Finally, as we prepare to meet the commercial demands of the festive season – and the day-to-day challenges of managing a rural estate through the coldest, darkest months – we’ll be talking to some of the Estate’s key players. Last week, we chatted to Master Distiller Tristan Jørgensen fresh from his success at Lincolnshire Life Magazine’s ‘Taste of Excellence’ Food & Drink Awards 2021. If you missed that news, you can catch up HERE. This week, we caught up with our Poultry Manager, Charlie Winship, to talk turkey – as well as chickens, sheep, llamas and owls!
“I’m a proper animal lover,” said 19-year-old Charlie. “I apprenticed at Tattershall Farm Park where I worked with a range of animals including sheep, llamas, eagles and owls, as well as handling educational talks. I started as Poultry Manager at South Ormsby Estate in August, and the change from a children’s farm park to a full-on farming enterprise is a big one. It’s still very much about caring for animals but with a more commercial emphasis.
“At the moment, we’ve got 210 turkeys and we’re aiming to keep 45 for breeding next year. We’ve also got 110 chickens, and we hope to sell as many cockerels as possible while keeping hens for breeding. The aim is to establish separate flocks – layers, breeders and cockerels.
“We had some success a few weeks ago with the Lincolnshire Buff chickens at the East of England Poultry Show. The breed is still quite rare, and they sell quickly as word is getting out about their qualities. It’s good to promote a rare native breed, and they’re a fine commercial proposition. The hens are good layers and the cockerels are great for the table.
“Our turkeys are really friendly and curious. They’ll come over and say hello when I’m having my lunch. They’ll also get out and about for a recce given half a chance. They have two acres of grassland to explore but they still want to know what’s over the fence!
“I’ve treated them to apples and pears from the community garden now and again. It was mostly windfall but don’t tell Nicky! I must be an animal lover to go scrumping for the turkeys. Maybe the would-be escapees have developed a taste for fruit and knew exactly where they were going.
“Our heritage breed Norfolk Blacks and Norfolk Bronzes tend to be a little bit feistier than more commercial breeds. They haven’t been bred for bulk and docility to the same degree. They graze the grass right down and rotate through paddocks alongside the cattle. They like to harvest bugs from cowpats and their scratching helps to cycle the dung through the soil. They’re just looking for tasty bugs like true omnivores and they also love nettles and thistles.
“That varied diet really comes across in the meat. At Christmas, we’ll be having turkey at home. You can tell the difference between breeds and how they’re raised. Compared to bigger, fast-fattening commercial breeds, ours are just tastier. They’re slow-growing, they eat when they want and they’re given longer to mature. The end-weight is similar – they just take longer to get there. It’s quality over quantity.
“I’ve really enjoyed the Estate tours. It’s nice to speak to our public and show them exactly what they’re getting when they order a turkey. It’s fun to teach them about the reality of farming and they really appreciate it.
“This is the busiest time of the year in my job. It’s down to me to pick the birds for slaughter and breeding. I’ve recently done my WATOK (Welfare of Animals at the Time of Killing) certification with Mark Vines. We use the safest and most humane method of slaughtering our animals, and keeping things on-site avoids food miles and logistical issues.
“Over Christmas, I’ll be popping in a lot to check up on the birds. Food and water need to be replenished and they roam outside daily, most of the time. Turkeys and chickens don’t mind the cold, but they’ll run for shelter when it rains properly.
“I’ve got a variety of animals at home too. I love being outdoors and looking after animals is my life. Sometimes they’re even grateful!”
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