Level 3: Sustainable & Regenerative Hospitality

This October we’ll be welcoming our first cohort of students on to our Level 3 qualification in Sustainable & Regenerative Hospitality: the 1st qualification of it’s kind here in the UK.

This is the course that we wish had been there for us.

Over the x12 weeks and x10 modules students will have the opportunity to dive deep into the Triple Bottom Line, Food & Farming Systems, Supply Chains, Marketing, Scope 1, 2 & 3 Emissions, Resource Managment, People, HR & Community and how to make your beloved Bar much, much greener. Helping us to deliver this is a pretty remarkable rollcall of partners, collaborators, lecturers, organistations and businesses. We are thrilled to have both the Sustainable Restaurant Association & The Apricot Centre as our official partners, two organisations that have led the way and helped to shape our collective thinking, and we are proud to be supporting and working with Hospitality Action

Geetie & Guy Singh-Watson will be discussing all things Food & Farming & Hospitality, Juliet Kinsman (Sustainability Editor for Condé Nast & Founder of Mr & Mrs Smith) will be sharing her storytelling expertise

The main course, Level 3 Qualification in Sustainable & Regenerative Hospitality is a 12-week, 1 day per week course running from October 2025. The course is in-person and will be held at Baddaford Farm, our 150 acre organic farm not far from Totnes and the home of Geetie & Guy Singh-Watson.

Our ‘How to Green Your Bar’ course will be online, requiring approx. 12 hours to complete, and all attendees will have the chance to join our end of course panel talk with industry experts.

We also have our Supply Chain: Chefs & Farmer 1 day Workshop on Carcass Balance & Field Grown Veg’

“ We’re proud to support The Bull Inn as they nurture a new generation of hospitality leaders who understand the incredible potential of this industry to drive real change.”

- Juliane Caillouette Noble, Managing Director of The Sustainable Restaurant Association