Free Range Table Chickens: Cobb chicks are purchased from a local hatchery at a day old. On arrival they are placed under the gas brooders within the arks. They are housed on straw with ample space and fresh air. Clean straw is provided daily, besides ensuring that the bedding is kept dry, the addition of the straw encourages the chickens to scratch and glean for any spilt grain. In intensive broiler units the birds are kept at a stocking rate of 20 per square metre; at Marchweeke our birds have more than ten times that space. Food and water is provided at all time; the chicks are fed a compound feed comprised mainly of wheat, barley, peas, rape-seed and soybean. No antibiotics are used in the poultry feed. After four weeks the birds have grown sufficient feathers and no longer require artificial heat. From 28 days of age the chickens have daytime access to pasture where they have the freedom to dust-bath and run about. The arks are cleansed and moved between each batch of chicken to provide clean pasture thereby preventing a build up of pathogens. Our table chickens are slaughtered when they reach approximately 3 kgs at 65 days of age. The slower growth rate prevents the chickens from suffering from weak legs (a regular problem in many broiler houses); it also results in a meat with a firmer texture and a stronger flavour. The full grown chickens are slaughtered and prepared just 8 miles from the farm thereby minimising the stress associated with transportation.

Free Range Eggs: The eggs are provided by Speckly hens that are noted for their hardiness and suitability to outdoor life. Speckly hens lay dark brown, flecked eggs; in the first year they would typically lay 260 eggs. The productivity declines in each subsequent year although egg size will generally increase. The Specklys are purchased as day old chicks and reared on the farm. Once they reach "point of lay" the pullets join the laying flock that is housed in traditional mobile sheds; each shed providing sufficient accommodation for sixty hens.

The hens are provided with continuous daytime access to a fenced paddock providing ample space for dust baths, sunbathing and gleaning insects and flora from the pasture. It is these "extras" in the diet that contribute to the deep orange colour of the yolks. We don't need to use additives in the feed to enhance yolk colour! The hen houses are built on skids and are towed on to fresh pasture every six weeks thereby reducing the build up of parasites and pathogenic organisms. The houses are fitted with roosting perches and traditional hay-lined nest boxes. The hens are supervised by a lucky cockerel, named "Gus". The lifespan for our hens is four years compared with a typical one year for the majority of the large scale laying units.

Turkeys are purchased as day old chicks. We purchase the "bronze" breed as they have a reputation for providing moist meat with a stronger flavour. On arrival the turkey poults are placed under infra- red brooders. We only purchase females; this way there is less competition and aggression amongst the birds. Within four or five weeks the birds have grown sufficient feathers and no longer require the lamps. The turkey poults are housed on clean straw with ample space to dust-bathe, scratch and to sleep. Fresh straw is provided daily, besides ensuring that the bedding is kept dry, the addition of the straw encourages the poults to scratch and glean for any spilt grain. Food and water is provided at all times, the meal is comprised mainly of wheat, barley, peas, rape-seed and soybean. The feed does not contain any antibiotics. Once the turkey poults are fully feathered they are provided with day-time access to the adjacent pasture where they glean the sward for insects and green shoots. Nettles are provided on a regular basis, the leaves have historically been considered to reduce the infestation of intestinal worms that are the carrier of the organism responsible for "black head" disease. If nothing else, eating the nettles keep the turkeys amused! The turkeys grow more slowly when kept in this manner but in our opinion the flavour of the birds is much enhanced. The turkeys are slaughtered and prepared on the farm thereby eliminating stressful transportation of the birds. Further information about bronze turkeys is available "here" http://www.kelly-turkeys.com/Pages/Newsreleases/bronzeturkeys.html

Lamb: In order to be able to provide tender young lamb all through the year we have a flock of Poll Dorset ewes; one of the very few breeds that lamb all seasons. The breed is renown for its docile nature and for producing tender meat. The Marchweeke flock is split into two groups; one group lambing in March while the other group lamb in September The pastures at Marchweeke are comprised of a diverse range of grasses and flora that provides ample grazing for all but a couple of winter months when the flock is housed to prevent "poaching" of the swards. During the housing period the flock is fed on conserved haylage. The ewes receive concentrates in the form of barley and soybean during the last six weeks of gestation and the first two weeks post lambing. The extra feed ensures adequate lamb birth weights and sufficient supply of milk. (small lambs are more prone to chilling).
Lambs remain with their mothers until they reach five months of age at which time they are weaned. The ewes are vaccinated annually to reduce the incidents of a number of the most common sheep diseases. Regular treatment with zinc sulphate solution in a foot bath helps control the bacteria that cause "foot rot" and subsequent lameness. With low stocking rates and ample forage the flock require little veterinary intervention or medication. The lambs are selected for slaughter when they reach approximately 45 kgs. They are processed at a Devon abattoir thereby minimising the period of stress that they might endure during travel. The carcasses are hung for five days to enhance eating quality. Further information on the Poll Dorset breed can be found using the link: - http://www.dorsetsheep.freeserve.co.uk/Page%205%20Consumers.htm

Rare Breed Pork: At Marchweeke Farm we are proud of our small herd of Large Black pigs. This ancient breed of pig may not grow as quickly as its modern counterparts but it produces pork of great flavour. The sows are good mothers and are well suited to our free range rearing system. No farrowing crates are used, we prefer to enable the sows to farrow on their straw "nest" in individual farrowing pens.
During the summer months the pregnant sows are free-ranged with an ark for shelter while a mud wallow provides an opportunity to cool down during hot summer days. The Large Black breed are keen grazers given the opportunity. Once the weather gets cooler in October then the sows are brought indoors and are housed on straw. This combination means more expensive housing but protects the pigs (and the stockman) from the worst of the weather. At six weeks of age the piglets are consuming solid foods and are weaned off the sow. The feed is comprised of a mix of home-rolled barley and soybean meal; the feed contains no antibiotics or high levels of copper that act as growth promoters. In order to minimise stress no teeth clipping or tail docking are practiced. The grower pigs are reared inside with a straw-bedded lying area and reach the target finish weight of 90 kgs at just over five months of age.
The meat from the Large Blacks is firm in texture; slightly darker in colour with ample marbling fat for a succulent flavour. The odd black hair on the crackling provides evidence of authentic Large Back pork. The carcasses are hung for five days to enhance meat quality. For further information on the Large Black breed please use the link: - http://www.largeblackpigs.co.uk/history.html

Beef: Aberdeen Angus and Red Ruby beef calves are purchased from local farmers. Although the Angus and Ruby cattle do not grow as quickly or as large as the modern "Continental" breeds we believe that the beef from these traditional breeds is far superior. During their first summer the calves are supplemented at grass with rolled barley and soybean. The heavy Devon soil and rainfall provides ample grazing through the summer months. The pastures at Marchweeke are rich in clover and no artificial fertiliser is applied. Once the ground becomes soft in October, the cattle are housed indoors and fed haylage (dry silage). Cattle are provided with adequate straw for bedding so that they remain clean and dry.

Typically our beef cattle reach 550 kgs at approximately two years of age and are slaughtered at a Devon abattoir thereby minimising any potential stress during transportation. The beef is hung for 10 days; the resultant beef is darker in colour than typical supermarket beef with plenty of the "marbling" that is crucial for flavour and succulence.