Having been a guidebook inspector himself, David Young, proprietor at the Cross at Kingussie, must just love reading about his business on travel websites.
But a recent entry may suggest a service that even David, a hugely hospitable man, isn't prepared to carry out. It appeared on www.responsibletravel.com and attempted to take large chunks of text from the Cross's own website - sadly missing out a rather important sentence or two.
For the offending excerpt, read on...
"In the restaurant we make the best possible use of local seasonal produce and where we can we buy produce that has been grown or reared by organic methods. A number of the wines on our list are organic or bio-dynamic. We locally source produce where possible including game from local estates, Highland beef, Shetland lamb, prime fish from Scrabster, and shellfish from Skye. Wild mushrooms are picked locally, soft fruits from Alvie Estate and cheeses come from Mull and Galloway.
Behind the scenes we reuse and recycle a wide variety of items including paper, card, plastics, printer cartridges, and even bread (for local ducks!). We use as many recycled materials as are affordable and appropriate. As well as recycling used materials, we are working hard to cut down energy and water usage. For example, low energy lighting is being installed in as many fittings as possible and bedroom televisions are switched off when your room is serviced. We encourage you to take away with you any unfinished Arran Aromatics toiletries so that we can reduce wastage.
Much of the grounds have been left to grow into wild areas to encourage local wildlife such as roe deer, squirrels, hedgehogs, frogs, butterflies, and a large range of bird species. We ask guests to leave them in the bath or on the floor if they would like them changed."
