The George in Rye: Sustainable Water System Case Study
The consequences of plastic and glass bottles can have a negative impact on the environment worth millions of pounds a year. That’s why a luxury hotel voted as one of the top five UK Hotels by the Observer Travel Awards has turned to EAU de VIE to offer its customers fresh filtered still and sparkling water.
The George in Rye, one of Rye’s oldest coaching inns and a luxurious East Sussex hotel and restaurant, began renting EAU de VIE to reduce its environmental impact, minimise its eco-miles and to enhance its corporate social responsibility programme.
Alex Clarke, Director of the George in Rye, explains: “Eau de Vie ticked all the boxes for us. It allows us to serve great clean tasting water, which we control the quality of, brand our own bottles, minimise costs and reduce our food miles.”
Whether available in the rooms or served with a meal, EAU de VIE from Classeq gives restaurants and hotels a delicious supply of fresh, chilled still and sparkling water. Filtered from the mains, the constant supply enables users to fill branded glass bottles, as and when required and eliminates the cost and time involved with recycling bottled mineral water.
With the reputation of the hotel, having quality water is essential, Alex adds: “Eau de Vie is a fantastic product that we’d recommend to other businesses. We provide it to guests staying with us free of charge, which means we don’t have to buy bottles of water for the hotel rooms, which makes us more environmentally friendly.”
The George in Rye
“Eau de Vie ticked all the boxes for us.
It allows us to serve great clean tasting water,
which we control the quality of, brand our own bottles,
minimise costs and reduce our food miles.”
EAU de VIE's fresh taste is reflected in a client list that includes some of the UK's top restaurants and hospitality venues.
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