Madgett’s Farm

We believe in excellence and the only way to achieve this is to control all aspects of the production process. We grow the majority of our feed and process all our birds on the farm. Our dry wax plucking system is one of only three in the country and we finish all our birds by hand. We believe that this is the only way to deliver the quality of bird that our customers demand.

Madgett’s Farm has a very long history and is mentioned in the Doomsday Book. Local legend has it that the Welsh Barons met here before their journey east for the signing of the Magna Carta in 1215. Somewhat more recently, the Williams family has farmed here for over 42 years, milking a dairy herd and raising beef cattle. Daryn’s grandmother had always raised some geese and turkeys for Christmas, giving them to family and friends. Naturally, the birds were delicious and word spread. Gradually the numbers of birds raised each year grew, to the point that in 2001 Daryn and his wife Elaine decided to make a year round business of poultry.

Over the years the business has gone from strength to strength. We have appeared on Rick Steins Food Heroes, Food for all Seasons with Matt Tebbutt and most recently with Matthew Fort on Market Kitchen on UKTV FOOD, along with numerous mentions from Guardian cookery correspondent Matthew Fort who has been buying our chickens from us for the last six years, so our commitment to top quality poultry has never been higher. Such was the growth of the business that, in 2004, the family decided to sell the dairy herd and concentrate solely on poultry.

We are very proud of what we do and welcome visitors to our farm.