Our vision is to create a sustainable future for Netherby Hall and Pentonbridge Inn and sustainability is at the core of Netherby Hall’s operations-from renewable energy to local sourcing and biodiversity conservation. Since 2014, owners Gerald and Margo Smith have overseen a careful restoration of the estate, transforming it into a luxury rural retreat while embedding environmentally responsible practices throughout.
All of the accommodation and our glass houses at Netherby Hall are heated either by biomass boilers or ground source heat pumps. Within the planning restrictions applying to listed buildings, we are also installing as many solar panels as permitted to generate electricity. Our historic walled garden supplies seasonal produce for guest hampers, our house-made gin and rum, and the kitchens at our sister site, Pentonbridge Inn – reducing food miles and celebrating estate-grown ingredients. We work closely with local suppliers and craftspeople, supporting the wider community and minimising transport emissions. On-site we have two electric vehicle charging points for guests to use, and two electric vehicles to help us provide the best guest services. We also use electric automowers, buggies and battery-powered tools in our gardens to reduce fossil fuel use and noise.
Across our 36-acre estate, we’re creating wildflower meadows, minimising pesticide use, and enhancing habitats for pollinators and other wildlife. We’ve introduced sustainable upgrades to our guest accommodations and continue to prioritise waste reduction through robust recycling and thoughtful procurement.
With the development of Haithwaite Farm, we’ll reuse 70% of materials from the original site and expand food production to supply Netherby Hall, Pentonbridge Inn, and a new farm shop. This next chapter supports our vision of regenerative tourism-enhancing both the environment and visitor experience.
