This time next week we will be cooking…

Last week Matty and I went to see Simon and Kelly at Little Hill Chicken Farm where birds are naturally pasture raised ‘off-the-grid’. This husband and wife team are using organic principles and producing the most delicious free-range chickens we’ve ever tasted. These tasty chooks are one of the first specials on the menu at Nanna Kerr’s when we open next Thursday.

It takes Simon 8-9 weeks to nurture a great tasting chicken on his farm; from chick to chook, moving them from the barn where he and his two daughters feed them until they are about three weeks old before allowing them to roam across the hill eating what they like, when they like. The Little Hill team are raising about 120 birds every two weeks. To put this in perspective your typical supermarket market bird is ready within 5-6 weeks and raised in a shed with as many as 40,000 other birds.

We’ve been building relationships and gathering some great local organic produce ready to start cooking this time next week.

Kelly & Simon's Little Hill Farm in Mount Vincent, NSW

Kelly & Simon’s Little Hill Farm in Mount Vincent, NSW

We were also wrapped to get our first local media exposure with The Hunter Blackboard when they dropped around to Leaflee for a cuppa here’s a preview from the August issue.

Nanna Kerr's Kitchen gets a fullpage in the August edition of The Hunter Blackboard and at http://www.huntervalleyonline.com.au

Nanna Kerr’s Kitchen gets a fullpage in the August edition of The Hunter Blackboard and at http://www.huntervalleyonline.com.au

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