Just a stones throw from the iconic Tower Bridge in London is The Dixon, Tower Bridge hotel. Not only is this hotel located next to arguably one of the world's most famous landmarks, they seriously champion sustainability and have recently welcome CRU Kafe capsules into all of their bedrooms.
We caught up with Yanal Tarazi, the Director of Sales, about the importance of sustainability and the initiatives The Dixon are taking towards a greener hotel industry:
Please introduce yourself and role, and tell us a little more about The Dixon, Tower Bridge?
My name is Yanal, Director of Sales for this beautiful and historic hotel, part of the Autograph Collection by Marriott.
The Dixon is steeped in history, former magistrates court and police station back in 1905 and commissioned by John Dixon Butler. Transitioned tastefully into a 193 design led rooms & suites with an original Courtroom operating as a cocktail bar, two event spaces, and a Restaurant with a story which used be homage for the former prison cells. The hotel is grade II listed and located next London’s most iconic landmarks such as Tower Bridge and Tower of London.
It’s apparent that sustainability is something The Dixon champions; can you please tell us more about your accreditations and how you are continuously working towards a greener hotel stay?
We have been accredited by Mission Net Zero recently and as part of the Marriott brand we have been following an extensive list of initiatives towards sustainable including energy savings, food wastage control and reducing place by having larger toiletries in the rooms which refillable. We also swapped all the hotel key cards with the Bamboo key cards instead.
Part of your sustainability journey is choosing more ethical suppliers - what in particular was it about CRU Kafe that encouraged you to make the switch?
Their sustainability message they conveyed around the farming of the beans and the zero pesticides - and importantly the great quality of their coffee!
You’ve got some unique friends that live on the roof of the hotel. Can you tell us more about them and what they’re doing?
The hotel has also recently introduced a Beehive on the 4th floor to further support those initiatives. We anticipate to receive around 100 jars on honey in our first harvest which we can wait to share with our guests.