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Sea View House and the Environment:

Each and every one of us has an impact on the environment. Here at Sea View House we are committed to reducing the impact our business and family have on the environment. Our environmental policy is not a marketing ploy. It has grown with us over the years as we have come to understand the impact we and our business can have on the environment. To this end we are committed to taking the following action;

  • - To achieve sound environmental practices across our entire operation
  • - To produce an annual Environmental Plan setting out our Objectives, Targets and planned Actions
  • - To comply fully with all relevant legislation
  • - To minimise our waste and reduce our water consumption where possible
  • - To reduce, Reuse, Recycle the resources consumed by our business wherever practical
  • - To invite our customers, suppliers and contractors to participate in our efforts to protect the environment
  • - To provide all employees with the training and resources required to meet our objectives
  • - To openly communicate our policies and practices to interested parties
  • - To monitor and record our environmental impacts on a regular basis and compare our performance with our policies, objectives and targets”



We are committed reducing our overall water consumption. The bulk of our water comes from our own well. We also have a mains supply which we use when the levels in our well run low or during times of maintenance.

local food Metering:

Historically we had no idea what our overall water consumption was as the feed from the well was not metered.

In 2014 we installed a water meter on the main pipeline into the property to measure the overall water usage. We also installed sub metering in our laundry room.

We have been tracking overall water usage, hot and cold water usage in our laundry , water usage to kitchen and bedrooms for four years now and have managed.





In 2014 we audited the flow rates in all bathrooms, our kitchen and laundry room.
Based on this we installed aerators in all our bathroom sinks to reduce flow to best practice rates.
We installed dual flush cisterns in 50% of our bathrooms.
We introduced a towel policy to help reduce detergents and water use.
In 2016 we upgraded all our laundry equipment to low energy / low water usage equipment.

The Results to date:

Since metering we have benchmarked our annual water consumption in 2014 at 132 litres/sleeper night.

Following further upgrading we reduced our water consumption to 109 litres/sleeper night in 2016.

This meets the Benchmark set by Eco trans (2006) of 133 litres per guest night set for a bed and breakfast.
It also meets the Benchmark of excellence proposed by the European Commission Joint Research Centre (2013) of 140 litres per guest night for full serviced hotels.

Action Plan 2018:

We plan to maintain our water usage at 109 litres/sleeper night.


All our wastewater is treated in a natural puraflo peat moss treatment system that purifies all wastewater generated.



Our home was built in 1996 on the family farm. Since then building standards and energy usage has changed a lot. In 2008 we embarked on an upgraded program in order to bring it up to 21st centaury standards. Its an on going program but below is a list of what we have done and achieved so far.


In 2009 we upgraded our existing oil boiler to a super efficient condensing boiler.
To offer more comfort to our guests and eliminate wasted heat we have installed a computerised heating control system in each guest room and through out the property in 2013. All our guest rooms are maintained at 20 degrees C (68F). Guests have the option to increase or decrease the temperature using the thermostat mounted on the wall in each room.


From January 2014 all bulbs are either LED or CFL. Lighting in our public areas and external lighting is computer controlled to reduce on time. External lighting only come on a set number of minutes before sunset. Lighting is turned off automatically at night. Internal lights are controlled by motion sensors and or time before sunset.

Lighting controls and new bulbs have resulted in a reduction in overall electricity usage of 15% saving us 1417 Kwh.


In 2009 we increased the insulation thickness in our attic spaces from 100mm to 400mm. In 2010 we had the entire external wall 100 mm cavity filled with Warmfill Super Silver bead.

Solar Panels in Doolin Solar Panels:

In 2012 we installed 15m2 of Flat Plate Collector panels.
In the summer the panels produce just over 5MWh enough to supply us with hot water all summer long.
The six Infinity 323 panels by PHONIX save us about 700 litres of oil a year and reduce our CO2 emissions by 1.9 tons.

Solid Fuel:

We have two stoves on the property for space heating. Traditionally we would have used coal in the stoves. In 2011 we stopped burning coal in our stoves and switched to burning wood, reducing Co2 emissions from over 4 tons to less than 1 ton.

One ton of Coal when burnt produces 2.86 tons of carbon dioxide. One ton of wood produces 20 kg of carbon dioxide.

Green electricity supplier:

Our electricity has been supplied by Airtricity since 2009. Airtricity are the biggest users of Renewable energy in Ireland.

The Results to date:

We have reduced our annual oil consumption by 38% from 3334 l/yr in 2009 to 2050 l/yr in 2016.
Overall energy consumption has been reduced from
152 Kwh/m2 in 2011 to 131 Kwh/m2 in 2011

This exceeds the Benchmark of excellence for total final energy consumption proposed by the European Commission Joint Research Centre (2013) of less than 180 KWh/p.a./Sq m

Action Plan 2018:

Our goal is to reduceour energy consumption by the end of 2018 from 15 Kwhr/Sleeper in 2016 to 13 Kwhr/Sleeper in 2018



We started separating and recycling some of our waste in 2007.
We separate our waste at source into 5 streams.
Glass - Dry Recyclables – Landfill – Uncooked Kitchen Waste – Cooked Kitchen Waste


We compost all our uncooked kitchen waste. We use the resulting compost in our gardens.

All our edible food waste goes to our hens – chickens; but not meat, which is greatly appreciated by our dog Lucy.


All glass goes to our local bottle bank, and plastic bottles, paper and cardboard etc is collected by our waste collector.

In 2014 we started to weight our cooked and uncooked kitchen waste for the first time to allow us set benchmarks.
As we only use fresh fruit and vegetables in our kitchen it was not surprising to discover that over two thirds of our kitchen waste is uncooked and is mostly compossed of vegetable peels and fruit skins.
We introduced Special Jute Bags in all our guest rooms.
Guests are encouraged to separate their waste and place their dry recyclables in the Jute Bags.

The Results to date:

We have reduced the amount of waste going to landfill from 2008 to 2014 by 50% despite an increase in occupancy.
We have benchmarked our food waste consumption in 2014 at 0.18 kg/sleeper night and have maintained this level since.
In 2015 our waste company commenced issuing invoices with accurate weights, allowing us to accurately benchmark our waste.
We have benchmarked our waste to landfill for 2015 at 0.25 kg per sleeper.
We have benchmarked our waste to recycling for 2015 at 0.25 kg per sleeper.
We have benchmarked our total waste,for 2015 at 0.695kg per sleeper.

In 2016 we managed to reduce our overall water per sleeper to .486 kg per sleeper Our food waste in 2016 was 0.18 kg per sleeper. Our waste to landfill in 2016 was 0.25 kg per sleeper.
Our waste to recycling in 2016 was 0.25 kg per sleeper.
Our total waste in 2016 was 0.695kg per sleeper.

Action Plan 2018:

We plan to reduce our reduce our recycling weight to 0.17kg/sleeper.


Green Purchasing Policy:

local food


Green Purchasing Policy:

The goal of this policy is to ensure that products and services purchased will conform with the goals of our Environmental Policy. Our aim is to support as many local and independent producers and suppliers as far as possible. We will strive, where feasible, to purchase environmentally preferable products and services that meet our needs.

Where possible, purchasing decisions shall favor:

  • 1. Products produced locally.
  • 2. Products that reduce greenhouse gas emissions or are made with renewable energy
  • 3. Products that reduce the use of hazardous chemicals
  • 4. Products that contain the highest possible percentage of postconsumer recycled content
  • 5. Products that reduce air and water pollution
  • 6. Products that reduce waste
  • 7. Suppliers who strive to improve their environmental performance
  • 8. Reusable products
  • 9. Products that serve several functions and reduce the number of products purchased
  • 10. Products that are recyclable or compostable

Environmentally preferable products and services comparable to their standard counterparts in quality and price should receive purchasing preference.

In situations where environmentally preferable products are unavailable or impractical, secondary considerations should include the environmental management practices of suppliers and producers.

The purchase of environmentally preferable products is part of our long-term commitment to the environment. By sending a clear signal to producers and suppliers about this commitment, we hope to support wider adoption of environmentally preferable products and practices

Our Local Suppliers:

Most of our local suppliers are listed below. We regularly review our supplier list with the aim of increasing the amount of goods and service’s that we source locally.

Where we cannot find a suitable local supplier we use BWG foods in Ennis and Pallas Foods in Limerick to deliver goods to us on their rounds. Both companies have trucks that deliver in bulk to Doolin every week. By doing so we cut down on unnecessary road trips in our car.


Food Miles:

By sourcing as much of our food as possible from local producers and our gardens, we reduce the food miles (the distance that food must travel to get from farm to fork) of the food we serve. Our menu indicates the food miles of every dish we serve.


Our Local Suppliers:

local food



Eggs come straight from our Chickens.

Fruit and Vegetables:

Our home is based on the family farm allowing us to produce some of the fruit and vegetables we use in the kitchen.

  • Herbs from our small kitchen garden.
  • Tomatoes, melons and strawberry from our Polly Tunnel
  • Rhubarb, strawberry's, potatoes, apples come from our garden and small orchard.
  • In spring and Summer we harvest seaweed along the coast which when dried and ground we use in our kitchen.
  • In Autumn we picked wild blackberries to make Jam.

The rest of our fruit and vegetables come from Cathronia’s stall in the square in Ennistymon.


Snowcap mushrooms in Tulla Co Clare.

Breads, Fruits, Jams and Preserves:

Rather than buy in packaged and tined food we try to bake and cook as much as possible in our kitchen.

  • We poach and stew all our own fruits.
  • We make all our own jams and chutneys.
  • Darra bakes most of the breads and muffins that we serve.


Ballyvaughan Farmers Market


Milk is supplied by Mick Johnstan’s A small local business who deliver fresh milk to our door.


We make all our own yoghurt here at Sea view House.


local food



We source all our cheese from small local artisan producers:

  • Soft Goats Cheese from St Tola Organic Goats Cheese in Ennistymon.
  • Gouda from the Ailwee Cave in Balyvaughan.



Smoked Salmon:

Our smoked Salmon comes from the Burren Smokehouse in Lisdoonvarna.


Garrihy’s Seafood just up the road from us supply us with our breakfast Kippers.

Black Pudding & Pork:

All our Sausages, Smoked Bacon and Handmade Bonina Black pudding come from our friends at C&M foods in Tulla Co Clare.


General groceries are bought at Jordan’s in Lisdoonvarna or Supervalu in Ennistymon.


Sustainable Transport:

doolin bus Public Transport:

We are located beside the Main Bus Stop in Doolin. There is a regular bus service to Doolin from all over Ireland operated by Bus Eireann. All busses stop just beside Sea View House. The national bus routes from Ireland’s main towns and cities can be viewed on

Electric Car:

We have installed an electric car power point that allows our guests with electric cars to charge them overnight. Charges will be free to guests.


You can hire bikes here in Doolin during your stay. Kalkhoff Electric Bikes are available from E-Whiz in Kilfenora. They supply everthing you need including self guided tours and will deliver the bikes to Sea View House. Call 065 7088846

For those of you with your own bikes we can provide safe and secure bike storage here at Sea View House

The North Clare Cycle network has Doolin as its hub and it possible to hire bicycles locally as an alternative to exploring by car.

More Options:

The Burren and Cliffs of Moher Geopark have produced an app that has all the transport information for the Burren. The App is free and available on iPhone and Android. Download this App. Both the App along with comprehensive travel details are available

Community and Social Responsinility:

We are active members of Doolin Tidy Towns. The Tidy Towns Committee looks after the presentation of Doolin village. The committee is currently involved in updating signage in the village, building flowerbeds, creating picnic areas and planting trees.

In 2014:

Darra became Chairperson of Doolin Tidy Towns. This year we participated in the annual Tidy Towns Spring Clean of the village. We were also key players in taking a piece of waste ground near Doolin Pier and transforming it into a Seaside Garden.


In 2015:

As members of the Burren Eco Tourism Network we got involved with the Adopt a Hedge row project, keeping 1.6 km og local hedge row litter free.


In 2016:

To continue our involvement with Doolin Tidy Towns. To engage in a local “Clean Up” at least twice a year in conjunction with the Burren Eco Tourism Network and Doolin Tidy Towns.







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Sea View House Doolin, Fisherstreet, Doolin, Co Clare,   Ireland   Tel: 087 2679617    Tel US/Canada: 011 353 87 2679617 .      Find us on Google+
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