“Thank you for an amazing birthday party for my daughter, Maisie, today. The adults enjoyed the day just as much as the children. A pony ride and grass sledging to end the day.....wonderful!”.
Kim Parkes
“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
Farm and Lambing Barns now open
Open 10 am to 3 pm (4pm from Feb)

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.