Local Free Range Cockerel

Richard Baldwyn chooses slower-growing breeds of Cockerel and rears them to full maturity outside with plenty of space to run about in. The Cockerel are dry plucked, finished by hand, and then hung like a game bird for at least seven days. This special way of processing is in keeping with proven traditional practices, to ensure the finest texture and flavour for the most special meal of the year.