Hampton Estate Naturally Reared Produce News November 2020

FRIDAY 4th DECEMBER is the date for our last Hampton Drive Thru Beef Day in 2020 and we have excellent supplies of prime Hampton beef for you to order. And on this special occasion we are delighted to be extending our Drive Thru so that brilliant local producers can also join us and will be ready to put gin, sparkling wine, cold pressed oil, Christmas puds and cakes, and illustrated books and cards into your car at the same time. This is one stop shopping of the highest order!

Pasture for Life accredited beef from our pedigree Sussex herd (slow growing, massive flavour, absolutely delicious) is available in all forms, sizes and cuts. Steaks for Christmas, a carvery rib joint to celebrate the middle of winter with a stunning red, stewing steak for a gravy filled pie, mince for a family lasagne are all available. Just make up your order from our comprehensive price list on the website www.hamptonestate.co.uk. Our 10 kg family bags with steak, joints, braising steak and mince hold everything for the Christmas holidays in one handy bag, or a 4kg bag is extremely convenient and holds the same ingredients but on a smaller scale.

Hampton Herby sausages and Hampton Beef Bangers are always popular, (especially we hear on the Boxing Day walk) and there are a very limited number of Hampton special beef pies available, but they will run out fast as demand always exceeds supply. Finally, for the adventurous there is always liver, kidney, tongue and heart to enjoy. The liver is astonishingly delicious fried with onions accompanied by good old mash.

We are delighted that our Drive Thru will be more than Hampton produce and you can leave the Estate loaded with local goodies from our friends and neighbours.

Nibbs Gin, based in Runfold have joined our December beef days since their formation and produce delicious elderflower and hop based gins (using Hampton raw ingredients).

Greyfriars Vineyard our neighbours on The Hog’s Back produce award winning English wines from their stunning site where they have just opened a new tasting room.

The Cold Pressed Oil Company from just over the Hampshire border (Crondall) have a variety of infused oils, dressings and sauces. Their truffle oil is a particular winner at Hampton.

Robyn Horsburgh is cooking up the most delicious home-made wholesome food all available to order in advance. Christmas cakes, boozy Christmas puds, mince pies and truffles plus loads more.

The ever popular Fine Feather Press (based at The Coach House, Hampton) produce the most imaginative nature books for the whole family including activity packs and sound books. Their new catalogue is just out and is a great source of presents.

Each of the above will be at the Drive Thru in a dedicated gazebo ready to put your order into your car whilst you have stopped for beef. Please order direct with the producer once you have checked out their website and details and arrange payment to them.

This link will take you to our Christmas Drive Thru Document and loads more details of what to order and how to do so. Thank you so much for supporting local producers in a very special way.

We really look forward to seeing everyone on 4th December for what promises to be a Drive Thru Spectacular.

One final thought, should you need wrapping paper and cards then Anne-Marie’s selections at www.thoselovelycards.co.uk is an excellent website and although Anne-Marie can’t be with us on the day she is always ready to send out orders by post.

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Newsletter October 2020

The leaves are starting to turn to a rich golden colour in the park, there is a whiff of rain in the air almost every day and our thoughts are turning to the best beef stews, casseroles, roasts and a glass or two of excellent red.

We can certainly help on the meat front with our next Drive Thru on Friday 6th NOVEMBER and we have really good stocks of everything Hampton to order NOW. All steaks are up for grabs be they sirloin, rump, spider, feather, or skirt and similarly we have joints galore including carvery ribs, topside, top rump, silverside and brisket. For a fine casserole we recommend shin, stewing steak, and braising steak as they will break down slowly and blend well with the herbs, root vegetables, wine and stock, giving phenomenal flavour for everyone round the table. Hampton prime mince is always available and always packed in half kilo bags ready for immediate use. How about making some sausage rolls or a spag bol to spoil everyone?

Hampton Herbies and Hampton Beef Bangers can be ordered straight away and for the last two months we have run out of both. They are always popular both hot and cold, but grilled and sliced in a granary bap with butter and mustard they are hard to beat on a Saturday morning.

We are also taking orders for our ever popular Hampton Special Steak Pies, both large (family size) or small (individual size), packed with Hampton beef and topped with the most delicious pastry imaginable.

There is also Hampton wild venison in the freezer although less of this than beef. We have culled lots of deer over the summer and sold a corresponding amount of venison, but now that daylight hours are shortening the opportunity to cull is diminishing. We will try and keep the venison stocks up over the autumn but it’s a tricky ask of our expert stalkers, Paul and his apprentice Will. Place your venison order and we will confirm availability.

And so, to the subject of salt beef. It is extremely delicious, sounds fab and is very easy to make. Take a silverside joint or two, immerse in brine for five days in a Tupperware style container, put into cold water for 24 hours to soak, cook it in a really simple broth and serve it hot with mash and horseradish and then cold in the most awesome sandwiches ever. The brine needs approx. 5 litres of cold Surrey water, coarse sea salt, brown sugar, pepper corns, bay leaves, cloves, and a sprig of thyme. Bring to the boil gently and allow to bubble for a couple of minutes, then let it cool, pop in the joint(s) and leave in the fridge or a cool place for 5 days. Then soak for 24 hours and finally cook in fresh water with bouquet garni, a carrot, onion, leek, and a couple of cloves of garlic for about 2.5 to 3 hours. This is perfect autumnal food, on point, and you will be inundated with praise. Do try it, especially now that Zoom calls give us all a bit more time at home to be creative.

Robyn is delighted to supply you again this month with cakes, brownies and soda bread as detailed below and please add your requirements to your meat order.

8” cakes (8 servings)

Victoria sandwich, lemon drizzle or coffee £9 each

Chocolate £11

Sticky ginger bread loaf £8

Fruit loaf £8

Chocolate brownies with white chocolate chunks (gluten free) £1 each, in batches of 4, 8 or 12

Seeded soda bread £4.50

We will shortly be announcing details of Special Hampton Christmas Cake and Christmas Puddings available for collection at our December (4th) sale.

The hop harvest is well and truly over, and the hops looked really good throughout. They have all been dried, wrapped, and baled and we are waiting for the breweries and merchants to pick them up. A highlight of hop picking was our stall at the inaugural Chiswick Flower market where we ran out of decorative hop bines by mid-morning and more supplies were quickly ferried up to try and satiate a massive demand. Grateful thanks to all Chiswickians.

We have reseeded grass fields adding more strength to the grass mixes and the cows are eating the last of the late summer grass. In Binton Wood we have just finished a successful thinning and clear fell operation extracting over 2000 tonnes of high-grade timber mainly for the building industry but also for fencing, biomass, and fire logs. We will now mulch the clear-felled areas and replant in due course, giving natural regeneration a chance to replant for us.

Do put in your order in to Helen helenjackson@hamptonestate.co.uk (don’t forget that silverside joint for your salt beef experiment) and we will all look forward to seeing you on FRIDAY 6th NOVEMBER for our Drive Thru in style.

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter August 2020

This is the summer of change, of changed holiday plans, changed working environments, and changed social gatherings. It’s also the summer of changed Hampton beef days making our next beef collection day SATURDAY 19th SEPTEMBER. We will be open from 9.30am on Saturday morning until 3pm on Saturday afternoon and we all really look forward to seeing you then for our September DRIVE THRU. The reasons behind our date changes are twofold. Firstly, our hop harvest will start at the beginning of September, making it impossible to hold a beef day at the end of August, and secondly it looks likely that the Estate may be hosting more filming at the end of September and film trucks and customers’ cars don’t mix well. Therefore, the moons have aligned for Saturday 19th September and we will have excellent stocks of prime beef, herby and beef sausages, special steak pies, 100% beef burgers, really wild Hampton venison and slow cooking flavoursome offal all for ordering.

All our beef is certified Pasture for Life as the animals graze the meadows of the Hogs Back or water meadows next to the River Wey, making it supremely flavoursome and nutritious. Hampton sirloin or rump steak (or venison fillet or haunch steak) seared over a high heat and served with a late summer salad of roasted aubergines, peppers and courgette, adding fresh tomatoes, herbs and some fried haloumi cheese simply cannot be beaten. Unless of course you have chosen the slow food route and baked that stunning piece of brisket laden with salt and pepper and drizzled with olive oil for about 9 hours. Hampton beef joints work so well with salads and roast summer veg there are endless options.

Do have a look at our pricelist and devise your order making sure you have supplies for all eventualities. Don’t forget the prime Hampton mince for spag bol and cottage pies or our 100% beef burgers and sausages as it’s far too early to put the barbeque away, and who knows, it may be an Indian summer.

Robyn is delighted to supply you again this month with cakes, brownies and soda bread as detailed below and please add your requirements to your meat order.

8” cakes (8 servings)

Victoria sandwich £9

Lemon drizzle £9

Chocolate £11

Coffee £9

Sticky gingerbread loaf £8

Fruit loaf £8

Seeded soda bread £4.50

Chocolate brownies with white chocolate chunks (gluten free) £1 each, in batches of 4, 8 or 12

The park grassland dried up completely last week as the temperatures headed north of 30 degrees every day and we are feeding all the cows and calves with hay and straw. The only exception is the group of young heifers and steers (girls not yet calved and castrated boys as you know) who are grazing above Seale almost on the top of the Hogs Back. We haven’t used this field for grazing for years and had to replumb water and refence with electric fencing, but they have the best view ever.

The arable fields have now all been harvested and we grabbed the barley straw as soon as it had dried from behind the combine, baling it into round bales and storing it in the old dairy farm barns at Myrtle’s Courtyard. As with the hay, yields this year are low and we will have to find some more straw for our winter larder.

The hops however have survived the summer much better than expected and are flourishing. Hop bines are now available for ordering for £25 each, and make a terrific 365 day dried flower display. The hop bine of cones, leaves and stem forms a swag of about 8 to 12 feet long and according to the old saying, ‘a hop in the house and you never go poor’!

Do place your order with Helen, helenjackson@hamptonestate.co.uk do check out the price list on our website www.hamptonestate.co.uk for inspiration and beefy thoughts and we all really look forward to seeing you in your car on Saturday 19th September. Your order will be ready, the herbs will be fresh and the parkland fields may well have a semblance of green. You never know.

With very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter July 2020

It’s Beef Drive Thru Day on Friday 31st July and we have plenty of beef supplies at the moment for your order. Our brilliant butcher, Simon Taylor (Captain of Team GB Butchery) has all his staff back at work and is able to process two animals this month. Said animals are currently hanging in the best beef temperature controlled cold store in the county and will continue to do so until Simon and his skilful team start to weave their butchery magic. Steaks, ribs (both carvery and short) and a huge range of joints and cuts are all available. Please order away.

Last month we concentrated on slow cooked brisket with a barbeque theme and the feed back has been really impressive. Perhaps we should write our first Hampton cookery book after all and congratulations to all those who took up the challenge of slow cooking. We have more briskets this month, and if there is any left over after mopping up the juices it makes sensational cold beef sandwiches. The really good news is that any joint eaten cold will be full of flavour, and beef salads, beef wraps and beef wedged between two hunks of bread (brown or white, granary or wholemeal) with a healthy dollop of either horseradish, mustard or mayo is one of summer’s great treats. Don’t forget a twist of salt and pepper. Topside, top rump, silverside and brisket are all perfect candidates and are ready to be ordered. Best of all is a carvery rib!

We are not able to take any more pie orders but we have lots of capacity for Hampton mince pasty orders. These are made by local chef Robyn and the prime minced beef is complimented by a range of seasonal veg all wrapped together in yummy pastry. A pasty is perfect picnic food.

Hampton Beef Bangers and Hampton Herby sausages are always extremely popular in the summer as they too are delicious hot or cold and we have lots available. Compliment them with our own Hampton 100% beef burgers and everyone will be happy. We have good supplies of beef burgers ready to be ordered.

We have made the majority of our hay for the year, cutting it last Monday, moving the grass around the field to get the air in to dry it (tedding) on Tuesday and Wednesday, making wide rows of it on Thursday (raking) and baling into large round bales on Friday. It’s all in the barn safely under cover and the winter larder is starting to fill. We will also be baling the straw from the arable crops around the estate when they are harvested later in August to give us more winter food. Meanwhile the cows and calves are eating grass all round the park and the recent rain has helped it start to regrow, a huge relief.

On the catering front Robyn is not only making Hampton pasties but is once again offering her fantastic homemade cakes, bread and brownies. The prices are;

8” cakes (8 servings)

Victoria sandwich £9

Lemon drizzle £9

Chocolate £11

Coffee £9

Seeded soda bread £4.50

Sticky ginger loaf £8

Fruit loaf £8

Chocolate brownies with white chocolate chunks (gluten free) £1 each, in batches of 4, 8 or 12

Our Drive Thru starts as usual at 10.30am and we really look forward to seeing everyone in a socially distanced way. If you would like to stroll around the garden and cast a professional eye over the herbaceous border and vegetables you will be more than welcome. Parking will be in the field just beyond the cattle grid and make your way up the lawn.

Helen is ready for your order helenjackson@hamptonestate.co.uk

Very best wishes and as ever we are so grateful for your support of Hampton Naturally Reared Pasture Fed Beef.

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter June 2020

Friday June 26th will be the day for our next Drive Thru Beef Day and already orders are flooding in. The format will be the same as for the previous three, with order numbers on the windscreen, prepayment wherever possible and views of the cows and the park to keep everyone happy. I’m delighted to say that the maximum queue last week at any one time was four cars, and there’s really no need to apologise for a dirty car!

We all think that slow cooked barbequed brisket is the way to go. Take a joint of Hampton brisket, rub all over with a special bbq sauce (brown sugar, paprika, onion, garlic, cumin, mustard, salt and pepper) and pop into the oven at a low heat for 6 hours. Take out and char on the barbeque (died down a bit) for the last 20 minutes with wafts of deliciousness swirling around. Serve with a potato salad (extra mayo), coleslaw and a cold beer. Just a thought.

Otherwise Hampton steaks have all been ordered, and similarly there are no steaks for BBQ bags, 4kg and 10kg bags but mince, stewing steak and lots of joints are available and Hampton Herbie sausages and Hampton Beef Bangers are in good supply. Hampton 100% beef burgers are ready for ordering as are Hampton Special Steak Pies both family and individual sizes.

Hampton wild venison went down a treat last month and we have had some great feedback on our special carvery haunches. We have more of these available plus fillets, diced and minced and whole haunches. A haunch weighs about 2.5 to 3kgs and cooked fast and hot with just pepper and salt on the top with a drizzle of olive oil will give you a great result.

And don’t forget the offal. We have oxtail, liver, kidney, even tongue and heart which in their own way are completely delicious. Please get in touch for recipes, but lightly fried liver with mashed potato, bacon and black pudding is hard to beat.

Robyn’s wonderful catering delights can be added to your order in the form of soda bread, cakes and brownies. Please see below;

8” cakes (8 servings)
Victoria sandwich £9
Lemon drizzle £9
Chocolate £11
Coffee £9
NEW – Sticky gingerbread loaf £8
NEW – Fruit loaf £8
Seeded soda bread £4.50
Chocolate brownies with white chocolate chunks (gluten free) £1 each, in batches of 4, 8 or 12

We were delighted that so many Drive Thru customers enjoyed seeing the cows and calves on their visit. You witnessed first-hand our mob grazing system where we give the herd a set area of grass to eat and then move them (via electric fences) into a new area every two or three days. And a new development this year is the way we get water to the cows as we now have a solar pump bringing water direct from the lakes via a surface laid water pipe. This means we are not relying on mains water, and we are using renewable energy to pump our natural water source. The water pipe has lots of hydrant connection points so that we can connect the 100 litre portable water trough anywhere in the field. Even in the intense heat the cows stayed well hydrated.

The other big story from the herd is that Sir Patrick, our bull is now back in the herd and getting down to business in his own inimitable way. He has until 1st September to ensure every cow is in calf, which could make for even more interesting viewing as you Drive Thru on 26th June.

Please send your order over to Helen as soon as possible to avoid disappointment helenjackson@hamptonestate.co.uk and please bear in mind that steak is all sold but we do have lots of other options. How about a rib or brisket?

We look forward to waving and enjoying socially distanced conversations with everyone on 26th June.

Best wishes from us all

Bill and Bridget
P.S. Our next beef day will be on Friday 31st JULY.

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter May 2020

You, our customers are the tops. You have adapted to our Drive Thru like ducks to water, waving magnificently designed and drawn order numbers from your car windows, arriving like clockwork throughout the allotted hours, smiling and opening you boot or popping out and putting your bag in to your car and maintaining social distancing at all times. It’s a dream system and we are all so pleased that it is working so well. One customer called it ‘the poshest Drive Thru in the country’. Thank you for ensuring that Hampton produce is being enjoyed throughout Surrey and beyond.
We miss the coffee, cake and chat, but as things stand at the moment, I hope that it’s not a bad second best.
And it all happens again on FRIDAY 29th MAY in less than two weeks’ time, and NOW is the moment to send your order over to Helen because already we are fast running out of stock. I’m afraid that pies are all accounted for so please don’t order pies or pasties and I’m doubly afraid to report that beef is all sold out too. Everything beefy has been ordered, but we do have lots of Hampton Herby Sausages and Hampton Beef Bangers. Why not put a beef and pie order in for our next beef day, Friday 26th June?

We are however blessed with really good supplies of Hampton wild venison. All our deer at Hampton are wild Roe deer (with the odd exception of an occasional Muntjac) and now is the time to try venison. Its wonderfully flavoursome, virtually fat free, totally natural meat which is dead easy to cook both on the barbeque and in the oven. Will has been butchering over the past couple of weeks and his haunch carvery joints are a work of art. They are not nearly so big as a whole haunch, weighing approximately 1.4kgs and can be opened up for a barbeque (just untie the knots) or roasted in the oven. Either way a winner, with additional rosemary and thyme popped in at the end. We also have good supplies of diced venison, brilliant for a lockdown stew or Moroccan style venison tagine, a venison pie or any recipe where stewing steak would be used. The secret to cooking a venison joint or steaks is to cook in a HOT oven or on a HOT barbeque, and leave to rest for at least 15 minutes or more if possible. Venison continues to cook once away from the heat much longer than beef so a good rest period is essential.

At this time of year we usually welcome schools to Hampton for a day of cows and calves, trees, butchery and gardening. This year we have put together a couple of virtual tours together with a work sheet so that the school classes have an idea of the farm and what has been happening with the herd. It’s also at this time of the year that many of our customers enjoy a wander in the Hampton garden when they come to pick up their beef and although this may be a different take on your usual garden visit do watch the video for an update.
Both tours are available here; Hampton Cows and Hampton Garden.

Brilliant caterer Robyn is delighted to supply you again this month with cakes, brownies and soda bread as detailed below and please add your requirements to your meat order.

8” cakes (8 servings)
Victoria sandwich £9
Lemon drizzle £9
Chocolate £11
Coffee £9
Seeded soda bread £4.50
Chocolate brownies with white chocolate chunks (gluten free) £1 each, in batches of 4, 8 or 12

Helen is doubly alert and ready for your order of venison, sausages, cakes and bread and we all look forward to seeing you on the Hampton drive on FRIDAY 29th MAY for our third Hampton Drive Thru. Please email helenjackson@hamptonestate.co.uk.

Our next beef day will be on Friday 26th June. Will it be a Drive Thru??

Best wishes from all the Hampton Team

Bill and Bridget

P.S. If you have already ordered for this month please rest assured that we have your order in our system and will be confirming prices etc in the usual way prior to Friday 29th May.

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter April 2020

We are all pleased to confirm that our next Hampton Beef Day DRIVE THRU will be on THURSDAY 7th MAY from 10.30am to 3.00pm. We were so impressed with the ingenuity and efficiency of our wonderful customers who last month arrived brandishing large order numbers and followed the protocols so well, and we will be following similar procedures on May 7th with a bag pick up system as before.

Hampton prime pasture fed beef is ready to be ordered, whether it be sizzling steaks for that Lock Down family only  barbeque (with Hampton 100% beef burgers),  joints for the family, prime mince for the mega lasagne, stewing and braising steak for a delicious casserole or liver and kidney for a good fry up. 10kg family bags, 4 kg handy bags and the special Hampton BBQ bags are also available filled with mouth-watering beef. Hampton Herby sausages and our famous Beef Bangers are in good supply as is Hampton wild venison.  Paul, our stalker has been taking advantage of very quiet early mornings and as a result we have venison steaks, haunches, fillets, diced and minced meat. This is the moment to try venison in all its glory and relish the flavoursome completely natural meat from Surrey’s wild roe stocks.

Hampton Special Steak Pies are on the menu and following their great success at the last Drive Thru our Hampton Pasties are also ready to be ordered.  The feedback was extremely positive!

We are also delighted that brilliant local caterer Robyn will again be baking in advance of 7th May and please add any of the below to your order;

8” cakes (8 servings)

Victoria sandwich £9, Lemon drizzle £9, Chocolate £11, Coffee £9

Seeded soda bread £4.50

Chocolate brownies with white chocolate chunks (gluten free) £1 each, batches of 4, 8 or 12

Out on the farm we are over half way through the calving season and the new young calves and their mums are gambolling around the grass fields in the park enjoying the fantastic sunshine.  Oddly we have a preponderance of heifer (female) calves so far but their father Sir Patrick Stargazer seems a pretty proud chap as he admires them over the fence.

The hops are growing in the sun in the hop gardens at Puttenham and next week sees the start of the hop training season when a gang of trainers will be twiddling the young hop shoots individually around the strings.  The string is made of coir and has natural fronds which keeps the hops on their upward journey.  Unfortunately, with pubs and restaurants closed production is down by about 50% in the brewing industry and as hop growers we are being urged to grow just enough hops to fulfil our contracts.  This gives us the chance to rest one garden and the possibility of planting a new variety this winter, as this time next year Im sure the brewers will have benefitted from post Coronavirus parties and demand will be back up to normal levels.

ORDERING BEEF

Our excellent butcher Simon has just reported that one of his key men is having to isolate and his butchering capacity is diminished.  Therefore, we have sent just one beef animal to the abattoir this week which in turn means our supplies could possibly run out for the DRIVE THRU.  PLEASE order as soon as possible to avoid any disappointment as it will be first come, first served.  Please email Helen helenjackson@hamptonestate.co.uk.

We are sorry that we can’t offer fresh coffee and tea and the chance for a chat over a biscuit or slice of cake, but we are sure that it will not be long before Hampton Beef Days will return to normal, the Big Green Egg will be cooking short ribs to savour and there will be time for a walk around the garden.

Thank you for supporting your local Pasture Fed farm and we look forward to seeing everyone if briefly on 7th May.

Best wishes

Bill and Bridget

Posted in Newsletter

Hampton Estate Naturally Reared Newsletter March 2020

The first calves of 2020 have arrived and two healthy looking animals with bright eyes and wet noses are nestling up to their mothers and enjoying their first milk. They are both heifer (female) calves and will spend the summer with their mothers eating the pasture in the park, surrounded by their cousins whom should number 40 when we have finished calving, hopefully by mid May. Looking over the fence at them will be Sir Patrick the bull, their proud father and these are his first Hampton calves.

So, with beef supplies assured for the future we can concentrate on the other end of the production cycle, and are delighted to confirm that our first 2020 Seasonal Beef Collection Weekend will be on FRIDAY 27th and SATURDAY morning 28th MARCH. Just two weeks away. The usual beef day will happen on the 27th and we hope that a Saturday morning collection on the 28th will appeal to families and others who can’t make Fridays. Coffee, tea, cakes and biscuits will be ready in just the same way.

Our new butcher Simon, ‘The Surrey Hills Butcher’ cut and packaged last week’s meat beautifully and also gave us some new joints and steaks. The eagle eyed will have spied spider steak and flatiron steak, both so tasty and full of flavour though not from the usual part of the animal associated with steak (rump and back). Similarly, we sold all the corner cuts of the topside joints, the premium bit of topside, and are waiting for feedback. Simon’s Hampton Herbies and Beef Bangers went down a storm, and the Hampton Special Steak Pies flew off the shelves.

We now have excellent supplies of beef, venison, offal, sausages, pies and our 100% beef burgers all ready for your order. With Easter just around the corner it’s a great time to stock up on a joint or two for the family, some sausages which are perfect both hot with chips or cold with mustard, and prime Hampton mince for a lasagne or bolognaise. For the brave who are thinking of firing up the barbeque for an Easter celebration we will have beefburgers, but why not barbeque some Hampton wild venison? Stunningly delicious.

Please send over your order as soon as possible to Helen on the usual email helenjackson@hamptonestate.co.uk to ensure that your Easter Naturally Reared Produce is secured.

The Hampton forestry department (Carlton and Rob) has been busy planting 20,000 new trees, restocking two sites which we clear-felled over the past three years. We have planted Scots Pine and Douglas Fir, and do look out for them as you drive towards Elstead on the Seale Road, or if you are walking in Britty Wood. Carlton is now back making and delivering logs for our fire wood customers and Rob is clearing up trees uprooted by the two Saturday storms.

We will be open from 10.30am on Friday 27th March as usual, and open on Saturday 28th March at 9.30am until 12.00 noon. Fresh coffee, biscuits and cake will be ready on both days, the garden will be open for viewing on both days and the daffodils are definitely out. Please send over your order as soon as you can to Helen to avoid any disappointment and we are always ready for your recipe queries.

P.s. 27th and 28th March are the last collection days before Easter. The next Beef Day will be Friday 24th April.

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Newsletter February 2020

Filmmakers always say never work with children or animals and sometimes in the farming world the animals certainly get the upper hand. This was definitely the case last Tuesday as the beef cattle flatly refused to come into the corralle for their grass nuts (normally the day’s culinary highlight) and serenely pottered down to the end of the field despite all our protestations. We had planned to lure them into the safe space of the corralle to split out our next two beef animals for slaughter. The upshot of this show of independence was that the cattle haulier left with an empty lorry, the abattoir had two less beasts to kill, and we have to push our next beef collection day to FRIDAY MARCH 6th. This week we had to be more cunning in our approach because we are adamant that our beef should hang for at least three weeks, hence the later beef day.

The good news is that it gives everyone a little more time to check cookery books and recipes, consult on line beef gurus and decide what the order for our pasture fed mouth-wateringly tasty beef will be. January saw a sell out of just about everything. Our special steak pies flew off the shelves, so too did the flavoursome stewing steak, braising steak and shin as so many customers are cooking up extra delicious casseroles and stews. Every joint found a new home and sirloin, rump and fillet steaks disappeared rapidly into Hampton hessian bags. We are delighted that Hampton naturally reared beef is so popular and for March 6th we should have excellent supplies of all the aforementioned cuts. Please book whatever you need, be it anything from a single pack of mince weighing 500 grams to a sirloin joint weighing 4 kilos. By ordering in advance, you are guaranteed we will have your meat ready and packed for March 6th.

Obviously, everyone is guaranteed fresh coffee and cake, the opportunity to meet other food connoisseurs, and the chance for a bit of foodie chat and updates from the farm.

Hampton Herbies and Beef Bangers will be available as is Hampton wild venison. As I write two deer carcasses hang in the cold store, both animals culled from our young woodlands where they were happily browsing our newly planted trees. At the moment we are in the hind (female) culling season, and their destructive capability in young woodlands is both impressive and frustrating for our forestry staff as we have to replant.

Infact tree planting is in full swing on the Estate with two areas (Britty Wood and Coach Bottom) being replanted after clear fell and one other area (Culverswell) needing replacement trees because of the scenario mentioned above. The new trees will be mainly Scots Pine and Douglas Fir and this is the start of their 75 year growing season.

Please do send your order over to Helen helenjackson@hamptonestate.co.uk or ring your order in on 01483 810465. The date again is FRIDAY 6th MARCH and we will be open from 10.30am and looking forward to seeing everyone throughout the day.

With best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter January 2020

Happy New Year to everyone and our first Beef Collection Day of 2020 is on the last Friday of the month, FRIDAY 31st JANUARY. Do come and see us, enjoy the special January cake, taste the fresh coffee and catch up on the Hampton food stories. Now is the time for rich casseroles, tasty stews, brothy style soups and slow, well-cooked joints all accompanied by a glass or two of red and a quick nap. For those on the alcohol-free January drive, just forgo the red and the nap.

We have good stocks of steak (sirloin and rump) and lots of ribs and joints for sale. Braising and stewing steak is in good supply and for all those fantastic lasagnes, bolognaises and cottage pies we have lots and lots of prime mince all ready to go. Hampton Herby Sausages and Hampton Beef Bangers will be available and so too is our own wild venison. A haunch is a winner, a fillet a bit smaller but the taste is absolutely sensational, and diced venison and minced venison are also in stock. Hampton Special Beef Pies are being cooked for the day and the majority will be made of minced beef although we will have a small number of steak pies for the aficionados (and the quick orderers).  They come in family sizes for four people, or individual sizes, and with some good English mustard and a dollop of fresh seasonal veg (parsnip and potato mash with cabbage and carrots) you can’t go wrong.

All the cows had their toes clipped this week, an annual occurrence involving a small angle grinder rather than a large pair of nail scissors and you will be pleased to learn that herd foot health is good. We also blood test all the cows this week to ensure that we remain a High Health Status herd. The blood test is for routine viruses and as a pedigree herd when we sell young heifers (females) as breeding stock to other farms it’s important to have the best possible proven health status. The other livestock task this week is to wean all the 2019 calves off their mothers, so that the cows have a break before calving in the spring. The calves look wonderfully well, especially in the rare moments of sunshine this month, and our natural calving procedure separates the calves and cows via a strong well-maintained fence. They can see each other and have the occasional lick, but the cow’s milk is replaced by a high protein grass-based cake.

Elsewhere on the Estate we are letting two high quality offices at Shoelands Farm Offices complete with fibre broadband into the front door of each, and have a refurbished three-bedroom cottage in Puttenham available for rent.

We look forward to seeing everyone for beef, sausages, venison and those Oh so popular special beef pies on Friday 31st January. Please order as soon as possible to let us know what you want.

With very best wishes from us all.

Bill and Bridget

Posted in News & Events, Newsletter