The Point at Lancashire County Cricket Club is not resting on its 'green' laurels. Having recently been awarded Gold Level from the Green Tourism Business Scheme, a national sustainable tourism certification scheme, The Point’s Green Team is now taking the venue’s environmental mission one-step further by growing its own produce.
A patch of land adjacent to the practise nets has been turned into a herb and vegetable garden. It is under the supervision of gardener Ronnie Jackson, who promises to give the practising cricketers their ball back if it lands in his garden.
Peter Ash, sales manager at The Point says: “One of the ‘must-haves’ we discussed when designing The Point was to make the building as sustainable as possible. This we have achieved, but we know that there are still other ways in which we can increase our environmental responsibility.”
Peter adds: “At LCCC we have always focused on providing the very highest standards of food and service for our customers. Our catering team has established an excellent reputation for the quality of its cuisine, and we saw the opening of The Point as a perfect opportunity to look into growing our own produce. We now grow a variety of herbs and vegetables that our chefs are able to pick on a daily basis to serve to guests attending events in the venue.”
Prior to taking charge of the herb garden, Ronnie, who has worked for the club for 15 years, grew the majority of the flowers for the beds and hanging baskets at the ground.
The garden was open in time for the first anniversary lunch of The Point and guests attending were served up vegetables freshly picked that morning.