Latest news from The Denham Estate.
Posted by Katy on Monday, 01 May 2017 at 12:27:29
We have big news!
We have changed how we work and we now are concentrating purely on our local customers, no longer driving down to London 3 times a week. This enables us to offer an even more personal service with our head butcher, Alan, being in much more direct contact with our customers and can prepare our produce to exact requirements on a customer by customer basis. We think that this is very important and is perhaps something that has been lost with a more generic product line.
If you were a customer in London we haven’t forgotten you - you can still order Denham Estate Apple Juice as it being supplied through Maynard House Orchards who have bottled our apple juice for many years. We have also supplied some of our venison to Wild Hart Venison who will be doing venison deliveries to London.
We will miss our London and Thames Valley very much as we had dealt with some of them for many years and thought of them more as friends. We would like to wish all of you all the best in the future and to thank you for the many years we have been trading together.
Posted by Katy on Monday, 16 January 2017 at 12:51:11
Filed under: animal welfare
As Autumn started the years fawns were weaned in the warm shelter of the barns before being allowed out to start foraging for themselves, and no sooner are the fawns out then the rut starts. The roaring sound of the bucks can be heard all over the Denham and beyond.
Even if the bucks have their antlers taken off for safety you can tell they are very full of themselves at this time of year.
Autumn is also the time for food guides with the Good Pub Guide 2017 having too many of our customers to list in, but special mention must be made to The Beehive in Berkshire and The Cock in Cambridgeshire both of which were awarded the Top Dining Pub in their respective counties. And congratulations to all our customers mentioned in the Michelin Guide too.
A special mention has to be made of Lee Bye, the chef at the local Tuddenham Mill who was awarded the esteemed Acorn Award 2016 and Acorn Scholarship 2017. He has already started work on his plans to help young chefs continue in their chosen career with a Young Chefs Seminar held on 30th January at Tuddenham Mill.
As the weather gets colder the game season starts in earnest first with the smaller birds like partridge and teal and then onto the pheasants, mallard, pigeon, hares and rabbits – game that likes all the good food of Autumn to grow.
Then own shoots start, providing more very local produce and good social gatherings too as most people who attend are old friends who come every season to shoot with us.
Our 2016 Christmas charity was Emmaeus, a charity that does so much for people needing a home and a help up. We had also been approached to see if we could help with the Keech Hospice Dinner again this year. Of course we said yes and what a magnificent total was raised! So happy to have contributed.
A very busy Christmas and New Year came and went in a flash, and here we are, 2017!
A new year with new plans, ideas and stratagems! Watch this space!
Tags: Jan 2017 Update
Posted by Katy on Saturday, 03 December 2016 at 13:51:40
Filed under: estate
CHRISTMAS & NEW YEAR DELIVERIES 2016/2017
We would like you to know that deliveries of Denham Estate venison, Denham Castle lamb, pork, wild boar, game & apple juice over the Christmas and New Year period are as follows :-
- The last delivery before Christmas for Thames Valley
- Wednesday December 21st
- The last delivery before Christmas for East Anglia
- Thursday December 22nd
- The last delivery before Christmas for London
- Friday December 23rd
- Delivery during the holiday period for all customers
- Friday December 30th
- First New Year delivery for East Anglia
- Thursday January 5th
- First New Year delivery for London & Thames Valley
- Friday January 6th
- Normal delivery schedule from
- Monday January 9th
While the office may be unmanned, you can still send orders by :-
- e-mail to firstname.lastname@example.org
- Leave a message on the answerphone 01284 810231
If you have any queries about your deliveries over this period please do not hesitate to get in touch.
Posted by Katy on Wednesday, 05 October 2016 at 13:59:54
Once lambing is finished there is a short break to catch our breath and then we are off into fawning season. With a little more sunshine and the early summer grass the fawns soon grow.
Also in June we heard that Lee Bye of Tuddenham Mill, one of our geographically closer customers, had been awarded a highly prestigious Acorn Award from The Caterer. They are only awarded to 30 of the top people in all of hospitality under the age of 30. Huge congratulations to him and his team. You can read more about the Acorn Award awarded to Lee on The Caterer website.
July started with some more customer accolades. The Square Meal Top 100 Restaurants 2016 listed Pea Porridge and 1921, both in Bury St Edmunds, in its listing of restaurant voted for by readers, bloggers and reviewers from all over the country. You can read more about the award here.
A couple of years ago we had a trailer stolen from the farm. This month someone broke through a series of gates and locks to get to where it used to be kept. Since we had changed routine and security since the theft, the trailer was no longer there, but unwilling to go away totally empty handed, they went and stole 5 pairs of antlers instead! Some people just leave you speechless.
August is harvest time and there were vehicles all over the Estate – enormous combines, great tractors, big trailers, huge harrows, large spreaders, a small purple bike. Sometimes you just have to take the transport provided!
We have quite a few flowers around the estate offices and summer always seem to involve quite a bit of wandering around with watering cans, so this year the matter was taken in hand on a more industrial scale with a mixture of tubes, taps, plastic tank and a forklift and it worked very well too.
Posted by Katy on Friday, 10 June 2016 at 08:58:30
Another mixed group of chefs and front of house staff from Galvin’s restaurants came visiting. From seeing the animals and how they are cared for, to a butchery demonstration, it is such a great way for customers to see where the produce comes from and be able to ask any questions, technical or otherwise, and also for us to learn from them more of the full supply chain story; literally from the paddock to the plate.
Later in the month we had a private function in the office – the combined 130th birthday of two of our long serving members of staff. Not used to doing things by halves at the Estate, we had a Champagne and Cake lunch – with our apologies to anyone who phoned that afternoon who thought we were a little more relaxed than usual! We all had a very good time!
I must say that the cake was beautifully made by Sam at Newmarket Catering.
The big farm project completed over the last Winter started to show its benefits. This was the clearing of overgrown trees and vegetation in the Denham Castle moat after permission was gained from both Natural England and Historic England to start work on the scheduled monument site. The remains of the moat had become so overgrown with shrub (mainly Willow), that it would soon be unrecognisable as a moat and would ultimately dry up, so work commenced to mechanically remove the clumps of Willow from the water and clear the banks of brambles. As the site regenerates it is much easier to control the less desirable weeds and scrub and encourage the more beneficial ones to improve the site as an area of both historic and environmental interest.
We were very pleased to find out that Byron Franklin of Clare College, Cambridge, used our Denham Castle lamb to get to the finals of the British Culinary Federation’s Chef of the Year 2016. Huge congratulations to him to make it through against very tough competition.
On the awards front, a couple of our customers did really well in the East Anglian Food and Drink Awards 2016 with Tuddenham Mill’s Max Cameron winning the Young Chef of the Year, Tuddenham Mill winning Restaurant of the Year and Pea Porridge’s James Carn-Pryor winning Chef of the Year. Very, very well done to all of them.
The ewes are waiting to give birth!
Another visit. This time from Cyrus Todiwalla and his team. Cyrus has been a very long term customer of ours and it is always a pleasure to see him again. This time they made a film of their time at the Estate. This version is just a rough one (like the winter coats of the deer) – the finished version will be here in a week or so (like the summer coats of the deer).
May is busy. May is for lambs and fawns and blossoms on the trees and fields.
We started a complete and major renovation, inside and out, of one of the Estate rental properties. Huge, overgrown Leylandii hedges were taken out and it was suddenly revealed what a wonderful view out across the fields over to St Mary’s Church and Denham Hall this house actually had!
Jeremy’s Wood has had very little management in the 25 years since it was planted and has become very overgrown. The trees are too close together, not letting enough light get down to the woodland floor. This makes the understory of a wood very bare and of little benefit to wildlife. We have had some woodland experts in to devise a management plan which, once complete, will lead to spending future winter months working to improve Jeremy’s Wood as a natural habitat for a variety of animals, birds, trees and flowers. It will be a big ongoing project.
Posted by Katy on Monday, 22 February 2016 at 17:59:24
The warm(ish) winter weather has given us an opportunity of continuing the general maintenance on the estate like the fencing, of which we have some miles!
We also needed to repair a water leak which was, of course, right in the middle of the car park and much further down than we thought. Matt was allowed out of the hole by Christmas, though.
But when the weather did get colder and frostier the morning view from the office window was wonderful.
We were really honoured to be asked to be involved with this year’s Zest Quest Asia (http://www.zestquestasia.com) by our friend and long-time customer Cyrus Todiwala. We supplied venison for the Shammi Kavaab at the events gala dinner (Shammi Kavaab- venison cooked with yellow split peas and spices, ground to a smooth paste, formed into patties, filled with chutney and pan-fried – now say you are not hungry!) and Cecilia, who was invited to the event, can vouch for all the superb food.
On the night Milton Keynes College pipped rivals Doncaster College, University College Birmingham, University of West London, and former champions, Farnborough College and Westminster Kingsway College following a cook-off held at Mr Todiwala’s Kitchen, the signature restaurant of the Hilton London Heathrow T5. All 6 colleges did so well to get to the final as the competition was very stiff. Congratulations to them all!
The winning entry from Milton Keynes College
We were also a happy contributor to Merlin Labron-Johnson’s residence at Patty and Bun (https://www.eventbrite.co.uk/e/patty-bun-residence-with-merlin-labron-johnson-portland-restaurant-tickets-19906993353) to raise funds for the refugee charity 'Calais Kitchen'. This amazing group of people provide free food to thousands of starving refugees in Calais every day and any help is gratefully received.
Posted by Neil on Saturday, 19 December 2015 at 13:20:32
Filed under: products
Our Christmas delivery schedule for Trade Customers
Posted by Katy on Saturday, 23 May 2015 at 12:59:24
As you can see Cecilia had a wonderful time at the Galvin’s 10th anniversary Supplier of the Year Dinner.
Many thanks to everyone involved in making it possible.
Posted by Neil on Saturday, 02 May 2015 at 10:56:59
Filed under: testimonials
Following on from our nomination as a Galvin Restaurants Supplier of the Month, we had the pleasure of having a group of Galvin’s chefs from La Chapelle, Bistrot de Luxe and Café du Vin spend the day with us yesterday to learn more about how we operate.
It was a really enjoyable day, it even only rained the once! As well as looking over the Fallow deer and Denham Castle sheep, which are in the middle of lambing, they also had an opportunity of talking about the environmental work we are doing and had a chance to look over the butchery.
The day was finished with a meal at Tuddenham Mill where the chef Lee Bye, did our lamb proud!
Photos courtesy of Sara Waterloos
Posted by Katy on Monday, 02 February 2015 at 10:05:41
Filed under: testimonials
Cecilia Gliksten went down to London earlier this month collect the Galvin Restaurants Supplier of the Month award from Kevin Tew, Head Chef at Galvin Bistrot de Luxe. We are now in the running for the Supplier of the Year, part of the celebrations to mark Galvin Restaurants 10th anniversary. Fingers crossed!
The award now has pride of place in our office.
Posted by Katy on Wednesday, 17 December 2014 at 09:55:04
Filed under: farming
We are having an amazingly busy run up to Christmas this year but we have to stop and tell that we have been voted Galvin Restaurants Outstanding Supplier for November. This is a lovely thing to have won, especially knowing what our competition was like, and we would like to thank everyone involved. Here is a link to Galvin’s Restaurants - www.galvinrestaurants.com.
Everyone here at Denham would like to wish you a very happy Christmas and a wonderful and prosperous New Year.
Posted by Neil on Monday, 12 May 2014 at 08:33:03
Filed under: estate
Over last autumn and winter we have been planting new trees around the Estate creating, amongst other things, Lime avenues which have now proved they have survived so far by coming into leaf.
Beneath this less densely planted line we have not just cleared the soil away but have planted it with wild flower mix so hopefully, come Summer, the whole area will be in bloom. We’ll keep you posted.
Posted by Katy on Friday, 18 October 2013 at 11:16:50
Now Available Online
This has been a while in coming but so many people have asked if they can buy our produce, so...
We are very happy to announce that we are now selling our venison and Denham Castle Lamb online!
To start with we are selling mixed boxes at a standard price, either a steak, chop and burger box or a roast, casserole, steak and chop box. Both boxes will have a pack of our butchers hand-made venison sausages in them. We think that either box gives a good range of products for the best value.
As we are providing the very best of our Venison and Denham Castle Lamb we have obviously taken great care to make sure that the packaging is the best we can find aswell to keep your meat in perfect condition in transit and use a wool based insulation which, in our tests, keeps the cold for longest. It’s an added bonus that it is a natural product.
And, while I hesitate to mention Christmas in October, it would make a change from turkey!
Posted by Katy on Thursday, 25 July 2013 at 17:57:10
We Managed to Get the Rams Shorn in Time for the Hot Weather.
Here is one of our Southdowns before:
And here he is after:
Practically a different animal!
The Denham Castle lambs are growing apace and have now been weaned onto silage aftermath (that's three weeks of fresh growth after silage has been cut, basically a fresh, clean un-grazed field).
With fawning now finished the bucks have reached full antler growth and will start to shed velvet in the next two weeks.
All we need now is the weather to dry off a bit and then harvest will start next week which will keep everyone very busy!
Posted by Katy on Wednesday, 10 April 2013 at 17:55:51
We are now about half way through lambing and Neil, our stock man has had a chance to take some photos.
The pregnant ewes are kept the lambing shed for warmth and comfort and so they can be closely watched. Once they have given birth they are moved to their own private rooms for a couple of days to make sure they are fit and well and then they can be released out into the fields. With the weather being how it is this Spring, each lamb is equipped with its own coat which keeps it dry but is mostly to protect against the cold wind.
You can view more pictures in our photo gallery.
Posted by Katy on Thursday, 04 April 2013 at 13:19:15
A journalist from Anglia Farmer magazine managed to get hold of Matthew and Neil, just before lambing set in with a vengeance and this article about the Estate came out in April’s issue:
Tags: anlgia farmer
Posted by Katy on Wednesday, 27 March 2013 at 14:07:25
On April 23rd Neil Clarke, our livestock manager is going to be talking about the estate and looking after our animals at the British Food Producers Festival held at the Royal Garden Hotel. Our contribution to the menu will be venison loin from which the Executive Head Chef Steve Munkley will create.
Smoked Denham Estate venison loin with Braeburn apple and celery slaw, and Cheltenham beetroot which sounds delicious!
Tags: food festival
Posted by Katy on Tuesday, 05 March 2013 at 12:04:19
Things have been very busy here! We have some news - our first lamb of the season has been born about a month early after her mother leapt in with the rams last autumn! There is no holding some ewes back. Pictures below show Naomi, as the stock man has called her.
Posted by Katy on Monday, 10 December 2012 at 14:18:58
We would like you to know that deliveries of Denham Estate venison, Denham Castle lamb, pork, wild boar, game & apple juice over the Christmas and New Year period are as follows:
The Last Delivery Before Christmas
- East Anglia on Thursday December 20th
- London & the Thames Valley on Friday December 21st
During the Holiday Period
- All delivery areas on Friday December 28th
Our Normal Deliveries Will Commence On
- London & the Thames Valley on Wednesday January 2nd
- East Anglia on Thursday January 3rd
If you have any queries about your deliveries over this period please do not hesitate to contact us.
Posted by Katy on Monday, 08 October 2012 at 15:43:24
We are really pleased to announce that Depden Farm Shop will be selling our venison and game in future. This lovely shop, based on a farm and which also runs small-holding training sessions and a variety of local food and drink events, is on the main road between Bury St Edmunds and Haverhill and will carry a range of our produce. It also has a cafe – what more could you want!
Posted by Katy on Saturday, 06 October 2012 at 14:25:03
Daytime, night-time, one combine or two, the small Denham estate team work so hard to get the harvest in each year – and when it’s all in, then on with the ploughing for the new crops.
View all the images in our gallery.
Posted by Katy on Friday, 14 September 2012 at 15:18:20
Filed under: products
We are adding to our range of Denham Estate Cox/Bramley Apple Juice. We are now supplying it in 240ml bottles as well as the larger 750ml bottles. The same natural, cloudy apple juice but just individually portioned.
Posted by Katy on Tuesday, 11 September 2012 at 13:56:22
There was a recent article on the Estate in British Farmer and Grower. After publication we got onto the photographer (Adam Fradgley of Exposure Photography), who came round, and bought the rights to the photos he took that day - 60 in total. We think there are some good ones here, some of the people who work on the estate and the rest of the animals.
View Our Gallery
View the great new images in our Gallery.
Posted by Katy on Friday, 31 August 2012 at 10:18:34
Neil, our livestock manager, has become cover boy for this month’s British Farmer and Grower magazine. It’s not just one really rather good cover photo but inside there is an article on how the Denham Estate has evolved from apples through to Fallow venison and Denham Castle lambs – there are more pictures too!
Read the full article.
Posted by Katy on Monday, 20 August 2012 at 13:52:15
As customers know, we release our updated standard price list on 1st September and then we try our very best to keep to those prices for a full year so people know where they are with us. This control and longer term view is one of the advantages of having so much of our business on-farm from start to finish.
This year we are very pleased to say that the new 2012-2013 price list will be exactly the same as last year’s price list – there will be no changes in the prices of Venison, Denham Castle Lamb, Wild Boar, Pork, Beef and Apple Juice.
Posted by Katy on Monday, 23 July 2012 at 13:53:45
Filed under: farming
Dry at Last!
Today, following two whole days without rain, the farm yard was full of life at a ridiculously early hour and we are delighted to finally announce HARVEST HAS STARTED! The next few days will be very, very long for Matthew and his team as they rush to get as much gathered in before the next predicted rain (Friday). Fingers crossed it all goes smoothly.
Posted by Katy on Wednesday, 27 June 2012 at 10:29:54
Denham Castle Lamb is now covered by the Red Tractor scheme. I could write pages about what a good scheme this is and how proud we are to be part of it but you can look for yourself here.
Red Tractor are adding new products all the time so in future we are hoping to get the venison into the scheme as well.
Tags: Denham Castle Lamb
Posted by Katy on Wednesday, 27 June 2012 at 10:24:03
Filed under: estate
The RSPB, under their Volunteer & Farmer Alliance, do regular field bird watches on the farm and I will admit to being impressed with the different species they can spot. I did not know we had a buzzard!
View all the birds spotted here.
Posted by Katy on Wednesday, 30 May 2012 at 10:31:34
Filed under: farming
After consultations, we would like to let you know what our delivery plans for London and the Thames Valley are over the Olympic period.
- No Monday deliveries. Our last Monday delivery will be on 9th July and will resume on Monday 10th September
- Normal day time deliveries on Wednesday covering Thames Valley & London outskirts but preferably not central London/Olympic route areas.
- Evening deliveries on Fridays (from about 6pm, covering central London, other London areas and those establishments only accepting at night.
We are fully aware that no-one really knows how the traffic in London will be over the summer, or how busy you will be over this period. We will try to be as accommodating as we can but please remember that we are a small company with only one van and, while we try our very best, occasionally certain requests may be impossible. However, being a small company with only one van, it also means that if the above plans do not meet the needs of most of our customers, we have flexibility.
We would also really appreciate as much notice as possible for orders to enable us to plan the best routes so we can to serve all of our customers in a timely way.
Having said all that - Here is hoping for a successful and busy Olympic summer for us all!