NOTS are delighted to be continuing our partnership with Ballymaloe Cookery School, Organic Farm and Gardens to provide an exciting 1-day course in Rearing Poultry for the Table with Tom Clancy of Ballycotton Freerange.

This full day course is suitable for anyone considering rearing poultry from small backyard scale to small commercial scale (~2000 birds) production.

Pastured poultry gives you the ability to produce a high-value, nutrient-dense animal on a very small land base in a relatively short amount of time and with minimal startup costs. Whether just to raise and process them for your family or for a sustainable small business, this course will cover the basics of everything you need to know to raise poultry from brooder to butcher.

Lunch at the world famous Ballymaloe Cookery School will ensure you’re all set for a great day of learning.

• DATE: Tuesday February 11th, 2025
• TIMES: 9.00am to 5.00pm
• VENUE: Ballymaloe Cookery School, Organic Farm and Gardens, Shanagarry, Co Cork
• COST: Just €110 when you sign up through NOTS (includes lunch at the world famous Ballymaloe Cookery School)
• PARTICIPANTS: Limited (Sign up ASAP to confirm your place)

Please note – to qualify for the NOTS rate, you must be a) resident in Ireland; and b) employed in any sector (either full-time or part-time). If you are not currently in employment – please sign up directly through Ballymaloe Cookery School.

Course Elements / Breakdown:

• • How to raise meat chickens on pasture but many aspects are also applicable to the rearing of ducks, turkeys and geese
  • Brooder preparation
  • Sourcing day old chicks
  • Brooder management
  • Pasture management
  • Sourcing feed and supplies
  • Housing options and construction
  • Managing flock health
  • Loading birds and butchering options
  • Product pricing and marketing
  • Overall benefits and challenges of raising pastured meat poultry in Ireland