Our interpretation of an Easter Tree.
We still have a few rooms available over the Easter period.
Blog
Oct 18, 2014
Spring is in the air
All 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.
Jul 01, 2014
Dark Mofo
The 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.
Mar 04, 2014
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 @ Tynwald
Oct 11, 2013
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.
Apr 17, 2012
New Chef’s Hat Award
It is with great pleasure that we announce a new Chef’s Hat for our restaurant.
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.