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
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 firstname.lastname@example.org (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