Slow-grown, free-range chicken from Suffolk and Norfolk farms. Birds live their full natural life cycle — never caged, never rushed. Hand-prepared and delivered fresh, never frozen, within 24 hours.
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Classic Sunday roast. Slow-grown bird with proper flavour — 70+ days on pasture.
Backbone removed and flattened. Cooks in half the time, evenly crisp skin.
Skin-on, bone-out fillets. Crispy skin, juicy meat — pan-fry hero.
Lean and clean. Marinate, grill, or slice for stir-fries and curries.
Dark, rich meat. Almost impossible to overcook. Curry, biryani, BBQ favourite.
More flavour, less faff. Roast at 200°C for golden, crispy skin.
Kid-friendly, picnic-perfect. Crispy outside, tender inside.
Thigh + drumstick, attached. Confit, roast, or braise low and slow.
Three-bone party classic. Toss in marinade, grill or bake until sticky.
The meaty part of the wing. Easier to eat, more meat per piece.
The crispy-skin part. Buffalo or Korean glaze — instant favourite.
Lean ground chicken. Lighter alternative to beef for keema, koftas, meatballs.
Quickly pan-fry with garlic and parsley. Velvety, iron-rich, ready in minutes.
Brazilian BBQ staple. Skewer, salt, grill hot for 4 minutes total.
Slow-cooked in stews and tagines. Chewy texture, deep umami.
The ultimate stock booster — gelatin-rich, silky broth in 4 hours.
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African birds-eye chilli, garlic, lemon. Spicy, smoky, addictive.
Yoghurt, ginger, garam masala. 24h marinated — char-grill or oven roast.
Lemon, thyme, rosemary, olive oil. Mediterranean classic, family-friendly.
Sweet, smoky, sticky. Best on the grill or BBQ — finish under the broiler.
Cubed thigh on skewers, marinated. 8 minutes on the BBQ.
NEW
Breast pounded thin, breaded in panko. Fry crispy in 5 minutes.
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