Rural retreat in Portugal

Environment
The retreat recycles all it’s waste grey water by using it to irrigate our vegetable growing areas and vineyard. All additional water is sourced from our own well or borehole. The vegetables and grapes are grown organically and use composted material derived from the house or local animal production. An area below the swimming pool is left wild to encourage insects and therefore wildlife in general. All electric light bulbs are energy saving varieties. The construction of the sun lounging area was completed using traditional mosaic stone laying techniques and materials.

Community
Our retreat is the first and currently only tourist accommodation available in Varzea Grande and we are aware that the perceptions of a very rural community are focused on our guests and us. We have encourage visitors to become part of the local community, contributing to cultural events as there are still a LOT of these often ancient celebrations, both religious and semi-pagan occurring in the valley. These include fairs relating to honey production, olive and grape picking and the mass consumption of local specialties, such as the chanfana (a slow cooked-in-wine dish of goat and herbs) fair in May.

Whenever time allows we accompany guests to the village coffee house and introduce them to the shopkeepers (usually the owners) in the square around the old church. We have taken people down to our neighbours Bertilda to see the kids (as in baby goats) and involved them in the art of homemade smoked sausage making. And in late September we always need a hand to pick our grapes and tread them in the oak vats!

When a local Portuguese family asked us to join them for a seafood home cooked lunch we said we were unable to as we had 2 couples staying with us at the time, "no problem" they said, "bring them as well!" so we did and all had a great time regardless of any language barrier. The families in the village are known for their hospitality.

We provide every room with a folder containing information on the cultural context of the accommodation. Wherever possible food stuffs consumed on site are grown locally, often by ourselves or neighbours.

We employ both a local cooks assistant and cleaner in the Summer. Site maintenance producers further employment opportunities. The majority of our food purchases are from the local village shops or direct from the producer. Guests are provided with information sheets itemising local shops and restaurants, which produce typical products (such as honey and dried meats) and the cuisine of the area. We have a link with a company called Transerrano in the next town (Gois) which promotes cultural events in the area, such as olive oil pressing and cheese making.