Hampton Estate Naturally Reared Produce News September 2018

With everyone back from holidays and now back to school or heading to university I hope that a reminder of our next beef day at the end of the month is helpful. We look forward to seeing you on FRIDAY 28th SEPTEMBER for our end of summer/ thinking about autumn collection day, when the fresh coffee and home baking will be ready for you from 10.30am. And the best tasting beef from the most contented beef herd will also be ready for you in all its glorious and varied cuts and joints.

Hampton Family Beef Bags (10 kg of steak, joints, mince and stewing) or 4kg Convenience Bags (the same mix of beef, just a bit less) are currently available, but if this sounds too much then just let us know what you would like. We put together individual orders every month ranging from a kilo of prime minced beef to a whole topside joint or anything else needed. We can add a packet or two of our Hampton Herby sausages or Hampton Beef Bangers, both of which fly off the cold store shelves every month, and possibly a Hampton wild venison fillet which is the most flavoursome and tender meat imaginable.

Offal is always packed and ready to collect and Hampton liver is outstandingly good for those who are tempted. I know that there is also an oxtail needing a home this month. A rare delicacy.

Our Special Beef Pies are an autumn favourite made from prime Hampton stewing steak, herbs, a splash of good old red and topped off with golden pastry, and they are definitely on the menu for you to order. They come in two sizes, a family pie feeds four and an individual feeds one. We will also have good supplies of the Hampton Homemade range, comprising a homemade bolognaise to which you just add the pasta of your choice, or homemade casserole mixture. Just add spuds. Both come in easy to freeze containers and feed at least two hungry mouths.

Our hop harvest finished in record time and we were very fortunate to have a great student team this year who worked wonderfully hard and were blessed with sunny days throughout. Virtually everyone on the Estate is needed for the hop harvest and every tractor no matter how venerable is used which gives Ted Corner our resident mechanic some head scratching moments. The hop picking machine ran far better than its inaugural season last year and given the weather, hop drying in the new oast was fairly straightforward. The only downside was the very light yield, i.e. not many hops, but every hop grower in the country is in the same boat which is comforting. And then we welcomed the Mayor of Guildford to officially open our new hop oast last Friday evening, which also included a blessing of the buildings and machinery by the Rector Stephen Thatcher and with formalities concluded the barbeque started. Hampton 100% beef burgers and Beef Bangers were enjoyed by everyone, complimented with Hogs Back TEA and Harvey’s Best Bitter whilst others sampled Greyfriars Vineyard sparkling rose, also from the slopes of the Hog’s Back. A very big thank you to everyone who came to support and to Phil Kemp of Vantage Point Magazine for the superb photographs.

Please put FRIDAY 28th SEPTEMBER into your diary and most importantly please ring 01483 810465 or email Helen helenjackson@hamptonestate.co.uk to place your order as we are very aware of those who have come on spec in the last few months and have been disappointed.

We all look forward to seeing you from 10.30am onwards and the garden is always available for a walk around on a beef day should you wish.

Best wishes

Bill and Bridget

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