The summer had the welcome return of customers of old and new, with them enjoying the takeaway-style menus and alfresco breakfasts and lunches.
With the weather at present on our side, our thoughts have already turned to how we will be readying ourselves for the autumn and winter months.
We have been busy preparing the Larder Café to have customers able to sit indoors and for dinners and staff alike to feel comfortable eating and working in a COVID-19 safe environment.
We will have the Larder Café ready for the return of eat-in breakfasts and lunches for the end of September.
Our Head Chef, Andy Tomlinson treated customers to 4 nights of fine dining with a 7-course Taster Menu.
With dishes prepared using seasonal ingredients from around The Farm.
After the positive comments, we received from the events, will now be hosting a Taster Evening on the last Friday and Saturday of September, October and November with a special New Years Eve Taster Menu planned for the end of 2020.
With harvest work now finished and all the fodder and grain in the barns, it has been good to close the door on what was a very tricky year for arable crops. A very wet autumn and winter which saw a lot of the seed rot or fail to germinate, followed by scorching heat and drought throughout April and May when it should have been peak growing season, it wasn’t a surprise to see grass and cereal crop yields well below 50% the usual mark.
All the animals faring well the cycle of the farming calendar is coming to its natural end. The lambs being weaned, the ewes are given a rest, the rams being prepared for the autumn tupping season. A little lull in the year before it all starts again.
With the new cheese room nearly ready, there is great excitement for the grand opening on September the 11th and 12th. Mutton will be back on The Butchery menu for the end of September.
All the Best,
From all at Manor Farm!