Preparing for Winter – Dry it, Ferment it, Preserve it!
Preparing for Winter – The harvest needs preserving throughout the season, according to when produce is ripe or there is extra that can be used in the leaner winter months. Salting, pickling, curing, fermenting, drying and preserving as jams or similar are all methods used and shown through a series of informal demonstrations or displays across the Museum over the course of the two days. This weekend will also look at customs around Michaelmas (29 September). It is another of four seasonal quarter days, and one important from medieval times to the nineteenth century, with rents due, courts held on this date, annual employment finished, so there was often movement of people at this time.
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Information for Visitors
The Museum’s historic buildings are fascinating places to explore, plus you can learn how food was prepared in the Tudor kitchen and how flour is milled in the watermill – where you can buy grain and feed the hungry ducks on the mill pond. Also enjoy the fresh air and see the heavy horses and the other traditional breed farm animals including chickens and geese. There are lovely woodland walks and children can explore our woodland play area and family activity barn.
Our waterside café will be open (serving 9.30am–3pm), plus there are indoor and outdoor picnic areas. Dogs on leads are welcome and there is ample free parking. Please note that the Museum is a no-smoking site. Visitors with access needs are advised to read our accessibility page in advance of their visit.
All activities are subject to change.
Historic Life Weekends
For 2022 we have new topics in our popular series of Historic Life weekends. There will be a chance to chat to experts, see demonstrations and displays as well as explore the Museum. These are ideal for people specifically interested in the subject areas, as well as those generally interested in a topic and looking for an enjoyable, relaxing day out with a difference.