Project Overview

Gumma Farm consists of three clear span steel-framed free-range broiler buildings, developed over two phases. The first two houses were constructed in 2010, with a third added in 2020 to support the farm’s expanding poultry enterprise.

Each building is naturally ventilated, featuring large air inlet doors and pop-holes located along both side walls. These are operated via rack and pinion systems to ensure smooth and reliable ventilation control. The buildings are fitted with double glazed windows, providing a glazed area equal to 3.6% of the floor space, supporting natural light levels for enhanced bird welfare.

A galvanised box steel gutter system routes all stormwater to the front of the site, forming part of the farm’s sustainable drainage approach.

Farm Background

Gumma Farm, near Presteigne, is a 350-acre beef, lamb, and poultry farm, operated by the Davies family. Since 2010, the farm has produced free-range broilers, supplying chickens to Marks & Spencer through processing partner Capestone.

Each of the three broiler houses accommodates 10,000 birds, producing 150,000 chickens per year across five production cycles. Birds arrive as day-old chicks and are reared to 56 days, spending the first part of their life indoors before accessing the range at around 28 days.

Inside the sheds the birds have straw bales to peck and perch on and even footballs to keep them active and engaged.

To encourage ranging behaviour, each shed is surrounded by one hectare of outdoor space, complemented by tree planting.

The farm and its poultry operation were featured in Tom Kerridge’s “Cooks Britain” ITV series (Episode 6, aired August 6, 2024), where the Davies family showcased their approach to high-welfare, free-range poultry production.

Groundwork: Connop & Son

Electrics: Securcom Systems Limited

Equipment: LA Systems

Feed Silos: Collinson plc