From Our Farm to Your Table
Keeping a small flock of chickens, ducks, or quail in your back garden is more achievable than most people think — but it pays to go in with your eyes open. Here's an honest, practical look at what home poultry keeping actually involves for UK households.
There was a time when British cooks threw nothing away — and for good reason. From silky giblet gravy to deeply flavoured carcass stock, using every part of a bird is one of the most rewarding skills you can bring back into your kitchen. Here's how to get started.
When the nights draw in and the temperature drops, there's nothing quite like a slow-cooked bird filling the kitchen with warmth and the kind of smell that brings everyone to the table without being asked. These five poultry recipes are built for the British winter — proper, satisfying dishes that make the most of the season's finest farm birds. Whether you're cooking for a weeknight supper or a festive gathering, this is your cold-weather cooking guide from the team at Pleystowe Poultry.
From the rolling fields of the British countryside to the dinner tables of conscious consumers, heritage poultry breeds are making a remarkable comeback. Slower to grow, richer in flavour, and far kinder to the land, these traditional birds are challenging everything we thought we knew about modern poultry farming. At Pleystowe Poultry, we've been part of this quiet revolution — and we think it's one worth talking about.