Aubrey Allen Chickens
Cotswold White Chicken
- Free living, naturally reared, flavoursome chicken.
- Wonderfully cared for chickens bred with time and space for award winning taste.
- Chickens reared by farmers with generations of understanding.
Robert Caldecott’s commitment to rearing these intensely flavoursome birds in an ethical and timely way meant that we won Free Range Poultry Supplier 2008 with his Cotswold White Chicken.
Robert Caldecott breeds the Cotswold White, a naturally slow grown bird, a derivative of the Rhode Island Red and the White Cornish Game. The eggs are hatched near Burford in the Cotswolds (hence the name), and at 1 day old Robert selects the chicks and takes them to his farm in Worcestershire. The birds then enjoy a wonderful life and are hand selected once passed 64 days old – 16% longer than the standard free range bird. These free living, slowly reared birds who are given space and time (not growth hormones) to develop producing a chicken with flavour and texture not found anywhere else.
Robert Caldecott Turkeys
Our year round Turkey producer Robert Caldecott produces small quantities of top quality rare breed turkeys and we have first refusal on the primary yield. We regularly visit the farm in Worcestershire and take chefs to see the provenance first hand.
Ethically Bred Bronze and White Turkeys
We believe you wont find a better turkey than one of our birds. Our turkeys are produced by an independent, family owned company. The birds are all reared on farms owned or controlled by members of the family and great care and attention to detail is paid to the flocks as they grow. Welfare is a primary consideration. The birds are then processed through the modern EEC licensed factory where particular attention is paid to quality. They have been grown slowly to full maturity and prime condition, not reared intensively. Consequently they are more fully flavoured. Once delivered to Aubrey Allen, the product is stored and cut in our separate poultry area by our specialist poultry butchers.
*Please note, advance notice is required on Bronze birds
Loomswood Farm English Duck
The welfare of the Loomswood ducks is a priority, for both us and our supplier. They hatch their own ducklings and rear them in Suffolk and neighbouring counties in an open environment with natural light, ventilation and fresh straw bedding. The ducks are exclusively bred in the heart of East Anglia, producing succulent, meaty and flavoursome duck. The duck has a rich gamey flavour and around 20% more breast meat than other duck. The breed itself was specially bred from the wild mallard and pekin strains for it's unique eating characteristics. The duck liver is ideal for salads, pâtés and casseroles. The ducks are traditionally dry plucked which means not only do they look better, they shrink less during cooking and have a crisp and flavoursome skin.
Balmoral and Highland Estate Wild Venison
The Balmoral Estate in Royal Deeside has been the Scottish home of the Royal family since 1855 and in the intervening years the Estate has been carefully developed and managed to provide habitats which support a diverse range of flora and wildlife. To conserve the delicate natural ecology of the Estate, the population of wild red deer is carefully managed in accordance with the Deer (Scotland) Act 1996. Venison from Wild Scottish Deer (culled during the stalking season as part of the species conservation, control and management) is taken from the hills and hung in the Balmoral Game Larders before being collected for dispatch to Aubrey Allen. Balmoral Estate Wild Scottish Venison retains the distinctive flavour you would expect from animals which have foraged in the natural environment of the rugged uplands of Royal Deeside and is a naturally lean meat, low in fat, low in cholesterol and an important source of iron, protein and vitamins.