Pensons Restaurant has been named the winner of the Restaurant of the Year in the Sustainable Lifestyle Awards.
The Sustainable Lifestyle Awards are the first of their kind to verify and celebrate brands that hold style and substance in equal measure. The awards aim to put the spotlight on the conscientious creators who are dedicated to making beautiful lifestyle brands with positive social and environmental impacts.
Pensons is located at the Netherwood Estate on the Herefordshire-Worcestershire border near Bromyard. Our vision is to cook imaginative, ingredient-led menus that showcase the very best produce that, whenever possible, is grown on the Netherwood Estate or sourced from fantastic local suppliers. The local approach offers more certainty about ingredients’ sustainability and welfare credentials and reduces packaging waste and food miles.
The judging panel consisted of 26 of the most formidable names in retail and business who inspire others with their dedication to responsible business practice. The judges were incredibly impressed by Pensons commitment to style and sustainability and commented:
‘Pensons is the epitome of a sustainable restaurant, with hyper-local food, investment in local artisans and community, and a view to continuing this same ethos as it establishes itself (being less than a year old at the time of judging). There is a well-rounded focus on the wellbeing of staff, community, and guests. Style-wise, the chefs, food, and interior speak for themselves, showcased in a classic rural England style without any unnecessary frills.’
Peta Darnley, Netherwood Estate and Pensons Managing Partner, commented: “When we opened nine months ago, we wanted to put local and sustainable at the heart of what we do and create a strong sense of place. So not only do we grow what ingredients we can, but we work with amazing local suppliers, artisans and craftsmen to showcase the very best of what is grown, foraged and made in this area. We are honoured to have been selected for this award and it is a testament to the effort and commitment of the team and our collaborators here. We still have lots to do and tons of ideas to put into practice which we look forward to implementing in the future”