Meeting at the Elveden Inn, one of the estates pubs, we were welcomed in the rain by our host Andrew Blenkiron and his managers Nick (farm) and Rob (forestry, conservation) aboard the estates brand new trailer. Given the recent lack of rain, no one was complaining – as long as we were also getting some back home!
With 22,500 acres, almost all of which are ring fenced most of us weren’t prepared for the scale of the operation shown to us. The figures were huge, but the professionalism of the operation clear to see. Most of the “walk” was on the estates miles of private roads, kept to a high standard to improve the farms logistics, particularly at harvest. A stop at the hall to see the history of the estate, from the Maharajah Duleep Singh’s creation of a vast shooting estate to his fall from grace and the acquisition by Edward Guinness in 1894. It remains in the Guinness family to this day.
The farms current project was next on the agenda, a huge reservoir that was still being constructed. Diggers started three months earlier and still had plenty to do before the liner could be installed. The emphasis on water security and infrastructure was interesting to all.
One of the estates diversifications was next up with Rob explaining about the instant hedge business that was growing rapidly. Deer management was also discussed with large forests and deer population both within the estate and next door to be controlled. When Rob started on the estate the 500 head of Red Deer were estimated to be costing the farming operation over £300,000 per year in carrots. Last year almost 7 tonnes of venison was “farm-saved” for the pubs and shop, we all should be eating more of this sustainable meat source.
Onions are to Elveden what wheat is to most of us, the mainstay of the farm around which the cropping is planned. 30,000t are produced each year with guaranteed year-round supply to the customers. The electricity bill for drying that amount of Onions was not for the faint hearted and behind labour was the estates second largest cost.
After what seemed (and probably was) many more miles on the farm roads we arrived back at the Elveden arms for refreshments and a buffet supper including some of that venison. We thank Andrew, Nick and Rob for giving up their time to put on such a fascinating tour for the club.