Hampton Newsletter November 2013

Friday 29th November is our next beef, venison, sausages and pies collection day and we have lots of supplies waiting to be ordered and lots of cake and coffee waiting to be eaten when you come. Plus of course the Hampton herby sausage taster and also the Hampton beef banger taster just to add to the fun.

Hampton 10kg family bags of prime beef are always popular as are the bespoke orders which can range from a roasting joint for 12 to a kilo of stewing steak. Our highly trained chefs can put together whatever you require in the way of prime Hampton beef from our cold store.

Hampton special steak pies are on the menu once again with that scrumptious butter filled pastry, chock-a-block with beef, herbs and onions, and a thick gravy complete with a good splash of red and all eminently freezable. They come in family or individual sizes but do order now to avoid disappointment.

Hampton herby sausages and beef bangers both come in packs of 6 and are so useful to have in hand (or in the freezer), and there should be Hampton wild venison available subject to supply.

So do put your order in or ring Kate, Bridget or I for any guidance you might need.

The vet pregnancy diagnosed all the cows last week and all bar two are well in calf. An excellent result for Duke our bull who looked pretty pleased with himself. We also weaned this year’s calves from their mothers and they are now settling down to life without the portable milk bar at their beck and call. It also gave us a chance to replace any missing ear tags that cows and calves had managed to lose over the summer as they were all in the handling pens and fairly biddable.

The Christmas Fair at Myrtles Courtyard on Friday 22nd November is now firmly established in the fair calendar and is jammed full of excellent and very varied Christmas gift stalls. New for 2013 is Sally Iddles pop up café selling delicious hot food based on our own Hampton beef. Lots of parking in the adjacent field and it all starts at 10.00am so do put it in your diary.

We are selling lots of well-seasoned estate logs at the moment as everyone stocks up after a very mild early autumn. A pick up load (approximately 400 logs) is a very good value £100 and comprises a mixture of hard wood from the estate, air dried and ready to burn. Do let us know if you would like to order.

Bridget and I really look forward to seeing everyone who will be picking up meat on Friday 29th November. The Surrey Garden Cider Company will be with us for the day with cider to try and lots to buy and the braziers should be roaring away to add that bit of wood smoke and warmth.

Our next beef collection day will be on Friday 31st January 2014

Happy Cooking

Bill ad Bridget

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