Welcome to Hollymount Farm

Celebrity TV Chefs such as Hugh Fearnley-Whittingstall and Jamie Oliver

mass produced chickens but also the fact that Free Range chicken is not

only kinder to the chicken but is also a much healthier and tastier option

for the whole family.

Fifty years ago chickens were slowly reared and fattened for the table.

They were fine, plump birds with lots of succulent flesh and luscious,

concentrated chicken flavour. A whole family could dine on a roast

chicken and still have some left over. Roast chicken was very special – not

an everyday thing, but something to be anticipated and savoured.

At Hollymount Farm our birds are reared in a totally traditional old

fashioned manner. They grow slowly and naturally, as nature intended.

For about 16hrs a day they have access to the outdoors where they scratch

about a large field, breathe in fresh air and have a truly natural existence.

They are only shut in at night for their own protection from the fox. They

have access to shelter when needed, a place to roost and a plentiful supply

of grain and fresh water. In the final stages of the preparation of the birds

for the table we finish them off on a diet of locally produced cereals plus

the clovers and other natural greens they get from their day time

foraging. Our birds are killed humanely without stress, dry plucked and

left to hang in a controlled temperature as we believe this is best for

flavour.

Having decided to take our tastier healthier chickens to a wider audience,

the first large batch of Hollymount Farm Traditional Free Range Chickens

have been reared and snapped up by local outlets who know well

produced chicken when they see it.