The longest-lived, best-tasting chicken in Britain.

• Pasture-raised for six months to develop deep, complex flavours that only develop over time and a well-lived life.
• Fed a traditional low protein diet to encourage slow growth free of soy and GM ingredients, then finished during the last month in the French tradition on maize to further enhance the flavour and give the skin a rich yellow hue.
• Featured on the menus of Michelin-starred restaurants, now available in season to home cooks who demand the best.

Cornish Celtics roam freely over the wildflower-filled meadows at Lyons Hill Farm under the direct supervision of Mark Leatham, founder of Aurox Meat.  These privileged birds enjoy a traditional diet of coarse grains and forage amongst the apple trees. 

Unlike most commercially raised chickens, which are often slaughtered after just 46 days, Cornish Celtic chickens are slow-grown for six months, giving them time to develop incredibly complex and rich chicken flavours, firm muscles, strong bones, and finely textured meat.

One nice lady called to tell us, “I haven’t had a chicken this good since the War!”