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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 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 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.