Skip to the content

Menu

This is Roxy a Patterdale Terrier who came to stay with us from London after a visit to Scotland - hence her high fashion tartan collar. Her owner is also in the Fashion business with Hope & Ivy a beautiful brand of feminine dresses and outfits for every event. ...

Look what we found on Easter Sunday when looking in the Potting Shed! This little rabbit is one of very few around this area at the moment and we let it go to hop back to its home. ...

Farming practices continue with docking the lambs tails for hygiene purposes. ...

Greylag Geese are visiting our wildlife pond at Cragend Farm. We have seen two pairs so far. ...

Lily came to stay as part of the Bride Grooms wedding party, owned by the Best Mans parents. Thank you for coming to stay at Cragend Grange. ...

This is Pebbles who came to visit us and stayed at East Cottage Holiday Accommodation at Cragend Farm. Her lineage was under debate and so as a birthday gift her DNA was tested to prove that she is a ... cross between a Boxer and an American Rat Terrier.  She is the most placid, polite and delightful dog and enjoyed four seasons in one week at Cragend Farm in March. ...

Our first lamb of the season was born on Tuesday 27th March 2018. This photo is before it had tried to get up so it was very new at this stage. Mother and lamb survived Day 1 and now all we need is some sunshine. We are going to call it Robinson whether it is male or female. ...

Cragside is one of the National Trust's top properties, enthralling children and adults alike. It was originally the home of Lord William Armstrong. Cragend Farm was also part of this estate, for Armstrongs prize cattle,  and we are located on the south side of the estate. Featured on Channel 5 on Tuesday 27th March 2018  with Alan Titchmarsh, it showcased the great house and ...

We would like to thank Will and Rose who came to stay earlier this year. Will wrote to Kids National Geographic about his visit to Cragend Farm and had it published. His Mum contacted us to let us know. ' FUN AT THE FARM I went to stay in a place named Cragend Farm with my mum, dad and sister Rosie. I loved it. I got to feed the 16 sheep, three cows, nine peacocks and 40 chic ...

The compost has been made with straw manure, chicken manure, blood, fish bone and gypsum. The grain spores of the White Button Mushrooms have been sown in the compost and newspaper has been laid over them to keep them moist for 2-3 weeks. ...

We thoroughly enjoyed our visit to your fantastic farm on the Historic Houses tour on Tuesday. We both agree that it was the most interesting HHA visit we have ever done - and we have done many over the years! We had no idea of the extent of the Armstrong connection or what you have there, having visited Cragside on so many occasions in the past 50 years or so. And indeed looked down on the farm from the walks at Cragend quite recently. We particularly enjoyed ascending and descending the ladders to look at the hydraulic equipment and get an idea of how it all functioned, the beautiful and unusual buildings which had housed the cattle, and were intrigued by the contents of your "underground " loo! Peacocks and chicks, hens and a beautiful pet lamb added to the feel of the farm.

Shaun & Lou Renwick are keen to harness the farm's natural resources, using wood to heat their water, to cook with on a wood burning range, and to heat the houses on the Farm. Even if your house is not equipped to totally run on wood there are things you can do to make sure you are using the best quality wood for your fires.

Why use Seasoned Wood?

Seasoned wood is a definition for 'wood drying'. About 5% of the energy of the log is wasted through evaporation and heating the water vapour of damp logs.

Moisture effects the burning process with unburnt hydrocarbons going up the chimney, which can in time create 'sooting' in the chimney, with the possibility of a chimney fire, all of which requires specialist sweeping.

Drying the wood before burning reduces moisture content in the wood before it is used for burning,

Air drying is the most traditional method, and it takes time. usually over and above 2 years! The fire will use less energy to burn the log if the water content is below 20%. Therefore is can give OUT more energy in the form of heat!

Cragend Farm endeavours to provide their customers with the best seasoned wood possible.

if you would like further information on the process of burning wood please contact us and we will be happy to help.

Why seasoned wood?

Thank you so much Lou and Shaun for a great holiday break on your farm at Cragend last week. East Cottage was a super place to stay. Very comfortable accommodation with everything we needed for self-catering and situated next to the beautiful Cragside National Trust gardens. It was super for our dog with fields to walk across as well as a secure fenced place for her to run off lead! Such interesting history too about the farm and how you have restored the buildings, the Victorian silo and so much else of the past farming life at Cragend. We look forward to returning! J&M Nottingham.

Award Winning Accommodation