Our Traditionally Reared Free Range Poultry

Throughout the year we rear a mixture of chickens, including New Hampshire, Leghorn, Wyandotte, Master Gris and Sasso together with Aylesbury duck and Guinea Fowl.   All the birds are brought in as day olds and reared under heat until approximately 4 weeks of age when they are moved to housing in the field where they can range freely and forage naturally.  After starting on a diet of traditional feed which is GM free, we add locally produced grain and corn to allow the birds to develop slowly.

The chickens are reared to maturity which is at least 14 weeks and when prepared weigh from 1.5kg to 3.0kg.  The meat has excellent flavour which has developed from the birds having the freedom to live a natural life.

The ducks weight ranges from around 2 to 3 kgs and has excellent flavour.

The birds are carefully selected for slaughter by ourselves on the farm under licence in our approved premises.  This avoids any stress on the birds which, in turn, helps to produce meat of excellent quality.

Following dry plucking they are hung for 3 to 5 days before being prepared either as whole birds or portioned according to customers' requirments.

Prices as at January 2010 are as follows:-

Whole Chicken  £5.25 per kg

Chicken Breast £15.00 per kg

Chicken Thighs  £7.00 per kg

Chicken Drumsticks or Whole Leg £6.25 per kg

Chicken Liver Pate'  100g pot  £3.00 (subject to availability)

Whole Duck  £6.75 per kg

Duck Breast  £16.75 per kg

Duck Legs  £10.25 per kg