Contact Hook Farm

Hook Farm
London Road
Hook, Hampshire
RG27 9EQ

Click here for directions from Google Maps

Opening Hours

We are open weekdays in the evenings from 6.30pm to dusk. We are closed during the day from Mondays to Fridays.

At weekends we are open from 10.30am to dusk both days.

Boarding in and out is after 6.30 each weekday evening and after 11am at weekends.

Rehomes

We know that circumstances change and from time to time we get rehome chickens in. Our policy is to take hens in free and we rehome them at £5 to the new owner to cover their keep here. Unfortunately we get an overriding number of cockerels, and whilst we don't charge the new owners for them, they are usually here for a long time. We therefore charge £5 to take in a cockerel to cover our costs.

Contact us from the tab below if you are interested in taking some rehome hens or a cockerel for free, or need to find a new home for your hens.

Chickenalia

By popular demand we now have a dedicated site to all the wonderful things chicken related. You can browse and order online and pay with Paypal, or shop at the farm when you come over.

Click on the link to go to the Chickenalia site and see what we have for you! Chickenalia

Weaners available in September

We have Gloucester Old Spot piglings born on 1 July. Our piglings are weaned at 8 weeks and are then ready to go to their new homes. At 8 weeks old they are £50.

Contact us by email to alison@spottypiggies.co.uk or from the Contact button at the bottom of the page to reserve them. They are popular, so reserving one (or two or three) is best if you can.

Testimonials

29th Sep 2009

Dear Alison,

Your book has been invaluable - I just read it and made a list of what we needed and could buy what we needed with confidence. So I just wanted to say a big thank you for opening up our world to chickens!

Sheridan Edwards

Home > Hybrids

Hybrids

We have decided to close for chicken sales in August this year because we have found in previous years that, although Point of Lay hybrids were readily available, young pullets bought in the Autumn can often not start laying until early next Spring. The long range weather forecast is not particularly good for the next few months, predicting more rain than sunshine and so we have decided to give the pens a rest for the time being and start again in March 2011.

In the meantime we wish all our customers Happy Chicken Keeping and we are still here for everything else we do, including giving advice.

The shop is still fully stocked and food, grit and oyster shell are still available. Remember to look at the Chickenalia site to find the perfect chickeny present. Click on the link below for a quick look.

Chickenalia

Meat Chicken Keeper Book

The much anticipated Meat Chicken Keeper Book is published and available. It covers all aspects from raising chicks to eating the final product. There are full colour photos throughout describing the step by step details of killing humanely, plucking, gutting, boning and how to truss a chicken. The same techniques can be use on turkeys, so be prepared for Christmas and raise a turkey of your own!

Meat Chicken Keeper is written to be read through and also be used as a reference book. it will give you the confidence to take control of the chicken you eat.

The book is £9.99 with only £1 p&p if you want it posted. To order please send a cheque for £10.99, payable to Hook Farm, to A Wilson, Hook Farm, London Rd, Hook RG27 9EQ and we will post the book as fast as possible.

Course in East Midlands

We are running a Kill, Pluck, Gut and Bone Course at 31 Main Street, Blackfordby, Derbyshire, DE11 8BB on Saturday 16 October 2010. There will be sessions starting at 10.30am, noon, 1.30pm and 3pm and each session lasts about 2 hours. The cost is £65 and £110 if a couple shares a place. Email alison@chickenkeeper.co.uk to book a place and remember to bring a pinny. We are expecting a lot of interest, so book early. Make sure you choose the correct time as it will not be possible to swap sessions on the day.

Click on the link for details of the course. Kill,Pluck, Gut and Bone Course