener Michael Holah visited The Horniman Museum in London to see how they were using their composter.

Food waste from the Restaurants (cooked food, raw meat, vegetable peelings and coffee grinds) is taken daily into a composter behind the Moat Restaurant and then emptied into a 400 litre food composter near the Biomass, opposite the Main Entrance.

A second composter will follow shortly at the entrance to the Pavilion Restaurant.

Chip bark is added to stop the food waste congealing and the mixture is turned twice a day by hand. It has to be above 50 degrees to allow aeration.

Grass cuttings, herbaceous prunings and annual weeds are also added to the compost mixture.

Hever Castle is the first Restaurant Associates Venues site to have its own food composter.

Composting is the process of things like food, cardboard, bread, egg shells, coffee and grass clippings breaking down and turning into soil. It does not need lots of equipment or much education in order to do.

Food waste costs restaurants across the country £682 million each year with 199,100 tonnes of food waste.

Ian says that food waste would have previously been going in the general waste and then onto landfill. He did a food waste audit and discovered that back in October 2019 (a busy half term week) the Restaurants were throwing away up to 140 litres of waste a day which included preparation waste, plate waste and over production waste. This has helped review production levels.

The food waste once it is added to the composter turns to compost within a week and is ready to use on the 125 acre gardens in a month.

Eventually there will be enough compost generated that the gardening team will not need to buy bagged compost.

Visitors can start their own composter in their garden by adding leaves, grass clippings, tea bags, coffee grounds, fruit and egg shells (nothing cooked) with an equal mix of greens and browns to a compost bin or pile.

Compost will be produced in as little as three months.


At Hever Castle Golf & Wellbeing (just a mile down the road), the sustainability measures continue with its heating and hot water also run from the biomass system.

The team have vastly reduced its use of pesticides, recycle all cardboard and glass used in service, plastic tees have been removed, building products selected and they use recycled composite decking.

Rob Peers and his greenkeeping team have also undertaken careful conservation of the woodland areas surrounding the golf holes, planted wild-flowers areas and created a wildlife friendly pond.

A bug house, Hedgehog burrow and other wildlife friendly features have also been added to the new walk through to the Castle.

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Hever Castle has received a TripAdvisor® Certificate of Excellence award as both a Visitor Attraction and for its Luxury Bed & Breakfast accommodation. Find out more about other awards and accolades.


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