QHA-Review_April_Digital

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QHA REVIEW | 24
Ross said that every detail of the interior styling
was carefully selected to support the vision while
effortlessly capturing the comfort of a home away from
home.
“The heavy, sliding barn doors create a dramatic
entrance to The Paddock restaurant. Once inside, the
scale of the space plays a key part in the design, with
your attention immediately drawn to the green hills
outside.
“The décor here was chosen to have a rich, textured
feel with leathers and timbers that will age with grace
in addition to more earthy tones. Claire sourced and
designed furniture from Currumbin Wood Workers,
local makers that created individual pieces suited to
the space and setting.
“The space is cleverly lit to create a cosy feel while
highlighting the room’s features. Clever zoning creates
scenarios to suit all occasions and is central to the aim
of creating an inviting and comfortable atmosphere,”
he said.
Unsurprisingly, wellness tourism has also become
heavily intertwined with ecotourism, meaning
sustainability and even environmental education
are often at the forefront of many retreats and their
experiences.
Beechmont Estate is certainly no different, with the
venue’s conservational efforts extending to all facets of
its operations. Boasting a 40-kilowatt solar system, the
lodge also uses only harvested rainwater drawn from
its 600,000 litres of on-site water storage.
In addition to sourcing most of its produce from local
suppliers, resulting in low food miles, the estate also
has a kitchen garden and chicken coop, with the
grown produce and fresh eggs going directly into The
Paddock’s dishes.
Ross said, as the lodge is surrounded by the pristine,
world heritage-listed Lamington National Park,
they are constantly reminded of the importance of
environmental conservation.
“We understand that, to have a sustainable future, we
need to protect, preserve and meaningfully engage
with the community in which Beechmont Estate is
located in the Scenic Rim. We recognise the climate
crisis as an ongoing threat to all forms of sustainability
and take action to reduce our environmental impact
across all of our businesses.
“We want to take care of our place while making a
positive contribution to climate action. By tracking our
emissions, choosing sustainable suppliers, educating
our workforce and regularly reviewing our progress,
we commit to achieving zero waste in landfills by 2030
and net zero emissions by 2035.
“We also want to nurture a diverse team, and
recognise our employees as the driving force behind
our commercial and sustainable future. We ensure that
all people here feel safe, secure and supported,” he
said.
Beechmont Estate is only one of the many
accommodation venues in Queensland dedicated to
enhancing the wellbeing of its guests, employees and
environment.
As a matter of fact, in response to our collective
need for more fulfilling experiences, hotels with an
emphasis on location, sustainability, nature and health
are becoming less of a fleeting trend and more of an
integral part of our state’s hospitality scene.
The