Great news. Stop Press, hold the front page, yazooks, OUR PIES ARE BACK. Hampton Special Beef Pies are back on the order form for May. They come in either family size (feeds 4) or individual size (feeds 1 or at a pinch one and a mouthful for the dog but unlikely to forgo pie even for man’s best friend). They will have been lovingly prepared, baked and wrapped and are ready for collection on our next Hampton Beef Collection Day, FRIDAY 21st MAY starting at 10.30am.
This month’s carcass is already hanging in the cold store quietly maturing and everything is available. From 10kg beef bags (steak, mince, stewing steak, joints) to 4kg bags (same combo, just less of it) to your own bespoke order, say 2 packs of short ribs, a couple of sirloin steaks, a kilo of minced beef and 2 kgs of stewing, or possibly some of that sensationally delicious Osso Bucco. Alternatively, a single carvery rib, rubbed in sea salt, marinated with olive oil and wrapped in wild garlic leaves, a sure-fire winner and just so easy to cook. In short, there is beef for every occasion, every recipe and every taste and all you have to do is send over your order in the usual way.
Hampton Herby Sausages and Hampton Beef Bangers are a May must have, and a couple of packs of either squirreled away in the back of the fridge or freezer will always come in very handy, and now that Covid restrictions are beginning to ease you never know who may arrive looking hungry.
Offally good offal is so delicious. Sliced fresh liver, dropped in seasoned flour, and fried quickly in butter cannot be beaten, full of flavour and bursting with iron. It goes surprisingly well with asparagus and mashed potato. We also have ox tail (just the one), kidney and heart. These are such inexpensive ingredients and so worth using and experimenting with. Go on, be brave.
And of course, we will have good supplies of Hampton Wild Roe Deer. Congratulations to Will who passed his stalking exam with flying colours and is after bucks who are currently in season and need to keep a very low profile to avoid his careful aim. (Everyone on the farm is keeping an eye out to spot the first roe fawn and share it on the Estate WhatsApp).
Venison is such a good option: it’s naturally produced in the countryside, lives free and is harvested without stress in its own environment. Consequently, it is sustainably, ethically and naturally produced. What’s not to like? Do try roe steaks, amazingly easy to cook, just like cooking beef steaks, fast and hot, and crucially leave to rest for a good few minutes before serving. And it’s just the same for venison fillet, venison mince and diced venison. They can be used instead of prime beef for lasagnes, curries, barbeques, cassoulets, cottage pies, even spaghetti bolognaise.
Elsewhere on the farm we are hosting Open Farm Sunday on Sunday 27th June, our farm open day. Discover Hampton’s regenerative approach to farming and how we restore nature. Meet our pasture-fed cows, learn about soils and worms, explore the woodland trail, discover forest bathing, plant a tree, enjoy a farm-made picnic in the picnic paddock, and of course, sit in a tractor and toot the horn! For more information please visit our Open Farm Sunday page on the Hampton website or LEAF’s Open Farm Sunday website.
And on 5th July we open Waggoners Campsite at Hampton, our Pop Up off grid campsite just off the North Downs Way www.hamptonestate.co.uk/campsite. Guests can hire firepits which come complete with logs, kindling and matches and can barbeque to their hearts content! Do pass on the link if canvas and great views are your thing.
Friday 21st MAY is the next big day, and we really look forward to seeing you for what could be the last Drive Thru, according to the Government’s road map. Please send over your order to Helen in the usual way, email@example.com and we will make sure that its ready and waiting for you accompanied by another bunch of fresh Hampton herbs.
Our very best wishes
Bill and Bridget