Hampton Estate Naturally Reared Produce News November 2017

BIG NEWS; our December Beef Day is a TWO day event on Friday 1st December and Saturday 2nd December. Friday will be as usual, with coffee, cakes, tea and sausage tasters from 10.30am finishing at 3.30pm. And then on Saturday 2nd December we will open at 9.30am with sausage baps, more fresh coffee and will be open all morning until 12.30pm. Our aim is to give everyone more time to visit especially those whose Friday commitments usually mean they can’t make the famous Hampton Beef Day in all its glory. Bring along the family on Saturday morning, bring along your next door neighbour on Saturday morning, have your photo taken with a Hampton donkey (either Sooty or Azara) and enjoy Hampton mulled wine or hot chocolate. This is the way to do your Christmas shopping!

Charlie will be with us selling every type of cold pressed rape seed oil (go for the truffle oil) http://www.coldpressedoil.co.uk. Hilary and Nancy of Greyfriars Vineyard will join us on Friday 1st with their superb selection of wines, grown and produced by the Hog’s Back. Andrea will be selling her wonderful nature books from Fine Feather Press and Anne-Marie will join us on Saturday morning with Christmas cards, advent calendars and delightful stationery www.thoselovelycards.co.uk just to add a little festive cheer to the proceedings and a chance for some early presents.

Meanwhile the home team will be selling Hampton naturally reared and hung pedigree beef, Hampton Herbies and Beef Bangers, Hampton wild venison, Hampton wild rabbit and yippee, yippee, Hampton special beef pies. It will be a celebration of all good foods and is not to be missed.

Hampton 10kg family bags are available to order immediately and contain steaks, joints, minced beef and stewing steak to keep you well stocked up for every Christmas eventuality. Hampton 4kg helpful bags do exactly the same but with a little less meat. But our speciality is a Hampton bespoke order. Just tell us what you would like and we will put it all together for your arrival. A roasting rib joint for 8, four sirloin steaks, two kilos of mince and four packets of Hampton Herby sausages is perfectly acceptable and won’t phase the team. Equally a kilo of stewing steak is a great order, or half a kilo of Hampton wild venison and two packets of Beef Bangers. Try us out.

Hampton Special Beef Pies come in two sizes, individual and family (feeds four) and all are filled with Hampton beef complimented with Hampton herbs from the walled garden, lots of delicious gravy which includes a very fine red and a special Hampton ingredient which of course I can’t divulge. Don’t forget to add a couple of these to your order.

Our stalkers are also out and about searching for the estate wild roe deer which makes the best venison imaginable. Haunches, fillets, diced and minced venison should be available, fingers crossed. Being wild they take time to stalk, and a safe shot is always needed to bring them down. It’s a very time consuming business, but in our eyes more than worth it for the deliciousness of the meat which is packed with flavour and just so easy to cook.

MORE BIG NEWS; The Hampton News Year’s Day POP UP RESTAURANT is back. New Year’s Day is for getting up late, walking the dog and enjoying a good lunch. We can help. We will have a bespoke dog walk routed through the estate to blow away any cobwebs, then head into Myrtle’s Courtyard for a famous Hampton Beef in a Bap (with horseradish, mustard, gherkins, etc), followed by a fresh apple fritter and cream. YUM. All you have to do is BYO drink and let us know how many of you are coming and at what time. We will be open from 11.30am for walking or eating and last orders will be at 2.30pm and you are welcome to walk after if that’s what you normally do on New Year’s Day. Parking for everyone will be at Myrtle’s Courtyard and there will be signs to direct you to the walk or restaurant. We will only be popping up for one day only, MONDAY 1st JANUARY 2018.

The Christmas Fair at Myrtle’s Courtyard takes place on Friday 10th November (10am-2.30pm) and promises loads of great stalls with every imaginable present for every imaginable member of the family right down to that long lost aunt who has just announced that she will be staying with you after all. Lots of food and drink to try, jewellery, crafts, even the local blacksmith, will all be in attendance and there will be Bridget’s Hampton beef lasagne to try for lunch, or elevenses if peckish.

Cows and calves are all well and we have moved them to their winter grazing fields which are easier to access and never become muddy. Our next job is for our vet to pregnancy diagnose the mums to check that the bull has been earning his keep and at the same time we will wean the older calves as they are now 7 months old and not so interested in mum’s milk.

In the hop gardens we have been carrying out annual repairs to the wirework and structure, a team of Polish guys has cut off all the old hop remnants and we are now burning these up in order to cultivate between the rows. The first dried and pressed hops have left the farm on their way to our brewery customers and we have been blessed with some fantastic weather for all these tasks.

Bridget and I really look forward to seeing all our customers on either FRIDAY 1st December or SATURDAY 2nd December. DO send your order over to avoid disappointment, and if it’s easier do ring us for a chat and some advice. We are always delighted to discuss your meat requirements and see how we can help. We hope that our Saturday morning opening will allow more customers to come over and see how a Hampton Beef Day works and rest assured there will always be something to eat and a hot drink to be had.

Very best wishes

Bill and Bridget

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