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Ufford Park - Autumn 2019

What a great summer!  While the weather may not have been as amazing as 2018, we still had plenty of warm, sunny days to enjoy.  With temperatures reaching record highs during July, our giant deck chair has been a huge success again this year.  It will be out until the end of September so, if you haven’t taken a selfie in it yet, be sure to do so before it sets off for its winter retreat.

We have a celebratory theme in this newsletter.  Not only are we celebrating receiving the Greenest Business Award at the 2019 Greenest County Awards, we have also retained our three-star silver accreditation for another year. 

You may remember the ‘High Five’ with Keith Hannah our Food and Beverage Manager in a previous newsletter.  Well it is now Keith’s 20th Anniversary of being part of our team and we’d like to take this opportunity to thank Keith for his service; he is a much-loved member of the Ufford Park family.


As mentioned, we are really excited to have won the Green Business Award at this year’s Greenest County Awards.  Our managing director, Tarnia Robertson, was presented with the award during a ceremony at the Concert Hall in Snape Maltings at the end of July.

As a hotel, we strive to be as environmentally friendly as possible from reducing our energy consumption to minimising our carbon footprint.  We are constantly looking at ways to protect the wildlife on our grounds, engage with our local community, boost recycling and reduce waste.  This award means so much to us and our success is testament to the hard work and dedication of our staff.


We have three active hives here at Ufford Park. It’s part of our continued commitment to our operation pollinator project, spearheaded by our green keeper Adrian Hollins.

The flower meadow, designed to attract butterflies and insects, is now flourishing and attracts several rare species of butterfly.

Bees and other pollinators are hugely important.  Without pollinators our plant-based food sources would die out.  If this were to  happen pollination would have to be undertaken by us, by hand so that we could still enjoy fruits and vegetables in our diets.

Pesticides are having a significant impact on the decline of our pollinators, particularly the bee population, and education about the importance of bees and pollinators is essential in protecting them.  Actions such as being aware of using pesticides and opting for organic products that are not harmful to bees are key.  It is also important to make your garden bee friendly all year round, by planting lots of flowers that will provide a succession of pollen throughout the year.

One day we’d love to be able to serve Ufford Park Honey in The Park Restaurant, but our bees are not producing enough honey for that right now.  Hopefully in a few years we will have our own honey on the breakfast tables for guest to enjoy!


As the nights draw in earlier and the temperatures cool off, our thoughts start to turn towards the end of the year and Christmas. 

Christmas Parties

Our party theme for 2019 is ‘Wizarding’, so be sure to join us for one of our magical party events during November, December and January. 

Christmas Day and Boxing Day lunch

Why not spoil yourself this year and let us do the cooking for you? 

We are now taking bookings for Christmas and Boxing Day lunch.  Our three course Christmas Day lunch is £72.50 per adult and £29.50 per child (five to 12 years, children under five are free) and includes a gift delivered by Santa.  Relax after a busy Christmas with our delicious Boxing Day buffet lunch, £35 per adult and £19.50 per child (five to 12 years, children under five eat free).

New Year’s Eve

We’ve got something for everyone this New Year’s Eve.  Join us for our adult-only New Year’s Eve Gala Dinner with live music and a three-course meal.  Tickets are £99 per person or you can take advantage of our ‘Party and Stay’ offer for only £159 per person. 

If you have younger children that you’d like to see the new year in with, why not come to our New Year’s Eve family disco? Tickets cost just £39 per adult and £25 per child under 12 years. 

For further information and to book your tickets, call our Events Team on 01394 383555 ext. 300/325 or email us at to find out more.


A familiar face with our regular visitors, Food and Beverage Manager Keith Hannah is celebrating 20 years of working at Ufford Park.  A loyal and highly valued member of our management team, Keith epitomises our customer service ethos and he is passionate about ensuring all bar and restaurant staff deliver exemplary service. 

During his twenty years with us, Keith has worked in all areas of the business including, HR and Conferencing.  Formerly our Conferencing and Banqueting Operations Manager, at the start of this year Keith took the newly created role of Food and Beverage Manager. In this role Keith is responsible for supporting the restaurant and bar staff through regular training and mentoring. 

Keith was the person behind the new layout of The Park Restaurant, designed to make the space more ‘diner friendly’.  Keith has also developed a new bite sized training course for food and beverage staff to enable them to fit regular training into their busy schedules.

‘HIGH FIVE’ from... Josie Hopps, HR, H&S and Development Manager

What is your role and how long have you been doing it at Ufford Park?

Human Resources, Health and Safety and Development Manager.  I have been employed here since September 2007 and moved into my current role in 2012, although I have always looked after the health and safety

What are the most challenging aspects of your job?

From a HR point being in the middle ground, often needing to view things from both the employer and the employee side and remaining neutral, sitting on the fence but also being the voice of reason.  Health and Safety is a challenge in itself, however, for me, the biggest challenge is getting across to people that it is not there to prevent you from doing something, just make you question if you are doing it the safest way and have considered everything that may happen as a consequence. With regards to training, this is the part of my role that I really enjoy, although I do prefer delivering to strangers rather than people I know. 

What’s the last thing you do before leaving work at the end of the day?

Wash up my mug ready for the following day!

If you weren’t doing this job what would you be doing?

Something with people. In my previous life I was a psychiatric nurse; supporting, empowering and developing people is what I enjoy.  I am also strange to some as I am passionate about health and safety, so possibly working for the HSE around compliance.

Three words to describe your job?

Diverse, interesting and fulfilling.


We hope to welcome you here soon.

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