Our grain fed Christmas Cockerels (previously called Capons) enjoy high welfare standards and are grown for flavour on the Yorkshire Wolds by the Soanes family specifically for the Christmas market.
Christmas Cockerels are large chickens (5-11+ lbs/2.5-5.0+kg) that are a tasty, succulent alternative to turkey.
Our Yorkshire Christmas Cockerel was awarded a prestigious gold star at the Guild of Fine Foods Great Taste awards in 2017. The judges said: “The chicken looks very moist and indeed lives up to its looks. There is a gentle gaminess in the aroma and the meat, giving a depth and intensity to the flavour.”
Our Yorkshire Christmas Cockerel Crown was awarded a prestigious gold star at this year’s Guild of Fine Foods Great Taste awards. The judges said:
“A very attractive looking crown. A lovely aroma. The texture was delightfully soft, moist and juicy and packed full of flavour.”
For more information about our range of Game, please visit our Game Page
Orders are taken during November through wholesalers, butchers and farm shops. Please call us on 01377 217243 for details of your nearest stockist and please check last ordering dates with your retailer to avoid disappointment.
For advice about preparing and cooking your Christmas Cockerel, please head to our Recipes page.
Caldecott’s barn reared white turkeys are raised in light and airy, open pole barns on farms that were previously used for cattle or sheep. These once redundant barns have been recycled to provide perfect housing for turkeys with natural daylight, plenty of fresh air, clean dry bedding and 24/7 access to food and fresh water. This relaxed environment means that Caldecott’s turkeys grow steadily and result in a fantastic
flavour and texture.
Madgetts Farm Goose and Duck has been carefully reared in the natural surroundings of hills overlooking the Wye Valley. The birds can roam free over the fields and at night are kept in purpose built well ventilated barns. They are fed a natural diet of cereals supplemented with minerals and vitamins. No growth boosters or antibiotics are used in their diet. When they come to maturity they are dry plucked and traditionally finished ready for the table maintaining the tradition of the bird giving it an excellent flavour.