A Week on the Estate: Waste Reduction, Tickled Pink & Cheese Whizz
The snow and ice have gone and we’ve had a week of double-digit temperatures with snowdrops blanketing the ground on Lime Tree Avenue. Spring is in the air, bringing with it plenty of good news for the estate and its businesses.
Close to home, we’ve upgraded our kitchen-garden recycling by using some old cargo pallets, a patch of spare ground and a dash of elbow grease to create capacious new compost bins. These bins will recycle nutrients and help the kitchen garden to thrive in years to come. Our earthworms will be pleased too.
We’ve also embraced waste-reduction in the Massingberd-Mundy Lincoln Red beef product range. To make sure we use as much of the animal as possible, we recently launched an offal box which includes such cuts as onglet, kidney and oxtail. We were thrilled that the offal boxes sold out in less than a week and we’re grateful for our customers’ enthusiastic response to what we’re trying to achieve. Our usual versatile and delicious Lincoln Red Beef Box will be available for delivery from 4th March.