Meet Igor, the Palm Cockatoo.

Igor’s beak was slightly off-centre. Since parrots’ beaks continue to grow throughout their lifetime, they usually wear them down either by chewing on branches or hard items such as nut shells, or by rubbing the lower mandible against the upper mandible which makes a rasping noise (which makes Nick, our Bird Garden Manager, cringe)! Because Igor’s beak was not straight, it ran the risk of not wearing down evenly: sadly an overgrown or mis-aligned beak can cause problems for parrots as it hinders their ability to feed themselves or their chicks properly. They may also have issues climbing and moving about naturally.

In order to give Igor the best chance in life, the vet was recently called out and fortunately (for Igor !), his beak was not severe enough to need a brace. Instead, the vet carried out a beak trimming procedure; an operation requiring anaesthetic. We are very much hoping that since he is a young bird who is still growing, this minor beak trim will allow the beak to correct itself and straighten out. If these problems are caught early enough they can usually be relatively easy to solve. In the picture above he is showing off his newly trimmed beak.

Operations such as these go hand-in-hand with caring for living collections such as those found at Harewood. Our annual vets bills are in excess of £15,000, that’s around 400 Individual memberships every year.

Igor is the first palm cockatoo to be hand raised at Harewood. We removed him from the nest at seven days old, as chicks have not recently been surviving with their parents during the last couple of breeding seasons. After four months of hand feeding the chick, he is now fledged (able to fly)  and almost fully weaned onto his adult diet. He will go on to play an important role in European breeding programme for this increasingly threatened species.

Our Burrowing Owls in the snow. Picture by Francesca from our Bird Garden Team.

Last week saw West Yorkshire covered in snow, with Harewood forced to close to visitors due to the weather. In this blog, our Bird Garden Manager Nick Dowling explains how our feathered friends deal with the cold temperatures. 

Although most of the species we keep in the Bird Garden are cold hardy and well acclimatised to the Yorkshire weather, the recent low temperatures and snow have meant that some of the tropical birds such as the cockatoos and brown lorys have been making good use of their heated sheds. The flamingos have also been shut into the boat house while the lake has been frozen. Although naturally they are able to live at high altitudes and survive extremely low temperatures, a combination of long legs and slippery surfaces can cause problems for flamingos, so for their safety we keep them inside until the ice has melted.

Two of our Kookaburras enjoying (?) the snow. Photo by Francesca.

Another potential problem caused by the lake freezing are visits from foxes who travel across the ice to snoop around the bird garden at night. Keepers have the tiring task of breaking ice around the chain ferry and Capability boat jetties to ensure there is no easy access route for potential predators. Unfortunately our mother and son red crested turaco did not have the sense to roost indoors so our keepers Abby and Peter have had to use gentle encouragement and shut them in their warm house on an evening!

A frosty Penguin Pool ! Photo by Francesca.

Although from the Atacama Desert of Peru and Chile, the Humboldt penguins are quite content in the snow and often the younger members of the colony will chase snowflakes as they fall.  Due to the freezing cold currents in which they swim, as well as the cold desert nights, Humboldt penguins are well adapted to cope with the cold despite their status as a tropical penguin species. They have a layer of blubber under their skin for added insulation, as well as two layers of thick densely packed feathers for waterproofing and further protection against the cold.

Our Andean Condor isn’t too sure what to make of this snow…Photo by Abby, a member of our Bird Garden Team.

Some more feathered friends were out and about in the snow last week : 

A Greater rhea and Alpaca out for a snowy walk. Photo by Francesca.

Our Satyr tragopan standing out against the snowy backdrop with its bright feathers. Photo by Francesca.

Josh Whitehead, Executive Chef at Harewood Food and Drink Project, shares a recipe that can turn this years leftover Christmas tree in to a delicious dessert.

• 1400ml whole milk
• 8 large egg yolks
• 9 tbsp cornflour
• 400g caster sugar
• Two handfuls of Douglas Fir or other edible Christmas tree branches

Begin by removing the pine needles from the stem with scissors.

Combine the pine needles and sugar in a bowl and blend in a food processor to break down the pine, the sugar should turn a light green colour and give off a lovely resinous aroma. Tip this out on to a tray and leave to dry for 1 hour.

Place a heavy saucepan on the hob and heat the milk and cream with the pine sugar added.

Meanwhile, whisk the egg yolk with the flour until smooth and light in colour.

Once the milk mixture is hot, but not boiling, add one ladle at a time to the egg yolks, whisking whilst you do so, until you have used up half of the pan of milk.

Return the mixture to the pan and cook gently on the hob until thickened, strain the custard to remove the pine. Allow to cool or serve immediately over puddings, mince pies or, if you’re like me and inclined to do so, drink it by the pint!

Since March 2020, our friends the Harewood Food and Drink Project have been running the Courtyard and Terrace Cafés, serving up delicious seasonal and local food. Food is synonymous with Harewood House, a place where a fully working Walled Garden has provided fresh produce to the local community and further afield for hundreds of years, including during two wartimes. In this first blog of a new series, Director Eddy Lascelles takes us through the ethos of HFDP, their work at Harewood House and what you can expect from future blogs from Eddy, Executive Chef Josh Whitehead, and other members of the HFDP team – look out for highlights of the season, foodie facts, cooking tips, recipes and more. 

Harewood’s Highland Cattle and Cyril the pig. Photo by Claire McClean

Harewood Food and Drink Project at Harewood House

Harewood Food and Drink Project works closely with Harewood House Trust’s Head Gardener, Trevor Nicholson, and his Walled Garden team, ensuring that we use as much of what’s grown on site as possible. By working closely together, we create circular economies where possible, ensuring that we’re minimising the environmental impact of what you eat when you’re on site. For example, composting raw food waste and repurposing other waste items to enrich the health of the soil, improve Harewood’s habitat and create better growing conditions.  Working with Trevor and his team is one of the great joys of our job. His knowledge and passion can’t help but inspire you. Knowing the thought, skill and work that goes in to growing our fruit and vegetables, is the greatest motivation our team of chefs could have to make sure we do these beautiful products justice when they reach your plates.

The Harewood Walled Garden

It is our commitment to use produce sourced from Harewood wherever possible, this means fruits, vegetables, herbs and spices from the Walled Garden, meat from Harewood’s livestock, wild foods that are foraged on the Estate, and wild game as well. What we can’t source internally, we work with select local independent artisan suppliers who share our ethos on how food & drink should be done.

We took over the running of the Courtyard Café and Terrace Tearoom on behalf of Harewood House Trust in March this year and we base our approach around ‘the Five S’s’, which underpin our approach to food and what you can expect during your visit to Harewood House:

• Simple
• Seasonal
• Sustainable
• Sourced Locally
• Specials

One of our seasonal Walled Garden Soups of the day. Photo by Claire McClean.

Seasonal Eating & Preservation

In a time when people have a heightened awareness of the impact of what we eat, how it is produced and how it is transported, we’re on a mission to show people that great food and drink can be done with a clear conscience.

“Seasonal eating” has become a much-overused phrase in the food and drink world, so why is it so important?

By eating what is in season means you’re having it when it’s at it’s very best, it’s freshest. There are a number of benefits to this; Fresher food has greater nutritional value, it tends to support local farmers and the local economy, it’s transported less distance so has an environmental benefit, and, possibly most important of all, it tastes better.

Seasonal eating is not only about eating what’s currently in season, it’s also about preserving the seasons.

When there’s a glut of something there’s a number of traditional techniques that can be used to prolong the usable season of fruits, vegetables, herbs, spices and meats as well as altering and enhancing their flavour profiles. These include drying, curing, smoking, pickling and fermenting, and some more expert techniques such as clamping, ageing in bees wax and dry ageing.

Wild Mushrooms from Harewood. Photo by Claire McClean.

 At this time of year preservation techniques are particularly valuable when there’s not much growing in the gardens, other than the odd hardy brassica and root vegetable. In the past, the ability to store and preserve food over the fallow, cold winter months was literally a matter of life and death. It ensured supplies of food with enough nutritional value to keep you going until the more productive Spring time came around.

These techniques have become synonymous with contemporary cuisine as they can change and enhance flavour profiles and help to bring dishes together. Scandinavian and Japanese cuisine are both pioneers of these techniques, we put them in to use here at Harewood. Next time you’re able to visit the inside of the Courtyard Café, see the shelf behind the coffee machine. This is “Josh’s Fermentation Station”, and whilst it looks like the experimentation of a mad scientist, it will all taste delicious and be used on our menus throughout the year.