Patrick Lambert has been farming at Starveall Farm for 23 years and rearing Christmas turkeys for the last 21.
Starveall Farm is situated in the Thame River valley in Buckinghamshire between Aylesbury and Thame where the white and bronze traditional turkeys arrive as day-old chicks in June each year. They are grown slowly and by Christmas are fully mature.
All processing is carried out on site and after dry-plucking the birds are hung for 10 to 14 days to give that extra succulent flavour. Finally they are processed and boxed ready for collection by the customer from the farm.
