We take our responsibilities to guests, to food producers and to the environment very seriously, but are always on the lookout to see where we can do more.

Putting guests first... Our services aim to reflect the guidelines drawn up by Visit England in its Code of Conduct for bed and breakfast businesses

• We aim to describe accurately – through our website, leaflets, adverts and correspondence – the facilities and services provided.
• We aim to deal promptly with all enquiries, requests and bookings.
• We aim to make clear to visitors exactly what is included in prices quoted for accommodation and explain any charges for additional services or facilities.
• We will provide information on request to help potential guests determine the suitability of the premises for people of different ages and degrees of mobility or people with special needs.
• We will allow guests to view the accommodation prior to booking, if requested.
• We give a clear statement of the policy on cancellations to guests at the time of confirmation of booking.
• We will advise guests, at any time prior to their stay, if there are any necessary changes in what has been booked.
• We welcome all guests courteously and without discrimination in relation to gender, sexual orientation, disability, race or religion.
• We aim to maintain high standards of guest care, cleanliness and service.
• We will do our best to assist guests with special needs and will try to make provision for them wherever possible.
• We will adhere to prices quoted at the time of booking for accommodation and other services.
• We give visitors written details of all payments due and, if required, will give a receipt.
• We will try to ensure that any complaints received are investigated promptly and courteously and that the outcome is communicated to the guest.
• We have public liability insurance and aim to comply with all applicable planning, safety and other statutory requirements.

Making our food healthy… We are naturally committed to the good health of our customers

• All cakes and pastries are made with vegetable fat.
• Low-fat spread is available as an alternative to butter.
• Our milk is semi-skimmed.
• We use an absolute minimum of salt in our cooking, if at all.
• We do our best to source as much organic food as is feasible.
• We offer tempting vegetarian cooked breakfasts and continental options as alternatives to a Full English.

Supporting local producers… Wherever we can, we provide locally sourced food

• Most of our fruit and vegetables come from Farmaround, a local company supplying organic produce from growers as close as possible.
• Bacon comes from Bolton Park Farm at Bolton Abbey.
• Sausages are made at Jackson’s Butchers in Cracoe.
• Free-range eggs come from Church Farm at Hubberholme or Skipton.
• Milk originates from Grassington or organic farms in West Yorkshire.
• Yorkshire cheeses are provided by nearby producers, including Wensleydale Creamery at Hawes, Shepherd’s Purse at Thirsk,Swaledale Cheese Company at Richmond and Ribblesdale Cheese Company at Horton-in-Ribblesdale.
• Jams and marmalade are made at Stalling Busk near Semer Water by Raydale Preserves, or are home-made here at West Winds.
• Honey comes from near Malton, North Yorkshire.
• Granola is supplied by Yorkshire Dales Real Food company at Yockenthwaite Farm in Langstrothdale.
• Welcome chocolates are made by Whitaker’s of Skipton.

Paying Third World farmers a fair price… Wherever we can, we use Fairtrade products

• Currently our tea, coffee, hot chocolate and some of our baking ingredients are Fairtrade.

Looking after our shared environment for tomorrow… We are committed to doing all we can to respect, protect and enhance the environment both locally and elsewhere

• Our electricity is provided by Good Energy, sourced 100 per cent from a basket of renewable sources, including solar, wind and hydro.
• Our loft spaces are well insulated.
• We reduce energy consumption as much as possible through careful use.
• We use low-energy light bulbs and do not have a dishwasher, tumble-drier or external ‘patio’ heaters.
• We buy as much as possible from home, using existing delivery networks.
• We source recycled materials wherever feasible, including toilet paper!
• We aim to source food produced as locally as possible. We grow some ourselves.
• We do our best to use organic food wherever feasible.
• We do not provide bottled water. Our tap-water tastes fine.
• We recycle as much as possible of our waste, including paper, card, cans, glass, batteries and plastics.
• We compost food waste for use in the garden.
• We collect waste bathwater and rainwater for use in the garden.
• Our toilets have water-saving devices installed.
• We aim not to use damaging chemicals in the house or in the garden. We aim to source soaps and cleaning products that have minimal impact on the environment.
• Our garden includes ‘wild areas’ and in 2009 swallows, great tits and blue tits used our nest boxes.
• We promote public transport, walking and cycling. We can give bus times and advise on interesting walking routes. If you come to West Winds for bed and breakfast using public transport, you could opt for a Green Reward Special Break and have a tree planted in the Dales in your name.
• We keep our own car use to a minimum; we have pledged not to fly; and we ourselves enjoy fantastic holidays within the UK, supporting Britain’s own tourist industry.
• West Winds has joined 10:10, a movement through which people, organisations and businesses have pledged to cut their carbon emissions by 10 per cent during 2010.
• As a business we support Yorkshire Dales Millennium Trust, Soil Association, Yorkshire Wildlife Trust and Yorkshire Dales Society.

West Winds Yorkshire Tearooms, Up the lane beside the Buck Inn, Buckden, Upper Wharfedale, Skipton, North Yorkshire BD23 5JA
Telephone 01756 760883. E-mail lynn@westwindsinyorkshire.co.uk

Text and West Winds logo copyright West Winds Yorkshire Tearooms 2005-2010. Pictures copyright West Winds Yorkshire Tearooms unless supplied by a guest photographer. All rights reserved. Most pictures taken nearby but wild flower, wildlife and farming pictures not necessarily taken at Buckden

Special thanks to Sarah Pearson, Charlotte Beaumont, Sophie Pope, Pat Burgin, Richard Reeday, Christine Reeday, Nathan Moseley, Tiffany Briggs and the Briggs family, Maxine and Peter Bancroft, all the photographers who have so kindly contributed pictures, and especially Graham Howe at Solarfish