From the breed of the bird, its egg and subsequent chick the most up to date technology and equipment is in place, enabling us to produce the finest quality pheasants for national, temperature controlled delivery.The following information gives a brief incite into the care and attention we give all our stock at Bettws Hall not to mention our customers who buy from us too.

Egg Production

The whole life of a pheasant is greatly influenced by the quality of the egg produced by the hen in the outset. For example a dirty egg could lead to a poor hatch, thus a week chick, an under-performing poult and then a weak flying bird.

It is therefore imperative to ensure the welfare and even happiness of the hens is maintained to enable them to produce the best, clean and stress free eggs, giving the resultant chicks the best possible start in life. There are two main ways of producing pheasant eggs in the UK, either in traditional pens or newer, raised pens.

At Bettws Hall we use the new style pens. Eggs are produced mainly from our own over wintered stock here at Bettws Hall thus greatly reducing problems which may occur when purchasing from the continent i.e. Disease, Dock Strikes and Welfare issues. Although we do have a small number of overseas suppliers, these are closely monitored.

Traditions 10’ x 10’ Pens

Pheasant eggs were traditionally produced by holding up to 14 hens and a cock in 10 foot by 10 foot pens. The pens would be placed in a grass field with a net over the top to prevent the pheasants from escaping. The birds would be held for approximately five months and eggs would be laid on the floor.

However, the ground becomes sodden and the grass soon subsided leaving the pheasants to parade around in the dirt and their own excrement, creating additional issues such as disease and the subsequent ability to medicate effectively. All this is of course compounded by the traditionally bad British wet weather.

Eggs are picked out of the mud, or wet and dirty straw which has been laid down, they then have to be washed before being graded and set in the incubators.

Raised Pens

As an alternative to the traditional method, new raised laying pens have been introduced at Bettws Hall. The pens measure eight foot by six foot and house six hens and a cock. There are hidden laying areas, perches, scratching blocks and dusting areas for the birds.

As the pens are raised there is no fear of sodden and trampled dirt and their manure falls away below leaving a continually clean floor. The welfare of the birds is of paramount importance and their feed and water are closely monitored and medicated when necessary. The eggs are easily collected along one side of the pen, minimising bird stress from human interaction.

Lighting is used to gradually increase the daylight hours which enables the hens’ performance to peak earlier and thus reduce the time kept in captivity. After four months the birds are released back into the wild.

Eggs from France

Although we have a significant egg production at Bettws Hall we also import eggs from selected suppliers in France. Our suppliers have to meet stringent quality, fertility and delivery criteria as well as ensuring breed quality.

Eggs are collected at the end of each day to ensure freshness and brought to the Hatchery for grading and subsequent cool storage. The grading team look at the eggs and check there size, colour and if any cracks are apparent. The eggs should be even in size and should be olive or brown colour. If the eggs are too small, white, blue or cracked then they are rejected. Only the best, ‘Grade A’ eggs are then selected and placed in the incubator trays ready to be set.

Pre-Heating & Fumigation

Once the eggs have been ‘trayed off’ and placed in the incubator trolleys they are wheeled into the Pre-Heating room 14 hours before incubation is due to start. The temperature in the room is increased and large fans circulate warm air throughout the room.

At this time the eggs are also fumigated to kill any bacteria on the outside of the egg. This process further reduces any disease or infection within the hatchery and incubators so the chicks are delivered in perfect condition.

12 hours later the eggs will have reached the optimum temperature and are ready to be set in the incubators.

Incubation

Pheasant eggs are always set on Thursdays and from setting to hatching will take 24 days. We use a collection of Buckeye and Bristol machines for optimum performance which are computer controlled, ensuring a consistent 37.7°C. temperature and humidity throughout the process.

Hatching

When the eggs have been incubated for 20 days they are transferred to hatching trays and placed into the Hatchers for a further four days. These machines have an increased moisture content, enabling the chicks to break-though their shell with greater ease. This ensures the chick has more vitality from the start.

The duration of the whole process means that the Hatchery comes alive every Monday morning in the hatching season!

Counting

Once hatched the chicks are then graded by a team of experienced staff to ensure that only the strongest and best chicks are delivered to our customers. The chicks then proceed from the grading table to the automatic counter.

Our unique Breuil Chick Counter system, which is the first of its kind in the UK, quickly and easily counts and boxes 204 chicks per box. It guarantees a correct count first time and every time, eliminating any human errors in the process. You therefore you get what you pay for, including an additional 2% free of charge with every order you place.

Delivery

Deliveries are made immediately and nationwide in our fleet of temperature controlled vans. This enables us to get fresh chicks to you and in the brooders within 12 hours of hatching.

We have delivered chicks to the top of Scotland, including the Islands, throughout the country and down to the toe of Cornwall. So please do not think you might be too far away for the Hatchery.