Welcome to Citizen Femme’s March 2025 Sustainable Edit, showcasing the sustainable collectives on our radar this month.
Including a hotel championing seasonality and sustainability in the Oxfordshire countryside, a fashion brand that nurtures traditional craft skills, and a secluded greenhouse restaurant in Richmond, these are a few of the names making a positive change this March.
FASHION
This spring, Bamford is honouring nature’s cycle of renewal in their new season collection, taking inspiration from the work of the pollinators that nurture spring’s growth and restore nature’s balance. The collection itself is intentionally designed for effortless layering, forming a modern capsule wardrobe that is committed to versatility and ease. The use of natural fibres throughout reinforces Bamford’s commitment to respecting and preserving the earth’s resources and their belief that we need to live in harmony with nature. All whilst working in tandem with craftspeople and communities who bring the collections to life and share the same ethical beliefs. As well as being a Certified B Corporation, Bamford also prides itself on having a Butterfly Mark certification, powered by Positive Luxury, for their ongoing commitment to social and environmental sustainability.
BEAUTY
Austin Austin
Every product within the Austin Austin hand, hair and body care range is designed as a little work of art for your bathroom shelf, and with that the stereotype that ‘sustainable beauty’ is not ‘beautiful beauty’ is well and truly quashed. Founded by a father-daughter duo from Norfolk, the family-run business has ensured all its products are certified Organic by the Soil Association to full COSMOS standards. That means all the bottles are made from 100 per cent recycled material, the packaging used is recyclable, and the products are tested only on (willing!) people. The latest launch – refill pouches for the Palmarosa & Vetiver Hand Soap – continues that practical approach to reducing waste within your beauty routine (the new pouches use 60 per cent less packaging than bottles), and also features playful ink and brush artwork by Christian Newby to make them even more covetable. Becki Murray
STAY
The original garden-to-table experience for over four decades, at Le Manoir, gastronomy, gardens and culture come together. Pioneers of seasonality, sustainability and sourcing locally, chef-patron Raymond Blanc OBE, has turned his dream vision for the estate into reality. Aesthetes will take great pleasure in the art that is everywhere at Le Manoir, even in the two Michelin-starred kitchen, where a bronze bust of Raymond made by Lloyd LeBlanc, sits high on a shelf to oversee everything that leaves the pass – not to mention the fact that each dish is a work of art in itself. Menus are based upon highly seasonal, nutrient-rich ingredients, which have been grown and hand-picked on site; the garden is home to 170 varieties of vegetables and herbs, along with a 2,500 strong heritage orchard and a mushroom valley, while the restaurant’s wine list showcases the best in organic and biodynamic wines. Over the last nine years, Le Manoir has operated a zero landfill policy, composting all food scraps on-site and using a closed-loop food waste system to recycle all organic matter. Rooms and suites use 100 per cent recyclable amenities; the housekeeping team only use eco-friendly cleaning products; discarded soaps and candles are re-used by a local charity for craft sessions benefitting the young and the elderly within the local community; and the daily newspapers are either recycled, or lovingly sent to a local animal sanctuary, Tiggywinkles Wildlife Hospital, where they are used for animal bedding.
ACCESSORIES
Amanu
Founded by fashion stylist Anita Patrickson, Amanu is a reflection of her childhood growing up in Africa. Through her accessories, Anita cherishes the connections that have shaped who she is today and the people within that community. Every pair of Amanu sandals, every bag and every belt or piece of jewellery, has been meticulously crafted by Kenyan makers who pour their dedication into the craft through each stitch and every detail. The collection is timelessly elegant, eschewing trends for simplicity and celebrating craftsmanship and their artisans in Kibera. Amanu’s commitment to sustainability is the compass that guides them; crafting with a conscience, sourcing only what is sustainable and using techniques that cut down on emissions, to ensure that every piece leaves a smaller footprint on our shared planet.
EAT
Petersham Nurseries
Awarded a Green Michelin Star for five consecutive years, Petersham Nurseries pride themselves on sourcing the best seasonal ingredients across their cafe and restaurant – much of which comes from their family farm in Dorset. Waste is kept to a minimum through composting and recycling, and any food that cannot be repurposed, donated, or composted, is fed into an aerobic food digester to minimise unnecessary vehicles coming to their Richmond haven. The seven on-site bee hives provide the restaurant and teahouse with delicious honey, but are also the heart of biodiversity; their pollinations crucial to feed and provide habitats for other species. Dining under a canopy of bougainvillea, vines and fragrant jasmine, with your feet in the sandy covered floor makes for a special experience, while the modern Italian fare makes the most out of seasonal and fresh ingredients for dishes that taste as good as they look. Don’t miss the South Coast scallops with celeriac purée and a crispy cauliflower mushroom, or the chargrilled rib-eye steak from their own farm. And make time to stop by the lifestyle shop, brimming with vintage furniture and unique decorative pieces.
Lead image: AMANU
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