Meet the Composter: Spring House Tavern

Established in 1719, the Spring House Tavern has been a destination for three centuries. Once a destination for Revolutionary War soldiers intercepting supplies to the British and weary travelers arriving via stagecoach, it is now a destination for crab cakes, prime rib, lamb chops and much, much more.

Spring House Tavern has had many proprietors over the years, but one family has made it feel like home—for themselves and for diners—for four generations. Charles Burns acquired Spring House Tavern in 1948 and his family continues to operate the establishment today. The structure may have changed over the past seven decades, with improvements and additions including private banquet rooms, an outdoor patio, and renovated dining rooms, but the warm and welcoming environment has remained constant.

The Burns family is committed to maintaining an upscale, yet casual dining experience where you feel at home. They provide a place for celebrating special occasions, holding business dinners, enjoying a family brunch or toasting happy hour in a charming environment. Spring House Tavern hosts a variety of events like cocktail making nights and weekly trivia in addition to weekly specials, happy hours and the Spring House Tavern Mug Club.

Karleigh Burns is part of the fourth generation currently offering hospitality at Spring House Tavern. She has always been interested in sustainability—and earned her master’s degree in environmental studies. She is a member of the Lower Gwynedd Environmental Advisory Council and hopes to work with other businesses to adopt sustainable practices.

Karleigh is delighted that her vision of composting at the restaurant has come alive and that it is financially feasible. Although she feared it might be viewed as more work, the staff has fully embraced composting. The Spring House Tavern team finds that composting very easily became part of the process and is very helpful—especially to the dishwashers.

Spring House Tavern has a number of sustainable practices like using brown paper bags and brown takeout containers instead of plastic bags and Styrofoam and using linens instead of paper products. Karleigh continues to address areas for improvement.

The Burns Family enjoys hospitality which has been evident in making Spring House Tavern a cozy family place. And, they are putting forth great effort to make Spring House Tavern a sustainable place. Back to Earth Compost Crew is pleased to work with Spring House Tavern and the Burns Family in their sustainability efforts.

Visit Spring House Tavern at 1032 N. Bethlehem Pike in Ambler. Visit online at

https://springhousetavern.com/ or follow on Facebook or Instagram.