Our Drysdale
A Legacy of Generations
Will and Annabelle Lilburn are the fifth generation farming at Drysdale, a super special place for any Lilburn family member. The Drysdale Homestead, built by Robert Lilburn around 1907, holds a rich history dating back to the 1880s when Robert, an assisted immigrant to New Zealand, began his journey on the land.
Robert's legacy includes establishing the first registered Jersey herd in New Zealand, owning the local store, managing milk collections, and constructing a hydro scheme in the Turakina River.
Despite facing challenges such as land aggregation legislation, Robert flourished as a farmer and family man — he had seven children and the property, at its peak, spanned 12,000 acres.
Robert’s great-grandson Hugh took the reins at Drysdale from his father John in the mid 90’s, and today, Hugh’s eldest son William, along with his wife Annabelle are the current caretakers of this historic estate. They plan to keep it alive for many generations to come. The house, built with unwavering dedication by 'bush' builders a century ago, stands today as solid and grand as ever, serving as a living testament to their craftsmanship.
Explore the enduring agricultural legacy of the Lilburn family at Drysdale Station. Walk, relax, dine and unwind in the midst of history, where every corner echoes with the stories of generations past.
Farming Drysdale
Drysdale Station is a well-established commercial farming operation, thriving with a total of 13,000 Romney sheep and 700 Angus finishing cattle on the picturesque 2,500 hectare Rangitikei property.
Will adeptly oversees the day-to-day management of the operation with the dedicated support of four full-time staff and two casual team members.
The majority of the farm work is carried out on horseback, as horses are considered safer than motorbikes in this environment. We are proud to have twenty-five home-bred horses in our care, each playing a vital role in our operations here at Drysdale. The strong bond between man and horse is evident in daily stock work.
There are also over 55 working dogs on the team at Drysdale. These guys do the most mileage, whether it be running to the tops to bring down straggler sheep or long days in the yards.
Farming practices are kept as simple as possible, with sustainability always at the forefront of Will’s mind. Organic practices are used in the wider farming system and the pastures are native herbs and grasses.
As well as Drysdale, the wider operation includes two fattening blocks, Feildale and Liddledale, in Halcombe.
Adding to the charm of this pastoral setting, Annabelle faithfully continues the time-honored tradition of preparing delicious hot smoko for the hardworking team, a practice passed down through generations.
