Hampton Newsletter November 2014

“Hampton Beef, Purely from Pasture” “Grass fed beef is better for the you and better for the moo”

Our last Hampton Prime Beef collection day this year is on Friday 28th November and we hope it will give you a chance to get ahead with at least some of the food shopping.

Prime joints (ribs, silverside, top rump, brisket) are waiting for your order as is mouth-watering steak, prime minced beef, stewing and braising steak, even our 100%beefburgers for the adventurous barbequer, plus good supplies of Hampton Herbie Sausages and Hampton Beef Bangers. Everyone needs a bit of beef for Christmas so do order now to avoid disappointment, especially if you have a predilection for Hampton Special Steak Pies. They go like hot cakes!

And if you can’t decide exactly what’s needed do try a Hampton 10kg family bag with a bit of everything.

I’m delighted to report that Paul Young of Imbibros, local Wine and Spirit Merchants fame will be with us on the day for a very special Hampton Estate wine tasting. He always has a wonderful selection of wines, and at present Bridget and my special Friday evening number is an excellent Spanish red which goes beautifully with good rump steak. Paul also comes up trumps with speciality gins, and some pretty tasty champagne, so plenty to think about there.

We will of course have fresh coffee and cake and some sausage tasters to help the shopping decisions and it will be great to see everyone, even if you can only drop in for a couple of minutes.

We are always extolling the virtues of grass fed beef which is the basis of all our production and we have been trying to come up with a new strap line. “Hampton Beef, Purely from Pasture” is high on the list followed by “Grass fed beef is better for the you and better for the moo” both of which are undoubtedly true but that line is perhaps not so snappy. The benefits of pasture beef over other rearing methods such as grain fed are numerous and it all becomes quite foody technical, but essentially they are;

1. Lower in total fat
2. Lower in saturated fats linked with heart disease
3. Higher in total omega 3 fatty acids (good fats)
4. Higher in the minerals calcium, magnesium and potassium
5. Six more very good reasons which I will list in the next newsletter.

Those all seem a very good reason to enjoy a healthy Christmas using the best ingredients, and of course the points also apply to our delicious wild venison…do order your haunch, fillet, diced or mince.

The annual Christmas Fair is at Myrtles Courtyard on Friday 21st November and there will be loads of interesting, innovative and helpful stalls for all your shopping needs. Do spread the word as this is one of the major fundraising events for the United Parish of Seale, Sands, Puttenham and Wanborough and is a really excellent event organised by a brilliant team of executive mums who know how to do things well. It starts at 10.00am and finishes at 2pm and entrance donation is a very reasonably priced £3.

On the farming front we are “dressing” the hops, which is cutting off the dead hop bine and burning it up prior to a weedkiller application followed by a coating of good farmyard dung over the whole hop garden.

The cows are all in their winter pastures and we have weaned the calves from their mums which is always a noisy time of the year as the calves suddenly realise their supply of free milk is no longer available. For about two days they make their feelings known in a fairly vocal way.

And in the woods we have plenty of well-seasoned dry logs available for sale. We sell by the pick-up load and deliver locally. Do place your order.

As always Bridget and I really look forward to seeing everyone on Friday 28th November, here at Hampton. We open at 10.00am and with the braziers roaring and the sausages sizzling hope to see you.

Very best wishes and happy cooking.

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