[LeeHambone]

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

[GBov]

I did On-Farm selling of rabbit meat in the States but can't help you here other than to say, do your research, and then do it again, and then again, and then get EVERYTHING in writing, signed off on by an actual person.

Good luck with that last bit! 

I had a local farm store ask me for rabbit meat so I did all the red tape stuff, upscaled my buns to just over 200 and then they changed their minds and said they didn't want rabbit meat after all.

So be prepared with a second outlet in your mind if you get all the way to producing the goods only to find the first has slammed shut.