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

Hampton Estate Naturally Reared Produce Newsletter November 2019

Please put Friday November 29th and Saturday 30th November into your diary now as we are holding two Beef Days this month to ensure everyone can pick up their beef and produce when it’s most convenient for them. Friday 29th November is a normal style Beef Day, with a festive twist. We will be welcoming back to the Hampton courtyard Fine Feather Press (brilliant children’s bird and nature books), Nibbs Gin (local delicious elderflower gin), The Cold Pressed Oil Company (fine local cooking oils), Twin Larder (zero waste, eco-friendly, cruelty free and ethically sourced stocking fillers), Flamingo Paperie (UK designed and made cards and wrap) and author Alexine Crawford with her latest Farnham set historical novel.  The braziers will be flaming, the sausage samples at full swing, fresh cake and coffee for all and we are hoping for lots of chat and culinary stories. On Saturday 30th November we decamp to Myrtle’s Courtyard where we will be selling beef and our Hampton produce at the Myrtle’s Courtyard Christmas Fair. This is an annual fair selling inspirational, local and helpful gifts to start the present buying season off, and if you would rather pick up on Saturday morning and join in the fair as well that’s fine by us. The Christmas Fair is a fundraiser for the United Parish of Seale, Sands, Puttenham and Wanborough.  It would be really helpful if you can let us know which day you prefer.

But before that you need to order and PLEASE email or phone Helen with your requirements helenjackson@hamptonestate.co.uk. And what will they be this month? We have excellent supplies of all cuts, joints, mince and steaks as the meat is currently hanging and maturing in our butcher’s cold store and the carvery ribs look spectacular. Christmas brisket I know is popular for some, whilst many of our customers stock up on mince for that family lasagne or cottage pie. Braising steak, stewing steak and shin will be snapped up by casserole enthusiasts and sirloin and rump steak is much sought after at this time of year. Topside, silverside and top rump joints just ooze flavour and are great hot or cold.  But don’t forget our Hampton Special Beef Pies (single or family size), our Hampton Herby sausages and Hampton Beef Bangers, we also have stocks of Hampton wild venison (how about a venison haunch for impressing everyone on Boxing Day) and finally for the more adventurous there will be plenty of offal in the form of kidney, tongue, liver, heart and oxtail. Wow, what a list. We can make up our 10kg family bags, 4Kg convenience bags or even our barbeque bags as required but more likely you will make up your own list and then send it over.

Thinking of Christmas presents we will also have our much admired Hampton mugs, our Hampton aprons, and even our new Hampton beanies for sale. They really keep your ears warm.

Saturday 30th November will see us at Myrtle’s Courtyard, surrounded by a wide variety of Christmas stalls and foods. The Fair starts at 10am and finishes with a flourish at 2.30pm. Your bag will be ready for you in exactly the same way and will have your usual bunch of fresh herbs popped inside. Helpfully we will be situated just inside the main gate in the first calving box on the left-hand side, the nearest spot to your car we can think of.

Looking back on the year we have seen many new customers become old friends as they enjoy the Hampton retail experience, we have welcomed masses of visitors to the farm and garden (Open Farm Sunday and school visits), the cows have contentedly chewed the species rich grassland around the Estate and having pregnancy tested them all yesterday I can report that Sir Patrick our magnificent bull is fit and well.

Please come and see us at the end of the month for your Hampton naturally reared produce, please order in advance if humanly possible, and Helen, Will Bridget and I really look forward to seeing you for a chat, a catch up and at least a cup of fresh coffee.

NB These are our last collection dates for 2019. We will not be holding any beef collection days in December because our butcher will be tied up with a few turkeys!

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Newsletter October 2019

The next Hampton Beef Day is on Friday 25th October and already orders are coming in for our Pasture for Life prime quality beef, our Hampton wild venison, our special steak pies, our Hampton Herby Sausages and Beef Bangers and even 100% Hampton beef burgers. We will be open from 10.30am and fresh coffee, tea, cake and biscuits will be ready for you and I am sure that there will be lots of autumnal chat, which is always such a pleasure.

It was a delight to meet so many new customers at our September Beef Day and we look forward to welcoming you back and bringing your friends. Very many thanks to everyone for getting in the Hairy Handlebar mood and so kindly contributing financially to the two lads (one being a Godson) who have just cycled from Bishop’s Stortford to Tokyo raising money for Movember and the Ian Williams Foundation. We transferred the fantastic sum of £500 to their charitable account and they have sent their sincere thanks to all at Hampton for such generosity. £10 for a beef bap and a beer proved a winner!

There are only three certified Pasture for Life farms in Surrey and we represent the western half of the county. The other two are in Redhill and Woldingham respectively. This is the accreditation for the finest beef possible, and please send over your order to ensure we have your beef ready for you. Steaks, cuts and joints are all available, and it’s probably time to stock up with braising steak, stewing steak and some prime mince for those yummy autumnal recipes of beef daube, steak and kidney pies and the casserole that includes at least half a bottle of red. There is no need to buy in bulk if that’s not your thing, and an order for half a kilo of mince or a small roasting joint is as important as a 5kg sirloin joint.  Our special steak pies are ready to order (family or individual sizes), there will be Hampton Herby sausages and Hampton Beef Bangers galore (packs of six sausages) and Hampton 100% beef burgers are always available for those still thinking summer barbeque thoughts. Don’t forget that we also have Hampton wild venison which is becoming more popular every month. A steak or two cooked hot and quick is a rare delicacy whilst a haunch will always impress and is mouth-wateringly delicious.

It was good to hear at the end of last month that the latest national study into red meat found that eating red meat is not harmful after all, and is to be encouraged, which luckily is something we have always supported. We also adhere to the notion of eating less red meat, but we would qualify this by encouraging everyone to eat less but eat the best quality possible.

The cows are grazing around the park for the last time before they head to their winter fields. Their calves look wonderfully well and continue to suckle their mothers in the most natural way possible and their winter coats are just beginning to show.

We really look forward to seeing everyone on Friday 25th October for a good beef catch up and please, please put your order in now to Helen to avoid any disappointment helenjackson@hamptonestate.co.uk. If you would like help or advice on any recipes or quantities we are more than happy to help so do ring or email.

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Newsletter September 2019

It was great to see so many new faces at our August Beef Day and welcome so many old friends. It was all a bit hectic at times, coinciding with a morning harvest of hop bines for sale on the day and some strategic holidays, but we were blessed with blue skies and sunshine all day and I know many customers enjoyed a potter around the garden.

Our next Hampton Beef Day is on Friday September 27th and if this amazing Indian summer continues, I am sure that we will be inundated for steaks to sizzle, bangers and beef burgers to barbeque and short ribs to slowly savour. We will have our usual array of barbeque bags, 4kg handy bags and 10 kg family size bags all packed full of beef, but don’t forget that we also cater for any order of any size. Half a kilo of prime minced beef is absolutely fine, as is an order for one pack of Hampton Herby sausages. At the other end of the scale an order for a complete sirloin or a three-rib carvery joint is not a problem at all. Don’t forget to add a Hampton Special Beef Pie onto the order, they go like hot cakes, and there will be supplies of the most delicious Hampton wild venison. The shopping experience is the same for everyone, fresh coffee, fresh cake and a chance to chat and shoot the breeze catching up on culinary tips. Do send over your order to Helen to make sure your beef and other tasties are ready for collection helenjackson@hamptonestate.co.uk.

In early August we had an inspection of all our cattle, all our records, all our pasture and all our management methods and consequently we are delighted to announce that Hampton Estate Farms are certified Pasture for Life members. We can fly the flag with pride, brandish the logo with aplomb and we are proud to be part of a movement which champions the best pasture fed grazing regimes in the UK. We were well placed to achieve this gold standard as our animals are already pasture fed for their entire lives and we don’t rely on grain or other feeds to boost their performance. It’s a slow system but it suits our more extensive pastures really well and is a perfect fit for Hampton high quality farming. Wow, we are immodest, however we know how much our customers value delicious pasture fed beef, grown, slaughtered, hung and butchered all within four miles of Hampton.

We are demob happy after two full weeks of hop harvesting. Our Fuggles hops are now all picked, dried and pressed and will be heading off to regional breweries and hop merchants throughout the UK in the coming weeks. We are even exporting some to the USA this year. We had a fine team led by daughter Molly, working on the picking machine or the hop garden for the harvest period, and every tractor on the farm is used to transport the hops from garden to oast. The weather was perfect and the crop is really pleasing with above average yield and good-looking quality.

Please come and see us on Friday 27th September and do send over your order as soon as possible to avoid any disappointment. We will be open from 10.30am and very much look forward to a catch up.

Best wishes

Bill and Bridget

 

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter August 2019

It’s not long to our next Beef Collection Day on FRIDAY 23rd AUGUST when the coffee will be freshly brewed, the cakes freshly baked and the beef packed and ready. The perfect retail experience in the wilds of Surrey.  Add to your beef order packs of Hampton Herby sausages or Hampton Beef Bangers, some of our 100% beef burgers, one or two Hampton Special Beef Pies and finally a wild venison fillet.  They are all available and just waiting for your order. Simply email helenjackson@hamptonestate.co.uk who is ready to help with any naturally reared produce query.

We are in the process of certifying our pedigree Sussex herd for the Pasture for Life standard and will be inspected in the next couple of weeks.  This is really important as we are committed to the best for our cows, our countryside and our customers, and reinforces our own ethos and standards at a national level.  In advance of this I thought a helpful video would be interesting so do have a look at the link below.  As always, a picture paints a thousand words and a moving picture gives even more of a description.

Certified 100% grass-fed beef, lamb and dairy products

We will be barbequing hard this month here at Hampton, having delighted in an amazing brisket joint cooked on the Big Green Egg, and we are also making more bresaola from topside and top rump joints.  We have joints, ribs, steaks, mince and every other cut imaginable for you to order, for you to try on the barbeque, or to pop into the oven.

Yesterday was spent with our specialist hop agronomist in the hop gardens.  Our Fuggles hops are growing well and the actual hop fruit or ‘cones’ are forming fast.  They don’t yet have their award winning aroma, this will come over the next fortnight, and we then start harvesting.  The difference in outlook during the year across the gardens is remarkable.  It looks like a green forest of hop bine today full of promise and is impossible to see from one end of the garden to the other.  In three months’ time the gardens will be bare and only the hop poles and wirework noticeable in the view up to the Hog’s Back.  Decorative hop bines will be available to purchase from the Hampton Hop Oast during harvest.  But if you would like to collect a bine at Beef Day on Friday 23rd August please let Helen know and we will cut bines that morning.

Friday 23rd August is the eve of the Bank Holiday weekend and we will be open from 10.30am and looking forward to seeing you and to catching up with summery news. Please send your order over as soon as possible to avoid any disappointment and do ring if you have any culinary queries whatsoever which we can help with.

Best wishes

Bill and Bridget

Posted in News & Events, Newsletter