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 Barbary and Aylesbury duck.  For Christmas the range extends to include bronze turkeys and geese.

The birds are brought in as day olds and reared in the traditional way with freedom to roam and forage naturally. 

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 Barbary Ducks weigh approximately 1.5kg for the females and 2.5/3.0 kg for the males.  The meat is not as fatty as the Aylesbury but has excellent flavour.

The birds are slaughtered on our premises in a stress free environment by licensed staff and are then dry plucked and hung for 3 to 5 days.  They are then prepared and packed by hand ready for sale either as whole birds or jointed.  We believe this all contributes to producing meat of excellent quality.

Prices as at April 2008 are as follows:-

Whole Chicken  £5.00 per kg

Chicken Breast £14.75 per kg

Chicken Thighs and Drumsticks or Whole Leg £6.00 per kg

Whole Duck  £6.50 per kg

Duck Breast  £16.50 per kg

Duck Legs  £8.75 per kg