By our Head Chef, Richard Young.
As i drove (having sanitised my wheels to keep the chickens safe, I never knew that either!) into Balvicar Farm for the first time, I had the surreal experience of 1,500 free range chickens stopping mid-forage in unison to stare me out as I drove by. I realised then what a gem of a place this was going to be. Free-range with a capital F was what I was looking for, and that’s exactly what I found.
On my arrival, Ewan (who I just met) gave me a warm welcome as he was grading the freshly laid eggs, which was lovely to see. I realised that if he took us on as a customer we would be serving these eggs for breakfast in just a couple of days, and once we were up and running properly we would be using them in our home-bakes. Ewan runs the Farm with his wife Flo – who is really the boss by the way!
Luckily they did take us on as a customer and it has been fantastic! Rich golden yolks and the provenance to boot, gives us great confidence in what we do. In fact, we have not looked back since our partnership started – though the chickens always do when someone leaves!
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