Hi all, bit of advice please, we keep a variety of poultry and our local gastro pub landlord asked if we could ever supply small numbers of poultry for their menu. Does anyone have experience of doing this, with on farm slaughter and preparation, or are the red tape and FSA requirements way too prohibitive to make it worthwhile? I've read the guidance and it seems feasible but just wondering if anyone has experience of it on such a small scale, and has any tips etc
many thanks
Lee