“I would just like to say a very big thank you to all the staff for making our trip a great success. Both pupils and staff were very excited about the experience they encountered and staff said it was the first trip they had be on that was not stressful due to the hard work your staff put in. Thank you so much for your support of booking the trip and the wonderful day you provided us with. We will be visiting again next year!”.
Karen
“We had a wonderful time at the Park Farm on Saturday, starting when we arrived and enjoyed a brilliant lunch. We were so impressed with the efficiency and  quality of the food, swiftly prepared and served even though we ordered for six hungry adults! Thoroughly enjoyed the deer safari, lamb feeding and a good chat about the tortoises.  All the visitor facilities were great and we found all the staff very helpful and informative, especially the chap talking us through the 12.15 deer safari (not the tractor driver) A lovely family day out - duly posted on Facebook to spread the word!
Snettisham Park Farm gave us a memorable family day out, so impressed with the set up, well done!  We will definitely come again
Kim

”.
Jayne Horton
Bottle feed a lamb 11am, 2pm or 3.30pm
Open 10 am to 4 pm

Snettisham Park recipe of the month

Here's something special to try.....!

Ingredients


4 x 175g/6oz haunch steaks OR
8 x 80g/3oz medallions
100g/4oz Stilton without rind
1 small carton of cream
seasoning


Instructions
Saute the steaks quickly in hot butter till nicely browned but still pink. Rest to the required degree of "doneness" and drain off excess butter from the pan, being careful to retain pan juices.

Beat together the stilton and cream and stir them into the pan, scraping up all the brown juices. Gently warm this through, but do not allow to boil. Seaon to taste, and serve with brown rice, pasta or new potatoes.

A Venison Recipe booklet can be purchased from our Visitor Centre.