Hampton Estate Naturally Reared Produce News October 2017

Welcome to our October newsletter as the leaves flutter from the trees and you can’t see a tennis ball past 7.00pm at that last late summer evening game.   Our October Beef Day will be on FRIDAY 27th October and at the moment we have plentiful supplies of our delicious pasture reared incredibly healthy beef but as the orders roll in stocks will dwindle. In other words do try and order as soon as possible to avoid any disappointment.

How about a 10kg family bag which holds such a good amount of steak, joints, stewing steak and mince?  Or a similar but smaller 4kg convenience bag? Im probably trying to push water uphill by suggesting a Hampton barbeque bag although I’m pleased to report that we have a prodigious order for Hampton 100% beefburgers for the Puttenham Bonfire on Saturday 4th November.  We will also be supplying Hampton Herby sausages for the irresistible hot dogs.  Probably the best firework display in Surrey and well worth a visit if you haven’t been.

As always Bridget, Will and Helen are brilliant at juggling individual orders and we welcome the challenge.  A special sirloin roast can be put to one side if needed, an order for a slow cooking brisket, three kilos of mince, a kilo of liver and two kilos of braising steak can be accommodated with ease or simply two rump steaks and a roasting joint for six.  Anything and everything is possible at this stage.

Why not add some sausages, either Herbies or Beef Bangers, and then venture into Hampton wild venison?  A haunch, or some diced or mince are so all so easy to cook and there are many excellent recipes available, especially on line which will have you reaching for the juniper berries, Maldon salt and a good handful of rosemary.  We can provide the main ingredients, all you have to do is alert your wonderful imagination, sort out the recipe and then have a think with a large glass of red and send us your order.

Our hop harvest is complete and I’m delighted to report that not only did all the new equipment and processes work but that both the quantity of the harvested crop and importantly the quality are reputedly extremely good.  Phew.  Having built and commissioned the first new oast house in Surrey for over a hundred years, having updated the majority of our harvesting equipment and having extended the hop garden by another 9 acres there were always going to be teething problems this harvest.  We were not let down on this front, but our great hop team pulled out all the stops and the final bine was picked at about 11.00pm on Friday 24th September.  All hops are now dried and baled, including all the hops we picked for The Hogs Back Brewery.  We do however have good stocks of fresh Hampton Fuggles hops for home brewers vacuum packed in 100g packets which we can send out to any home brewer looking for the best ingredients.  Do you know of anyone who might be interested?

And continuing on the hop theme the BBC came to film the Hogs Back Brewery and The Hampton Estate talking at the Farnham Food Festival at the end of last month in Castle Street, Farnham. This is for The Farmers Country Showdown programme which airs in the New Year at about 3pm in the afternoon, and will show exciting footage of me dishing out hops for a scrumple and sniff session to the good folk of Farnham who have gathered round the food theatre and more importantly the Hogs Back Bar.  The free tasting of Hogs Back beer went down well and after the talk and tasting there was an evocative aroma of hops wafting down Castle Street.

Elsewhere on the farm the cows are finishing the grass paddocks on the Hogs Back and below the church in Seale, and we will be bringing them back to the sandier (and therefore drier) fields in the park for the winter as the month goes on.  We have just sold 16 heifers to another farmer in East Sussex which gives us a few less mouths to feed over the winter and we will be weaning the calves born this year at the beginning of November.

Also at the beginning of November will be the 2017 Christmas Fair at Myrtles Courtyard.  The date is slightly earlier than usual, FRIDAY 10th NOVEMBER, and Myrtles will be transformed into a cornucopia of gifts, stalls, present winners and some wonderful refreshments.  Bridget will be serving homemade Hampton beef lasagne for lunch at the fair.  Do put the date in your diary.

Just to recap, beef, venison, sausages, offal (the best liver ever) and rabbit will all be ready for you to pick up on Friday 27th October.  Fresh coffee, tea, yummy cakes and biscuits will be ready from 10.30am and by 12.00ish we will be opening the red.  Please, please, please email or phone your order to Helen and we can have it all ready for your arrival.  office@hamptonestate.co.uk or helenjackson@hamptonestate.co.uk will reach us perfectly or do ring us on 01483 810465.

We really look forward to seeing everyone on the 27th.

Very best wishes

Bill and Bridget

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