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

Hampton Naturally Reared Produce Newsletter July 2019

It was such a pleasure for the home team to meet so many new Hampton customers at our recent June Beef Day and thank you to everyone for your kind comments on beef, Hampton elderflower cordial, delicious cake, fresh coffee and the lavender in the courtyard which continues to flourish.

Please come again, and this time it’s going to be FRIDAY 26th JULY.  Our beef is slowly maturing in our butcher’s cold room whilst we take in your orders.  Research has shown that pasture fed beef has significantly higher vitamin and mineral levels than meat from grain fed systems. It is particularly rich in vitamins A and E and rich in minerals such as calcium, magnesium and potassium. Most importantly it tastes outstandingly good.

With the weather looking fantastic we will be majoring on steaks to sizzle, (a single rib joint is a must), Hampton 100% beef burgers, Hampton Barbeque bags (incorporating steaks, beef burgers and bangers) but there is also lots of mince,  braising and diced beef for those wonderful summer recipes and every joint and cut is available.  Any order whether large or small is absolutely fine. Hampton Herby pork sausages are extremely popular both hot and cold, as are our very special Beef Bangers which received rave reviews from our Australian cattle farming friends staying last week. Special beef pies are on the menu and please order either a family or an individual and they will be packed with flavour.

As an alternative why not try some Hampton Wild Venison. It’s mouth wateringly good and works brilliantly on any barbeque because its so simple to cook. Do give it a go. Cook it hot with a good sprinkle of pepper and salt and let it rest before serving.

In the media Hampton cattle were featured along with Bill on Channel Four News on Wednesday evening, Planet Pod recorded their latest slow food podcast at Hampton in discussion with Bridget and Bill and BBC Radio Surrey featured Hampton beef discussions on Sunday evening on Nicky Patrick’s Sunday Supper Show. It’s all go.

Hay making has been a delight in this fantastic weather and lots of hay bales are now ready to be moved into the barns for winter feed. Pasture at its best.

For the past two years we have not increased our prices but this month we are proposing a modest price rise across the board. Wages, diesel, tractor parts, even wellies all seem to be going up!

We all look forward to seeing everyone on FRIDAY 26th JULY. Coffee, cake and elderflower will be ready for you from 10.30am. The garden is open for a visit and do put your order in as soon as possible to avoid disappointment. There are only so many sirloin steaks in an animal! Email helenjackson@hamptonestate.co.uk now to place your order.

Very best wishes to all

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter June 2019

We are looking forward to welcoming everyone to our next beef day, here at Hampton, on FRIDAY 28th JUNE. A special welcome for everyone who visits for the first time, especially all those whom we met at Open Farm Sunday when the sun shone (for most of the time) and we welcomed nearly 1000 visitors to Myrtle’s Courtyard to look at farming, forestry and the environment. It was a great day for us all as we met so many charming and interested visitors, and the feedback was fantastically supportive and positive. Next year Open Farm Sunday is on 7th June, a date for your diary.

As our visitors and superb crew left on Sunday the last cow to calve, number 498 finally produced a thriving heifer calf. The 2019 calving season is officially over.

Open Farm Sunday was mainly sunny and warm which was perfect for tractor and trailer rides, woodland walks, cow demos, roast beef rolls and ice creams. And then the heavens opened on Monday afternoon and every Hampton field has sighed with relief, especially the hop gardens, which were becoming parched, and the grass meadows which were turning a straw brown and crying out for moisture. Apologies to anyone who got wet, but over here we love every moment of the downpours.

On FRIDAY 28th JUNE we are selling prime beef, Hampton wild venison, Hampton Herby Sausages and Hampton Special Steak Pies which we will soon be cooking.

Our pedigree beef herd is pasture fed and the cows are currently grazing in a very relaxed fashion in the water meadows by the River Wey. Idyllic. However, with such a natural slow growing system there are times when the cattle are simply not ready, and June 2019 is one of those times. Therefore, at our beef day on 28th June we will be selling frozen beef (frozen in May) rather than from the cold store. We have the most delicious frozen joints of silverside, topside, top rump, brisket and rib, plus good supplies of prime mince, shin, skirt and braising steak. There is also lots of offal available in the form of oxtails, kidney, liver, tongue and even heart. We have some excellent recipes for offal, all scrumptious. Just decide what you want, be it half a kilo of mince or a silverside joint, a double rib joint and two packs of Hampton Herby Sausages by way of examples and email your order over to us.

We also have excellent supplies of Hampton Wild Venison, all from the Estate woods and fields. This is fantastic meat, rich in flavour, low in fat and totally natural. A venison barbeque is a must for 2019 using a fillet, some steaks or for the adventurous a whole haunch. It all needs a hot oven or barbeque, the nerve to leave it to rest after cooking and be ready for the most appreciative compliments from all those you are cooking for. Depending on the season our venison stocks can be high or low, but take advantage of the former and order some now. We may not have any at all in a month’s time. We have lots of good venison recipes and can always help on the phone or email.

We will have stacks of Hampton Herbies which are delicious locally sourced pork sausages complimented with herbs from the Hampton walled garden, and of course fresh coffee and homemade cake will be ready for everyone from 10.30am.

Please send us your order for Hampton Naturally Reared Produce to helenjackson@hamptonestate.co.uk or pick up the phone and ring 01483 810465. Fresh coffee and Bridget’s homemade cake will be ready from 10.30am and we all look forward to seeing you.

With best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter May 2019

FRIDAY 31st MAY is our next Hampton Beef Day and by then we will be in full summer mode, fingers crossed.  It will be barbeque evenings, light salads, delicious venison, flame grilled fillet, tasty sirloin and rump steaks and a smattering of truffle oil with a fragrant vinegar for dressing.

Come and visit us to see the lavender bank growing and the garden blooming, and of course to pick up your beef order.  Our Beef Bags (family at 10kgs and convenient at 4kgs) hold everything you need. Steaks, joints, braising, stewing and minced beef plus a sprig of herbs fresh from the walled garden.  Alternatively make up your own order of say half a dozen 100% beefburgers, two packs of special Hampton Beef Bangers or Hampton Herby Sausages, a silverside joint and some rump steaksShin and braising steak are always so popular and there are lots of good summer recipes using these delicious cuts.

Our venison larder is extremely well stocked at the moment with fillets, haunches, diced and minced venison all ready for your order.

And great news, the chefs will be producing the best Hampton Special Beef Pies in both family and individual sizes for 31st May.  Hampton pies fly off the shelf and are extremely popular so do put your order in as soon as possible. Infact this applies to all produce.  Please order to avoid any disappointment because we have a finite amount of best quality, pasture fed delicious beef available each month and when it’s gone…. It’s gone.

Our hops are growing in the hop gardens at Puttenham, the young shoots have been individually trained up the strings and we hope to watch them growing away.  With warmth and a little rain, you can almost see a hop plant grow.

The cows are now in their summer pastures and enjoying fresh herb rich grass all over the farm. Eight heifers (young females) are in the field below the church at Seale, aptly called Church Meadow, and we will leave them there for as much of the summer as we can.  We know how popular they are and I think they are the most watched cows in Surrey, which is great.  The older cows and their young calves are enjoying the parkland grass and are about to be joined by our new bull.  He has recently arrived from the Isle of Sheppey, is a pure pedigree Sussex bull weighing in at about three quarters of a tonne and is two and a half years old.  His breeding is from the Stargazer family of bulls thus he was christened Sir Patrick, for obvious reasons. We hope that he will be a true gentleman, like his namesake.

Elsewhere on the calendar;

The Woodland Woggle a 10k fun run starts from Myrtle’s Courtyard on Sunday morning, 12th May.  It is stewarded by Tongham Scouts and is their major fund raiser for the year. The route goes through the bluebell woods around the Estate and is always extremely popular.  There are still spaces available.

On 16th May we host a school visit to the Estate from a junior school located at the end of the Heathrow runways.  We will be taking them on a woodland walk with forestry demo, then to see cows and calves and finally to look at and dig soil pits to check out the worms.  We will also be making a big playground out of bales for an energy release zone.

On a similar theme and with advance warning we will be taking part in LEAF’s Open Farm Sunday on Sunday 9th June.  This is a national open day for farms across the country which we want to support.  We will be based at Myrtle’s Courtyard from 10.30am and there will be tractor and trailer rides, forestry and machinery demonstrations, cows and calves to see, a Hampton special sausage barbeque, local ice creams, and a bale playground.  The event will be ticketed and please check our website for all details as everyone is extremely welcome.

Finally, there is a Surrey Agricultural Service taking place at The Cathedral in Guildford on Rogation Sunday, 26th May at 11.30am.  Everyone is welcome and it precedes the Surrey County Show in Guildford the next day, Bank Holiday Monday where we are sponsoring a bull class!

Please check your recipes, put in your beef order and we all look forward to seeing you on the last day in May, Friday 31st for fresh coffee and cake, a good catch up and a sausage taster or two.

Very best wishes

Bill and Bridget


Posted in Newsletter

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