A Cotswold food emporium is stepping up their preparation for Christmas.

Reared specifically for Fillet and Bone, turkeys at Rod Adlington farms are fed on a secret third-generation family recipe of oats.

Fed on a secret, third-generation family recipe of oats, Rod Adlington's turkey farms trailers are piled with straw bales in his fields for his 3,500-strong flock to play on during the day.

This year, his turkeys picked up a two-star Great Taste Award and have been lauded on Simon Mayo’s Foodie Thursday show on BBC Radio 2.

“We’re passionate about seasonality, sustainability and keeping food miles to an absolute minimum,” said Chris Gates, who launched the award-winning Chipping Campden farm shop with his partner Pat Willins.

“Adlington produces the best turkeys around, and we’re delighted to be working with them.”

Mr Gates and his butcher Ben Allan have been keeping a close eye on Fillet and Bone’s flock over the past few months, visiting the farm and checking on their progress.

Mr Adlington said: “By feeding them whole oats, with the husk, it’s very akin to their natural diet in the wild. It helps with the bloom, helps with the health of the birds and it allows for higher-welfare rearing.”