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A Week on the Estate: Donated Turkeys, Sociable Raptors & Scrumptious Snacks

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We hope we find you well this week and that Storm Ashley left you neither shaken nor stirred. After last weekend’s high winds and intense rainfall, the coming weekend will be altogether less dramatic. We’re forecast breezy conditions with sunny spells, the chance of the odd shower and a temperature range of 13C-7C.

We’re still in October but Christmas came early for the lovely people at the Alford Storehouse Church Food Bank. We were delighted to donate 20 Norfolk Black turkeys and five Lincolnshire Buff chickens to support their work. We’re sure these farm-reared birds will be put to very good use.

Out and about on the Estate, Paul Barnes snapped pics of a red kite social session and we’re chuffed to see so many of these handsome raptors together. During September, BirdWeather logged 80 red kite activations across the Estate. These red kites may be apex predators but that didn’t stop two cheeky carrion crows joining the party. If you’d like to keep an eye on our Bird Weather, click HERE.

Closer to home, we’ve finally figured out why so many people find a reason to pop into the office. Thanks to Jacqui Rhodes for scrumptious cheese scones made with our very own wholemeal flour. The scones on the left of the pic are made with cheddar, the scones on the right with Colston Bassett Stilton. It’s fair to say they’re a bit moreish.

scones

Jacqui also found time to rustle up the perfect accompaniment to afternoon tea. We heartily recommend Jacqui’s tea-loaf and here’s the recipe:

Take:

250 ml strong brewed tea  /  225g mixed fruit   /   113g unrefined sugar  1 tbsp jam or marmalade  / 227g wholemeal Estate flour /  2tsp baking powder /  1tsp cinnamon or mixed spice / 3 tbsp water.

Then:

  1. Soak the fruit in the tea for as long as possible – ideally 6hrs+.
  2. Grease a 2lb loaf tin.
  3. Pre-heat your oven to 160C (fan oven).
  4. Tip mixed fruit and remaining tea into a bowl and mix in the jam and sugar.
  5. Sift in the flour, baking powder and spices, then add water and mix thoroughly until combined.
  6. Pour into the prepared tin and bake for 75 minutes or until a skewer inserted into the centre comes out clean.
  7. Leave to cool in the tin for half an hour then turn out onto a wire rack.
  8. Serve in the Lincolnshire tradition with a strong cheddar and a cup of tea.
  9. Enjoy!
tea loaf

If you’re starting to think ahead to your big family Christmas dinner, we have a limited number of our succulent, rare-breed Norfolk Black turkeys available for pre-order. The turkeys are reared on the estate to organic standards, and a variety of sizes are available.

This year’s Christmas collection date is Friday 20th December. As availability will be limited, we recommend ordering early to avoid disappointment.

Prices will be as follows:

£37.50 for a 2-3kg turkey

£52.50 for a 3-4 kg turkey

£67 for a 4-5 kg turkey

£82.50 for a 5-6 kg turkey

£97.50 for a 6 -7 kg turkey

Click HERE to register your interest in your Christmas turkey and a member of our team will be in touch.

Finally, South Ormsby Estate is now on TikTok! Click HERE to check out our videos and say hello. Congratulations to Sarah and Mia for their work on this. Say hi to them on our TikTok channel and look out for more fresh and exciting content very soon.

 

If you’d like to join the conversation, we’d love to hear from you. Just head to our Facebook page HERE and comment beneath the latest blog post. As ever, thanks for your support.

 

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