Our interpretation of an Easter Tree.

We still have a few rooms available over the Easter period.


Spring is in the air

Hen Egg 101g.DSCN0711All the garden has been full of blossom for a few weeks now.

The old pear tree at the front of the house was loaded, we’ll see how it fairs with the possums.

The chickens are making an effort as well, with one hen producing an egg weighing 101g.

Dark Mofo

P1060856The slow combustion heater was sent away for refurbishment recently.

It happened over the Dark Mofo Festival, which, incidentaly, was a wonderfull three day/night event, with live music, street theatre & of course local food & wine.

In the meantime we filled in the space with a token promotion of the festival, until the return of the unit.

Our organic Wessex Saddleback Goodies

We are pleased to announce our first home grown, organic, Wessex Saddleback pork products.
We are busy at the moment, making a style of chorizo &  rillettes, after dry curing some streaky bacon.
Gammon will be cured by the end of the week.
Regards, Pat & Garry @ TynwaldP1060796

Gabion Penthouse

"The Gabion Penthouse"

“The Gabion Penthouse”

We finally completed the Penthouse at the end of June 2013.




After the two sows had dug up the rocks in the paddock, we spent a month, part time, building it. Back breaking, to say the least.

Current tenants are rather enjoying the concept!

The Penthouse currently houses twelve young Wessex Saddlebacks.

New website launched

We are very excited to launch our new website.

New Chef’s Hat Award

It is with great pleasure that we announce a new Chef’s Hat for our restaurant.

Restaurant Award

It’s a new year and we are proud to announce the Australian Good Food and Travel Guide award winners for 2012. It is my pleasure to tell you that Tynwald earned the admiration of our reviewers in 2011 and has been accordingly awarded an AGFG Chef Hat for 2012 as acknowledgment of your commitment.