After a couple of months of the shutdown, June has seen the gradual climb to welcoming back the public and serving up take away breakfasts and lunches for them to enjoy at home.
Take away will be on the menu for July and August and we will keep a close eye on what we able to do in regards to having people back in the building for sit down food. It is something we won’t be rushing into and whilst we have the good weather, we will be enjoying some more alfresco style dining for the summer months.
A late summer and New Year’s Eve taser menu evening along with Sunday lunches on the farm are on the cards for September through to December. Providing restrictions continue to ease we will work towards putting more events in the diary for people to pre-book.
Shearing all done. The lambs and pigs all growing well and with the first crop of lambs off to market, the welcome return of spring lamb to the butchery menu is always a delight. The Barley and Wheat ripening fast the sound of the harvester can be heard on the horizon.
After the very dry April and May, the grass yields are exceptionally low but thankfully there is still some hay and silage in the barn from last year’s crop to keep us going this autumn and winter. Only 150 small bales of hay off a 6-acre field, whereas on a normal year you could except up to 600+.
A few remarkably busy months indeed! We are very thankful to all our regular customers for supporting us over the spring months and have had the pleasure of welcoming many new faces as well. It has kept us going and we look forward to building on the produce we have on offer whilst maintaining what is at the heart of what we do, which is high welfare meats and high-quality, selected cheeses.
All the Best,
From all at Manor Farm!