Our Story

Our birds are raised free range on family farms — unhurried on a wholly vegetarian diet and never given a shortcut of any kind. It is a slower more expensive way to raise chicken. You taste the difference before you can name it: a firmer bite a cleaner flavour and none of the wateriness of birds pushed to weight.

In the Pan

The restaurant cut: breast with the wing bone left in and the skin on. The bone keeps the meat moist as it cooks; the skin crisps into something worth the occasion. Sear skin-side down, finish in the oven, plate like a kitchen that knows what it is doing.

Storage

Keep refrigerated at 0°C to 4°C. Once thawed do not refreeze. Cook thoroughly before serving.