Hampton Estate Naturally Reared Produce September 2017

Beef, beef, beef is available on Friday 29th September at our next Hampton beef day and we are now taking orders. Come and collect your beef, have a cup of fresh late summer coffee and enjoy a slice of Bridget’s latest cake at the same time.

Our grass fed, mooching around the fields, 30 day hung beef is mouth-wateringly good, as so many of our great customers know, and as always your order can be made up of exactly what you want.  A 10kg mixed bag is perfect for some, but it is equally easy to order a kilo of steak, or a special joint, or simply two kilos of mince.  Our 4kg convenience bags hold exactly these ingredients plus some stewing steak and are remarkably convenient for many.  We can supply exactly your own beef need, and add Hampton Herby Sausages or Hampton Beef Bangers (six in a pack), and don’t forget those Hampton 100% beef burgers.  We will be ready for you.

Hampton Wild Venison, all roe deer, is in good supply and Bridget and I have been enjoying it with friends throughout the summer. Venison steaks with a late summer salad and roasted peppers are a must, and it’s so easy to cook.  Just remember a high temperature for the venison and it continues to cook for ages once taken off the heat, wrapped in foil and ‘standing’.  Do allow for this.

All the cows and their calves are eating the late summer grass in front of the house, which is plentiful at the moment, and makes for an extremely bucolic scene.  In the bright September sunshine their brown coats are so vivid against the green grass that it is quite a sight.  Every cow has now calved, including the stragglers (technical term for late) and we have just taken the bull out of the herd as he should have served all the cows since 1st June when he was reintroduced to all his girls.  That’s probably as much information as everyone needs on this subject!

Given the proximity of Hampton Estate to Farnham where we have always banked and where everyone supports the inestimable Elphicks Department Store, we are pleased to be part of the Farnham Food Festival this year.  Our beef day on 29th September is also being promoted by the festival as a Hampton Estate Tasting Day.  We will be cooking joints for sampling and looking forward to welcoming new customers and interested individuals to Hampton to give them the Hampton beef shopping experience.  We know that you will give them a warm welcome.

Before then we are joining the Farnham Gin Festival at the Farnham Maltings to promote Hampton produce, and be an alternative local producer to the fabulous gin distilleries that have been popping up throughout Surrey and Hampshire over the past few years. See you there.

The final day of the Farnham Food Festival is Saturday 30th September when Castle Street will be full of stalls and producers and I will be talking with Rupert Thompson of The Hogs Back Brewery about hop growing around Farnham.  Watch out for the food theatre at the top end of Castle Street at about 11.00 am.

Elsewhere on the estate we are selling School Hill Cottage in Seale. The former blacksmiths shop was converted years ago into a delightful two bedroom cottage, with a large south facing garden and terrace, and has bags of potential.  Local estate agents Andrew Lodge (Farnham) will be marketing the property on behalf of the estate farnham@andrewlodge.co.uk.

Logs are always for sale from the estate woodlands. Our logs are predominantly from silver birch trees and have been well seasoned, and kept in the dry. They burn really well and we sell them by the pick-up load for £120.  Do order with your beef!

Bridget and I really look forward to seeing you on 29th September for beef, venison, good conversation, delicious cakes and coffee and fingers crossed for sunshine.  Do place your order by email to Helen, helenjackson@hamptonestate.co.uk as I have a funny feeling that demand will be high this month and there will be little on the shelf.

Very best wishes

Bill and Bridget

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