Sutton Hoo Chicken

22/05/2026

New local stockist A. Willsher & Son in Marks Tey in Colchester!

🐔 NEW IN STOCK 🐔

We are now proudly stocking premium Sutton Hoo Slow Grown Chickens — renowned for their exceptional flavour and traditional slow-grown quality.

Raised the way chicken used to taste, these free-range birds are perfect for roasting, family dinners, and food lovers who appreciate quality produce. 🍽️

📍 Available now in store
✔️ Slow grown
✔️ Full of flavour
✔️ Free range quality

Pop in and grab yours!

19/05/2026

‘Why are Sutton Hoo Chickens different?’ The final video in our series. 🐓🌱🎥

This showcases one of the most important parts of our farming system - our mobile sheds.

Unlike conventional fixed sheds, these are moved regularly onto fresh grass, giving the chickens new ground to forage over and giving the soil a break. This naturally reduce any risk of disease and therefore any need for antibiotics.

Overall, our birds have more exercise, are grown for longer in an natural environment with a varied diet – making them taste of so much more.

We’ve really enjoyed taking you behind the scenes and sharing more of what life on the farm is like. Thank you for following along!

P.S You can watch the full video on our website under ‘our birds’ or via the link in our bio.

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11/05/2026

We’re back with part 3 of ‘Why are Sutton Hoo Chickens different?’ 🐓

Our chickens live with the natural rhythm of the day - up with the sun, settled at dusk - instead of artificial lighting being used to influence feeding patterns.🌅

Feeding and bedding is done by hand, and we just have natural ventilation, meaning there’s no constant background noise from loud fans or feed augers - resulting in a quieter, calmer environment.

Across 40 acres, our chickens are spread between 40 small sheds. If you compare this to a non free range system, all of our chickens on the field would only fill a quarter of one modern indoor shed. 🤯

It’s a very different approach to modern commercial farming but creating a natural environment where chickens can behave like chickens should is why we do it this way.

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28/04/2026

Devilled Chicken Livers on Toast by

Instead of a classic chicken liver pate, we teamed up with Flossy Phillips of to make chicken livers more exciting.

Chicken livers are quick to cook and full of character - here paired with mustard and a rich, glossy sauce. An added benefit aside from being delicious - they are densely nutritious, concentrated in Vitamin A, Iron and B Vitamins which all contribute to vital immune function.

Served on hot toast, it’s bold yet light enough for warmer days - simple, satisfying, and full of flavour. A reminder that some of the most flavourful parts are often the ones overlooked.

Find the full recipe here: https://www.suttonhoochicken.co.uk/chicken-recipes/devilled-chicken-livers-on-toast

27/04/2026

Pulled Chicken Neck Croquettes with Thyme-Infused Aioli - by Flossy Philips (Floffal)

The chicken neck is one of the most overlooked parts of the bird but it’s packed with flavour. Slowly braised until tender, the meat is transformed into crisp, golden croquettes. Served with fragrant thyme-infused aioli, they make a great standout starter or a brilliant addition to a tapas style spread.

As part of our 'Rediscovering the Whole Bird' collaboration with Flossy, we explore how to get more from the giblets - unlocking their flavour, nourishment and potential in the kitchen.

You only get one neck per bird, so this is a recipe to build towards - save your giblets in the freezer, and turn them into something special down the line. Get the recipes: https://www.suttonhoochicken.co.uk/chicken-recipes/chicken-neck-croquettes?rq=giblet

27/04/2026

One of our new stockists this year Lovejoy Farm Partnership!

Its Gemma's aka The Bosses 'pick of the week' this week.
With Ashford & District YFC lambing day on Sunday, the roast is on

Monday- and its a summer roast with a beautiful Sutton Hoo Chicken, roast mini potatoes, braised little gem lettuce with peas and asparagus.

Tuesday- Risotto with left over chicken and asparagus

Wednesday- Lamb Koftas, vegetable rice and salad, an easy dinner for a busy evening.

Thursday- Sausage, mash, egg and beans, a good staple!

Friday night- Steak night with all the sides

Saturday- Lamb tagine with cous cous

24/04/2026

Exciting stuff!

"The menu will reflect Devlin’s approach as both a chef and a farmer, drawing on his experience working his own land in Kent. Choose from pastries, sandwiches, toasties and more. Dishes will range from a Beef Topside Pastrami Reuben on rye bread to Sutton Hoo Chicken."

Birchwood – The Conduit will open in June. Opening in June, Chef Will Devlin will bring farm food to central London.

21/04/2026

Chicken thighs. That’s dinner sorted.

Skin on, bone in. No messing about. We’d eat these every night quite happily.

This one’s a go-to from ...lemon, capers, thyme. Chuck it all in with some potatoes, onions and a whole bulb of garlic and get it in the oven. Let it catch a bit. That’s where the flavour is.

Suffolk's is spot on for this. A proper bird.

Start with good meat. Always.

18/04/2026

18/04/2026

Delighted to be on the menu of an exciting new opening in London

Meet the chef: Michael Turner of Willett’s Luxury London

“Other highlights include hand-chopped ex-dairy beef with mushroom ketchup, pickles and crisps, prawn cocktail with Bloody Mary jelly, and Sutton Hoo chicken and morel pie with mash and liquor.”

Michael Turner is the new head chef of London’s only Belmond property on the opening of his very British bistro: Willett's