In the bustling world of real estate, conservatories once hailed as the epitome of luxury and comfort, are now often viewed as a thorn in the side of property value.

Experienced Greater Manchester-based estate agent, Jennie Platt, said the modern homeowner’s perception of 80s classic conservatories has shifted dramatically, leading to challenges in selling properties with these structures.

She told Conservatory Insulations: “They’re generally a negative sales point in the area I work in.

“If your conservatory is more than 10 years old, it’s typically seen as outdated and can devalue the property.

“A lot of buyers will see a conservatory and just see more work that needs to be done on the property because they look rundown, are not insulated and don’t really add a valuable space they would want to keep.”

Jennie said the biggest complaint she receives from modern buyers is that “the conservatory is never the right temperature for the season”.

She states there is “a distinct temperature difference between the main part of the house and the conservatory. It’s too hot in the summer and always too cold in the winter, so most people just shut the doors during that time and forget about it.”

Ellie Foster, named Redrow North West‘s Sales Consultant of the Year in 2023, shared Jennie’s views; “The conservatory designs that have solid roofs to control the heat of the room are becoming more and more popular than the traditional, older styles. And they have the added benefit of being more aesthetically pleasing from the outside.”

The issue extends beyond aesthetics as functionality is a significant concern. Ellie added: “The quality of the conservatory and the remaining size of the garden are the key things buyers look for because they want the property that needs the least amount of renovation work done to it.”

Conservatories often become neglected spaces, relegated to serving as dumping grounds for miscellaneous items or makeshift gym areas.

Ellie said: “At least 50% of them are used as storage spaces because they’re not seen as a priority room like a living room or kitchen, so the space is a forgettable part of the house.”

But does this mean they are destined for demolition? “Most of the time, homeowners want it to be gone,” Jennie revealed. “They want something more modern and usable and find that it takes up too much of the garden. They would much rather use that space for something else, like a well-built extension.”

Ellie stated, “Old, wooden frame conservatories are more likely to be demolished as these generally look a lot older. Prospective buyers will need the conservatory to be in great condition in order to even consider keeping it.”

To remedy these issues and transform conservatories into year-round havens, Ellie offered these practical solutions.

She said: “They need to have the correct insulation. Conservatories have the potential to be a real positive sales point for homes because of their versatility, but often this potential is ruined by the lack of insulation.”

“Regulating the temperature so that it’s not too hot or cold through the seasons will mean that this room can be used for absolutely anything to suit a homeowner’s needs.”

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Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.

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