Supermarket chicken is often slaughtered when it is as little as 28 days old so has not had sufficient time to develop flavour. Other factors that promote a good flavour are access to sufficient outdoor space to exercise to develop enriched muscle fibre and forage for insects and plants.

The RSPCA states that to be called free range, chickens ‘must have a defined amount of space (no more than 13 birds a square metre), be 56 days old before they are slaughtered and have continuous daytime access to open-air runs, with vegetation, for at least half their lifetime.’ Our chickens have access to over 15 square metres each - and we raise slower growing breeds for at least 72 days - two thirds of which is spent in the open air.

Many people find that expensive free range chicken doesn’t taste very different to their normal bird. This is due to the very low bar that the term ‘free range’ encompasses - with some birds kept confined in the bare minimum space of 13 birds per square metre. Free range chicken tastes better when the birds have room to exercise to develop blood enriched muscle and are able to forage for wild plants and invertebrates. At Kingsbeer our chickens are housed in spacious outdoor pens with real freedom to roam and find their own food.

A capon is a male chicken or cockerel that is raised for meat. Traditionally these birds were castrated, either physically or chemically, to encourage growth but it is now illegal to castrate cockerels for food production in the UK. Cockerels are now raised on a special diet to provide a larger than average meat bird with superior flavour.  They are popular at Christmas and other special occasions as an alternative to turkey.

Lamb fed on grass year round has been shown to contain higher amounts of Omega 3 oils that can help protect the heart from disease. The sheep at Kingsbeer are Easycares  - a self-shedding breed that is crossed with tough mountain sheep, allowing them to be born, raised and graze outside all year round.

Regenerative farming is a method of land production that promotes biodiversity. At Kingsbeer we reject the use of chemicals and utilise rotational mob grazing of diverse species, build soil structure with natural fertilisers, ban insecticides and devote at least 10% of the land to wildlife.

Many people say that goat tastes like a richer, sweeter version of lamb. It is often used in West Indian and Indian cuisine but can be grilled or roasted as you would lamb. Lean and low in cholesterol, it is becoming increasingly popular in the UK. Our goat meat boxes come complete with a recipe sheet.

There is no legal definition separating these terms but in practice a lamb is less than a year old, mutton is from an adult sheep of two years or more. Mutton has a much richer flavour that many people prefer but requires a slower cooking time. Hogget is a compromise - being meat from an animal that is between 12 and 24 months old. Our favourite recipe is Jamaican-style Mutton Curry - a perfect showcase for this often neglected meat.