Welcome to The Conscious Citizen – CF’s monthly spotlight on the most inspiring sustainable collectives paving the way in mindful innovation and impact.
Including a fully transparent fashion brand, a bodycare brand redefining the industy, and a spa property from the hotel group who were first to achieve B Corp status in the UK – these are a few of the names making a positive change this July.
FASHION
BY SØREN
By Søren’s latest collection is inspired by the sun-drenched summers of Corfu. Rejecting the pace of fast fashion, the British label produces in small batches and through pre-order, creating only what is needed while reducing unnecessary waste. Designed to transcend seasons, each piece favours enduring silhouettes, natural fibres and meticulous craftsmanship, with every garment made by skilled female artisans in the UK. Leftover textiles are thoughtfully repurposed into individually hand-embroidered sculptural buttons, crafted just ten minutes from the brand’s studio using sustainably harvested horn, natural corozo nut and biodegradable milk casein.
ACCESSORIES
MASHU
This season, Mashu introduces their ‘Artefacts’ collection, inspired by natural fossils, seashells, and the rich tones of a Mediterranean summer. The collection celebrates the ancient craftsmanship behind its bags and, for the first time, extends this inspiration into demi-fine jewellery that takes reference from Greek relics – as well as the brand’s iconic T-bar hardware. Since its inception, Mashu has made plant-based, vegan bags using low-impact, traceable materials that are reimagined into sculptural designs. Prioritising and celebrating local production, each bag is hand-crafted in Athens, Greece using centuries-old, traditional craftsmanship. Each bag comes with a fully traceable and transparent supply chain, and a QR code that allows customers to view the full journey of each piece.
STAY
As part of Exclusive Collection, the first UK hotel group to achieve B Corp Certification, Pennyhill Park is committed to delivering luxury hospitality with a positive impact on people and the planet. Sustainability is embedded throughout the estate, balancing guest experiences with measurable environmental and social responsibility. At Pennyhill Park, sustainability initiatives include the planting of thousands of trees across the estate to support biodiversity and carbon reduction, energy-efficient LED lighting and sensor technology, the elimination of single-use plastics through refillable amenities, and comprehensive recycling and waste reduction programmes. The hotel has also embraced digital solutions to reduce paper consumption, and partners with fellow B Corps to repurpose furniture and minimise waste. The hotel’s restaurants champion seasonal, responsibly sourced ingredients – including across it’s Michelin-starred restaurant, Latymer. Pennyhill Park also plays an active role in its local community, raising funds for charities such as Alzheimer Café Camberley and supporting wider social initiatives through Exclusive Collection’s B Corp commitments.
BEAUTY
HOTEL, MIKE
Hotel, Mike is redefining bodycare through the fusion of biotechnology and nature. Using bioengineered and fermented upcycled ingredients, the brand creates sustainable formulas that deliver exceptional results while minimising environmental impact. From algae and moss cell cultures to upcycled barley, grape seeds, oats and olive by-products, every ingredient is carefully sourced, fully traceable, biodegradable and COSMOS-standard certified. Powered by next-generation fermentation, Hotel, Mike transforms waste into effective skincare while reducing reliance on natural resources. Backed by science and validated through user testing, the collection combines luxury with environmental responsibility. Housed in recyclable aluminium bottles, its four-part collection offer a modern approach to conscious beauty – where cutting-edge innovation meets indulgent self-care.
EAT
SPRING
At Somerset House, Spring continues to place produce at the heart of the plate. The majority of ingredients are sourced from Fern Verrow, the biodynamic farm that also supplies Heckfield Place. Central to this ethos is the Scratch Menu, available Tuesday to Saturday from 5.30pm to 6pm. Offering three courses for £40, the menu transforms the day’s kitchen offcuts into thoughtful, seasonal dishes that turn surplus into substance. It’s a zero-waste initiative introduced by the late Skye Gyngell, and one that remains a defining pillar of the restaurant. Long before sustainability became a fixture of fine dining, Gyngell was already weaving it into the fabric of Spring by championing growers, minimising waste, and proving that conscientious cooking and exceptional flavour can coexist.
Lead image: By Søren
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