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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 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 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 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 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 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 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