Hampton Estate Naturally Reared News February 2026

Many people feel that the best part of February is its end, when we can cast the month aside and look forward to better things. But this year it’s the penultimate day of the month which is the real winner as it’s our February beef day which takes place on Friday 27th. Only one more day to go and we are roaring into March and possibly spring.

On this very optimistic note we really look forward to seeing everyone at Hampton on Friday 27th to pick up their bag of beef, or venison, or sausages or most likely a mixture of the lot.

We have excellent supplies of all beef joints, cuts, roasts, steaks, from prime fillet to roasting carvery ribs, from mince just oozing with flavour to sirloin steaks. Just take a look at our link here, decide what you need to restock, to create that culinary masterpiece or simply to throw together a spag boll, and wing your order over to jameswindridge@hamptonestate.co.uk and James will have your beef ready and waiting for you on the 27th.

Don’t forget our beef sausages, and for those who came to our recent fabulously successful supper club, Beyond the Fillet, there’s heart, liver, tongue, oxtail and silverside to make your own feast.

Stalker Paul has taken advantage of any dry moment, and we have good amounts of Hampton wild roe venison for you to order. As many know its like gold dust and there will be a rush so do pop your order in as soon as possible. Have a look at our wild roe venison page here, grab your venison recipe book and decide on what’s needed. In my view any wild roe venison is great, though my real favourite is a haunch, cooked fast and hard for about an hour and a quarter accompanied by roast parsnips and spuds with a redcurrant sauce. Perfect, and will feed at least 6.

By the end of the month all this year’s calves will be weaned from their mothers, allowing mum a period of grace before she calves again in April or May. Our oldest cow has had 9 calves and is looking fit and well for this year’s arrival. We will be feeding the weaned calves (weaners) our best hay to bridge any gap from losing their regular milk supply but in reality, most of them have weaned naturally already and are happy to head off for freedom.

In other news Waggoners Campsite opens just before Easter on April 2nd, and we are searching for our 2026 campsite manager to run the operation through the summer.  You’ll find details here. We are also taking bookings for pitches via the website and are really looking forward to a summer of happy camping.

Equally exciting is the imminent arrival of our Waggon Sauna, our purpose built (entirely from estate timber) wood fired sauna with far reaching views over the Surrey Hills. Changing facilities, cold water showers and a woodland walk entranceway are all part of the experience, and this will be expertly managed by the newest member of the Hampton team, Sauna Manager Elenid.

Elenid is devising logos, opening hours, shower buckets, and every single facet of the latest estate enterprise including sauna hats. As soon as we are ready to open you will hear, and hopefully Elenid can tear herself away from the sauna to give you all the details on February 27th.

Please send over your order to James for beef and venison, and we really look forward to seeing you on the penultimate day of the month, 27th February for fresh coffee and tea, a piece of cake and your order will be waiting.

Very best wishes

Bill and Bridget