Lovingly reared
slow grown chickens.

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 Our Story

TRULY DELICIOUS FLAVOUR

The story of Sutton Hoo Chicken began in 1994 when Charles & Belinda Nash set out on a mission to rear truly free range chicken in the Suffolk countryside they both loved. Despite Charles’ passing in 2009, Belinda and Charles’ godson, Will, continues to carry on the couple’s lifelong dream, growing the chickens traditionally, for longer and free range on Suffolk meadows. The traditional breed used is a slower growing chicken; grown on average for 10 weeks and 25% longer than standard free range chickens.

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Featured News & Recipes

Latest News
Our Favourite Autumn Recipes
Our Favourite Autumn Recipes

As the days grow cooler and the leaves start to turn, it’s the perfect time to start enjoying the comforting flavours of Autumn. From warming soups to delicious one pots, we’ve gathered some of our favourite Autumn recipes using seasonal veg. We hope these dishes will help you celebrate the best of the season!

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‘Woodbridge slow-reared chicken farmers supply top chefs’ - EADT feature
‘Woodbridge slow-reared chicken farmers supply top chefs’ - EADT feature

We were delighted with the recent East Anglian article written by Sarah Chambers. You can read it here. Celebrating our 30 year milestone, the article tells the story of Sutton Hoo Chicken beautifully.

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Featured
Roast Chicken with Sage & Squash Fritters and Hazelnut Brown Butter Sauce
Roast Chicken with Sage & Squash Fritters and Hazelnut Brown Butter Sauce

This cosy meal combines golden roast chicken with crispy autumn squash fritters and a warm, nutty sage-hazelnut butter sauce. It balances earthy flavours and crispy textures for a Autumn inspired dish that’s as delicious as it is satisfying!

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Roast chicken and mixed mushroom casserole with rosemary dumplings
Roast chicken and mixed mushroom casserole with rosemary dumplings

Whip up a comforting chicken and mushroom casserole topped with golden rosemary dumplings in just one hour! Tender roast chicken, earthy mushrooms, and a rich, creamy sauce come together, baked under fluffy dumplings for a delicious, cosy meal.

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Find us on social media

Thrilled to be featured in this months @deliciousmag ‘Would you pay £25 for a chicken?’ by @tmorrissyswan We are delighted to be included in an article that is championing high welfare, slow grown, free range chicken and even more
This time next week we will be on the banks of the beautiful river alde at @snapemaltings for @aldeburghfood festival and we can’t wait to see lots of you there.🌻☀️ Come and say hi, try some chicken, and find out what we are all about. 🐓 Yo

“It's because the chickens have more exercise, are grown for longer and have a natural, varied diet that they taste so much better.”

Belinda Nash  |  Co-Founder