Hampton Estate Naturally Reared Produce Newsletter May 2021

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, helenjackson@hamptonestate.co.uk 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

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter April 2021

Our April Beef Collection Day is on the last day of the month FRIDAY 30th April and its time to leaf through the recipe book and plan something delicious with Hampton beef.  It could also be the moment to dust off the barbeque and take full advantage of the Bank Holiday weekend which starts on that Friday evening.  Either way we have lots of beef, venison, and sausages to assist with the planning, preparation and then the eating and savouring and the lip-smacking bit. Delicious.

We know exactly what we have for sale this month because it was all been frozen after our March Beef Day. We want our pasture fed beef to be the best, and now and then to achieve this we need to let the animals grow a bit more to reach the maturity required.  As a result, occasionally we will hold a frozen Beef Day leaving our animals out in the fields for a bit longer.  The meat looks spectacular and there is lots to order.

A carvery rib is the quintessential Beef of England and cooked on the bone oozes flavour and deliciousness.  We have both single and double ribs ready to order, and talking of cooking on the bone, Osso Bucco, or shin on the bone cooks brilliantly (low heat for about 4 hours, garlic, onions, loads of herbs and a good dosh of white wine) and retains so much flavour.  There are loads of helpful recipes for this one.

We are looking good for rump steaks, sirloins, and flat iron steak not to mention hanger and spider steaks.  If you’ve never tried spider steak, also known as oyster steak, then now is the time.  Oval in shape and ingrained with fat its well worth a try and cooks brilliantly.  We are also blessed with good supplies of stewing steak for stews and casseroles, which could well hit the spot with a beef and Guinness stew or a family stroganoff using up the last of the root veg and a large jacket potato on the side.

We have lots of prime minced beef for your own beefburgers, cottage pies and bolognaises, plus joints galore from slow cooked briskets to silverside and topsides.  I’m convinced that all Hampton joints need a good rub of salt into the meat before any type of cooking takes place, and for me, the more the better.  Particularly true of my favourite short ribs which are just great, so versatile and so tasty.

Our deer control across the Estate is going well and will very soon be even better with Will taking his Deer Stalking Certificate during the month.  Three days of intense course work and practical stalking plus numerous tests will reap rewards and add to his venison butchery skills.  We have venison carvery haunches and ribs ready to roast and loads of venison steaks ready to barbeque.  A hot barbeque, a dribble of olive oil, salt and pepper on the steak and a couple of minutes on each side will produce fabulous results.  Most importantly let the meat rest, a crucial facet of venison cookery.  Give the steaks at least 15 minutes rest time, wrapped in foil, and the meat will continue to cook whilst you open and try the chosen bottle of red.

Hampton Herby Sausages and Hampton Beef Bangers are in good supply but sadly I’m afraid that we will not have any pies this month. Watch out for the great pie return in May.

Calving is well under way and all has gone according to plan so far, with the exception of one boy calf who really hasn’t got the idea of suckling and we are having to bottle feed every few hours.  Hopefully, he will soon be up on his feet and drinking from his mum, which is a far better arrangement for all involved.  The new born calves will stay with their mothers for the rest of the year drinking Mum’s milk and enjoying fresh grass as soon as it grows.  Every evening at about 6pm they are all spotted racing around the field testing out their new limbs in an impressive display of gambolling.

We are incredibly excited to announce that we will be taking part in this year’s Open Farm Sunday which will take place on Sunday 27th June 2021.  We all felt that 2019’s Open Farm Sunday was a great success and we are planning to replicate that… save the date and keep your eyes peeled for more information.

Elsewhere on the Estate and despite the frosts the hop shoots are growing.  Hop training starts in the hop gardens next week, coaxing the shoots up the strings with a little human intervention.  As daylight hours and temperatures increase, they will soon be growing hard and heading towards the top wires of the garden at 16 feet high.

Away from farming, plans for our new campsite are really taking shape.  Called Waggoners Campsite at Hampton Estate it will be situated just off the North Downs Way and will be popping up for a short season in summer 2021.  It’s an off-grid campsite for tents only and will have the smartest compostable loos, wild washing and showering facilities, rentable fire pits for cooking and of course Hampton Camping Barbeque Bags.  Further details will be posted on the website soon.

Manor Farm Craft Centre in Seale has opened back up and is ready to welcome everyone.  Manor Farm Tea Rooms are serving a full menu outside and Seale Craft Shop has been restocked ready for your perusal.  Pip of Manor Farm have new tables and chairs outside for a glass of vino to enjoy at all times of the day and wines, beers and spirits in store.  Seale Natural Health continues to take bookings!

We all look forward to seeing you for the April Beef Collection Drive Thru on 30th April from 10.30am to 3.30 pm. We are continuing with order numbers for the time being and will pop your beef into your car as before.  Please look at recipes, have a think and then email helenjackson@hamptonestate.co.uk to place your order.

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter March 2021

FRIDAY 26th MARCH is going to be our next Hampton Beef Day and Helen’s order book is now open.  Please order all that you need as soon as possible so that no one is disappointed, especially with Easter coming up very soon.  We continue in Drive Thru form and will be celebrating ONE YEAR of Drive Thrus.  Last month was a record. 105 customers all collected their orders between 10.30am and 3.30pm and we thank you enormously for all being so brilliantly efficient, and imaginative with your order numbers placed prominently in your front window.  Excellent artistic flair.

What’s available to order?  With Easter just around the corner carvery ribs should prove popular as a quintessential Sunday roast and packed full of taste and goodness.  At Hampton we all love Silverside, either pot roasted with Guinness and bacon, or simply roasted with a good covering of pepper and salt.  Just add roast potatoes, some Yorkshire puddings, thick gravy, carrots and parsnips and everyone will be on your side.  Alternatively, incredibly tasty skirt and shin will make an Easter casserole or stew that everyone will remember, and Hampton minced beef will turn its hand to lasagnes, bolognaises or traditional cottage pie.  Finally, on the beef front, a plea for offal, which is becoming increasingly popular with the cognoscenti and we always have delicious liver, oxtails, even tongue and heart.

Hampton wild venison stocks are plentiful, due to our sharp shooting culling team, and there are fillets, racks, carvery haunches, whole haunches, diced and minced venison all beautifully butchered and packed by Will.  It’s fantastic meat, totally natural and virtually fat free, and I urge everyone to try it at least once.  Even better, the red wine pairings with venison are out of this world.

There’s no need to urge anyone to try Hampton Special Steak Pies. They continue to fly off the shelves and Helen is poised for your order, either big (family size) or small (individual size).  Similarly, Hampton Herby pork sausages and Hampton Beef Bangers should be ordered as soon as you know your requirements for these monthly staples.

This month we will be increasing our prices modestly.  This is the first increase since 2019 (we don’t work on weekly beef commodity prices) and our new beef price list is available on our website, and there is a link here.  As you know we look after each beef cow for much longer than commercial herds so that they enjoy the Hampton pastures for longer, hence the goodness and taste is so much better but this all costs a bit more.

Robyn is delighted to supply you again this month with cakes, brownies and soda bread as detailed below with the addition of a special Easter simnel cake. All of Robyn’s delicious cakes are made to order so do please order early and add your requirements to your meat order.

Easter Simnel Cake 8” (2kg) £45, 7” (1.5kg) £32, 6” (1kg) £25, 4” £15
8” cakes (8 servings) Victoria sandwich, lemon drizzle or coffee £9 each, chocolate £11
Sticky ginger bread loaf £8
Fruit loaf £8
Chocolate brownies with white chocolate chunks (gf) £1 each, in batches of 4, 8 or 12
Seeded soda bread £4.50

Last year we played a part in two feature films, with both Ammonite (Kate Winslet, Saoirse Ronan) and Mothering Sunday (Odessa Young, Josh O’Connor, Olivia Coleman and Colin Firth) filmed in and around the house.  We also played host to a really impressive day of filmmaking for The Meath, a locally based, nationally known centre of excellence for Epilepsy in Godalming.  Do watch the result, which we are so delighted to have played a small part in and gives an enlightened view on the work of The Meath.  I guarantee it will surprise you and click here to watch or visit www.meath.org.uk.  Our next beef day is also on National Epilepsy Day.

Elsewhere on the estate our Airbnb Hop Cabin is being prepared for guests from 12th April onwards.  It’s very quiet and sleeps four comfortably.  Situated just off the North Downs Way it’s a great location for walkers.  Find details on Airbnb.  We also hope that all of Manor Farm Craft Centre including the Tea Rooms at Seale will be back up and running by then for that delicious cup of coffee, piece of cake and warm welcome.

We have three state of the art high specification office units to let at Shoelands Farm Offices.  The offices have unlimited fibre broadband, are heated by a biomass woodchip heating system, have loads of parking and a friendly dog policy.  It’s a great working environment in the lea of the Hogs Back surrounded by fields and trees.  Have a look at www.shoelandsfarmoffices.co.uk for photos and details.

We are also dusting down Myrtle’s Courtyard, our event, party, conference, meeting space on the estate.  It’s been very quiet for the last 12 months but now that thoughts are once again turning to weddings, get togethers, and anniversary lunches we are spring cleaning and taking bookings. Have a look at www.hamptonestate.co.uk/venuehire and do get in touch.

We look forward to seeing everyone on Friday 26th March for the Drive Thru.  Hopefully, the daffs will be out and nodding approval and everyone will be looking forward to the Easter weekend.  Please send over your order to Helen helenjackson@hamptonestate.co.uk whenever you can to ensure naturally reared Hampton produce.

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Newsletter February 2021

Thank you to everyone for ordering and picking up your beef so incredibly efficiently last week. No one forgot, everyone Drove Thru and the hot topic of conversation via each wound down window was who had had the vaccine. It’s great to know that so many have been successfully jabbed. And now it’s time to remind you of our next Drive Thru on Friday 26th FEBRUARY. If there was any further vindication needed for purchasing Hampton Pasture for Life Beef, just have a look at The Daily Telegraph of Monday 1st February where beef from The Hampton Estate is described as ‘Hands down the best we have ever bought and tasted’. Check out page 21 for such kind comments.

I am delighted to report that we have beef galore for your order. Prime mince is always so versatile at this time of year for the lock down cottage pie, as is diced and stewing steak for aromatic and tender casseroles and stews. Brisket was extremely popular last month for long slow cooking and all the topside and top rump joints disappeared rapidly which bodes well for local Sunday lunches. There are sirloin, rump, spider, flatiron and hanger steaks to enjoy but what really took my eye last month was the sheer quality of the carvery rib joints. Simply stunning, and the epitome of the finest English roast beef. Just add roast potatoes and parsnips, some fresh carrots, thick gravy and a good bottle of red.

Hampton Beef Bangers and Hampton Herbies will be available and as well as a breakfast staple it’s worth considering making a sausage pie or sausage casserole for supper, both of which go well with baked potatoes, steamed leeks, and carrots on the side. Our venison stocks are being replenished with two animals brought in yesterday and venison steaks at this time of year make a good alternative to beef. We will also have diced, minced and fillet, and for that Henry 8th moment a haunch works wonders and wows everyone in the family.
There will be a limited number of the incredibly popular Hampton Special Beef Pies and I would seriously consider ordering now to avoid any disappointment. Family size (feeds 4) or individuals will be available, but stocks are limited.
We also have a good variety of offal including heart, (who saw Rick Stein’s recipe for heart a couple of weeks ago?) liver, kidney, tongue and oxtail. These are winter warmers of the first order and the flavour is outstanding. More and more customers are ordering offal and making the most amazing dishes with inspirational recipes from around the world.

As an update on herd management, we weaned the cows and calves in early January, using a natural weaning technique with a strong fence separating them. Calves can see and touch their mothers but can’t access their mother’s milk. Instead, we feed them a grass-based cattle cake to supplement their hay, and stress levels on both sides of the fence are reduced considerably. We have also blood tested all the animals and I’m pleased to report a very healthy herd as our High Herd Health Certificate attests.

Away from the beef herd we have been planting trees around the estate, restocking the clear fell sites. In Landthorne wood above Seale we have planted 4,500 Douglas Pine on a sloping site which has been deer and rabbit fenced for protection from hungry mouths. We have also beefed up an adjoining sweet chestnut plantation with young chestnut trees in tubes. When the snow fell last week, the first job was to check the fenced off areas for wild footprints. So far so good! At the other end of the woodland system forester Rob is coppicing mature sweet chestnut in Binton wood, which he is cutting for stake lengths, hop poles and gate posts which we will use across the estate during the year. The coppiced trees will start to grow back immediately and will be productive again in about 25 years’ time. Forestry is all long-term stuff.

To all those dogs who enjoyed Hampton Woffals I’m delighted to report that more will be available on 26th February. Thank you to everyone’s dog for such positive feedback, and any more would be most welcome. A jam jar of Hampton Woffals is yours for £5, and they contain pasture fed beef heart and liver, free range egg and strong white flour.

Talking of surveys, we would be really grateful if you have a moment to fill in our own 2021 Hampton Beef Happiness Survey. We know what an interest you take in Hampton beef products and your thoughts would be hugely appreciated. It’s not too onerous and will be incredibly helpful in our future planning. Please click HERE to access and your responses will be sent back to Molly and we will disseminate over a glass of red.

Brilliant chef Robyn is again offering cakes, brownies, and bread, which can be ordered through Helen and picked up on the 26th Feb. The following is available to collect with your beef.

8” cakes (8 servings)
Victoria sandwich £9
Lemon drizzle £9
Chocolate £11
Coffee £9
Sticky gingerbread loaf £8
Fruit loaf £8
Seeded soda bread £4.50
Chocolate brownies with white choc chunks (gluten free) £1 each, in batches of 4, 8, or 12

We really look forward to seeing you on FRIDAY 26th FEBRUARY from 10.30 am to 3.30 pm and please send over your order to Helen helenjackson@hamptonestate.co.uk as soon as possible. Any beefy questions do call either Bridget or I here at the estate office and we can help with menus, cuts and pasture queries.

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Newsletter January 2021

A rather belated Happy New Year to all our customers and friends, and just to confirm that we will be continuing to hold our monthly Drive Thru Beef Days in 2021 just as before. I’m pleased to report that we are deemed essential retailers (something we always guessed was the case and now we know) and Hampton beef is an essential item, obviously.

Over Christmas, here at Hampton we enjoyed our salt beef and bresaola from silverside and brisket, we were delighted with our Bramble Farm turkey, and cooked up some fantastic goulash and cottage pie with Hampton prime mince. And all of the above go so well with autumnal chutneys from our tomato and apple glut, washed down with a dash of sloe gin.

Enough reminiscences, now to the future, and its looking very bright for FRIDAY 29th JANUARY and the first BEEF COLLECTION DRIVE THRU 2021. Two exceptionally well-muscled carcasses with excellent fat covering are hanging in Surrey’s premier cold store and Helen is awaiting your orders. Fillet, sirloin, and rump steaks are ready to order, but also don’t forget the ultra-delicious flat iron, spider, feather and hanger steaks which Simon the butcher magics from each animal. The carvery ribs are selling fast, but there are still some left – a two-rib joint surrounded by roast potatoes and Yorkshire pudding looks fantastic on Zoom to impress your fellow virtual diners. Talking of impressing, don’t forget the short ribs, a Hampton signature dish. We also have the aforementioned silverside (straight roast, pot roast or salted to show off) plus brisket, topside and top rump all full of flavour and goodness. There is prime mince to order together with braising, stewing and diced steak meaning that any and every beef recipe is catered for. We can parcel up a 10kg family bag with a variety of the above or a 4kg convenience bag if it’s more convenient, and don’t forget the offal. Fantastic liver, oxtail, heart and kidney for the January lockdown evenings when inspiration and a challenge are both needed.

Venison is on the menu, as are Hampton Herby sausages and Hampton Beef Bangers and we can make as many 100% Hampton Beefburgers as needed for those adventurous lock down barbequers. And brilliant news, we can make you your favourite Hampton Special Beef Pie in either family or individual size and have enough stock to make quite a few. Just send over your order as soon as possible because we know they will go fast.

In the past few years, January diets (which we wholeheartedly avoid) have led to the concept of Veganuary, a.k.a. going vegan for January. This year we are really excited that the notion of Regenuary has taken off. Regenuary challenges veganism and asks consumers to think more deeply about the provenance of food – air miles, production systems, environmental impact and animal wellbeing. This is all about raising awareness of regenerative farming, which is exactly what we practice and bang on about at Hampton.
Our 100% pasture fed system relies on a conservation and rehabilitation approach to food and farming systems. It focuses on topsoil regeneration, increasing biodiversity, improving the water cycle, enhancing ecosystem services, supporting biosequestration, increasing resilience to climate change, and strengthening the overall health and vitality of our farm soil. The goodness of our meat is as a direct result of our grass and pastures which only thrive because of our care for the soil. Simple stuff. Add in the fact that our beef cows are not pushed to grow but do so completely naturally, outdoors, and its not surprising that there is a difference in taste, texture and goodness to all other beef rearing systems.

Grab a sirloin, roast some short ribs, throw together cottage pie and soon it will be February and spring will be just around the corner. I read last week that ‘food is now the new commute’ and as lockdown continues food will take on even more significance. Just make sure it’s the right, well sourced, local food, and pop your order in now to helenjackson@hamptonestate.co.uk!
We really look forward to seeing you on Friday 29th January and do please get in touch with any recipe queries, joint selection, roasting times and regenerative thoughts.

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce News November 2020

FRIDAY 4th DECEMBER is the date for our last Hampton Drive Thru Beef Day in 2020 and we have excellent supplies of prime Hampton beef for you to order. And on this special occasion we are delighted to be extending our Drive Thru so that brilliant local producers can also join us and will be ready to put gin, sparkling wine, cold pressed oil, Christmas puds and cakes, and illustrated books and cards into your car at the same time. This is one stop shopping of the highest order!

Pasture for Life accredited beef from our pedigree Sussex herd (slow growing, massive flavour, absolutely delicious) is available in all forms, sizes and cuts. Steaks for Christmas, a carvery rib joint to celebrate the middle of winter with a stunning red, stewing steak for a gravy filled pie, mince for a family lasagne are all available. Just make up your order from our comprehensive price list on the website www.hamptonestate.co.uk. Our 10 kg family bags with steak, joints, braising steak and mince hold everything for the Christmas holidays in one handy bag, or a 4kg bag is extremely convenient and holds the same ingredients but on a smaller scale.

Hampton Herby sausages and Hampton Beef Bangers are always popular, (especially we hear on the Boxing Day walk) and there are a very limited number of Hampton special beef pies available, but they will run out fast as demand always exceeds supply. Finally, for the adventurous there is always liver, kidney, tongue and heart to enjoy. The liver is astonishingly delicious fried with onions accompanied by good old mash.

We are delighted that our Drive Thru will be more than Hampton produce and you can leave the Estate loaded with local goodies from our friends and neighbours.

Nibbs Gin, based in Runfold have joined our December beef days since their formation and produce delicious elderflower and hop based gins (using Hampton raw ingredients).

Greyfriars Vineyard our neighbours on The Hog’s Back produce award winning English wines from their stunning site where they have just opened a new tasting room.

The Cold Pressed Oil Company from just over the Hampshire border (Crondall) have a variety of infused oils, dressings and sauces. Their truffle oil is a particular winner at Hampton.

Robyn Horsburgh is cooking up the most delicious home-made wholesome food all available to order in advance. Christmas cakes, boozy Christmas puds, mince pies and truffles plus loads more.

The ever popular Fine Feather Press (based at The Coach House, Hampton) produce the most imaginative nature books for the whole family including activity packs and sound books. Their new catalogue is just out and is a great source of presents.

Each of the above will be at the Drive Thru in a dedicated gazebo ready to put your order into your car whilst you have stopped for beef. Please order direct with the producer once you have checked out their website and details and arrange payment to them.

This link will take you to our Christmas Drive Thru Document and loads more details of what to order and how to do so. Thank you so much for supporting local producers in a very special way.

We really look forward to seeing everyone on 4th December for what promises to be a Drive Thru Spectacular.

One final thought, should you need wrapping paper and cards then Anne-Marie’s selections at www.thoselovelycards.co.uk is an excellent website and although Anne-Marie can’t be with us on the day she is always ready to send out orders by post.

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Newsletter October 2020

The leaves are starting to turn to a rich golden colour in the park, there is a whiff of rain in the air almost every day and our thoughts are turning to the best beef stews, casseroles, roasts and a glass or two of excellent red.

We can certainly help on the meat front with our next Drive Thru on Friday 6th NOVEMBER and we have really good stocks of everything Hampton to order NOW. All steaks are up for grabs be they sirloin, rump, spider, feather, or skirt and similarly we have joints galore including carvery ribs, topside, top rump, silverside and brisket. For a fine casserole we recommend shin, stewing steak, and braising steak as they will break down slowly and blend well with the herbs, root vegetables, wine and stock, giving phenomenal flavour for everyone round the table. Hampton prime mince is always available and always packed in half kilo bags ready for immediate use. How about making some sausage rolls or a spag bol to spoil everyone?

Hampton Herbies and Hampton Beef Bangers can be ordered straight away and for the last two months we have run out of both. They are always popular both hot and cold, but grilled and sliced in a granary bap with butter and mustard they are hard to beat on a Saturday morning.

We are also taking orders for our ever popular Hampton Special Steak Pies, both large (family size) or small (individual size), packed with Hampton beef and topped with the most delicious pastry imaginable.

There is also Hampton wild venison in the freezer although less of this than beef. We have culled lots of deer over the summer and sold a corresponding amount of venison, but now that daylight hours are shortening the opportunity to cull is diminishing. We will try and keep the venison stocks up over the autumn but it’s a tricky ask of our expert stalkers, Paul and his apprentice Will. Place your venison order and we will confirm availability.

And so, to the subject of salt beef. It is extremely delicious, sounds fab and is very easy to make. Take a silverside joint or two, immerse in brine for five days in a Tupperware style container, put into cold water for 24 hours to soak, cook it in a really simple broth and serve it hot with mash and horseradish and then cold in the most awesome sandwiches ever. The brine needs approx. 5 litres of cold Surrey water, coarse sea salt, brown sugar, pepper corns, bay leaves, cloves, and a sprig of thyme. Bring to the boil gently and allow to bubble for a couple of minutes, then let it cool, pop in the joint(s) and leave in the fridge or a cool place for 5 days. Then soak for 24 hours and finally cook in fresh water with bouquet garni, a carrot, onion, leek, and a couple of cloves of garlic for about 2.5 to 3 hours. This is perfect autumnal food, on point, and you will be inundated with praise. Do try it, especially now that Zoom calls give us all a bit more time at home to be creative.

Robyn is delighted to supply you again this month with cakes, brownies and soda bread as detailed below and please add your requirements to your meat order.

8” cakes (8 servings)

Victoria sandwich, lemon drizzle or coffee £9 each

Chocolate £11

Sticky ginger bread loaf £8

Fruit loaf £8

Chocolate brownies with white chocolate chunks (gluten free) £1 each, in batches of 4, 8 or 12

Seeded soda bread £4.50

We will shortly be announcing details of Special Hampton Christmas Cake and Christmas Puddings available for collection at our December (4th) sale.

The hop harvest is well and truly over, and the hops looked really good throughout. They have all been dried, wrapped, and baled and we are waiting for the breweries and merchants to pick them up. A highlight of hop picking was our stall at the inaugural Chiswick Flower market where we ran out of decorative hop bines by mid-morning and more supplies were quickly ferried up to try and satiate a massive demand. Grateful thanks to all Chiswickians.

We have reseeded grass fields adding more strength to the grass mixes and the cows are eating the last of the late summer grass. In Binton Wood we have just finished a successful thinning and clear fell operation extracting over 2000 tonnes of high-grade timber mainly for the building industry but also for fencing, biomass, and fire logs. We will now mulch the clear-felled areas and replant in due course, giving natural regeneration a chance to replant for us.

Do put in your order in to Helen helenjackson@hamptonestate.co.uk (don’t forget that silverside joint for your salt beef experiment) and we will all look forward to seeing you on FRIDAY 6th NOVEMBER for our Drive Thru in style.

Very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter August 2020

This is the summer of change, of changed holiday plans, changed working environments, and changed social gatherings. It’s also the summer of changed Hampton beef days making our next beef collection day SATURDAY 19th SEPTEMBER. We will be open from 9.30am on Saturday morning until 3pm on Saturday afternoon and we all really look forward to seeing you then for our September DRIVE THRU. The reasons behind our date changes are twofold. Firstly, our hop harvest will start at the beginning of September, making it impossible to hold a beef day at the end of August, and secondly it looks likely that the Estate may be hosting more filming at the end of September and film trucks and customers’ cars don’t mix well. Therefore, the moons have aligned for Saturday 19th September and we will have excellent stocks of prime beef, herby and beef sausages, special steak pies, 100% beef burgers, really wild Hampton venison and slow cooking flavoursome offal all for ordering.

All our beef is certified Pasture for Life as the animals graze the meadows of the Hogs Back or water meadows next to the River Wey, making it supremely flavoursome and nutritious. Hampton sirloin or rump steak (or venison fillet or haunch steak) seared over a high heat and served with a late summer salad of roasted aubergines, peppers and courgette, adding fresh tomatoes, herbs and some fried haloumi cheese simply cannot be beaten. Unless of course you have chosen the slow food route and baked that stunning piece of brisket laden with salt and pepper and drizzled with olive oil for about 9 hours. Hampton beef joints work so well with salads and roast summer veg there are endless options.

Do have a look at our pricelist and devise your order making sure you have supplies for all eventualities. Don’t forget the prime Hampton mince for spag bol and cottage pies or our 100% beef burgers and sausages as it’s far too early to put the barbeque away, and who knows, it may be an Indian summer.

Robyn is delighted to supply you again this month with cakes, brownies and soda bread as detailed below and please add your requirements to your meat order.

8” cakes (8 servings)

Victoria sandwich £9

Lemon drizzle £9

Chocolate £11

Coffee £9

Sticky gingerbread loaf £8

Fruit loaf £8

Seeded soda bread £4.50

Chocolate brownies with white chocolate chunks (gluten free) £1 each, in batches of 4, 8 or 12

The park grassland dried up completely last week as the temperatures headed north of 30 degrees every day and we are feeding all the cows and calves with hay and straw. The only exception is the group of young heifers and steers (girls not yet calved and castrated boys as you know) who are grazing above Seale almost on the top of the Hogs Back. We haven’t used this field for grazing for years and had to replumb water and refence with electric fencing, but they have the best view ever.

The arable fields have now all been harvested and we grabbed the barley straw as soon as it had dried from behind the combine, baling it into round bales and storing it in the old dairy farm barns at Myrtle’s Courtyard. As with the hay, yields this year are low and we will have to find some more straw for our winter larder.

The hops however have survived the summer much better than expected and are flourishing. Hop bines are now available for ordering for £25 each, and make a terrific 365 day dried flower display. The hop bine of cones, leaves and stem forms a swag of about 8 to 12 feet long and according to the old saying, ‘a hop in the house and you never go poor’!

Do place your order with Helen, helenjackson@hamptonestate.co.uk do check out the price list on our website www.hamptonestate.co.uk for inspiration and beefy thoughts and we all really look forward to seeing you in your car on Saturday 19th September. Your order will be ready, the herbs will be fresh and the parkland fields may well have a semblance of green. You never know.

With very best wishes

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter July 2020

It’s Beef Drive Thru Day on Friday 31st July and we have plenty of beef supplies at the moment for your order. Our brilliant butcher, Simon Taylor (Captain of Team GB Butchery) has all his staff back at work and is able to process two animals this month. Said animals are currently hanging in the best beef temperature controlled cold store in the county and will continue to do so until Simon and his skilful team start to weave their butchery magic. Steaks, ribs (both carvery and short) and a huge range of joints and cuts are all available. Please order away.

Last month we concentrated on slow cooked brisket with a barbeque theme and the feed back has been really impressive. Perhaps we should write our first Hampton cookery book after all and congratulations to all those who took up the challenge of slow cooking. We have more briskets this month, and if there is any left over after mopping up the juices it makes sensational cold beef sandwiches. The really good news is that any joint eaten cold will be full of flavour, and beef salads, beef wraps and beef wedged between two hunks of bread (brown or white, granary or wholemeal) with a healthy dollop of either horseradish, mustard or mayo is one of summer’s great treats. Don’t forget a twist of salt and pepper. Topside, top rump, silverside and brisket are all perfect candidates and are ready to be ordered. Best of all is a carvery rib!

We are not able to take any more pie orders but we have lots of capacity for Hampton mince pasty orders. These are made by local chef Robyn and the prime minced beef is complimented by a range of seasonal veg all wrapped together in yummy pastry. A pasty is perfect picnic food.

Hampton Beef Bangers and Hampton Herby sausages are always extremely popular in the summer as they too are delicious hot or cold and we have lots available. Compliment them with our own Hampton 100% beef burgers and everyone will be happy. We have good supplies of beef burgers ready to be ordered.

We have made the majority of our hay for the year, cutting it last Monday, moving the grass around the field to get the air in to dry it (tedding) on Tuesday and Wednesday, making wide rows of it on Thursday (raking) and baling into large round bales on Friday. It’s all in the barn safely under cover and the winter larder is starting to fill. We will also be baling the straw from the arable crops around the estate when they are harvested later in August to give us more winter food. Meanwhile the cows and calves are eating grass all round the park and the recent rain has helped it start to regrow, a huge relief.

On the catering front Robyn is not only making Hampton pasties but is once again offering her fantastic homemade cakes, bread and brownies. The prices are;

8” cakes (8 servings)

Victoria sandwich £9

Lemon drizzle £9

Chocolate £11

Coffee £9

Seeded soda bread £4.50

Sticky ginger loaf £8

Fruit loaf £8

Chocolate brownies with white chocolate chunks (gluten free) £1 each, in batches of 4, 8 or 12

Our Drive Thru starts as usual at 10.30am and we really look forward to seeing everyone in a socially distanced way. If you would like to stroll around the garden and cast a professional eye over the herbaceous border and vegetables you will be more than welcome. Parking will be in the field just beyond the cattle grid and make your way up the lawn.

Helen is ready for your order helenjackson@hamptonestate.co.uk

Very best wishes and as ever we are so grateful for your support of Hampton Naturally Reared Pasture Fed Beef.

Bill and Bridget

Posted in News & Events, Newsletter

Hampton Estate Naturally Reared Produce Newsletter June 2020

Friday June 26th will be the day for our next Drive Thru Beef Day and already orders are flooding in. The format will be the same as for the previous three, with order numbers on the windscreen, prepayment wherever possible and views of the cows and the park to keep everyone happy. I’m delighted to say that the maximum queue last week at any one time was four cars, and there’s really no need to apologise for a dirty car!

We all think that slow cooked barbequed brisket is the way to go. Take a joint of Hampton brisket, rub all over with a special bbq sauce (brown sugar, paprika, onion, garlic, cumin, mustard, salt and pepper) and pop into the oven at a low heat for 6 hours. Take out and char on the barbeque (died down a bit) for the last 20 minutes with wafts of deliciousness swirling around. Serve with a potato salad (extra mayo), coleslaw and a cold beer. Just a thought.

Otherwise Hampton steaks have all been ordered, and similarly there are no steaks for BBQ bags, 4kg and 10kg bags but mince, stewing steak and lots of joints are available and Hampton Herbie sausages and Hampton Beef Bangers are in good supply. Hampton 100% beef burgers are ready for ordering as are Hampton Special Steak Pies both family and individual sizes.

Hampton wild venison went down a treat last month and we have had some great feedback on our special carvery haunches. We have more of these available plus fillets, diced and minced and whole haunches. A haunch weighs about 2.5 to 3kgs and cooked fast and hot with just pepper and salt on the top with a drizzle of olive oil will give you a great result.

And don’t forget the offal. We have oxtail, liver, kidney, even tongue and heart which in their own way are completely delicious. Please get in touch for recipes, but lightly fried liver with mashed potato, bacon and black pudding is hard to beat.

Robyn’s wonderful catering delights can be added to your order in the form of soda bread, cakes and brownies. Please see below;

8” cakes (8 servings)
Victoria sandwich £9
Lemon drizzle £9
Chocolate £11
Coffee £9
NEW – Sticky gingerbread loaf £8
NEW – Fruit loaf £8
Seeded soda bread £4.50
Chocolate brownies with white chocolate chunks (gluten free) £1 each, in batches of 4, 8 or 12

We were delighted that so many Drive Thru customers enjoyed seeing the cows and calves on their visit. You witnessed first-hand our mob grazing system where we give the herd a set area of grass to eat and then move them (via electric fences) into a new area every two or three days. And a new development this year is the way we get water to the cows as we now have a solar pump bringing water direct from the lakes via a surface laid water pipe. This means we are not relying on mains water, and we are using renewable energy to pump our natural water source. The water pipe has lots of hydrant connection points so that we can connect the 100 litre portable water trough anywhere in the field. Even in the intense heat the cows stayed well hydrated.

The other big story from the herd is that Sir Patrick, our bull is now back in the herd and getting down to business in his own inimitable way. He has until 1st September to ensure every cow is in calf, which could make for even more interesting viewing as you Drive Thru on 26th June.

Please send your order over to Helen as soon as possible to avoid disappointment helenjackson@hamptonestate.co.uk and please bear in mind that steak is all sold but we do have lots of other options. How about a rib or brisket?

We look forward to waving and enjoying socially distanced conversations with everyone on 26th June.

Best wishes from us all

Bill and Bridget
P.S. Our next beef day will be on Friday 31st JULY.

Posted in News & Events, Newsletter