Packington Poultry’s Christmas Survey Finds Brits Says ‘Bah Humbug’ to Traditional Tur

key
Free range cockerel farmers Packington Poultry undertake a survey that finds tha
t Brits would prefer not to eat turkey at Christmas
Nottingham, UK, December 15, 2010 -- It seems that many of us will be finding Ch
ristmas lunch hard to swallow this year. In a recent survey 92% of Brits said th
at they only ate turkey because it is traditional, and in fact 84% of us would r
ather eat something different.
Packington Poultry (http://www.packingtonpoultry.co.uk/ ), the free range farmer
has undertaken a survey that found that when it comes to Christmas, red really
is the colour of choice. Red meat was the preference of the majority of responde
nts with almost half of people (48%) saying beef would be top of their ‘wish list’ i
f given a choice, with a further 25% choosing either lamb or pork.
Although it seems turkey is not our favourite bird, other more unusual poultry c
hoices are on the up, with almost 18% saying goose and even roast cockerel (http
://www.packingtonpoultry.co.uk/ourcockerels.htm ) would whet their appetite more
. In terms of spend, more than 50% of people will spend more than £40 on the meat
that finally is served up on Christmas Day, but 61% of people said they would s
pend less on Christmas food this year than in previous years.
Packington Poultry rears free-range chickens and cockerel in the heart of Staffo
rdshire. This year they have teamed up with local Michelin-starred chef Paul Gi
lmore to create a Christmas recipe for its Packington cockerel, which grows up t
o 7kg to feed as many as 15 people. A 5kg cockerel costs around £40. So why not ha
ve a break with tradition this year and order Christmas cockerel online http://w
ww.packingtonpoultry.co.uk/cockerelsOrder.htm.
About us
Packington Poultry is part of the Mercer farming group, based in Barton-under-Ne
edwood in Staffordshire. Its chickens roam freely in 30-acres of rural land and
are fed a natural diet supplemented with finest maize and omega-3 enriched corn.
Flock numbers are kept low and the birds are provided with the best welfare sta
ndards, to give them a healthy and stress-free environment. The Hairy Bikers rec
ently described the chickens as ‘some of the happiest in the country’ and this year
Packington Poultry has teamed up with local Michelin-starred chef Paul Gilmore t
o create a Christmas recipe using cockerel. Lucas Hollweg also created a recipe
in The Sunday Times Style Magazine on 5th December. The survey results are based
on 100 respondents to an online survey.
Contact:
Carrie Eames
Packington Poultry
1 Howard St
Nottingham NG1 3LT
0845 3889584
carrie@creamcommunications.co.uk
http://www.packingtonpoultry.co.uk