It’s twilight in Ibiza and Margaret von Korff is getting excited about manure. Then again, this faecal matter is destined for somewhere special. “I call it The Temple,” says von Korff, gesturing to a far corner of hotel Cas Gasi’s grounds. “Because it really looks like one. It’s fantastic.”
There, beyond orchards and olive groves fast disappearing under darkening skies, lies the object of the hotelier’s affection – a new composting facility where, each day, waste from her free-range chickens mixes with organic leftovers from the kitchen, eventually transforming into fertiliser that will be used in Cas Gasi’s vegetable gardens.
