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-About Heritance Tea Factory-

“Heritance Tea Factory’ – a unique hotel concept, where a tea factory built several decades ago during the British Raj has been converted to a plush hotel. Retaining it’s traditional character, this most unusual hotel situated 6800 feet amidst the misty mountains and the lush plantations

of the Hill Country offers a tranquil setting for a relaxing holiday

Located 6800 ft. above sea level, this lonely structure in salubrious Nuwara Eliya, stirred the imagination of Aitken Spence Hotels. The best Engineers and Architects were consulted and

they got down to work. The result: A Luxury hotel, unique in it’s concept and eco friendliness which still looks like a tea factory, but within is a haven of comfort for the leisure seeker.

Within the Tea Factory much of the overhead lines, shifts and pulleys, which helped produce millions of pounds of finest tea for export are still preserved in their original setting. Visitors are

told how the factory functioned sans grid supplied electricity, but powered by an engine at ground level. It transferred power using Camel hair belts to all the machinery and two

withering fans which rotated at ISOO rpm to dry the green leaf that went into millions of cups in days gone by. The miniature tea factory situated in the hotel premises explains the

manufacturing process to visitors and also produces 20-25 kg. tea per day.

“Heritance Tea Factory” consists of 50 rooms which includes 35 Superior rooms, 10 Deluxe rooms, 03 Premium room, 01 Junior Suite and 01 Suite rooms. All rooms have wall-to-wall carpeting, hot and cold water, en-suite bathrooms, telephone, TV, piped music and heating.

Every room has a view over softly undulating hills covered in carpets of manicured green tea, forest and a mist shrouded distance, which keeps changing its color tones. In each room there is a facility to brew your own cup with leaf of the best flavour in the world. There are also 02 bars,

01pool table, 01 main Restaurant and TCK 6685, a fine dining experience in the form of a narrow gauge Railway Carriage.

The residents of the community around the hotel were also given assistance by building new

houses, supplying electricity and providing employment etc.

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We are responsible in introducing a whole new theme to the tourism industry, coupling and

blending two of the major foreign exchange earners to this country, Tea and Tourism.

In building and carrying this theme forward, we have integrated and blended the culture of

this area that is associated with tea plucking community with hospitality that the Sri Lankans

are naturally gifted with and have guided and moulded youngsters from the same community

to become hoteliers of true sense of the in the tourist industry of this country.

Our 72% of our Associates are from the community within which we operate, thus ensuring a

better livelihood for the Associates and their families.

We have been successful in preserving traditions and a culture that is associated with tea,

providing employment opportunities and equal rights to the youth of the estate and for having

exposed their talents to the world, while at the same time contributing to the economical

development of this country.

Ours’ is a demonstrative endeavor where individuals who speak different languages,

who are from different ethnic back grounds and religious beliefs, irrespective of their

caste and creed work in unity towards achieving the goals of the establishment is

conveyed and practiced.

The conversion of a dilapidated tea factory into a unique luxury hotel saw the reawakening

of the hamlet of Kandapola into a commercial hub within the region. Kandapola and the

Hethersett estate were villages that one had heard very little to nothing of before the

emergence of Heritance Tea Factory.

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OUR PROMISE

“A heritage of tea at the highest elevation, offering an experience of nature, adventure, tea culture and fine cuisine with friendly service to the discerning

traveler”

OUR MISSION

To provide a unique tea experience to the discerning traveler,

To enhance share holder value through maximum utilization of resources,

To maintain sound business relations with suppliers in order to maximize benefits,

To develop human resources for the benefit of the community.

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SUSTAINABILITY TEAM

President Mr. P. Ramanan – Chief Engineer

Advisory Committee Mr. Roshanlal Perera – Executive General

Manager

Mr. Asela Wavita – Resident Manager

Mr. Priya Swarnathilake - Finance Manager

Mr. Gihan Gunaratne – F&B Manager

Mr. Shane Illeperuma - Executive Chef

Mrs. Indika Weerasinghe – Secretary / Asst.

Human Resources Manager

Secretary Ms. Upeksha Rupasinghe

Committee Members

Front Office Mr. Shehan Kalubowila

Mr. R. Mohanraj

Kitchen Mr. M. Navarajah

Mr. H.M.L.G. Rupasinghe

Accounts Mr. M. Balraj

Mr. Chandana Bandara

Housekeeping Mr. S. SUganthan

Mr. Janaka Nishantha

Food & Beverage Mr. Rukman Dissanayake

Mr. V. Amirthalingham

Maintenance Mr. Gamini Wijethilake

Mr. L. Kadiragamanathan

Mr. K. Sundaramoorthy

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STRATEGIES In keeping with our vision on sustainability, we have identified the following strategic imperatives that we consider as important to reach our next tier in sustainable value creation and to move towards the establishment’s “Mission” and “Promise”. These strategies are also those most likely to influence key stakeholders and our relationship with them

Our Employees

The Community in which we operate

The Environment

Our Employees

Our Mission is “to develop human resources for the benefit of the community” and we consider our Employees or the Human Resources in our establishment as our most valuable asset. We believe we should grow with the village and our pride is empowering the local youth where we invest time and resources to train and transfer skills thereby changing their attitudes, thinking patterns, behaviour and living conditions rapidly. They have started to pay more attention to giving their children a proper education. In fact, many of our staff members who joined us as novices now hold responsible positions as professionals in reputed establishments In this context, we offer our staff ample opportunities in improving their performance, guidance for career progression and to highlight their talents, numerous training programs with the aim of developing their skills and knowledge to meet up the new challenges of the industry. With our “Open door” policy, our employees have the opportunity of addressing their grievances with any member of the Management at any given time.

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Our employees have been able to progress in their lives and improve the living

conditions of themselves and the families since they have joined Heritance Tea

Factory.

We indicate a few of our employees as testament to the above.

The following staff are from the community within which we operate, and have

been able to climb the ladder in their respective positions, due to their capabilities

and also due to receiving the correct guidance and encouragement of the

Management.

“Where there is a will, there is a way”

J. SIVASAMY

(Sub Assistant – Heritance Tea Factory, Tea Plantation)

Hailing from Hethersett village he started as a labourer in the Tea plantation and later as a Kankani in the same plantation. During the constructional period of the hotel (1995 – 1996), worked as a labourer supervisor. During this period, there were some opposition against the project from the village. Sivasamy not only stood with Aitken Spence during that troubled period, but did a very impressive job of rising up against this opposition

V. SHANMUGAVEL

(Sous Chef)

A youth from Hethersett Estate in Kandapola

Started his career in 1996as a Trainee attached to the Kitchen Department of the hotel.

Was given an opportunity to work as a Trainee Cook and his present position is owing to his desire to learn

and commitment.

He proved himself an expert in the culinary field when he bagged a Gold and a 02 bronze medals at the

Culinary Art 2006, 2007 and 2009, competing with contestants from all over Sri Lanka.

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and changing the whole impression the village had about what a hotel is. We are indeed thankful to him. Was made the supervisor of the Hethersett Spring Water Bottling Unit when it commenced operation in the year 1997. Promoted as Sub Assistant (Junior Executive Grade) of the Hethersett Spring Water Bottling Unit in the year 2007 He was employed as the Planter, Executive in-charge of Hethersett Spring Water Bottling Unit, which is a subsidiary of Aitken Spence Exports. Hethersett Spring Water Bottling unit, which is situated at the Tea Factory Hotel premises, produces around 100,000 spring water bottles per month. These are also exported to the Maldives. Mr. Sivasamy is currently employed as Planter, Executive Incharge of Heritance Tea Factory Tea plantation and the Mini Tea Factory. We consider him a good example of how far a man could go if he has the right will and commitment.

P. RAMANAN (Chief Engineer)

A youth from Kandapola, having followed a

Course on Technical studies, joined the Tea Factory in 1996 as an Electrician

He was subsequently promoted as Maintenance

Assistant, Maintenance Supervisor, as Senior Maintenance Supervisor, Engineer and the Chief Engineer having worked in one of sister hotels in

Oman as the Chief Engineer.

MRS. S. JAYANTHI (Asst. Supervisor /Tea Tastor – Mini Tea Factory)

A native lady from the Hethersett Village who joined as a labourer attached to the Mini Tea

Factory.

She was able to grasp the knowledge not only on tea production but also on tea tasting and now conducts tea tasting sessions for our guests all by herself and converses admirably in English

language, winning many praises from our guests due to her talents and charming manner.

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S.M. MEIYAPPAN

(Bell Captain)

Started employment in 1983 as a labourer in the Hethersett Estate. He was later on appointed as a

Watcher in the same estate.

He was recruited as a Health Club Assistant at the Tea Factory, although he had no knowledge whatsoever

with regard to handling equipments at the Gymnasium. He learned quickly, and proved himself capable.

Subsequently, he was also appointed as the Hotel’s

Trekker and as the guide for guests who are interested in Bird watching. Through little that he had learnt in

school about birds, he started guiding tourists through the bird trails in the forest, maturing in knowledge

through years of experience.

So much for a person who started as a tea plantation labourer……

V. SUGUMARAN

(Accounts Clerk)

Started his career at Hethersett Spring Water Bottling Unit in 1998 and worked as a labourer

Joined the Tea Factory as a Trainee Cashier in 2001 and

was subsequently promoted as an Accounts Clerk.

He was adjudged the “Employee of the Year for 2007/08”

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Reward schemes for the employees

Monthly selection of the Best performing employee of the month

Training programmes & Learning opportunities

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(RDM conducting a training programme for the staff on Customer Care)

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Recreational Facilities

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Our Staff are offered an annual educational tour

Annual staff get-together

School books and bags to the children of our employees

COMMUNITY DEVELOPMENT PROJECTS

As a part of fulfilling our Community and Social Responsibility, we have carried out the following activities for the benefit of the

community

Our theme is “Charity Begins at Home” and, uplifting the living standards of our staff is our primary objective.

Therefore, through our Staff Welfare Society, we constructed a house for Mr. K.

Rasalingham, who is a member of our family of staff.

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The house that Mr. Rasalingham lived with his family which is not safe or comfortable and our staff volunteered in constructing the house themselves and the materials were funded by the Staff Welfare Society.

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Offered lunch to 94 students of Hethersett Junior School in November 2016

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Conducted a Medical Camp for the Hethersett Village in November 2016

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Celebrated Children’s day in October 2016 by providing an opportunity for School Children to Visit the hotel and enjoy the day

Vesak Dansala – May 2016 Conducted the annual “dansala” in commemoration of Vesak and around 1500 villagers consumed the meals provided. Medical camp for the village with the assistance of Nuwara Eliya General Hospital - August 2015

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Donation of warm clothes to the school children of Kandapola Schools in February 2015

Made a donation to St. Joseph’s Church in Kandapola towards construction of a retaining wall in August 2014

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Donated Paints to the Villagers in June 2014 for the Roofs of the Houses

Conducted a Dansala in commemoration of Vesak 2014

Presented Gifts to the Students of Hethersett Junior School At their April 2014 New Year

Festival

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“Dansala” in commemoration of Vesak 2013

Made a donation to the Hindu Temple in the village in April 2013

Made a donation towards the educationof Student who passed the Scholaship examination at

Hethersett Junior school for the first time in 10 years

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Donation of a gate to Methodist Tamil Vidayala, Kandapola in April 2013

Conducted and Eye and Ears Testing Camp with Vision Care Opticians in October 2012

Donated a volume of valuable book to the Public Library in Nuwara Eliya on 21st October 2012

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Conducted a Blood Donation campaign on 19th October 2012 at the hotel premises where

42 members of the staff donated blood

Conducted an Art Competition in commemoration of Children’s day on 1st October 2012

with the participation of schools in the area and the winners were awarded prices

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Conducted a soft drink “Dansala” in May 2012 in commemoration of Vesak

English Classes are conducted for the children in the village by a teacher who is paid through our Staff Welfare Society

Made a donation towards the Welfare of the Hindu Temple in the village in April 2012

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Repairs to the 4 km. road from Kandapola to the hotel incurring Rs. 13 million

An Art Competition was conducted among students of Schools in Kandapola to

commemorate the World Tourism Day on 27th September 2011. Best drawings were selected

from two categories (under 12 over 12) and prices were awarded to the winners.

Blood Donation Campaign on 6th July 2011

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Made a donation to a soldier from Badulla district on 26th May 2011 for a surgery that he

would have to undergo due to the injuries received in the war front with LTTE terrorists

Cleaned& Painted the Hethersett Junior school in Kandapola on 27th March 2011 to

provide the students a more clean and pleasant environment to study at.

On 17th February 2011 conducted a meeting to educate the farmers in Walapane district on the

environmental and financial benefits of growing Gliricidia

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On 24th January 2011 Donated goods to the persons affected by floods. The goods were

handed over the Chief incumbent of Gangarayama temple in Colombo to be distributed

among the needy.

Blood Dination Campaign on 4th January 2011

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Made a donation to a staff member (T.G. Indraweera) for a special aid for his partially disabled leg

An Art Competition was conducted among students on 26th September 2010 to commemorate the World Tourism Day. Best drawings were selected from two categories (under 12 over 12)

and prices were awarded to the winners.

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Commemorated International Children’s day on 2nd October 2010 by donating gifts to the

students of Hethersett Junior School in Kandapola

Made a donation to a member of the staff to repair his house that was damaged due an earth

slip (July 2009)

(Then) (Now)

Concreting of 500 mtrs. of the approach road to the hotel, spending an amount of (10th July 2009).

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Youth of the Village being trained on the basics of hotel operation in July 2009

A staff member who is working in the Compost Project was helped with food items on 9th

June 2009

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Sponsoring a child of a staff member for admission to the school and donation of books,

etc. on 4th June 2009

On 23rd April 2009, presented books, pencils, etc. to the students of the English class which is

funded by our Staff Welfare Society

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Donating of a Wheel Chair to a disabled person in the Hethersett village on 23rd April 2009

Presented warm clothing, blankets, flasks, etc. to the two oldest citizens of the Hethersett

village on 23rd April 2009

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Donating of 130 Nos. School bags to the Students of Hethersett Junior School, on 2nd April 2008

Hosting of the Children of the Village for a Meal at the hotel, Sponsored

by Mr. Jimmy Engineer

Construction of a Bell for the Hethersett Junior School

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Construction of a Bus stand for the village

Construction of Garbage bins with separations to separate garbage

Donation of a PC to the youth of the village

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Painting of Crèche - Hethersett Division and Denmark Division

PaiPainting of roofs of houses of the village to match the environment

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Refurbishment of the Kovil in the village

Shramadana Campaigns

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Integrating with the Community

Multi Religious Events

THE ENVIRONMENT The hotel is a role model in environmental consciousness. As an organization, Heritance Tea Factory maintains the highest levels of ethics and practices pertaining to Environmental thereby having benefited immensely while also deriving financial benefits.

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BIO MASSGASIFIER

Today, oil prices are soaring and recently a barrel of crude oil hit its highest USD100. Sri Lanka being a non oil producing country has a major impact on it’s economy as well as on the lives of it’s people due to the soaring petroleum prices.

We, in the hotel field are bound to give best satisfaction to guests at all times. Our Hotel, being situated in a clean and salubrious environment, at the highest location of the country is blessed with cool climate almost all over the year, hence the essential requirements of the guest are hot water and central heating. Steam is used for heating purposes which come from a boiler, where mainly diesel has been used as a fuel in the past. Daily consumption of diesel of boiler is 250ltr. per 10 hour operation, which is more than 1/2 a million rupees per month or more than 7 million rupees annually which is a major cost factor for the hotel. Further diesel usage would produce green house gases such as Carbon Dioxide ( CO2 )that would have a impact on the global temperature increment. It is estimated approximately 2.5 kg of CO2 is produced when 1 litr of diesel is burnt. Tea Factory Boiler diesel consumption would hence produce approximately 225 tons of green house gasses per year. In this context, The management of The Tea Factory had been looking for viable and renewable energy sources available in the country such as biomass (Wood & organic waste), hydro power, solar power, wind power etc… After extensive research, the Management with the Enerfab private Ltd found that biomass is the best suitable energy source, due to following reasons 1. Contribution to the national economy and the environmental sustainability. 2. High cost of conventional fuel 3. Inexpensive unit cost compared to other renewable energy like solar & wind 4. Can be utilized any time of the day 5. Rural energy source and availability of main crop (Gliricidia) 6. Generation of income for the village by supplying raw material (Gliricidia) 7. Energy available from 1 Liter of Diesel is equal to 3.5 Kg of Gliricidia. Hence a cost saving of 70% per day could be obtained by using Gliricidia in a biomass gasification instead of diesel. 8. Net cumulative saving of more than Rs 25 million over a 10 year period. 9. Saving of nearly 1 million liters of diesel from burning.

Through biomass gasification, the hotel got the opportunity introduce an eco friendly energy source to Our hotel thus helping the nation by paving way to alleviate poverty by generating more employment opportunities while reducing the foreign exchange drained out on crude oil. In comparison to oil and fuels, producer gas from the gasification of biomass has a much lower sulphur content. This reduces SO2 emissions and lowers the risk of soil and water acidification, whereas, exhaust produced from diesel burning has a number of adverse impacts on land-use, occupational and public health, as well as in the natural environment.

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Bio Gas Project / Organic Vegetable and Tea Garden Our motto is “No Garbage, anything in excess could be recycled”. The hotel’s bio gas project is a testimony of this concept. By converting wet garbage into bio-gas, the hotel conserves energy, as it pipes the bio gas and uses the same for the manufacture of green tea. Carbonic manure is used for the tea garden and for cultivating vegetables. The whole tea garden of 25 acres which had been absorbing chemical fertilizer for many generations have been totally converted to organic tea by using only organic fertilizer such as compost obtained from the Bio-gas silos as a by product and the carbon obtained from the newest addition to the hotel, which is the Gasifier.

Setting examples We have also been able to convince the farmers who have been using chemicals to use compost for their vegetations

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Gotukola grown in the Tea Plantation as an underlayer As a measure of preventing the growth of weeds, we are growing Gotukola (a type of an herb) as an under-layer. This also prevents soil erosion, whilst enriching the soil with nitrogen with a cost saving of Rs. 4500.00 per month. This fresh herb is used in salads and soups and are picked freshly for the day’s consumption

Waste Water Treatment In an endeavor to save each drop of water, waste water is treated and used to water the lawns and the tea plantation.

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Maximum Use of Day light Many areas of the hotel have been fitted with transparent roofing sheets to make the maximum use of day light with an annual saving of Rs. 21720.00

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0.9

Waste Water consumption 2016(ISO 14001Target achieving)

Series2 Series1

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Prevention of Soil Erosion Using Coloured Bottles As a preventive measure against soil erosion in the tea plantation, we have reused green coloured bottles in certain sections of our plantation and in flower beds. The cost saving against constructing a retaining wall is Rs. 118,000.00

Reduction of electricity consumption We are now using LED bulbs in the premises. Previously we have been using 11 Nos. of 50 watt bulbs in each room, which amounted to utilization of 550 watts at any given moment. By using LED bulbs the usage has been reduced.

Electricity and Water consumption 2016/2015

Month

Electricity (Kwh) Water (m3)

2016 2015 2106 2015

January 55049 62376 2273 2506

February 51793 59977 2178 2299

March 51007 61254 2352 2458

April 47760 57829 2132 2454

May 52144 54544 1979 2405

June 53610 56585 1907 2083

July 55635 51486 2162 2120

August 58168 50624 2075 2324

September 54273 48858 1853 2070

October 52758 49835 1832 2068

November 52422 48204 1791 1992

December 58085 2267

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19.2009068719.64087979

18.1261549417.82089552

22.15123195

28.79162191

19.0661411920.28880363

21.63995215

20.4409143724.13535912

20.68715499

0

5

10

15

20

25

30

35

Electricity consumption 2016(Target achieving ISO 14001)

Units per guest Target level

0.7928147890.8259385670.8358208960.7955223880.840696686

1.024167562

0.7409184370.7237530520.7388357260.709802402

0.824585635 0.797381458

0

0.2

0.4

0.6

0.8

1

1.2

Water consumption 2016(ISO 14001Target achieving)

Units per guest Target level

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Innovation Vermi Compost / Liquid organic fertilizer. An annual saving of Rs. 10,000.00 is achieved through this process

Environmental Friendly Fly control system

The Biological process of minimizing the breeding of flies is made use of, where, the poultry droppings are collected, and allowed to breed a type of a worm. The flies lay their eggs on the poultry droppings, and the eggs are attacked by the worms in the droppings, thereby, controlling the breeding of flies, considerably

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Rain Water Harvesting Project (commenced on 1st October 2011)

A sewerage tank which had been abandoned for about 07 years has been put to productive use as a tank to harvest rain water. The sludge that had been collected in the said tank was used as manure for about 10 acres of the organic tea plantation. The fore said tank has the capacity to hold 100,000 liters of rain water. Rain water from the hotel building is forwarded to the tank via a PVC pipe line for collection. At present the rain water that has been collected is used for all gardening purposes. Our aim is to use rain water for flushing in the staff toilet and to continue to use the same for gardening purposes. Benefits of the practice: Conservation of ground water

0.123676317

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er

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Solid Chemical consumption 2016 (ISO 14001 Target achieving)

Chemical consumption (kg.) Target

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Saving on electricity cost by reducing pumping of water from the wells Maximum Utilization of Land We identified the bare patches of land in the tea plantation that belongs to this establishment that had not been utilized for a considerable period of time.

The said bare land was planted with 1800 tea saplings that we obtained from our own “Tea Nursery” making maximum utilization of land, which also increased the production of green tea leaves by 250 kilo grams per month.

Tree Planting Campaigns

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CULTURAL AND HERITAGE CONSERVATION

Recognition and realization that a hotel does not stand in isolation but is part of its social and ecological environment saw the emerging of “Heritance” brand merging heritage and inheritance. The embracing of inheritance in the name acknowledges an appreciation for the inherited locality and environment. It signifies a responsibility to safeguard and enhance for the future all that is inherited. Heritance Tea Factory actively participates in integrating the endemic culture of the area, giving prominence and a sense of recognition to the communities who have contributed to the development of the tea industry in Sri Lanka. The hotel therefore plays the role of being socially and culturally sensitive to citizens, thereby, espousing these values and sentiments to its clients and its many stakeholders.

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hus starts our drive at sustainability.

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Educational Opportunities to the Community through visits

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Nestling amidst the tea and imposing mountain ranges of the hill country of Sri Lanka, The Tea

Factory stands out as a living monument to it’s visionary founder, Mr. G.C. Wickramasinghe.

At Heritance Tea Factory, we have successfully converted a derelict factory into a hotel,

adapting it to fulfill the needs of the modern hospitality industry while maintaining perfect

harmony with nature. Even more revolutionary was the idea of recruiting staff from the estate

labour force. They became quick learners in meeting the requirements of the hospitality

industry and made Heritance Tea Factory the unique hotel it is.

Our watch word is to talk less and work more. We think big and fulfill our

dreams to achieve our goals.