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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 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, 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 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.
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