Showing news in the 'butchery' category
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 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 email@example.com
- 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 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 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