Sourced from local farmers, and delivered fresh every day
Whether you’re craving a hearty chicken pie, succulent kebabs or classic roast chicken, you’re spoilt for choice when it comes to choosing the best in delectable flavour from our range of quality poultry.
Chat to our highly skilled butchers who will be more than happy to help you debone a chicken, create a delicious spatchcock or roast, or butterfly a chicken breast perfectly. Cooking techniques that will have you cooking like a chef in no time.
Get the fresh herbs, squeeze of lemon or rich, buttery sauce ready; it’s time to cook perfect poultry.
For a fresh, summery roast, a rub of coarse salt, thyme, rosemary, coriander and sage comes together in a snap. Turn up the heat with cayenne pepper, garam masala or harissa paste.
Piercing the skin of your chicken, turkey or duck before marinating will help them to absorb the marinade. In general, two hours is long enough to mop up all that deliciousness. Or freeze, and the flavours will intensify.
Always rub your chicken or duck with a little olive oil first and cook on a medium heat in a teaspoon of oil. When roasting, use your thermometer in the thickest parts of the cut. It should be 73–75°C.
It’s important to prep your pan. Heat a pan over medium-high heat. When it is quite hot, add a knob of butter. When the butter starts to bubble, the pan is hot enough.