Hampton Estate Naturally Reared News June 2026

After a scorching end to May we are grateful for the rain that came in with June, our pastures and hops particularly are crying out for water. This changeable weather has its complications, not only in farming but also in the decision over what on earth to cook!

Fortunately all culinary dilemmas can all be resolved because our next Beef Collection Day is on FRIDAY 26th June and we have fabulous supplies of all beef. Two outstanding carcasses are hanging in the bespoke hanging room at Provenance Cuts deep in the Surrey Hills and all we need are your orders. Everything is up for grabs, from prime fillet to prime mince, from stewing steak to shin, there’s liver, picanha, topside and much much more. Check out our beef page on the website grab inspiration and great ideas and pop your order over to James who is ready and waiting (jameswindridge@hamptonestate.co.uk) and will make sure it’s all ready for you to collect on the 26th.

Our extremely popular beef sausages are available to order and go hand in hand with our handmade 100% beef beefburgers. That’s a lot of hands.

And don’t forget our wild roe venison, stalked on the estate and amazingly flavoursome. It’s buck (male) season at the moment, and the bodies have been superb. It’s 100% naturally wild meat as the deer browse the leaves and grasses across the estate. Our roe venison page is here and again send your order to James as above.

Last week (Thursday 28th June) we were all thrilled to see so many of our friends and customers with their families at our Hampton Local Farm Evening where we hoped to show everyone how we farm and how our regenerative ethos fits into all that we do across the estate. It was fabulous to see so many (357 free tickets were taken up) and as well as some explanations and helpful discussion there were bales to play on, ice creams and berries to eat and Longdog beer to drink. The pond dipping was extremely popular as were the forestry demo and gun dog display. We even sold Hampton beef and wild roe venison, and welcome to our new customers if this is your first newsletter.

James and team have just 1 cow left to calve, what a success, and all cows and calves are enjoying some great grass in the park. In exceptionally hot weather it’s important that the herd has good shade and it’s been amazing to see what a tight group they can get into under a tree, all with tails swishing. Natural fly swatters!

Elsewhere on the estate we are celebrating moths and nightjars at our evening walk on Puttenham Common also on Friday 26th June, book here if you would like to join the event.  Our next volunteering days are also up in lights on the web.

Check our website for great news and reviews about The Waggon Sauna, and don’t forget that Waggoners Campsite is up and running. May Bank Holiday saw our best occupancy rate ever at the campsite with three completely full days over the weekend.

We look forward to seeing you at Hampton (GU10 1JF) on June 26th between 10.30am and 3.30pm but first do send your order over to James.

Very best wishes

Bill and Bridget