Who They Are

This 20-suite ‘gem’ overlooks the wide swath of Great Oyster Bay and is named after the Freycinet Peninsula, whose colors inspire the hotel, both inside and out. There’s the pink granite of the Hazards Mountains, the white sandy beaches, sapphire-blue waters, and the gray-green of the native bushland. Migrating whales and dolphin cross in front of you, traversing some of the cleanest water in the world.

A View of the Hazards Across the Bay

Owned by Tasmania’s Federal Group, which also owns the well-known Henry Jones Art Hotel, the undulating design was created by an ‘adventurous and innovative’ Hobart firm Circa that often focuses on sustainable architecture and has won awards for its creations. The hotel, though breathtaking, is also understated. There are three kinds of suites, where the furnishings feature an eclectic mix of traditional and contemporary, with locally made timber pieces alongside mid-century classics, such as chairs designed by Charles and Ray Eames and Herman Miller. A spa and gym balance off outdoor activities, on land – walks or biking to Cape Tourville or Wineglass Bay – or on the water. For gourmands, there are cooking demonstrations and tours of local vineyards.

What They Are Doing

Great Oyster Bay

In its development, the hotel followed a principle of protecting healthy sites and healing damaged ones. The site chosen for the hotel had been severely degraded and eroded from past use as a caravan park and backpackers’ accommodation. A lot of time was spent replanting 30,000 native plants to try resuscitate the bushland. Consideration was also given to bushfire management, the collection and conservation of rain water, and the minimal use of night lighting of landscaped areas – the designers placed great emphasis on keeping the hillside as dark as possible – as well as the visibility outside of internal lights.

In the restaurant and bar area, locally sourced produce is used, and there is an on-site vegetable garden for the hotel and where appropriate waste from the kitchen is used for compost. All Saffire staff are trained in environmentally sustainable work practices.

Appetite for Living

Tasmania’s east coast has more than 300 rain-free days a year, which, though glorious, has led to water restrictions in the past. In a collaboration with state and private parties, the Federal Group has provided a freshwater solution for the area. It has ‘drought-proofed’ the township, with a total of 350 megaliters currently in the catchment area. Saffire will use about five megaliters.

ICI at Le Quartier Francais

Across the globe, eating a fabulous meal can make a difference. From the Bonham in Edinburgh to Le Quartier Francais in the South African winelands, from The Drake in Brighton and One Aldwych in London to the Steenberg and the Table Bay Hotel in Cape Town. Hundreds of restaurants, some linked to hotels but most of them not, are supporting organizations that contribute a small portion of the revenue from every meal to a charity.

In all the countries except South Africa, where Streetsmart runs throughout the year, the program is limited to the season before Christmas and is aimed at gathering funds for charities in the cities where the money has been collected or specifically earmarked charities. In the UK’s  Streetsmart program, diners have a note on their menus saying that a pound is being added to their bill, although it can be removed upon request. In South Africa,  the money is spent specifically on street children. In America, Streetsmart exists in San Francisco, where, at restaurants like Medjool and Slanted Door, diners are asked to donate $3 in an envelope provided with their check. There is also a Streetsmart in Australia, where 250 restaurants are now members of the program.

Says Gordon Ramsay, whose Maze restaurants are members in the UK , “Streetsmart has become part of Christmas for us. It’s everyone’s chance to do the right thing at the right time with only the slightest nudge.”

Since 1998 Britons have given 4.2 million pounds which has been sent to ‘reputable charities’ in the respective cities where Streetsmart restaurants are found. In Australia, $1.18 million has been made and distributed to dozens of projects since 2003.