We did it
On 10th July 2017 we successfully raised £10,140 with 66 supporters in 42 days

Help fund improvements to our farm to meet increased demand for our totally free range poultry, and deal with changing weather patterns.

by Robert Morris in Strathaven, Lanarkshire, Scotland

We want to grow the best tasting, and more ethically-farmed poultry in the UK

Our family set out in early 2009 to produce the best possible free range poultry available in the UK. This proved to be no easy task, but with hard work and no little determination, eventually we started to see some light.  Not surprisingly we found that if we let the birds grow at their own natural pace, not only did they have a much longer life but they tasted amazing. This type of farming is low impact, sustainable and ethical, is a natural type of farming,  traditional and hard graft, but it produces outstanding products which now grace some of the UK's greatest tables.

From small beginnings come great things..

We soon found that the demand for our poultry was outstripping supply. How could we improve the farm in order to meet this demand, bearing in mind normal channels of finance are not an available to us?  Crowdfunding seemed to be an ideal option allowing us to make significant improvements to deal with the ever changing weather patterns and also,   install an on farm slaughter facililty while allowing food enthusiasts to get involved and try our wonderful produce.

How we're going to do it.....

Birds are fragile when young and need a lot of TLC before they are hardy enough to deal with the variances of the Scottish weather.  Our traditional wooden sheds are just not cosy enough for the young chicks, we would like to house them in warm,  well insulated, tunnels which will let them flourish before being turned out onto the range.

If we are serious about high welfare it makes sense to minimise the stress when it comes to dispatching the birds. It is preferable not to transport animals long distances, an onsite slaughter facility would allow us to minimise this stress. Not only will this improve the welfare of the birds, but also help improve the quality of the finished product. We would like to dry pluck and wax finish the birds which is the traditional way of preparing high quality poultry.

So how much is this going to cost.......

The total cost of the project is circa £80k. This is made up of match funding grants, crowdfunding and our own savings.  

Working towards a better future are.......  

Anne Jane, Naomi, Josh and Robert

Where we are......

St Bride's Free Range Poultry Farm Strathaven,  South Lanarkshire, Scotland nestled in 10 acres of rolling countryside.  

What we produce........

Chickens,  ducks, guinea fowl, capon, cockerels and turkeys. All grown slowly and naturally in a totally free range system with no fences. Fed on 100% grain +vitamins +minerals+grass and finished with locally grown whole wheat, barley and oats.

Who loves our produce?....

Local people, not so local people, chefs and super chefs. We are fortunate to have worked with some of the country's top chefs including Andrew Fairlie, Martin Wishart and Tom Kitchin in Scotland and Brett Graham, Pierre Koffman, the Roux family, Claude Bosi and Philip Howard south of the wall (Hadrian's) 

To sum it up........

There are less than a handful of farmers producing traditional, small flock, free range poultry in Scotland and none employing the methods of St Brides Farm. We believe we produce a unique "old fashioned" bird which appeals to an increasing discerning market. We passionately believe there is a place for this type of slow, sustainable agriculture amongst the fast growing , stack them high, get bigger, produce more for less, type of food production which dominates our supermarkets shelves. Please help us buck the trend and prove our type of farming is a viable option and there is a future for small scale farmers in the UK. Thank you for taking the time to read this.

Acknowledgements

 We are immensely grateful to the following people for their help and support for getting us this far

Matt Pinder - for shooting the film and allowing us to become famous, for a short period of time

Andrew Fairlie for his undying support and help since day one of St Bride's Farm

Douglas and Gillian Lamb for believing in us and being there when we really needed them

And of course our wonderful customers who have supported us over the years     

Rewards

This project offers rewards in return for your donation.

£10 or more

1 of 500 claimed

£10 Reward

Name a turkey! For a £10 pledge you can chose a name for one of our turkeys. In return we will issue a certificate to acknowledge that we have assigned a turkey your chosen name. You will be able to use your certificate to redeem £10 off your Christmas 2017 turkey order.

£20 or more

£20 Reward

10% discount on all purchases for 6 months starting July 2017 maximum discount £30.00

£50 or more

0 of 30 claimed

£50 Reward

Dinner at Risson's Restaurant, Strathaven Join Robert & AJ on Tuesday 19th September 7pm for an evening of 'Beak to Feet' dining. A tasting menu with contributions from Stephen McLaughlin, Head Chef of two Michelin star, Restaurant Andrew Fairlie at Gleneagles, Ally McGrath of Osso Restaurant/ Great British Menu and of course Scott Baxter of Rissons. Along with this dining experience we offer a 10% discount off poultry orders until 01/01/2018

£50 or more

7 of 20 claimed

£50 Reward

Box of 4 of our St Bride's free range oven ready chickens 1.8 - 2 kilo each, with giblets, including mainland UK delivery. We will get in touch to organise desired delivery date.

£50 or more

£50 Reward

15% discount for 12 months starting July 2017 Maximum discount £75

£70 or more

3 of 30 claimed

£70 Reward

Beak to Feet Dining at The Gannet restaurant. The Gannet's Peter McKenna and Ivan Stein are joined by Graeme Cheevers of Michelin star restaurant Martin Wishart at Loch Lomond and chef forager Gary Goldie, each will be preparing a course using our poultry for the evening's menu. L'Art du Vin will be pairing biodynamic, natural and raw wines to compliment each course. It will be an evening of fabulous food and wine in a relaxed atmosphere.

£70 or more

£70 Reward

Free range bronze St Bride's turkey 5 - 5.5 kilo weight incl UK mainland delivery

£100 or more

£100 Reward

20% discount for 12 months starting July 2017 maximum discount £150

£100 or more

2 of 12 claimed

£100 Reward

Dinner for 2 at Risson's Restaurant, Strathaven & 10% discount from future poultry orders. Join us on Tuesday 19th September 7pm for an evening of 'Beak to Feet' dining. A tasting menu with contributions from Stephen McLaughlin, Head Chef of two Michelin star, Restaurant Andrew Fairlie at Gleneagles, Ally McGrath of Osso Restaurant/ Great British Menu and Scott Baxter of Rissons. We also offer a 10% discount off poultry orders until 01/01/18

£140 or more

2 of 12 claimed

£140 Reward

Dinner For 2 at The Gannet 'Beak to Feet' evening on the 31st July 7pm. With courses prepared by Peter McKenna & Ivan Stein of The Gannet, Gary Goldie chef / forager Gary Goldie Wild Foods and Graeme Cheevers of Restaurant Martin Wishart at Loch Lomond. 4 courses with matched biodynamic wines. Informal evening of great food, wines and chat.

£250 or more

£250 Reward

20% discount for 18 months starting July 2017 maximum discount £250 + Christmas turkey

£500 or more

0 of 10 claimed

£500 Reward

20% for 24 months starting July 2017 Maximum discount £500 + Christmas turkey+ farm visit + demo on festive cooking for up to 5

£1,000 or more

0 of 10 claimed

£1,000 Reward

20% discount for 24 months starting July 2017 Maximum discount £1000.00 + Christmas turkey and trimmings+ farm visit +festive cooking demo for up to 10

£1,000 or more

£1,000 Reward

Chef/Restaurateur supporters receive negotiated discount to the value of pledge + farm visit + product training

£2,000 or more

0 of 10 claimed

£2,000 Reward

20% for 24 months starting July 2017 maximum discount £2000.00 + Christmas turkey, goose ,capon, trimmings +farm visit + demo with professional chef for up to 20

£2,000 or more

£2,000 Reward

Chef/Restaurateur supporters receive negotiated discount to the value of pledge + farm visit + product training

£3,000 or more

0 of 5 claimed

£3,000 Reward

25% discount for 36 months starting July 2017 + Maximum discount £3000.00 Christmas turkey, goose, capon, trimmings + whole butchered free range pig+ farm visit + beak to feet demo for up to 30 with professional chef

£3,000 or more

£3,000 Reward

Chef/Restaurateur supporters receive negotiated discount to the value of pledge + farm visit + product training

£5,000 or more

£5,000 Reward

Chef/Restaurateur supporters receive negotiated discount to the value of pledge + farm visit + product training


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