You searched Denhame news for 'lambing'
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 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 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