Top of pecking order

Jul 2 2009 by Jane Hall, The Journal

QUALITY Northumberland-reared poultry is finding its way on to an increasing number of the region’s menus as a farmers’ co-operative spreads its wings far and wide.

Award-winning butcher George Payne in Brunton Park, Gosforth, is the latest to begin stocking free-range chickens supplied by Northumberland Poultry.

A collaboration between five farmers, the initiative was only launched in January this year. But already delicatessens, farm shops, butchers and restaurants across the North East are queuing up to place orders for the fledgling group’s chickens, ducks and guinea fowl. Along with George Payne, other stockists include butcher R Green & Sons in Longframlington and Broom House Farm in Witton Gilbert, County Durham.

George Payne describes Northumberland Poultry’s chickens as being “as good as anything I have tasted.”

Richard Sim, executive chef at the new Six Restaurant at Gateshead’s Baltic Centre for Contemporary Art, is also a fan. One of the region’s top chefs, who is a keen advocate of local produce, he said: “This is the best poultry I have ever had in my 22 years in the industry. It is young, fresh, tastes fantastic and is 100% traceable from a farm just down the road.”

The demand for quality, compassionately-reared poultry has soared on the back of high-profile campaigns headed by celebrity chefs Hugh Fearnley-Whittingstall and Jamie Oliver that have focused consumer attention on the distressing conditions in which chickens, turkeys and other fowl are often raised.

Until recently though, it was still hard to find good-quality poultry. But Northumberland Poultry’s livestock is raised in the happiest of surroundings.

All fourth generation farmers, the group includes Angus and Duncan Nelless of Thistleyhaugh Farm near Longframlington, neighbours Graham and Michael Rutherford of Bewlaw and their Chairman, Paul Mooney, who works with the Nelless’s.