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Digital Subscriptions > Delicious Magazine > June 2018 > “IT’S HANDS-ON WORK. WHAT YOU PUT IN, YOU GET OUT”

“IT’S HANDS-ON WORK. WHAT YOU PUT IN, YOU GET OUT”

Family firm T Soanes & Son have been farming chickens for more than 70 years. Phoebe Stone pays them a visit in Yorkshire to discover the realities of rearing free-range poultry

Delicious. 2017 PRODUCE AWARDS WINNER

Meet the producer.

Outside, chickens are free to dustbathe and forage for food
PHOTOGRAPHS JOAN RANSLEY

WHAT OUR FINAL JUDGING PANEL SAID

“Tremendous flavour with a robust, dense texture. The juices are rich and savoury”

If I asked you to conjure up a vision of a free-range chicken farm, you might imagine something like Tony Ireland’s plot in Driffield, Yorkshire – the old brick farmhouse, doors and windows painted primrose yellow, with a brood of bantam hens shuffling across the lawn. His family have been farming here since 1905, but there’s more to this operation than meets the eye. Tony is a supplier to T Soanes & Son Poultry, who rear more than 5 million chickens a year in Yorkshire across 12 farms, including two dedicated free-range sites. Why does a burgeoning business continue to rely on small free-range farms such as Tony’s? The answer is surprisingly simple – as is how their birds are reared.

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About Delicious Magazine

We’re celebrating summer in our June issue with cocktail cheesecakes – hic, hic, hooray, fish dishes and delights from the Med, not to mention the FREE 16-page Italian special. Elsewhere Ben Tish roasts pork with peaches, Gill Meller grills a rack of mutton and Felicity Cloake embarks on a Famous Five-style feast. Followers of foodie fashion will love the Caravan cornbread brunch, Berber & Q sharing feast and the latest hot cake from Dominique Ansel’s bakery. Plus we have two sweet and succulent strawberry and meringue desserts.

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