Hampton Estate Naturally Reared Newsletter March 2019

The first Hampton calf of 2019 was born two days ago, a healthy heifer (female) with beady eyes and a shiny coat and mum and daughter are doing well. So starts our calving season, pretty much on time, and by the look of some of our heavily pregnant mums we will soon have quite a number of calves skipping around. Congratulations are due to our excellent bull Regent, who sadly leaves us for pastures new, as we welcome his successor, Sir Patrick who is wonderfully named as he comes from the Stargazer blood line. I’m expecting a monocle and a waistcoat when he arrives from his current home on the Isle of Sheppey. Note, we have one magnificent bull for sale if anyone needs him!

Turning to the other end of the breeding spectrum our next beef day will be on Friday 5th April and we are already taking orders. This will be our Easter Beef Day (Easter Day is Sunday 21st April) and do think about family descending (mince and stewing needed for casseroles and spag bol) or special visitors needing a rolled sirloin joint, or perhaps an opportunity to fire up the barbeque and sizzle some steaks, Hampton 100% beef burgers and Hampton Herby sausages. All of the above, plus more is ready for your order. We have 10kg Family Bags and 4kg Convenience Bags (steaks, joints, stewing, braising and mince) available, lots of Hampton Herbies and Hampton Beef Bangers, and of course will make up any bespoke order you need. A kilo of mince by itself is completely fine, or how about a silverside joint and some shin? The options are endless but we are well aware that Hampton customers are resourceful, knowledgeable and creative and will be using our beef for the most wonderful home-made meals. I’m still a big fan of short ribs and brisket, eminently slow cookable (with a tad of smoke)  on the Big Green Egg or in the oven and invariably delicious with very little input from me.

Don’t forget that Hampton Prime Minced Beef Pies are also on the menu for Friday 5th April and will be baked as an individual pie or family size. Please order as soon as possible as these homecooked mouth-watering delicacies always sell out and we hate to see any look of disappointment at the beef day.

Hampton wild venison is also available to order. As the days get longer the chances of culling the roe deer who seem so elusive increases dramatically. Haunches, fillet, diced and minced venison are being put in the freezer as I write and always cook so well with minimum intervention from the chef.

We are always heartened to hear that Hampton beef tastes excellent, indeed many say the best, and we attribute this to the cows’ lifestyle. No rushing, pasture fed, high animal welfare and good nutrition are important principles for the beef herd and these in turn give meat which is full of flavour. As the grass starts to grow, we are assessing all the fields to see how we can improve the grasses by adding different varieties which will compliment and enhance the current swards. This will all help our accreditation as Pasture Fed Livestock Association members which we are preparing for this year and which exactly mirrors our herd management and beef breeding ethos. The strap line is Pasture for Life, with which we completely agree although the Hampton take is Pasture to Plate.

Please put Friday 5th April into your diary, please send Helen your order for all Hampton Naturally Reared Produce helenjackson@hamptonestate.co.uk and we will be open from 10.30am for freshly brewed coffee, birthday cake, Anzac biscuits and good beef chat.

Very best wishes

Bill and Bridget

Posted in Newsletter

Hampton Estate Naturally Reared Produce News February 2019

STOP PRESS. Our February Beef Day has moved from Friday 22nd February to FRIDAY 1st MARCH and we all really hope that this won’t upset your diaries and that you will still be able to visit us. The reasons for a change in dates are numerous and complicated suffice to say that the Oscar ceremony of the hop world where we will be collecting The Wigan Cup for our Fuggles hops clashes, one of our key team members is zooming around the Alps with planks strapped to her feet, and this combination leaves Helen to make coffee and cakes, serve our customers with beef, take payments and carry Hampton bags from cold store to car. Helen is multi-talented but this could be a step too far, hence the change in date.

It also evens out the beef days a bit in the calendar and gives our pastry chef a chance to try out new Alpine inspired cake recipes on us all, thus the first day of March it is.

Our pasture fed naturally reared prime succulent beef is available and ready, and Helen is waiting for your order. As always, no order is too small and every order is important so please decide your requirements and zip them over to the office here  helenjackson@hamptonestate.co.uk . Life could not be simpler. Just to tempt you with the undoubted benefits of pasture fed beef below is an extract from a recent Pasture Fed paper;

“In recent years there has been increasing evidence of the benefits of eating pasture-raised and grass-fed meat and dairy. These are not just limited to animal welfare and the environment, but also include health benefits for humans.

Grass-fed meat tends to be lower in total fat and also has higher levels of ‘good fats’ such as omega 3.  Milk and meat from grass-fed animals have higher vitamin levels, particularly vitamins A (β-carotene) and E(α-tocopherol). Some studies also show higher mineral levels.”

At Hampton we are committed to rearing only the very best quality beef with the very best taste and this is always our goal.

As usual we have beef joints in the form of ribs, silverside, top side, top rump, sirloin and rump steaks, braising steak, stewing steak, and prime mince all available now. And we also have Hampton wild venison for sale, Hampton Herby and Beef sausages, our very special prime mince pies (which sped off the shelves last month and any feedback on our alternative recipe would be much appreciated) plus Hampton 100% beef burgers and even our own wild rabbit and frozen pheasant. Look at the recipe book, check the fridge, give the freezer a once over and then send in your order.

On the herd front we are expecting the first cows to calve from the beginning of March onwards and by the look of the cows we may well have quite a number all at once. We will be checking the “down calvers” regularly three times a day once the first group is installed in the calving field, at dawn, midday and late evening. This is a smaller field which is very close to our cattle handling facilities and therefore in easy reach of any kit we may need and close to the cattle crush where we can hold a cow if we decide to help with the calving. All cows calve outside and the vast majority do so without any help at all. There are plenty of warm spots in the field (behind trees and in dips) so that on even the coldest of nights there is shelter for a new born calf and the cows have a natural ability for finding the best locations.

We all look forward to seeing you on FRIDAY 1st MARCH and coffee, tea, cake and biscuits will be ready from 10.30am onwards. Please send over your order and we have your beef/venison/sausages/pheasant/rabbit/pies ready and waiting.

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter January 2019

We wish all our wonderful customers and friends a Very Happy New Year and hope that you will all continue to enjoy Hampton naturally reared pasture fed beef throughout the year. If everyone is being urged to eat less red meat then an excellent and easy to stick to resolution for the year will be to eat only the best red meat available locally. Hey presto, you are already doing this and you are way ahead of the curve. All you need to do now is to place your order.

Our first beef day of 2019 is on FRIDAY 25th January and as always we will be open from 10.30am with fresh coffee, cakes and biscuits and will have your order ready for you. How about a warming wholesome stew with some braising or shin? How about a rich casserole with some stewing steak or diced? How about restocking generally with a Hampton 10kg Family Bag comprising steak, joints, braising steak and premium mince? Every order is special to us and we don’t mind at all if it’s large or small, we simply want you to enjoy the best.

Hampton beef pies are definitely on the menu this month both large and small however they will be prime minced beef for a change. Hampton Herby sausages and Hampton Beef Bangers will also be in good supply. All sausages come in packs of six and are delicious hot with mash, or cold in a sandwich the next day with a little English mustard on the side.

Hampton wild venison stocks are improving daily and do order this ever so tasty meat if you are keen to impress your guests and enjoy the best natural flavours. Our Roe deer graze on shrubs, young trees, grass and berries throughout the Estate and therefore enjoy the most balanced and natural diet imaginable. They always look so serene on the edge of a field or in a wood and disappear gracefully into the undergrowth almost silently once disturbed. They will quickly decimate a young plantation of trees if the tastiest ends are within browsing height, and are totally wild, and this is the reason we need to control their numbers.

The cows are all enjoying this mildish weather living in dry fields at the top of the park and feasting daily on straw from our summer cereal harvest and hay from last year’s hay making. Our next tasks for the herd are firstly to blood test each cow to check their continual high herd health status and secondly for the foot trimmer to trim each cow’s feet. This is an annual event and ensures that hoof health is tip top and that all hooves are well shaped and hard. A bovine pedicure, carried out by a very skilled foot trimmer from Kent.

The hop gardens have been receiving lots of attention since the end of harvest. All broken or rotten hop poles have been renewed (150), all old growth on each plant has been cut back by hand, all the hooks on the wire work have been straightened or replaced and all the farmyard manure has been spread over the hop gardens to increase fertility and humus. Before we covered the gardens in farmyard manure we gave them a light weed killer spray to suppress unwanted extras. And now we are ready to string the gardens with special coir yarn which will give the young hops a framework to catch onto and hold to as they wend their way up the strings to their dizzy height of sixteen feet.

Stringing is an extremely rewarding and satisfying job and we have room for anyone who would like to try. We offer full tuition and kit and are looking for anyone who is reasonably fit, wants to work outside, enjoys the weather (and its vagaries) and can commit to a time period. Traditionally we begin in early February and finish in April by which time the hop shoots are forcing their way out of the ground. If you are interested or know anyone who might be please let me know via the estate office. It’s great for an early spring tan.

Cottages and houses around the Estate are all fully let, but we have two lovely offices available to rent at Shoelands Farm Offices. Excellent Wi-Fi, excellent parking facilities and well behaved dogs very welcome.

Please put Friday 25th January in your diary, pop your order over to Helen by phone 01483 810465 or email helenjackson@hamptonestate.co.uk and come and see us for coffee , cake, chat, catch up, and that all important Hampton Estate Naturally Reared Produce.

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce News November 2018

This month I start the newsletter with a genuine and kind description of one family’s recent Hampton beef experience;

The weekend before last Caro cooked a huge piece of Hampton topside. She cooked it perfectly: well done on the outside, cherry red in the middle. It was pronounced “delicious” by the assembled company.  Alas, the company numbered but few, so there was a good half of the joint left over. Since then, Caro and I have been enjoying the rump (as it were) for stir-fries and sandwiches.  Particularly the sandwiches, which are SO good!

The first one I had was better than any cold beef I can remember, with the meat melting in my mouth its flavour rich and enveloping flavour. Subsequent sandwiches, whether with horseradish, homemade chutney, Dijon mustard or just the “Naked Hampton” with cornichons, have all been wonderful. Every time I’ve eaten one, I have blessed you, blessed Hampton and blessed your tasty, conker herd.  Hampton beef: the joint that just keeps giving!

And I’m delighted to report that in the office we are all ready to take down your order for Hampton beef, Hampton Herbies and Beef Bangers, for Hampton wild venison, Hampton Special Beef Pies and pheasant for FRIDAY 7th DECEMBER. We open at 10.30am and we all recommend placing an order by email or phone so that you can arrive for a cup of coffee and a piece of cake knowing that your meat/game/pie/sausage is safe in your bag, ready for your collection. This is our last beef day before Christmas, so do stock up.

Why not order today?  We have oven ready pheasants full of flavour, packets of sausages both Hampton Herby and Beef Bangers which go really well around a roast and  of course lots of beef all available.  10 kg family beef bags holding a bit of everything are ready for ordering, as too are 4kg convenience bags with the same selection but just a bit less. If this is all too much just order exactly what you want. We can accommodate any order, from half a kilo of prime minced beef to a 4kg sirloin joint or whatever combination you would like. Have a decco in your favourite recipe book and check up quantities and requirements and pop your order in. A topside joint for 6? Stewing steak for the Boxing Day casserole? The Christmas brisket joint? Just a few suggestions. We also have supplies of offal in the form of ox tail, liver, kidney and even heart for the aficionados.

We should have supplies of Hampton wild venison for ordering as our stalkers are out and about and a venison haunch is the bee’s knees. Our venison is mouth-wateringly delicious and fillet, haunch, diced and minced can be ordered now. We will also have Hampton special beef pies both family and individual sizes (which I haven’t tried for about a year as demand has been so high) and they are a terrific standby in case of family overload.

Joining us on 7th December will be The Cold Pressed Oil Company, Nibbs Gin, Greyfriars Vineyard, and Stag Coffee Roasters all of whom produce great quality very local produce which will be on offer to taste and buy. We also welcome the Fine Feather Press and Flamingo Paperie for those special presents which elude us all. FRIDAY 7th DECEMBER will be a fantastic melange of local shopping at Hampton.

STOP PRESS; If you cannot be with us to collect your order on Friday 7th December then come to the Myrtle’s Courtyard (Hampton Estate) Christmas Fair next day, on Saturday 8th December from 10am to 2.30pm and collect it from the Hampton team there. The Christmas Fair is an annual event held at Myrtle’s Courtyard where more than thirty stalls will be selling gifts, crafts and food all in time for Christmas presents. Bridget will be spearheading the Hampton team on the cooking front and lunchtime chilli and a vegetarian option will be available during the morning. We can have your beef ready for collection from the fair if this is easier for you. Please let us know when you order.

Finally, elsewhere on the farm we are working flat out in the hop gardens in Puttenham cutting off hop bine for the plants to be ready for the winter. If anyone needs a very satisfying outdoor job in all weathers for the next month please let me know.  Hours are flexible and we can teach all the necessary skills and provide tools. Any takers?

Our keen in-house photographers continue to upload images of the glorious autumnal colours on the Estate to our Instagram account @hampton_estate. Do give us a follow if you are in need of a dose of the rural picturesque.

We are very excited to announce the launch of our first ever Airbnb. Introducing the Hop Cabin, a cosy little cabin tucked away in some of our most beautiful woodland, 2 minutes off the North Downs Way and perfect for walkers, cyclists, families and those looking to wind down and enjoy a restorative break surrounded by nature. Find us on Airbnb.

We also have that one office unit still available to let. Head to our website http://www.hamptonestate.co.uk/commercial-property/ and view our Shoelands Office video featuring the best rural office space In Surrey.

We all look forward to seeing you for a pre-Christmas meet up, a chat and collection on FRIDAY 7th DECEMBER from 10.30am. PLEASE PLEASE PLEASE place you order as soon as possible with Helen helenjackson@hamptonestate.co.uk or ring it in on 01483 810465. Do give a ring for any foodie advice/ discussion as we always love to hear from you.

Very best wishes.

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce News October 2018

As I write this it is such a beautiful autumnal morning and everyone on the farm has been taking photos of the sunrise, cloud formations, golden leafed trees and spiders webs. It is just one of those mornings when the countryside hums with beauty and as we all have the ability to take a quick picture then why not record it? A couple of the results are above and our album of evocative countryside images is fast filling up on Instagram. If you’re on Instagram or just getting started follow us @ hampton_estate to keep up with estate activities.

Let’s hope that it is just as lovely on Friday 2nd NOVEMBER when we all look forward to seeing you when you pick up your beef order. We will be open from 10.30am for freshly brewed coffee and slices of Bridget’s cakes and biscuits. A winner for us this weekend was a delicious pumpkin cake which I’m pretty sure will make its debut for a beef day on the 2nd.

We have two beef carcasses hanging in the butcher’s cold store, letting the meat mature and relax whilst we take your orders by email or phone. We are confident that it will be mouth wateringly delicious when you take the first bite, but will it be from a sizzling sirloin steak, your finest slow herb infused braised casserole or a tomato and onion based prime mince bolognaise? We know that our customers are great chefs and use innovative recipes but it all starts with the best ingredients.

At the moment we have every joint, steak, roast, or offal, in fact any piece of beef that you might want, ready to be ordered. We have Hampton beef bags for sale both 10kg and 4kg which have handy amounts of steak, joints, braising and minced beef and are always popular. Alternatively please make up your own order of bespoke beef, perhaps a roasting joint, some braising steak and a couple of kilos of prime mince? Beef supplies as you have gathered are excellent today, but as the month progresses and your orders come in more and more will be spoken for and we hate any customers to be disappointed for want of a quick email or phone call to the office. Do add a packet of Hampton Herbies or Hampton Beef Bangers to your order, don’t forget that we are selling Special Beef Pies in both family and individual sizes on 2nd November and they go like hot cakes, and think about a piece of wild Hampton venison for a special treat. The beef world is your oyster!

The herd is finishing off the last of the late summer grass and we are gradually moving them to the drier fields in the park above the house for their winter grazing. Once the grass is finished we will feed them oat straw from our fields on the Hogs Back, which we baled in the summer, and which they thrive on. Our next cattle related job is to pregnancy diagnose all the mums which involves bringing all the cows into the corral where the vet will scan them and hopefully give us an approximate due date. We can then start planning our calving programme for the spring.

On the property front we have both a one bedroom cottage and a two bedroom cottage to let at Binton Farm Cottages, and a three bedroom cottage to let in the middle of Seale. All are in good order and all the details are on the Grantley letting agent’s website. We also have one vacant office at Shoelands Farm Offices. It is just over 1000 square feet, has lots of parking, excellent broadband, and we welcome well behaved dogs at the complex with their well behaved owners! All details from Churchods in Farnham.

All of us really look forward to seeing you on 2nd November. Please put your order in and do ring the office if any culinary advice is needed on the beef front. Fresh coffee from 10.30am and let us hope that the sun will be shining and the colours will be spectacular.

Best wishes

Bill and Bridget

Posted in Newsletter

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

Posted in Newsletter

Hampton Naturally Reared Produce Newsletter August 2018

It’s still sunny, still hot, still a wonderful summer, which I think will usurp the great summer of ’76, and it’s good to know that all our beef and venison is proving very barbeque friendly. We have had great reports back of sizzling steaks, bountiful bangers, delicious diced steak kebabs, rattlingly good ribs and victorious venison. Our congratulations to those brilliant chefs who have striven for perfection and we are delighted to supply the raw ingredients.

And now there are more fresh supplies of prime Hampton beef, wild Hampton venison, Hampton herby sausages or beef bangers and Hampton 100% beef burgers which will be ready for you on FRIDAY 24th AUGUST. Opening time as always will be 10.30am and the coffee will be fresh, the elderflower cool and the cakes baked. Im not sure what this month’s cake will be but there are all sorts of fruit in the garden ripening nicely, and an inspirational recipe will follow.

Last month’s uptake of venison steaks was impressive and I am grateful to everyone for ordering so efficiently. I suspect that prime steaks and barbeque bags (which contain steaks, sausages and beef burgers) will do the same this month because 24th August is the start of the Bank Holiday weekend which traditionally sees the barbeque lit and the family gathered.

Just order whatever you need which could perhaps be a single rib joint or a kilo of Hampton mince, possibly a wonderful topside joint  to feed 25 (Bridget and I cooked one last week for a supper party for 24 and it went down well), or a restock of sausages and steaks. We will also have Hampton special beef pies in large (feeds four) or small (feeds one) ready for you to order and Hampton Homemade bolognaise and casserole mix.

Do send over your order as soon as you can as we really hate to disappoint anyone who comes on spec and finds nothing left.

Also on 24th August we will be welcoming a new local venture Nibbs Elderflower Gin and there will be tastings. What more could you want? Nibbs use freshly picked elderflower (from the Hampton Estate) lemon and lime to create a speciality cocktail gin with a refreshingly natural taste. www.nibbsspirits.co.uk.  We look forward to seeing Nikki and Richard who are the Nibbs Team and I’m sure will be keen for you to try.

On the farm the hops are racing to maturity and it is likely that we will be harvesting them by the time of the beef day. Our student hop pickers have been primed for an early start and a SOS has gone out to Greek beaches and Scottish mountains to get them back to Surrey ASAP. Last year the buildings and equipment were all ready in the nick of time for the hop harvest. This year we are hopefully more ready and have scheduled a Grand Opening of the Hampton Hop Oast and Picking Shed, the first such building to be built in Surrey for generations. This takes place on Friday 7th September at 6.30pm and everyone is invited. There is a link to our invitation here and RSVP to Helen (helenjackson@hamptonestate.co.uk) as we would love to see you, show you the facility and together enjoy local beers and Hampton 100% beef burgers.

The oats growing on the Hogs Back are about to be harvested and we will bale and store the straw for winter feeding which we hope will all happen this week whilst still gloriously dry.

The cows continue to enjoy the hot weather. Grass growth is at an all-time low but luckily we have good stocks of hay and lucerne for all our animals to feed on, before mooching around the fields finding a bit of greenery under a hedge or tree. Their coats look fantastic.

Two weeks ago an eagle eyed member of the Hampton team spotted a Lilac Breasted Roller Bird perched on a fence post off the North Downs Way. This sub-Saharan visitor is a rare sight for England but very photogenic as the picture at the top of the newsletter testifies. Helpful for me as it had completely disappeared by the time I got anywhere near.

Come and see us on Friday 24th August, do put your order in as soon as you can. There will be coffee and cake from 10.30am and we all really look forward to seeing you.

Best wishes

Bill and Bridget

Posted in Newsletter

Hampton Estate Naturally Reared Newsletter July 2018

Last month’s newsletter waxed reasonably lyrically about a bucolic landscape, grass waving in the breeze and the start of an English summer. This month we are looking at high savannah instead of traditional parkland, the grass is hot and dry and no one would be surprised if there was the sighting of an elephant or giraffe grazing in the park.

Come and see for yourself at our next Beef Day on FRIDAY 27th JULY when we will be open from 10.30am onwards and the coffee will be fresh and the cakes just baked. The beef too will be all ready for you and already Hampton prime steaks and 100% beef burgers are flying out of the door for the barbeque aficionados. They will have added a couple of packs of Hampton Herbies or Beef Bangers and this month we also have a good stock of high quality locally made Surrey charcoal for sale.

We have our traditional 10 kg Beef Bags made up and ready, or our 4kg Bags with a variety of steak, joints, mince, stewing steak and herbs ready to be ordered. Or try a Hampton Barbeque Bag which holds steaks, 100% beef burgers and sausages and is all pretty convenient.

Alternatively simply order whatever you want be it mince, steak, joints, stewing steak, even offal in the form of delicious liver, oxtail, kidney etc. No amount is too small and we have lots of customers who drop in to pick up half a kilo of prime Hampton mince. You don’t have to buy a cow, half a cow or even quarter of a cow. This is quality not necessarily quantity.

But we would all recommend buying some Hampton wild venison, culled on the Estate and simply mouth-watering. A haunch cooked on the barbeque at a good heat with herbs and a little oil will be sensational. Likewise venison steaks are so easy to cook and will be appreciated by everyone lucky enough to get a taste. Go on, order today.

Hay making has never been easier and all the hay bales are now stored in the Dutch barns under cover. We broke all records for baling, starting some days at 8.00am after a hot night with no dew, and finished baling at 10.30pm after a hot afternoon and still no dew. Compare this to our usual baling timetable when we start at 11.00am after the dew dissipates and finish at 6.00pm, if lucky, as it starts to fall again. There was no time pressure to get the bales quickly inside as no rain was forecast and we could finish baling before we started carting, a very rare treat. We will feed the hay in the winter to the young stock, grass fed beef at its best.

The cows look remarkably well as they forage for grass and browse the hedges, and they are also enjoying some Lucerne (alfalfa) left over from last year to keep their protein levels up. With a bit of shade, a swishing tail and plenty of water a cow’s lot is a happy one despite the heat.

Do come over and see us on FRIDAY 27th JULY for beef, sausages, venison, beef burgers, bones for the dog, coffee, elderflower and of course Bridget’s cake. Do put your order in now by phone (01438 810465) or return of email and Will, Helen, Bridget and I really look forward to seeing you for a summer catch up.

Best wishes

Bill and Bridget

Posted in Newsletter

Hampton Estate Naturally Reared Newsletter June 2018

This evening we opened the double gates in the middle of the park and the herd nipped through smartly. The herd being one pedigree bull, thirty four pedigree cows, thirty three calves and five home grown replacement heifers who have joined the herd for the first time. The grass is up to their collective middles and they are loving the rich sward of meadow grasses which we have been storing up for this moment.  It’s a bucolic scene of waving grassland, low boughed ancient oak trees, the glimpse of the first of this year’s fawns with an ever observant mum, and a buzzard watching the goings on from his lofty perch. This must be bovine heaven.

Welcome to Hampton summer and our June newsletter which gives notice of our next beef day on FRIDAY 22nd JUNE. Not long to go until that day and already we are taking orders for Hampton Naturally Reared grass fed, long hung, absolutely delicious beef. Hampton bags including the ever popular Barbeque bags with steaks, 100% beef burgers and Hampton Beef Bangers inside are ready to be ordered as are our 10kg family bags and 4 kg convenience bags. These hold joints, steaks, mince, stewing and braising steak and are becoming a sought after Surrey sensation, so do order as soon as you can.

Our bespoke ordering service is very much open for business; just order whatever amounts of cuts, joints, mince, stewing, braising, skirt and even diced that you want and we will pop it into a bag. For instance a kilo of mince, two roasting joints and a kilo of rump steak could do the trick.

Our other very popular meat is Hampton wild venison which is bought by increasing numbers of customers who are coming back time and again for more. Our venison is all wild roe, all culled on the estate by our extremely skilled marksman Paul, and butchered by our own extremely skilled Will.

Hampton Herby sausages and Hampton Beef Bangers are being made to order as I type and we should have good supplies, but just to make sure do add them to your order. Having kept our prices static for some time the June beef day will see a slight rise in prices in line with our beef production costs and the beef market.

May at Hampton was scout month. We welcomed the Woodland Woggle which saw 800 runners stream through the park and round the woods raising money for Farnham scouts, and we also hosted Camp Frantic which is a major camp for the Guildford, Farnham and Cranleigh districts where 1200 scouts of all ages camped for the weekend and enjoyed a myriad of activities and games. We saw lots of beef customers at The Ride in the Park which was a beautifully warm Sunday and witnessed lots of young cyclists and scooterists hone their skills on the Hampton drives before enjoying a wonderful tea put on at Myrtle’s Courtyard by the WI. At the end of the month we had a terrific day at The Surrey County Show where the Hampton Estate Farms sponsored the Beef Championship, which we felt was apt, and would give another farm the limelight!

We all look forward to seeing you on FRIDAY 22nd JUNE from 10.30am for fresh coffee, cakes (recipe at this moment unknown), biscuits and sausage tasters plus some good chat. The Green Egg could well be puffing and the lavender on the bank in the courtyard will be ready for approval. Come and have a look around the garden as the border should be full of colour and before any of the above do send in your order to Helen who is ready and waiting.

With best wishes

Bill and Bridget

Posted in Newsletter

Hampton Estate Naturally Reared Produce Newsletter May 2018

Our May Beef Day on FRIDAY and SATURDAY 25th and 26th MAY will be a beef day with a difference and we really look forward to seeing you.

Firstly it will be held on two days so that as many as possible can join us, with the usual hours of 10.30am to 4.00pm on Friday and 9.00am to 12.30 pm on Saturday. Secondly it will be a frozen produce day comprising every normal cut and joint, stewing and braising and prime minced beef, all ready for transferring to your own freezer. The reason? The rather desultory spring has not seen the cows adding that last touch of condition and fat that we would like and in order to ensure maximum quality for you we are allowing the cows to continue growing through the month (normally the carcass is already hanging by now). We do however have good stocks of beef in our freezer.

Come for coffee and cake on Friday morning as usual, or for a change why not visit us on Saturday morning and who knows it could be bacon sandwich time.

We will also have lots of fresh Hampton Herby sausages to go with Hampton 100% beef burgers which will be perfect for your first barbeque of the season if you are lagging behind in the barbeque stakes.

Hampton wild venison supplies are building again after our last collection day and more and more customers are commenting on the fantastic taste of venison and its ease of cooking. Our wild roe deer are so much smaller than fallow or red deer and pack a punch on the taste front which is absolutely exquisite. They are not farmed in any way and live on rich pickings within the estate, browsing on leaves, brambles, green shoots and hopefully not too many roses. Venison is well worth a try if you haven’t tasted it yet and very simple to cook. Have a go!

The team here at Hampton were delighted with the success of our Hampton Homemade range. Pies, bolognaise and casserole all flew out of the door and the first feedback has been very positive indeed. Thanks to all who have been in touch and I am pleased to report that pies, bolognaise and casserole will be on the menu again on 25th and 26th May all retailing at the same price of £10.00 per go (small pies are £4.00 as usual). Pots of either bolognaise or casserole will give three hearty portions and we always reckon that a pie serves four. Do order as soon as possible to ensure that our chefs are prepared.

The Family Ride in the Park is taking place again here at Hampton on Sunday 20th May from 2pm to 5pm. All drives will be closed, apart from the Cuttmill entrance, and cycling and scooting, roller-skating, in line skating, and any other type of fun self-propelled means of personal transport can be practised in safety. The garden will be open, ice cream and teas are ready and waiting for you at Myrtle’s Courtyard and well behaved dogs on leads are welcome. Bring all the family and all money raised is for the United Parish. It will also be a chance to meet our new Rector, Stephen Thatcher who will be around all afternoon and is looking forward to saying hello.

Around the farm the hops are really growing fast in this wonderful sunshine and we have a dedicated team of Polish workers who are training the hop shoots up the strings by hand. With 15 working hard we should be through by the end of the week and are then into the major nurturing season, when it’s possible for a hop plant to grow a foot in a week!

Timber extraction has finished in Landthorne, close to the North Downs Way and the paths and tracks are being repaired by a large caterpillar tractor which is making short work of the mud and ruts. We will then be putting up new signage and fencing to delineate the proper route of the North Downs Way as it wends through Hampton woodland and fields. We are hoping for new trees to naturally regenerate on the site, and will give them time to achieve this, before replanting ourselves.

To recap, two days for beef and natural produce collection on FRIDAY 25th May and SATURDAY (morning) and please send over your order as soon as possible by return of email or phone. All beef and venison will be freshly frozen, all sausages will be fresh as will the Hampton Homemade delicacies of pies, bolognaise and casserole.  All will be utterly delicious and Bridget, Helen, Will and I really look forward to seeing you for fresh coffee, cakes, biscuits and chat.

With very best wishes

Bill and Bridget


Posted in Newsletter