Meet Our Chicken Producer...
Lloyd Maunder, Willand, Devon
Our History
Lloyd Maunder has been working with West Country farmers to produce chicken for the retail market for more than 50 years. The company produces Organic Free Range Devonshire Black Chicken exclusively for Duchy Originals
Lloyd Maunder is based at Willand in the heart of Devon, which is central for the 150 family-run farms in the West Country that rear chickens for the company.
Our People
The farmers who rear these chickens are dedicated and skilled stockmen, most of them part of farming families that have worked the West Country landscape for generations. All embrace new technologies to run their farms efficiently and to stringent, modern standards, backed a genuine love of what they do… which is why they do it so well!
Our Ingredients
The Devonshire Black is a slow growing breed of chicken which is naturally active, inquisitive and robust. They are reared in small colonies on family-run organic farms in the West Country, where they have access to large organic field ranges.
They are reared to the stringent organic standards set out by The Soil Association, taking shelter in small mobile arks which are moved to fresh ground after each crop as part of the farm's organic crop rotation system.
The chickens enjoy a natural, outdoor life. They have daylight access to large organic field ranges where they can freely forage for insects, graze the grass and dust bathe. They are fed a natural 100% organic feed produced by a dedicated organic feed mill nearby.
All our Devonshire Black Organic Chickens are reared within less than two hours of the processing plant to ensure minimal stress due to travel time.
Our Production Methods
Unlike regular poultry production, Devonshire Black chicken are hung in a temperature controlled environment to mature for up to five days, producing a rich and distinctive flavour. They are packed with their giblets, enabling customers to produce their own delicious stocks and gravies.
Click here to visit the Lloyd Maunder Website
