Back in 2020, we wrote about what we rather grandly called The Appleton Poultry Partnership.
It made us smile then, and it still does now.
At the time, we were very clear about one thing. We were not experts. That hasn’t changed. What has changed is everything we’ve learnt along the way, often the hard way, and how much the hens have become part of life here at the Long Barn.
Still a partnership
The partnership itself is still going strong with Med and Simon. Between us, we continue to muddle through, share ideas, and compare notes when things don’t quite go to plan.
We now have a smaller flock of around 15 hens. No cockerel.
That wasn’t entirely by design.
Our last cockerel started life as a complete wimp, regularly pushed around by the hens. Then, without much warning, he developed a bold streak and began launching attacks on anyone who ventured into the field. Given his size, it was more surprising than threatening, but it did make feeding time more eventful than it needed to be.
So, for now, it’s a cockerel free existence. A calmer one too.
Small changes that make a big difference
One of the best decisions we’ve made in recent years was installing an automatic door on the hen house from Omlet.
It opens in the morning and closes at dusk. Simple, but it has saved us hours over the summer months and removed that last minute dash to shut the hens in.
Another change is how we do the “egg run”. What started as a slightly ad hoc arrangement has become a small honesty box on the wall outside our back gate. It’s easier for us, and it means anyone passing by can help themselves when eggs are available. It feels very Appleton.
Names, or not
We still don’t name the hens.
Mostly.
Ian has started referring to one of them as “Big Wig” thanks to an impressive tuft of feathers on her head. We’re trying not to let that become a habit.
Bird flu and freedom
Like many small flocks, we’ve had to navigate periods of lockdown due to bird flu restrictions.
Keeping the hens shut in is never ideal. It changes their behaviour and feels at odds with how we like to keep them.
So there was genuine relief here last week when the restrictions lifted and the girls were allowed back out into the field. Straight back to scratching, exploring, and doing what hens do best.
Local connections
We now get our organic layers pellets from Ruth in Gilamoor. If you’ve watched Our Yorkshire Pub Rescue, you may have seen her putting Jon Richardson through his paces helping muck out her hens.
It’s a small world around here.
Guests and eggs
One thing that hasn’t changed is how much guests enjoy getting involved.
We’re always happy to take anyone down to feed the hens and collect eggs. People often say it’s for their children, but it’s usually the adults who are first to spot a freshly laid egg and reach for it.
There’s something very simple about it, and that’s the appeal.
Award winning eggs
In what felt like a slightly surreal moment, our eggs were placed first in last year’s Village Produce Show. We’re not entirely sure the hens appreciated the recognition, but we did. More importantly, they still taste exactly as they should. Rich, fresh, and a little reminder of where you are.
When the hens are laying well, we include a dozen in the welcome hamper at the Long Barn. It’s one of those small details that guests often mention afterwards.
We may not be experts, and we’re still learning as we go.
But the hens remain a steady, familiar part of life here. And, in their own way, they’ve become part of the experience of staying at the Long Barn too.
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