Sandringham Newsletter

Sandringham News

During the autumn and winter months fallen leaves are collected mostly by machine these days and composted on a large scale, the complete process takes at least a year depending on the season and materials being composted with key factors being the amount of moisture in the material and the regularity that it is turned.


Compost produced in previous seasons is used to enrich the very poor sandy soil within the garden either by mixing it into areas due to be planted or as a mulch spread over the surface of cultivated areas to retain moisture and add humus to the root zone of existing plants.  

The winter months are the ideal time for moving and planting in the garden so when the weather is suitable every chance is taken to push on with this work.


In the Country Park mulching has been taking place within the woodlands and you may have seen the large machine at work, mulching the brash between the trees. The estate has also been using a horse logger to remove felled trees. Using horses for this task reduces compaction and disturbance to the soil in more fragile areas of forest.


On the farm sugar beet continues to be lifted with 11,000 tonnes delivered to the factory so far. 30 hectares of Mulika Organic Spring Wheat has been sown helped by the dry conditions. The rams have now been removed from the ewes leaving them in peace! In February the ewes will be scanned to see how successful the rams have been.


The Country Park, Café and Gift Shop have all been very busy during December and we now have the chance to try out some new ideas ready for the 2019 season. A new ticket office is to be created in the plant shop building and plant sales along with apples and apple juice will be sold from the gift shop. Regular visitors will in due course notice a change to the pedestrian route from the car park to the front of the Café and Shop area. It is hoped that by arriving at the front of the buildings visitors will be able to find what it is they are looking for more readily.

(c) Sandringham Estate