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These thighs are plump, juicy, and packed with flavour thanks to birds raised roaming the fields of Crediton. Boneless for fuss-free cooking, they’re perfect for lazy-weeknight sautés, smoky barbecue nights, or that curry you’ve been meaning to master. Skinless options available for a lighter touch.
Why you’ll love them
Tender, rich taste that stays juicy even under high heat
Locally sourced from Crediton — smaller footprint, bigger flavour
Boneless and easy to prep: chop, skewer, sear, or slow-simmer with zero drama
Cooking wink: marinate in garlic, lemon, and smoked paprika for 30 minutes, then grill hot for charred edges and a juicy centre. Try stuffing with herbed cheese and baking for a surprisingly fancy weeknight hero.
Buy local, eat happy
These thighs are plump, juicy, and packed with flavour thanks to birds raised roaming the fields of Crediton. Boneless for fuss-free cooking, they’re perfect for lazy-weeknight sautés, smoky barbecue nights, or that curry you’ve been meaning to master. Skinless options available for a lighter touch.
Why you’ll love them
Tender, rich taste that stays juicy even under high heat
Locally sourced from Crediton — smaller footprint, bigger flavour
Boneless and easy to prep: chop, skewer, sear, or slow-simmer with zero drama
Cooking wink: marinate in garlic, lemon, and smoked paprika for 30 minutes, then grill hot for charred edges and a juicy centre. Try stuffing with herbed cheese and baking for a surprisingly fancy weeknight hero.
Buy local, eat happy