It’s a fourth generation farm producing Traditional free-range and very slow-grown poultry using traditional and compassionate methods, to produce the very best bird using the highest welfare.

Owners Nick Ball and Jacob Sykes returned to the Ball’s family farm in Leicestershire to start the poultry farming business after living in ‘Peck’em’, London – as a fashion designer and property developer respectively. Nick and Jacob’s keen interest in good food meant their aim was to produce something a bit different – a bird they were both happy to say was of the highest quality, of excellent flavour and succulence, and raised using compassion and artisan farming standards.

Fosse Meadows Farm produces free-range, slow-grown chickens all year round. The traditional French breed chickens are slow-reared to full maturity, (to 81 days), with access to mobile sheds during the daytime when bad weather occurs and overnight for protection from foxes. They are fed an additive-free ethically sourced diet with full access to wild flower pasture and hedge rows, roaming freely, scratching around in the clover fields and at the bottom of trees and hedges. Fosse Meadows chickens was positioned No. 7 in The Observer Food Monthly ‘6th Annual OFM 50′ -Everything we love in the world of food right now’. We also won a Good Housekeeping award in 2015, have numerous recommendations from chefs and food writers and came top in a blind taste test by a Michelin starred chef.

Nick and Jacob believe their simple and traditional methods create a quality mature bird, offering strong meaty bones and meat with a rich flavour and texture second to none. Customers are delighted with the delicious results and to support the small-scale, artisan farming business – confirming “a happy bird really does tastes better!”