Our story

Meet Farmer Rob

I’m Rob. I have a BSc in Conservation Ecology and have worked as a game ranger, blueberry production manager, organic auditor and Talborne Organics rep. Today I farm full time, producing real food in a way that regenerates the land instead of taking from it.

That’s where our name comes from. When chickens "pikkel & skrop" (peck and scratch), they turn the soil, eat weeds and pests, and fertilise the orchard as they go. Pasture raising animals is a regenerative practice in itself.

How our chickens are raised

Life on pasture

Open-sided mobile shelters are moved to fresh ground every day. Solar-powered poultry netting keeps predators out, so the birds roam freely in a 200m perimeter camp.

What they eat

Certified non-GMO feed from Farmer Eddie, plus the seeds, leaves and insects they forage.

How they grow

Chicks start in a warm brooder, then move out into the olive grove. Raised without antibiotics.

Processing & Packing

Processed at a registered abattoir (Sunset Chickens, Worcester) with no brine injection, so you pay for chicken, not added water. Frozen on the day of slaughter and kept frozen until delivery.

A chemical-free
orchard

Our olive trees are fed organic fertiliser from Talborne Organics. They're healthy enough that we spray no pesticides, and we use no herbicides. We let the weeds do their work, bringing up minerals and loosening the soil.

We move open-sided coops down the olive rows every day, inside solar-powered electric netting. The result is a silvopasture system: chickens and olive trees sharing the same land.

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Our olives
and olive oil

Large, fleshy Oryx Ridge Kalamata olives, preserved with an old-fashioned family recipe. Our cold-pressed extra virgin olive oil comes from Oryx Ridge and surrounding farms: Frantoio, Mission or a blend, depending on the season.

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