About UsArk chicken was established in 1997, spotting a clear gap in the market for a high quality locally produced free range chicken.I was very fortunate to make the aquatence of a prominent local farmer by the name of Mr Raymond Burrows. He was extremely enthusiastic and helpful about our new buisness venture. He offered us the use of some rather old, but quaint, Cobb barns nestled in the cider orchards at Whimple, Devon. From here we began to embark upon the production of the "Whimple Whopper". As sales developed and interest in our product grew we decided to branch out from our grass roots at Whimple and move, some what closer to home, with a slighty new angle to our poultry production. We had been approached by a small local firm based in Tiverton who were very interested in building small, moveable Arks, to suit free range and a the newly emerging organic market. The next venue was to be at Moorstone Barton farm, home of a very old and dear friend and his family, Mr. Andrew Maunder. It was here we set about trialing bespoke housing and setting up a rather new and unique production facility. Not only the housing was on trial but we also needed to find breeds of birds that would be suitable for this complete free range system . Over the next few years, we were to see rapid growth in the demand for poultry reared in this fashion and thus the Ark Chicken Co Ltd was born. This is a very brief summary of what has been a rather long and at many times a hard journey. However, the stories and experinces have been invaluable. Born in the orchards of Whimple, the Ark Chicken co is now based at "Roosters Of Babylon farm" Silverton nr Exeter, it is here where we have developed from, not just the sale of whole chicken, but to an extensive range of products all embrassed with our passion and care for the buisness. |
Jason Wise - The FarmerJason has been running "Roosters of Babylon" as a free range chicken farm for over 10 years. Jason knows that the only way to a good chicken is a free chicken. "The birds are free ranging and corn fed". "If the weather gets bad they go inside, just like us"."Quality not quantity is the free range business, you are eating something you know you can trust and that applies to any true 'free range' pultry"."Chicken farming begins at dawn and continues right around the clock but if we get time we head off to the pub..........and talk about chickens!"
The Butcher - Nigel CourtneyNigel comes from a family of butchers having started out working form the age of ten in the family run shop in Crediton. A totally driven man, Nigel thinks nothing of starting at 6am and working until midnight. "Though I don't think I work as well after the first twelve hours" he says whilst stringing sausages at a ridiculous speed! Trying to interview Nigel is difficult, he doesn't stand still long enough! So if he's working this hard after the first twelve hours . What was he like at the start of the day? Watching him work is tiring enough so I think I'll let him get on with it. If he does stop....I may get chance to fininsh this story!
The Chicken |
