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Sunday, 16 September 2012

5 Questions - St. Brides Free Range Poultry

I'm a big fan of Sunday roast dinner. In fact, Sunday might be my favourite day of the week. I'm not sure that I have a favourite, roast beef, pork, lamb or chicken, they're all delicious. Today, in a break from tradition I didn't cook a joint of meat or a deliciously plump bird, instead I had home made spring rolls and chicken Katsu curry. (We had family over for dinner and I wanted to show off!)

However, when it comes to chicken, St. Brides Free Range Poultry are traditionalists through and through. This family business have selected slow-growing flavoursome breeds of chicken and then let them do what they say on the tin, grow slowly. It would be quicker and easier to feed the birds fast and sell them cheaply (no pun intended) but that's not what they believe in. Slow grown birds live happier lives and taste far, far better. Here's their story.



How did you get started?

We started our business in 2009. We had previously imported high quality poultry from France and saw that there was a gap in the market for great tasting slow grown Scottish poultry. Combining the knowledge that Robert had gained from growing up his family’s poultry farm, and that gained from supplying chefs with fabulous ingredients we decided to give it a go.

What’s the best piece of business advice you could give?

Don’t give up, or be easily put off by negative outcomes.

Where would you like to see your business in 5 years time?

We would hopefully will have increased our customer base and our brand be known widely as a symbol of great quality free range Scottish poultry. Also would be nice to have invested in a smart tractor.

If you could only have one of your own products, what would it be & why?

It would have to be our chicken; it’s a tradition for us to have it as our Sunday roast, initially we did this as a quality check, now we can’t have Sunday dinner without it.

You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?

For our last meal I think we would just like to share it as a family, can’t think of anyone who would bring more joy than them. Once again it would have to be a roast St Bride’s Chicken, perhaps some Scottish shellfish to start simply cooked and for dessert we all enjoy a lemon tart. We would of course have some very special wines carefully selected to complement each course.



St. Brides Free Range Poultry currently supply the birds to some of Scotland's top chefs including Andrew Fairlie and Martin Wishart, and well as a host of top restaurants across the country. If you aren't able to get a table at Restaurant Martin Wishart, or Andrew Fairlie at Gleneagles, don't worry because St. Brides are on the Lanarkshire Farmers Market circuit where you can get your hands on some of the best free range chickens in the land.

You can catch up with everything that's going on at the farm on Facebook and Twitter.



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