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 email@example.com 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.
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.
Bill and Bridget