New Continental Hotel, Millbay Road, Plymouth, PL1 3LD

Tel: 01752 276798

A Conference With Confidence & Care…

A Platform For Change…

One million plastic bottles around the world are consumed every single minute. Isn’t that incredible to think?

Here at the New Continental Hotel, we have always tried hard to be as sustainable as possible and, as much as the business has allowed, to always act ethically and responsibly.  So, knowing that over eight million tonnes of plastic waste ends up in our oceans every year, we knew that we had to work hard to help make change happen.

Although small steps, we know that any steps we make now will add up to making a difference; and if we want to play a part in a shift and see a future where our planet is less battered by our waste, we simply have to act – and act now.

By 2050, it is said that there will be more plastic (by weight) than fish in the ocean; something that all of us here at the New Continental Hotel don’t want to be a part of. So, with this in mind,  we have made a commitment to do all that we can throughout the entire hotel and our events and conferencing department is cheering this change.

We know that we can’t get rid of plastic altogether; it’s useful, durable and affordable and so as a result of this, we use it every day in some form. But how we use single use plastics can – and is changing.

Although we have completed a full audit and the hotel introduced an Environmental Policy in 2016; our bars, events and conference offering has also had its own overhaul more recently.

Our Food & Beverage Manager removed plastic straws and bottles in 2018. Where possible our events team  work with our organisers to share our tried and tested environmentally kind tips; and they are going down a treat!

Thank you to everyone who has helped and assisted us along the way. 

How You Can Help US:

These tips have been really popular and so, we thought that we would share them! If you’re thinking of, or holding an event with us, you can see how together we can all try and take small steps to make a united difference. 

Go-Paperless! Use apps, QR codes and websites to save paper. Also, make sure to put your agenda and any event information online! For organisations that don’t have their own website, we happily host a page FOR FREE on our website leading up to the event. A central place for those without a website to host all of their event information.

Email Know How! Pre-conference emails offering information such as links to information and also our Wi-Fi password in advance really helps. It means that delegates can be encouraged, empowered and enabled to go paperless!

It’s Not Just What We Say! We also offer our sustainability statement to go on any of event or conference information.

No more plastic! We no longer stock plastic water bottles for our events. Instead we place glasses and water pitchers in the meeting space. We also happily provide biscuits not individually wrapped if requested.

Go Local! Where and when at all possible our event food and beverages are locally sourced to decrease our carbon footprint.

On The Go! We no longer offer take away Coffee from events as we do not stock paper cups.

Be Collective! We suggest that even though we have ample parking, organisers suggest that delegates set up carpools and offer public transport details for their events with us. As we are in the city centre we are really easy to get to!

Our Marketing At Events:

Bin It! We do not use throwaway marketing materials within conferences that we host; nor do we give handouts to delegates.  We will always put any information either on a memory stick or send before or during the event via email.

No Swag! We don’t promote our businesses products or services with any ‘swag’ style items at events we host. We don’t give away pens or branded free gifts that don’t have a ‘sustainable’ theme.

Below is a little about what we do as a general rule at the New Continental Hotel, and also what we aim to develop in the future:

What We DO:

We are undertaking the following actions to strive to responsibly lessen our impact on the environment wherever we sensibly can, by: 

  • Factoring the environment in our everyday decision making at management meetings.
  • We are Raising awareness and encouraging our staff to carry out more sustainable business practices by informing and involving them at induction and during regular meetings throughout the year.
  • Recycling paper, newspapers, glass, batteries, fluorescent and long life bulbs, cans and cartridges.
  • Operating a ‘switch off’ policy for office staff to turn off computer equipment and printers, lights and heating when not in use.
  • Operating a ‘switch off’ policy for function spaces no longer in use.
  • Reducing our usage of harmful cleaning chemicals and replacing these with eco-friendly products wherever possible.
  • Reducing our usage of paper by printing double sided and re-using paper wherever possible.
  • Encouraging our guests to explore the local attractions by public transport or on foot by providing information on walks, cycle routes and cycle hire information and bus timetables at Reception.

 

We will continue to:

  • Use low energy light bulbs in public areas.
  • Have motion light sensors fitted where appropriate and safe to do so.
  • Monitor our energy consumption of gas, electricity and water.
  • Use email where possible to reduce the use of paper.
  • Turn off unnecessary lights and taps.
  • Buy in bulk.

We are working on projects to:

  • Update our website with green travel information e.g. local bicycle hire.
  • Continue to reduce our energy consumption by looking at energy saving devices, insulation and working on long term projects such as implementing LED lighting.
  • Use more organic produce, seasonal vegetables and local produce.
  • Use recycled paper for our brochures with a reduced print run.
  • Get involved in local community projects.
  • Reduce water use by continuing to fit water saving devices in toilets and rooms throughout the hotel.
  • Donate half used bathroom products and towels and bedding to local homeless charities.
  • We will always comply with the law in all our actions and will continuously review our policy to improve our environmental impact.

We are dedicated to balancing our commitment to our Environmental Policy without compromising on the comfort, standards and enjoyment of our guests

 

Happy International Women’s Day from this Grand Old Lady! 

More than just a city centre hotel; a business; a workplace or a historic building. This Grand Old Lady represents courage, strength and willpower…

The New Continental Hotel. A Grand Old Lady who’s seen and survived horror and history. A location that many of us have used for celebrations and special life events.  A history that many of us have been part of, be it dinner & dances in the Ballroom or drinking in The Grapevine!

Not just a bricks and mortar city centre structure; but a Grand Old Lady who’s been part of many of our lives and who has witnessed centuries of change and challenge, yet has gracefully and seamlessly adapted and endured…

She is as much a part of Plymouth as the Plymouth people. As familiar to us as the face of a friend. Yes, she has seen struggles, but here she still stands. Waiting to see Plymouth’s transformations, waiting to be part of Plymouth’s future, knowing that she still has the spirit to be exactly what she needs to be, in a city she is proud to call home.

Isn’t that what incredible women need to do?

The strongest of actions for anyone is to love themselves; be themselves and shine amongst change. Building his or her own world, wearing their past pain with pride.

She has been through The Blitz, being in the hands of the receivers, being battered by storms and by the social climate! But continually in pursuit of opportunity; trusting in her value and knowing that she can be and do anything she wants; because she is proud of where she’s come from.

Happy International Women’s Day from this proud,  Grand Old Lady! 

Holidays in Plymouth event hire plymouth

 

 

National Apprenticeship Week…

Before we start:

As we are now in the middle of the annual week-long celebration of apprenticeships, we wanted to take this opportunity to say a massive thank you to the team at City College Plymouth, their amazing students and to our apprentices, those with us now and those who have flown the nest to amazing new careers in hospitality.

Today we take a sneaky peak at the life of an apprentice chef…

It’s always hard saying goodbye to an apprentice. But when you know you have played a part in connected them to their future and to a career that they are passionate about; it really helps with the farewells!

Growing up, our natural aptitudes and interests often lead us to pursue certain careers. Sometimes we follow our parent’s footsteps, join the family business or simply look for the best paid jobs!

Sometimes we look to the future, to see where there might be growth in a specific sector. Perhaps we look at predicted skill shortages, or staff predominately made up of a generation starting to retire, with no one snapping at their heels to replace them!

However, sometimes, you are lucky enough to know what you love to do, what you’re great at and then consider the merits of a career based on your value; turning your passions into a profession!

Now isn’t that something!

As Plymouth bounds forward with growth and regeneration, as the city centre continues to develop and as Plymouth is growing in popularity as a destination, there has never been a better time to be in the tourism and hospitality sector.

Today we specifically look at ‘Chefs Life’ and see how, over the past seven years, we have been working closely with some amazing young talent.

The kitchen is intense, fast paced and dynamic. There can be long, stressful hours. It takes bags of energy, passion and charisma and it’s anything but easy! It’s full of pressure and high expectations of you…

…we aren’t really selling it here are we!

OK! Let’s help with that!

Staff Have Their Say…

We ask our Executive Chef, Paul Doidge why he feels that hospitality, specifically the kitchens, makes such a good springboard to connect young people to a career that will grip them and keep them inspired:

“ For the past seven years, I have seen many apprentices join us and leave connected to their dream of being a chef. All a step closer to their goal. Being in the thick of the action and really empowering and enabling apprentices is a massive part of all of our responsibilities; ensuring that the future of our craft has innovative new chefs emerging, learning and growing in confidence.

Becoming a chef is a career with surprisingly broad appeal. You can travel the world with it, teach with it, care with it; you can work across all sectors and you have a skill that many are envious of.

Almost everyone cooks at some point in their life; unlike plumbing or carpentry for instance; on a fairly regular basis the majority of people will prepare and serve food. When you’re good at it, you and everyone you cook for instantly knows. It’s a natural aptitude that is unlocked. Perhaps in your own kitchen, a friends or at school; access to the tools are readily available and accessible. Let’s face it, very few people will ever say ‘I’d rather you didn’t cook for me’!   

We have an apprentice currently that knew he was an amazing ‘chef’ from a really young age, after cooking at school and home and gaining rave reviews. For me, to nurture and extend that passion and energy with additional skills,  sharing my knowledge and experience,  is one of the many pleasures of my job.

Plenty of jobs require skills that you’ll never use outside of the office. Being a chef is an amazing professional talent that can also be used and shared in our daily lives.”

Find Out More…

Would you like to fin out more about the opportunities in the New Continental Groups Kitchen for apprentices? Then please email: nikkif@newcontinental.co.uk with an introductory email.

If you are still wondering if a #chefslife is the life for you; then perhaps this may help: 5 Reasons Why A Chefs Life Is A GREAT Life! 

5 Reasons You Might Become A Chef…

For seven years Paul Doidge, our Executive Chef, has been passionately banging the drum for his profession and working closely with our chef apprentices. He shares  with us  5 reasons why people often consider a career as a Chef. 

At FIVE:

The perception for many is that cheffing is a ‘low skilled’ professional. You can rest assure that anyone making this assumption has never been a professional chef! It’s not only about a natural talent and creativity; depending on where you want to take your future, cheffing is a profession that is highly scientific, mathematical and requires exacting precision. High-level cooking is as much a science as an art.

 

At FOUR:

The freedom, possibility and direction is endless! There are jobs for chefs all over the world,  on cruise ships, in large restaurants and little bistros… You don’t have to take a year out to have a globe-trotting lifestyle, you can do what you love, make people happy with your food and make money all at the same time! If you really want the freedom to travel, working as a chef might be the way you can make that happen.

At THREE:

Artists work to please the eyes; chefs do the same thing, but for every sense and the soul!  The work of an inventive and dedicated chef is every bit as much an act of passion and creation as that that goes into a painting or sculpting.

At TWO:

Giving people experiences they will fondly remember and moments they will never forget is a huge attraction for the caring chef. People with giving, passionate personalities tend to thrive as chefs for exactly that reason. As a chef, you can use the power of food to get people to enjoy healthy eating, or explore different cultures, or even just smile. There is nothing better than to hear people compliment your food and say what a lovely time they had.

At ONE:

The love of food! Possibly the very best reason to become a chef is because you just love food. It doesn’t have to be any more complicated than that!

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