A Week on the Estate: Autumn Tours, Wolds Welcome & Living History

Running Friday to Sunday from 28th October to 4th December, we’re offering three delightful experiences: the Country Walk, the Park & Garden Tour and the Hall Tour. To read all about these delightful tours and for an interview with our veteran guide Pete Staves, click HERE. As these tours are sure to be popular, we recommend booking early HERE to avoid disappointment.

Visitors to South Ormsby Estate will get a real sense of how busy we are. We take the time to honour our heritage while working hard to fulfil our vision of a sustainable and dynamic rural business hub, creating careers, growing organic produce and building biodiversity.

Whatever the season or the weather, there’s always plenty to do out on the land. Local contractor John Benge called in to give some of our grass and wildflower margins a trim. By managing soil fertility this way, we’ll give our traditional meadow-flowers a head-start when spring comes around. Over at Driby, one of the season’s last drilling sessions attracted much interest from hungry gulls.

At Calceby, our Lincoln Red team made an excellent job of the seasonal weigh-in, just one of the ways by which we monitor our herd’s health and wellbeing. They graze on pasture from spring to late autumn, standing hay from late November and forage crops from January to March. Not only are we about to go fully organic for both livestock and arable produce, but from this winter onwards our entire Lincoln Red herd will live outdoors, sustained by our land all-year-round.

At Sheepdip Paddock, the brand-new walkers’ cabin is providing a welcome and useful service to our country-loving visitors. Mark Vines and the team worked hard to create this free facility off Brinkhill Road. With complimentary hot drinks, hand-sanitisers, towels, a picnic area, an eco-loo and a twice-daily cleaning and restocking schedule, the cabin will prove a real boon at both the beginning and the end of any of our beautifully designed country walks. You’ll be able to park up, boot up and brew up all in one place.

Winter is coming but the Walled Garden and our fruiting trees and hedgerows are still yielding produce. Colin harvested a bumper crop from the potatoes planted by Paris in March, and Tristan is making good use of apples from his garden and sloes from our hedgerows at the Massingberd-Mundy Distillery.

Finally, after months of research, innovation and hard work – and an enjoyable photoshoot in the parkland – our range of Massingberd-Mundy Milk Soap went on sale this week. Each of our three varieties has been painstakingly crafted from Lincoln Red milk and the botanical fragrances and textures that inspire us to deliver a luxurious and inspirational cleansing experience. To find out more, click HERE.

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