From Our Farm to Your Table
More and more small-scale poultry producers across the UK are stepping away from wholesale contracts and building their own direct-to-consumer businesses. From farm gate sales to online ordering systems, the shift is gathering real momentum — and for good reason.
Every time you roast a chicken or duck and tip that golden fat down the sink, you're throwing away one of the most useful cooking ingredients in the British kitchen. Rendered poultry dripping has a long and delicious history in this country — and it's well overdue a comeback.
There's a world of difference between grabbing a shrink-wrapped chicken off a supermarket shelf and walking up to a proper butcher's counter. Knowing how to find a good one — and how to get the most out of that relationship — can genuinely transform the way you cook. Here's how to start.
British poultry farming has always moved to the rhythm of the seasons, even if supermarket shelves have done their best to disguise the fact. Aligning your kitchen with what's genuinely in season on UK farms means better flavour, better value, and a closer connection to where your food actually comes from. Here's how to start thinking about poultry the way farmers do.
Learning to joint a whole bird is one of the most useful skills a British home cook can pick up — and it's far less daunting than you might think. From stretching your weekly shop further to getting the most flavour out of every cut, basic poultry butchery is quietly making a comeback in kitchens across the country. Here's why we think it's worth your time.
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.
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.
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.