A
Anonymous
Guest
Hi, I am Anthony,
Started November 2007 with 6 x Gingernut Rangers and an Omelet Cube. Now have converted outbuildings in the orchard with about 80 laying hens mostly hybrids, rescued Warrens, White Stars and Black Rocks with a few Light Sussex all free ranging. Lots of shade in the orchard and they keep the pests away from the fruit trees.
Every couple of weeks I get a delivery of day old hybrid table birds [Cotswold Whites] so at any one time, may have up to 150 or so meat birds. Quail eggs also arrive every 3 weeks or so and we incubate these.
Then an old derelict pond called - it was cleared and fenced Spring 2008 [hopefully fox proofed] and up to a 100 Aylesbury spend a very happy six months or so before going to the table.
Last summer a friend of mine gave me some Sussex cockerels and I am hatching and brooding a number of Sussex chicks with a view to developing my own utility strain.
It is still a fantastic learning curve as we also have other animals on the small holding. All of these go to supply a restaurant.
Started November 2007 with 6 x Gingernut Rangers and an Omelet Cube. Now have converted outbuildings in the orchard with about 80 laying hens mostly hybrids, rescued Warrens, White Stars and Black Rocks with a few Light Sussex all free ranging. Lots of shade in the orchard and they keep the pests away from the fruit trees.
Every couple of weeks I get a delivery of day old hybrid table birds [Cotswold Whites] so at any one time, may have up to 150 or so meat birds. Quail eggs also arrive every 3 weeks or so and we incubate these.
Then an old derelict pond called - it was cleared and fenced Spring 2008 [hopefully fox proofed] and up to a 100 Aylesbury spend a very happy six months or so before going to the table.
Last summer a friend of mine gave me some Sussex cockerels and I am hatching and brooding a number of Sussex chicks with a view to developing my own utility strain.
It is still a fantastic learning curve as we also have other animals on the small holding. All of these go to supply a restaurant.
