Why Choose Beechwood Farm Eggs
Watch our video to learn more
Everything Free Range
Its all about the hen and the ability to express her natural behaviour. This includes roaming outside, dust bathing, laying her eggs in a nest and roosting at night. Our hens have access to the outdoors from sunrise to sunset.
Support your local producers
Beechwood Farm have been producing eggs in Berkshire for the last 60 years. We supply our eggs to local shops, restaurants, pubs and hotels. In addition to our wholesale business, you can find our eggs at many local markets.
Why are our eggs so fresh?
The eggs are collected daily, then graded and packed on the same day. Our eggs typically hit the shelf or the kitchen within 36 hours of being laid. Compare this to a typical supermarket egg, which has to transit the supply chain, this means that local fresh eggs never tasted so good.
Established Family Business
Beechwood Farm was started by Walter Rice in the 1950’s and back then free range was the only way to produce eggs. The farm supplied local people and shops on a small scale. The business was developed further by John, his Son and today is managed daily by Nathan – Walters Grandson. Today we have bigger barns and a few more hens than Walter did but the chickens live the same way, with access to the outdoors and the ability to express their natural behaviour.
Area We Cover
We deliver within a 30 mile radius of the farm, which is based in the village of Hampstead Norreys, Thatcham, Berkshire. If you want to know about local stockists, please contact us and we can give you details of where to buy our eggs.
Delicious Free Range Eggs
Lutein and Zeaxanthin
Chickens are able to comprehend that when an object is taken away and hidden from them, it still exists. Young human children are unable to understand this. Also Chickens perform complex communication where calls have specific meanings. They perform over 30 types of vocalisation that we are aware of with meanings varying from calling youngsters, alarm calls, and alerting others to the whereabouts of food.
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Recipe of the Week
Interview with Nathan Rice
Why produce free range eggs?
Nathan: With the growth of the supermarkets and the price pressure on farmers today, producing typical caged eggs means having to use more intensive methods. In my opinion, this significantly reduces the hens quality of life and the quality of the eggs you will get.
What do you like about chickens?
Nathan: You wouldn’t think it having so many birds around but they all have different personalities. It’s funny to watch the outdoor one’s rushing for the door first thing in the morning and the lazy, sit in the box one’s who need coaxing out to get some fresh air.
How do you collect all those eggs?
Nathan: We try to train the hens to lay in nest boxes which we line with astro turf to mimic a natural environment.
What size of eggs do the chickens lay?
Nathan: The size varies as the chickens get older. First lays tend to be very small. As the hen grows and her body weight increases, so does the size of the egg to a traditional medium. As the hen matures (around 30 weeks by this point) they start to lay large eggs and these we sell to the public through local shops, farm shops and local markets. Occasionally we get the extra large eggs coming through and these we sell to people who like a hearty breakfasts!
What do the chickens eat?
Nathan: We provide our chickens with a cereal based diet that has all the vitamins and nutrients they need to keep them healthy. However, being free range and on the go, chickens are great foragers and will find treats for themselves outdoors – typically insets, seeds, and grasses