Christmas Newsletter December 2012
Merry Christmas and Happy New Year
A very big thank you from Bridget and I to all our customers in 2012 and a very Happy Christmas to all. We have as always thoroughly enjoyed every beef, sausage, pie, venison, honey, beef burger and rabbit collection day and it’s such a pleasure seeing all our customers.
Thank you for bearing with us and we hope that we will see you throughout 2013.
The first opportunity will in fact be on New Year’s Day when the Hampton Pop Up Restaurant is returning. Come to Myrtles Courtyard for Hampton salt beef and fine champagne (not to mention fresh banana fritters and cream) from 12 noon to 3pm. Vegetarian option will be available. Parking will be at Myrtles and we will be sign posting a special New Year’s Day walk onto Lower Puttenham Common (about 45 minutes duration). All details are on our website under ‘news’ and it would be terrific if you could let us know if you are coming so that we have an idea of numbers.
Our first beef collection day of 2013 will be Friday 8th February which should give everyone time to get over a wonderful Christmas, finish the 2013 diet and be ready for ordering. I’m delighted to report that last week’s pregnancy diagnosing of all the cows showed that Duke our bull has been in fine form during 2012 and all cows bar two are in calf. He deserves a Christmas break and we will look forward to healthy spring calves.
Happy festive cooking and our very best wishes for Christmas.
Bridget’s Figgy Cake Recipe
As requested by so many happy cake eaters at last week’s beef day, here is the magic recipe.
Ingredients:-
375ml red wine
375g dried figs, chopped
1½ teaspoons ground cinnamon
1/4 teaspoon ground cloves
125g unsalted butter, cold
250g honey, plus extra for top
1 free range egg, briefly whisked
200g spelt flour
1½ teaspoons baking powder
1 teaspoon bicarbonate of soda
Method:-
Heat oven to 160ºC/ 325ºF gas mark 3
Line a 20cm (8inch) square cake tin with baking paper.
Put the red wine, figs and spices into a medium saucepan and bring to the boil. When the fruit has plumped up a little (about 5 minutes), remove the saucepan from the heat and allow to cool for 10 minutes. Stir in the butter and honey and leave for another 10 minutes. Stir in the egg.
Sift the flour, baking powder and soda into a large mixing bowl. Pour the fig mixture over the flour mixture and stir just until mixed. Pour into the tin.
Bake for about 45 minutes, or until a skewer inserted comes out clean.
Allow to cool in tin.
Enjoy with a good strong cup of tea or bottle of Hogs Back beer (which uses only the best Hampton hops)
Timber and Logs Newsletter November 2012
Welcome to the first update from us on logs, timber and all things woody. We realise that we have a wonderfully faithful customer base who have been buying logs and timber products from us for many years and I thought that it would be good just to update everyone now and again with timber matters on the estate.
Our investment in a new four bay log store during the summer has paid off handsomely as we now have even more storage space for split logs. Facing south it is bathed in sunlight and benefits from good breezes making for naturally air dried logs. Add to this our purchase of a log processor last March, which once attached to the tractor breaks down our estate timber into handy sized logs and we have a pretty efficient system.
Log orders are not surprisingly driven largely by the weather but if you need some then do order now as we can easily supply before Christmas. Once snow sets in or ice appears (or the temperature simply takes a bit of a dip) log orders will shoot up and there could be a bit of a queue.
The forestry team consists of Carlton Moore our head woodman who oversees the management of the 900 acres of timber on the estate. He is assisted by his son Robert who joined us last year and also by Paul Blunden who works part time in the woods and spends the rest of the working week controlling vermin around the estate. Currently Paul is thinning silver birch on Lower Puttenham Common whilst Carlton and Rob have just started this year’s chestnut coppicing at Britty Hill. We will use the chestnut for hop poles in our hop gardens at Puttenham, for fencing stakes, gate posts and shutting posts around the cattle grazing fields and for wood chip for our biomass heating boilers at Shoelands Farm Office development and Binton Farm cottage development.
The woods are looking particularly spectacular in their autumn colours at present and I do hope that you can take advantage of the footpaths and bridleways which crisscross them and take a walk if you have a moment.
Elsewhere on the farm we are repairing our hop gardens and fences and gearing up our beef production for Christmas. Do have a look at our website for details of our Naturally Reared Hampton pedigree beef sales, together with news of our 1st January 2013 Pop Up Restaurant. Check our news items on the home page. www.hamptonestate.co.uk
Do ring or email the estate office for logs and thank you for bearing with me this far and making it to the end.
New Year’s Day Pop Up Restaurant at Myrtles Courtyard
New Year’s Day is synonymous with a good walk and a good lunch.
Join us here at Hampton for both on January 1st 2013, 12 noon until 3pm. The sandy paths and spectacular views from Puttenham Common will blow away the cobwebs and a delicious lunch at the Hampton Pop Up will be only a few minutes away at Myrtles Courtyard.
This year’s Pop Up is ‘Salt Beef and Champagne’. Home cured salt beef from the Hampton pedigree beef herd on fresh rye bread with gherkins, mustard and mayo will make lipsmackingly delicious hot sandwiches. Fresh banana fritters and cream to follow (made on the spot), and all accompanied with a glass of fine champagne sounds like a pretty handy menu. There will even be coffee to follow.
The ‘Hampton Whole’ mega sandwich with a glass of champagne, pud and coffee £20.00
The ‘Hampton Half ‘for children and less hungry tummies with either champagne or fruit juice, pud and coffee £12.00
The champagne bar will serve glasses, half bottles and bottles throughout the day together with house red and plenty of apple juice.
Please book, not for a time but so that we have an idea of numbers, on 01483 810465 or email sales@hamptonestate.co.uk and we really look forward to hearing from you.
Please bring CASH or CHEQUES on the day. We have no card facility at Hampton.
Myrtles Courtyard has lots of easy parking and will be signposted from Puttenham Common top car park. For directions to Myrtles Courtyard please check the website details clicking on the VENUE tab. There is a good map to print off.
ALTERNATIVE WALKING ROUTE.
Why not try a new walk open only on New Year’s Day for those lunching with us? A signed route will take you from the Myrtles Courtyard car park cutting through to Whitefield Cottages giving immediate access to Britty Wood and Lower Puttenham Common. All walking is on tracks and footpaths and is pretty flat. Please keep dogs on leads until you have crossed the Littleworth Cross Road and signs will direct you on a circular walk which takes about 45 minutes.
Do give it a go.
Hampton newsletter November 2012
Roll up roll up for Hampton Estate produce and we have excellent supplies for our next collection day on FRIDAY 30th NOVEMBER. Having said that, already prime double ribs have been ordered and reserved, fillet is fast disappearing, sirloin joints are being eyed up and braising steak for aromatic casseroles is being booked by all those savvy home chefs out there. Please book your order in as soon as you can to avoid any disappointment.
Also on the menu will be fresh oven ready pheasant as it’s that time of year again. Roast pheasant is so simple and quick, treat it just like a small chicken and add lots of herbs and a thick gravy. It’s also remarkably cheap at just £4 per bird. Surround the bird (or birds) with Hampton Herby sausages and then every member of the family will be happy. Lots of Hampton Herby’s ready for the 30th.
Don’t forget your annual venison order or that piece of traditional brisket and for the more ambitious we will have our 100% beefburgers lined up for your winter barbeque. As you will have gathered the 30th November is our big collection day before Christmas and needs your undivided attention.
We will be joined on the 30th by The Surrey Garden Cider Company whose produce many will have sampled at beef collection days here.Tastings will be available and cider will be for sale. Similarly Foragers Finest will be back with their chutney’s and preserves and there will be lots to buy.
We will be at Myrtles Courtyard Christmas Fair on Friday 23rd November (see the Hampton website news item for all details) and also at Barfield School Christmas Fair on the following Saturday 1st December from 12 until 3pm. Do come and say hello.
And the news that lots have been waiting for, the second Hampton Pop Up Restaurant, will be appearing again on New Year’s Day. This year we will be popping up at Myrtles Courtyard for ‘Salt Beef and Champagne ‘which we will be serving, with a pud, from 12 noon to 3pm. All details will be on our website so after your ‘Puttenham Common New Year’s Day blow the cobwebs off walk ‘, come and join us.
We really look forward to seeing everyone on Friday 30th November for coffee, wine, cake, biscuits and sausage tasters. Very happy autumnal cooking.
Hampton Newsletter October 2012
Our next Hampton collection day will be on FRIDAY 26th OCTOBER and we still have supplies available. For example Hampton prime beef in our family 10kg bags are always very popular, and this month we have also taken bespoke orders for specific cuts and joints not to mention steaks. Hampton Herby sausages in packs of 6 are a must for many households and we also have a well stocked venison larder at the moment. I am afraid that pies are not on the menu this month due to a complete sell out last month, but we do have our 100% beefburgers ready for that late summer/early autumn barbeque.
What a choice! Bridget and I really look forward to seeing everyone who is collecting their produce at the end of October and as always fresh hot coffee, cakes and biscuits will be ready for you, plus a Hampton herby taster.
Great to see so many friends at our farm walk at the end of September and many thanks for all your very kind comments. The sun shone, the cattle behaved themselves, the tractors and trailers proved a great success and we could all enjoy a traditional farm walk at a pottering pace which gave us time to listen to our local ornithologists and spot the heron.
The final calf of the 2012 season was born at the weekend and we now have a gap until next spring when we will start calving again. Mother and calf are doing well and our bull ‘Duke’ should be proud of his latest daughter. He has given us good looking calves throughout the year and we are all pleased with the look of our pedigree herd which is slowly increasing in number. All cattle are doing well grazing the autumnal grass and it is a great pleasure doing the daily check first thing in the morning when it’s sunny and not yet too frosty.
Do have a look at the Christmas Fair details which takes place at Myrtles Courtyard on Friday 23rd November. It’s all on the home page of our website www.hamptonestate.co.uk
Our next collection day is on FRIDAY 30th NOVEMBER and by then we will be approaching our major beef eating season. Any advance orders will be much appreciated so that we can plan ahead and ensure that everyone can enjoy the Hampton beef they require.
Very happy cooking
Christmas Fair
This year’s Christmas fair will be held at Myrtles Courtyard, Hampton Estate on Friday 23rd November starting at 10.00am. There is loads of parking and the Myrtles Courtyard entrance is off the Cutt Mill road ( see Myrtles Courtyard page above for a good map). There will be a wide range of different and interesting stalls each with a Christmas theme, plus refreshments and hot spicy mulled wine.
The fair is a fundraising event for the united parish of Seale, The Sands, Puttenham and Wanborough and each stall donates. There will also be a raffle and hopefully blue sky overhead.
Put the date in your diary and we really hope to see you there.
News from the Hampton Estate
A busy weekend over the 22nd and 23rd September which saw the last of the hot balmy sun and the first of the recent downpours.
Our farm walk was lucky with the former and over 120 made it to Myrtles Courtyard for a stroll through the park for the fit, and a trailer ride for the children. We welcomed well behaved dogs on leads and no fights ensued.
A look at the donkeys, Sooty and Azara, who seemed rather taken aback with so much friendly interest was followed by a tour of part of our pedigree Sussex beef herd who conveniently didn’t run away and were most welcome hosts in their own field. Our two expert local ornithologists who joined us for the morning were able to tell us all about Kites, Buzzards and other birds we were likely to spot or hear.
We walked back via the house, looking across the lakes, and everyone enjoyed a local Hampton lunch sampling our 100% beefburgers, fresh salad from the garden, Tongham rolls and most importantly Tongham Tea from the Hogs Back Brewery.
By the next morning the sun had given way to ominous looking clouds but this did not deter any of the 400 riders who successfully completed the annual Hampton Sponsored Ride. Despite torrential downpours the 8 mile course incorporating approximately 40 jumps stood up well to the conditions, the many volunteers were still smiling and all the trailers and horse boxes managed to leave without succumbing to a tow from the tractor standing by. A fantastic £13000 was raised (predominantly for the Phyllis Tuckwell Hospice in Farnham) and some of the very supportive comments are below;
Julie Hanly
“I have to say that I did the Hampton Sponsored Ride for the first time and I was apprehensive because people told me that you have to be mad to do that. Well I was plesantly surprised. My friend and I had a wonderful time! The Marshalls were just great and did a fantastic job. The riders were most considerate and they weren’t mad as I was told. I would recommend the ride most definitely.”
Selina Hunt-Dewsbury, Jane McEwen and Nina Hutchinson
“We just wanted to say a big thank you to everyone who organised the Hampton Sponsored Ride. We had a lovely day today even if we got soaked down to our knickers and I for one returned home with a happy glow!! This Ride is always so well organised and well sign posted. It is definitely one of my favourites. So thank you to all, especially the Marshalls who did a great job! They must have been so wet and cold 🙁 See you next year. Hopefully the sun will shine.”
Hannah Bridges
“We had an amazing time today despite the rain. Such a well organised event and beautiful countryside. Thanks so much to all the Marshalls for braving the rain and keeping us all safe.”
Emma House
“Hi – just a quick note to say thanks for today – jumps were fab and the Marshalls wonderful considering the rain they had to put up with – really well run and very much enjoyed it. Thanks!”
Rose Williams
“Thank you so much for a great ride. My friend Loren and I had a great time and were lucky enough to finish before the rain came down in earnest! A big thank you to the organisers and especially the Marshalls who braved the horrendous rain. We really do appreciate what they do. I really look forward to next year!”
Sarah Bowe
“I so enjoyed the Ride yesterday and would like to say thank you to all involved – particularly the Marshalls. Truly heroic given the weather!”
What a fantastic success on a very nasty day and next year’s ride date will soon be confirmed.
Hampton Newsletter September 2012
Our next collection day is on FRIDAY 21st SEPTEMBER, only a few days away at the rate this month is flying past. Bridget and I really look forward to seeing everyone who is collecting beef, sausages, beefburgers, venison and pies and thanks to all for ordering so promptly. Fresh biscuits, cake, coffee and sausage tasters will be ready and Im afraid that we are just about sold out of everything this month.
It’s go go go at Hampton at the moment. Our hop harvest is in full swing and we are bringing top quality Fuggles hops in from the hop gardens (gardens in Hampshire, paddocks in Kent) to dry and press into our Hampton hop pockets. The pockets go straight to our brewery customers which this year are The Hogs Back Brewery, Harvey’s of Lewes and The Black Sheep Brewery in Yorkshire. Decorative hop garlands are ready for sale now from the hop garden and make a wonderful 365 day dried flower arrangement. Come and see us harvesting and pick up a garland for just £15.
Meanwhile in the arable fields the two combine harvesters are going flat out and are being chased by two large balers which are baling up the golden barley straw which we will feed to the cows when the grass runs out this winter.
Our farm walk is on Saturday 22nd September and do come along for a walk/tractor and trailer ride to see the cattle and park. We have two expert local ornithologists who will be giving us bird tips along the way. We start at 11.00am at Myrtles Courtyard and return for an optional Hampton Estate produce barbeque lunch. Just check the news item on our home page for more details.
On Sunday the 23rd September the annual Hampton Sponsored Ride takes place around the estate involving literally hundreds of ponies and horses, lots of jumps and a fantastic amount of funds raised for the Phyllis Tuckwell hospice. Do contact us if you would like to take part.
Next weekend on Sunday the 16th September the Farnham Rotarians are again organising the Pilgrims Marathon which starts and finishes in The Sands and uses much of the estate. It was voted as one of the top ten new marathon courses in the country and goes cross country along the North Downs Way. In the meantime this weekend saw the Walk Under the Stars teams raising money again for the hospice walking through the night across the estate from Guildford to Farnham with our very own Hampton team taking part.
On the property front we have a lovely three bedroom cottage soon available to rent at the new Binton Farm Courtyard and also a state of the art rural office available to let at Shoelands Farm offices. Any takers? We also have a very good supply of dried split logs which we sell by the pick-up load. Have a look on our website for more details but now is the time to stock up and we are ready to deliver.
Our next collection day will be FRIDAY OCTOBER 26th. We look forward to your September orders and hope that September cooking goes fantastically well.
Hampton Newsletter July 2012
Our summer, yes, summer collection day is on FRIDAY JULY 27th and we have Hampton beef, Hampton Herby Sausages, Hampton 100% beef burgers and Hampton wild venison available for collection. Please order as soon as possible to avoid any disappointment and if you have a bespoke order the longer we have to organise it the better. Fresh coffee, cakes, biscuits, sausage tasting and elderflower from 10.00am with the red wine being opened at about lunchtime. Do join us if you can.
Our revamped and slightly more up to date website is launching today which worryingly includes Bill’s Blog – see www.hamptonestate.co.uk. Luckily at the moment Bill has no idea how to input the blog and quite what’s needed! No doubt it will all become clear and you will soon get a regular update of Hampton News, which I’m very concerned could easily become an extension of The Archers but without the good music.
Our designer Sophie Fenton has done an excellent job in pulling together the numerous and diverse strands of our business which collectively forms The Hampton Estate, and sprinkled it all with new and evocative images.
We would like to be making hay (mown grass, dried in the wind and baled) but the weather has other ideas at the moment. We will use the hay for winter feeding, especially for the younger calves but as you will have noticed I refer to ‘dried’ in the wind, which includes a bit of sun, and both are conspicuous by their absence. The silver lining to this predicament is that the cows today have plenty of summer grass and are enjoying herb enriched pastures all over the farm. Similarly our hops are relishing lots of water and are certainly not under any stress from drought.
Friday 27th July is also the opening day of the Olympics so there could be sporting discussions over the elderflower and no doubt lots of interest in the opening ceremony involving farm animals, fields and all things rural. We haven’t had the call up yet for 25 cows to the Olympic Park.
Do email or call us with your order and Bridget and I really look forward to seeing you on the 27th. Our next beef day will be on FRIDAY 21st SEPTEMBER so do stock up for the summer, the impending barbeques and that special family gathering if you can.