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A Week on the Estate: Myra’s Memories, Talking Turkey & Pasture Pressie

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As the days dwindle towards the solstice, winter is beginning to show its teeth. At the time of writing, we’re due a few blue-sky days with highs of 0C and lows of -3C. Over the coming week, temperatures will stay in the range 5C to -4C with the chance of rain and sleet for many of us and snow on higher ground. Wrap up warm!

Given the weather, we welcomed these warm, summery memories of South Ormsby Hall, courtesy of one of our valued reader and tour guest, Myra Marsh.

MYRA

“I was born in Louth in 1957,” said Myra. “My dad was Leslie Plumtree and his sister, Winifred Holmes, was Housekeeper at South Ormsby Hall. She lived at the Hall in what is currently Clint Coughlan’s flat.

“Before that, my aunt lived at Calceby. When her husband died in 1954, she started looking for a job. She ended up working for the Squire, Adrian Massingberd-Mundy, at the Hall. I think she enjoyed it and had a good relationship with the Squire. She stayed for 23 years, from 1956 to 1979.

“My maternal cousin, John Barker, was the Estate gamekeeper and used to live next door to the current Housekeeper, Jacqui Rhodes. Everyone knows everyone else around here!

“We used to go to the Hall for a week in the summer to stay with my aunt. I started going at the age of four. Later on, I went with my sister, Kay, who’s five-years younger than me. We stayed in my aunt’s flat and I found it spooky at first. The bathroom and toilet were downstairs from the flat, close to where the Squire kept his dog food. I was a bit nervous about bumping into him.

“We would have breakfast in the Hall kitchen. The Squire sometimes took tea in there and we were told to be quiet. After the Squire had finished his breakfast, my aunt would clear the things away and tidy. If the Squire was out, we’d go and watch her at work.

“Later, we’d play ‘shop’ in the New Room – it was always called that though it’s probably 300-years old – and my aunt would save packaging for us to use. Once, Mr Rose’s grandson was doing a bit of gardening and we got to play on his tractor and trailer. Sometimes we’d go for afternoon walks. We walked once from the Hall to Tetford to see my aunt’s friend.

“I found a photo from that time. It shows me and my sister, Kay, in the Hall’s garden in 1967. I’m on the left, Kay’s on the right. The white dog belonged to Miss Anne but I can’t remember its name. My aunt used to look after it when Miss Anne was away.

“We weren’t allowed to go near the stable doors in the courtyard. The left-hand side of the old stable block housed horses back then. The Squire was passionate about horses and employed local men to look after them. Mr Chester, a neighbour of my cousin, worked there with Roger and Nigel.

 

south ormsby hall

“My aunt did all the cooking in the Hall. She was only catering for the Squire most of the time, but occasionally Miss Anne would visit. My aunt didn’t do much cleaning as Mrs Rymer and Mr Barker did that.

“I remember the laundry room at the back of the kitchen. There was a massive table there for ironing bed sheets. Further along, a passageway led to the cellars. My aunt would clean boots in a little room down there where you could just see daylight.

“I stopped going to the Hall around the age of 12, although I visited in 1998 at Mrs Barker’s invitation. We chatted like it was old times. I was quite excited to win a tour of the Hall a few weeks ago. The drawing room and the library were just as I remembered them. I had a good chat with Clint about my aunt’s sitting room and bedroom. The visit certainly brought back a lot of memories.

“My aunt died in 1981, just a couple of years after retiring. The Squire had put her in a little wooden bungalow at Ketsby and she later moved in with her daughter.

“I work in the embroidery factory at Louth but both my husband Graham and I are retiring soon. We’ve got a caravan and we’re planning to make the most of it and do some touring.”

 

MARK

Thanks to Myra for sharing her memories and helping us build a picture of Estate life in past generations. If you’d like to find out more about our history, you can find an overview HERE and a compilation of vibrant personal stories HERE.

Next, we’re talking turkey, as well as chicken and beef! We’ve had all sorts of questions about our high-welfare, pasture-raised meat, so it’s over to veteran head chef Mark Vines for a few tips.

“We started early with the turkeys to mitigate the risk of avian flu. As we’re preparing them well in advance of Christmas, they get frozen straight away. This allows us to honour all our orders and make sure our customers have exactly what they want on their Christmas table.

“Best, safest practice with poultry is to defrost in the fridge. A turkey will take about 48 hours, a chicken 18-24 hours. Refrigerated, a bird will thaw from the inside out and that’s the right way round.

“If you defrost a bird at room temperature, it thaws from the outside in. The outer meat may sit at too high a temperature for too long while the core is still frozen. When you put it back in the fridge, it can take up to six hours to chill throughout. I would always recommend defrosting in the fridge in an appropriate amount of time.

“When it comes to cooking, our pasture-raised, Norfolk Black turkeys are reared slowly and spend plenty of time outdoors so have a good layer of fat on them. Other turkeys can be prone to drying out, but with ours you don’t need to worry so much about buttering under the skin.

“When I cook a turkey, I start at 180C with foil over to trap the moisture. For the last hour, I remove the foil to brown off the bird. You can also lightly oil or butter the skin to get a crispy, golden-brown finish. I love a nice sprinkle of black pepper too. It works its way through the skin and complements the flavour.

“Our Lincoln Red beef is also selling well in the run up to Christmas. All our beef is supplied vacuum-packed and frozen for convenience. To meet demand, we’ve arranged two click & collect sessions at Wood Farm off Brinkhill Road. You’ll get directions and instructions when you put an order in.

“We’re aiming to supply beef orders on Saturday 17th December and poultry orders on Wednesday 21st and Thursday 22nd December. If you order beef after 17th December, you’ll still be able to collect it on the 21st or 22nd. If you’re clicking and collecting, do say hello.”

click & collect, Pasture for Life

PASTURE FOR LIFE

Finally, we feel blessed that so many of our readers share our commitment to regenerative, sustainable agriculture. If you know someone with a deep interest in healthy food, high standards of animal welfare and a brighter future for our countryside, here’s a Christmas gift idea that might inspire them.

For £10 per month or £100 per year (+ VAT), you can buy an individual membership of the Pasture for Life Association. The PfLA promotes the environmental and welfare benefits of pasture-fed ruminants. One of its key roles is to help farmers across the UK embrace regenerative practices and succeed, on the land and in the marketplace.

New members will join a community of interested citizens, farmers, butchers, chefs and academics. You’ll help with research, take part in webinars and make a positive difference to British agriculture. To find out more, click HERE.

Our high-welfare, native-breed Lincoln Red herd is accredited by the PfLA and you can read all about our approach in our blogs on the history of the breed, grazing outdoors all-year round, herd management and a visit from a US rancher.

 

 

If you’d like to share your views on anything you’ve read here, 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.

TAKE A LOOK AROUND

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