Springmount hatches business with Avoca for free range eggs

Springmount Free Range Eggs has won its first business from one of Ireland's leading speciality retailers. Based at Ballygowan in county Down, Springmount is now supplying its free ranges to the popular Avoca store in Belfast.

Founded by husband and wife team Andrew and Rosemary Gilbert, Springmount is focused on providing fresh eggs daily from a 16,000-strong flock of hens including its 'Crown-Topper double yolks. Customers include independent retailers and leading restaurants.

"Winning business with Avoca is a marvellous boost for us. It's our first order from a major Irish retailer. We've already started supplying the Belfast store. The essence of our business is to provide fresh eggs from our farm gate to the plates of customers with a strong emphasis on importance of local sustainability within our community," Andrew Gilbert says.

The eggs are produced from the family farm, set deep in rolling drumlin country, which dates back to the 18th century and has been in the family for three generations.

"What is proving particularly popular with customers is the size and colour of the eggs," he adds.

Andrew and Rosemary took over the farm five years' ago and began to restructure the business. Springmount was originally owned by Rosemary's parents, Sam and May Cromie. Andrew brought extensive experience in poultry production from his family's farm in Moira.

The couple has created a feeding and collection unit on the farm for almost 20,000 Lohmann hens that produce upwards of 14,000 eggs each day. They are fed on a special meal developed specially by a local mill.

"While we've now got a good customer in Britain for the eggs we are focusing on developing additional outlets such as Avoca here," Andrew says. "It's meant developing our sales skills. We've now secured encouraging business with restaurants, farm shops and other retailers here and are working hard to expand these. We are proud that Bull and Ram in Ballynahinch, one of Northern Ireland's leading restaurants, lists our eggs on its menu. We see this as very important for the business," he adds.

The sales drive has included participation in farmers' markets around the area including the popular one in Comber. "We enjoy meeting shoppers and telling them about our eggs and farm. There's clearly a growing interest in where their food comes from and those who produce it," he explains. "Many have told us that they've found double yolks in our eggs, which is why I decided on the 'Springmount Crown-Topper' identity.

"Of course we cannot promise that every egg will have a double yolk. These are only a small proportion of the production, and hens only lay these for a limited time. It's reckoned that one in every 1,000 will have a double yolk, and there's quite a story associated with the occurrence. Some people believe in various superstitions attached to opening such an egg. One such belief is that someone who does so will get married soon. Another is that whoever does so will have lots of good fortune coming their way. Farmers used to spread crushed eggs onto their fields in the hope of a plentiful yield of crops," continues Andrew.

Another key feature of the small business is size. "We are flexible and nimble, able to respond quickly to requests from customers. Our focus is on getting our eggs to restaurant and retailers the same day the hens lay them."

The farm has achieved recognition as a producer of Class A Free Range Eggs, is certified and approved by the RSPCA's Freedom Food Scheme, which sets strict requirements for the way hens are kept, and also under the British Lion Code.

It's also a member of the British Free Range Egg Producers' Association and is approved by the Food Standards Agency.

"A happy and contented hen is one which will produce a totally nutritious and natural egg that's second to none," he says.

Care for the environment is also seen in the farm's commitment to renewable energy sources. This approach includes solar panels on the hen house and extensive recycling of materials. All packaging is carried out on site as part of a focus on keeping the carbon footprint as low as possible. "We are developing a sustainable business that's based on the best hygiene and husbandry standards and is producing high quality eggs with provenance and traceability."