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E4: Talking Turkeys with Paul Kelly
66 Plays26 days ago
Talking Turkeys with Paul Kelly
In this episode of the Poultry Network Podcast, Tom Willings and Tom Woolman welcome Paul Kelly, managing director of Kelly Turkeys, renowned for producing the slow-grown, high-welfare KellyBronze turkey.
Paul shares insights on the turkey sector’s evolution, the challenges it has faced in recent years, and what the future holds - including exciting plans for a major milestone in 2026.
🔧 Challenges in the Sector
Paul reflects on a turbulent few years for turkey producers, describing a “perfect storm” of Brexit-related labour shortages and avian influenza.
Post-Brexit, many of Kelly’s experienced seasonal workers felt unwelcome and didn’t return, creating a lasting challenge. Avian influenza hit hard in 2022, costing Kelly Turkeys over 87,000 birds and testing the resilience of their operation.
💼 Why Turkey Still Matters
Despite setbacks, Paul remains a vocal advocate for turkey farming as a profitable diversification option for mixed farms. He emphasises the unique advantage turkeys offer: being able to process and sell directly from the farm gate - without needing licensed abattoirs.
While AI and generational changes have discouraged some small producers, he believes seasonal turkeys remain one of the highest-margin products available, especially when paired with community engagement and direct sales.
🎄 Creating a Christmas Experience
Paul explains how Kelly Turkeys has turned turkey collection into a festive event. Customers now associate collecting their Christmas bird with the start of the holiday season, thanks to mulled wine, sausage rolls, and even Santa Claus at the farm. He sees this as more than marketing—it's about building loyalty and tradition across generations.
📜 2026: 500 Years of Turkey in the UK
Kelly Turkeys is preparing to mark a historic moment: 500 years since turkeys were first brought to the UK by explorer William Strickland in 1526.
Plans could include a documentary hosted by Jimmy Doherty, retracing historical turkey drover routes to London and celebrating the bird’s cultural importance beyond the Christmas table.
🥩 Turkey Beyond Christmas
Paul argues that turkey is undervalued in the UK. In contrast to countries like Russia - now Europe’s second-largest turkey producer - UK consumption remains seasonal.
Russia has built its turkey sector by positioning it as a premium, versatile alternative to red meat, with cuts like turkey steaks. Paul believes the UK should reposition turkey similarly.
📣 Speaking Up for the Industry
Paul urges the sector to embrace media openness. He recounts years of engaging with journalists to educate them on practices like artificial insemination, arguing that transparency builds trust.
In contrast, reluctance to engage leads to suspicion and fuels negative narratives. He applauds producers who install viewing galleries in new poultry units, giving the public an unfiltered look into modern poultry farming.
🌐 Final Thoughts
Paul's passion and humour shine throughout, from world records for turkey plucking and carving to calling on the industry to step forward as advocates. As he puts it, “If you're not willing to show your customer what you’re doing, you have to ask why.”
🎧 Listen Now
This episode is a must-listen for anyone interested in poultry farming, consumer engagement, or how one farmer with flair is keeping turkey at the heart of British agriculture - every day of the year.
Recommended
Transcript
Intro
Introduction to Turkey Farming
00:00:15
Tom Willings
Hello and welcome back to another episode of the Poultry Network podcast. My name is Tom Willings.
00:00:22
Tom Woolman
And until moment.
00:00:22
Tom Willings
Join... Perfect. Thank you, Tom. And today we're talking Turkey. It's exciting. We never talk about Turkey.
Benefits and Community Connection of Turkey Farming
00:00:29
Tom Willings
um Today we're going to talk about the recent years, the the the stats and consumption.
00:00:34
Tom Willings
um We'll take a bit of a read on why Turkey is such a great diversification option um and not just a way of generating an additional income for ah for a farm, but and also a fantastic way of connecting with ah with a community, a local community, people understanding exactly where their food is.
00:00:53
Tom Willings
has come from.
Guest Introduction: Paul Kelly and His Contributions
00:00:54
Tom Willings
um But in the year ahead, Turkey's also got a big milestone coming up. So yeah, our guest this week is going to know far more about this than than I. So yeah, Tom.
00:01:06
Tom Woolman
um Yeah, so our guest this week is is Paul Kelly. um Paul is the the second generation leader of k Kelly's Turkey, which is ah famed, of course, for pioneering the slow growing free range Kelly Bronze Turkey.
00:01:20
Tom Woolman
um He's got himself an honorary doctorate from the University of of Essex. in recognition of his contributions to agriculture. And he's actually the newly elected master of the Worshipful Company of Poulters, which I do take a bit of an interest in because my surname is Woolman and there is also a Worshipful Company of Woolman as well. So, um yeah, I'm not entirely sure which one I'm i'm going to choose at this stage. um But, yeah, Paul is a passionate advocate for high welfare farming.
00:01:46
Tom Woolman
He holds Guinness World Records for the fastest kirkby target fastest turkey carving and plucking. um So we'll we'll ask him if he's if he's got any and any further plans for for for new world records.
00:01:59
Tom Woolman
His commitment to heritage breeds, sustainable practices and premium product ranges underpins Kelly Turkey's reputation, both in the UK and abroad. Welcome, Paul, to the ah to the Poultry Network podcast.
Paul Kelly's World Records and Advocacy
00:02:10
Paul Kelly
Hello, Tom and Tom. Great to see you.
00:02:13
Tom Willings
Great to have you with us. ah um World records, is that two world records or is that just the same?
00:02:17
Paul Kelly
Yeah. I know that's two. I set two world records off two years apart. they weren First one, Gordon Ramsay challenged me, um, to break the world record for plucking turkeys. So I was, I'm officially the fastest plucker on the planet for turkeys.
00:02:32
Tom Willings
You've got to be careful how you say that.
00:02:32
Paul Kelly
Um, and then I very careful, but I'm very good at it. I'm practiced. And then, uh, two years later, I set the world record for carving a turkey. So I'm the fastest turkey plucker and I'm the fastest turkey carver. Two Guinness World Records.
00:02:44
Paul Kelly
I
00:02:45
Tom Woolman
Yeah.
00:02:46
Tom Willings
Congratulations. What's the third?
00:02:49
Paul Kelly
don't know. We have thought about it. The obvious one's to eat it isn't it? We've plucked it, we've carved it, and now we've got to eat it. at Set the Guinness World Record for eating a turkey, but that's a tough one. How big it's got to be? and Can I really eat a whole turkey?
00:03:00
Tom Willings
Yeah.
00:03:00
Tom Woolman
Yeah.
00:03:00
Paul Kelly
No.
00:03:00
Tom Woolman
And and there there are some, there are some extremely, ah yeah, ah ah fast speed eaters, aren't there, out there setting already sorts of records.
00:03:00
Paul Kelly
so
00:03:07
Paul Kelly
There are.
00:03:07
Tom Willings
Voracious, voracious carnivores.
00:03:08
Paul Kelly
it
00:03:09
Tom Willings
Yeah. Yeah.
00:03:10
Tom Woolman
It might be the last thing you do, Paul, to be, just be careful, just be careful.
00:03:11
Paul Kelly
Yeah, that's probably it. I'll but i'll blow up, exactly.
00:03:15
Tom Willings
Yeah.
Challenges in Turkey Farming: Labor and Disease
00:03:16
Tom Woolman
um yeah so i we just wanted to talk a little bit paul or start off framing the big picture what it's been like for turkey producers over the past couple of years um of course you were really at the forefront in terms of some of the the labor challenges that were around a couple of years ago i know you were you know you were very prominent in in talking to people talking to the media about how that was was affecting seasonal turkeys um And also with avian influenza, that's been that's been a real challenge, hasn't it? And again, you've been advocating for for the use of for the use of of vaccines and how that might be able to benefit the industry.
00:03:50
Tom Woolman
um So with all these challenges, the numbers of producers have declined, haven't they, over the years since the heyday in the mid-1990s? So what what's really helping Kellys as ah as a business to to buck the trend and and continue to thrive?
00:04:04
Paul Kelly
Yeah, well, like you said, in the past five years, we've had the perfect storm. and Brexit and the challenge of labour. ah That was number one. getting We had a lot of our seasonal workers.
00:04:16
Paul Kelly
Great team. We've come back to work with us year in, year out. Suddenly, it's not that they couldn't come back because a lot of them had settled status, but they just felt they weren't welcome anymore. And so we lost a lot of our seasonal labour.
00:04:27
Paul Kelly
And the good managers we had, the seasonal managers, one or two of those went. Because like I say, they just spent the there wasn't a future for them in the UK. So hell of a challenge. and We seem to have overcome it.
00:04:38
Tom Woolman
Yeah.
00:04:39
Paul Kelly
And we use agency labour now. But going forward, it's still, I would say, our number one challenge as a seasonal business is getting good quality seasonal labour. So that was there. And then, of course, Avian Influenza came along in 2022. 2021 was there, but 2022, we lost 87,000 turkeys.
00:04:52
Paul Kelly
don't often worry. twenty twenty two we lost eighty seven thousand from turkish it was ah and don't often worry I'm not a worry by nature. I always look on the upside, but I did have a few sleepless nights in October 2022, October, November.
00:05:04
Tom Woolman
yeah
00:05:06
Paul Kelly
It was, it can,
00:05:07
Tom Woolman
yeah because because really when i've i mean i've worked i've done seasonal turkeys in fact a couple of years ago um yes i i i had a winter where i didn't have much work on and and i thought right i'm going to get out and um and and uh and got some turkeys and got on and did it and earn myself a bit of cash so um and actually it's good fun it's hard work but it's good fun and it but i made me appreciate as well actually it is for a lot of smaller farming businesses mixed farming businesses doing some turkeys at christmas is a is um
00:05:08
Paul Kelly
and
00:05:37
Tom Woolman
yeah, it's a really important thing for their business to do
Financial and Community Engagement in Seasonal Farming
00:05:39
Tom Woolman
and to be able to sustain. and um And I think the ah the threat of AI has just ramped up a you know those pressures on those businesses.
00:05:43
Paul Kelly
And and yeah you're absolutely right. And it's one of those, poultry is one of those few species you can slaughter on farm and sell from the farm.
00:05:56
Paul Kelly
You don't have to go through a, you know, in the EU license or a UK license abattoir, you can store to poultry on the farm and get straight to the final consumer.
00:06:05
Tom Woolman
Hmm.
00:06:05
Paul Kelly
And it's profitable. There's no doubt it will be the highest margin. Maybe eggs at the moment are doing pretty good, but other than that, you know turkey growing Christmas turkeys and selling them from the farm date is incredibly high margin. But to do it, there's a skill set that comes with that, and that's you know growing the turkeys and then plucking them and eviscerating them.
00:06:25
Paul Kelly
um And there is work to do, but We sell 2000 turkeys from the farm gate. Our average butcher shop sells 250 turkeys. say, you know, and that should of course be totally flipped.
00:06:34
Tom Willings
Wow.
00:06:38
Paul Kelly
The butcher shops got the footfall in the high streets, got the location, it's got the passing trade, all that. We're a once a year destination. So
00:06:46
Tom Willings
So, Paul, has has AI diminished the appetite of farms to to grow seasonal turkey or does it remain undimmed?
00:06:51
Paul Kelly
yes, it has. No, I mean, there's no doubt about it. That put people off. You know, we're serving a lot less customers from ah from the hatchery side of our business, farmers. ah Because of that, I think but arian put them on Avian flu definitely put them off.
00:07:04
Paul Kelly
And then we do have succession. And the reality is that growing Christmas turkeys is profitable, but it's hassle. It's like Tom said, I love it. You know, i get a real kick out of you growing those turkeys, you're plucking them and you're getting, know, selling them and you're getting in touch with, yeah, you,
00:07:19
Tom Willings
I am missing out. Honestly, i thought we were producing quite a niche product here with this podcast and Tom describing the fun that it was to be had to go and gut some turkeys. And I realise I'm the odd one out on this call.
00:07:29
Paul Kelly
Yeah. Some people don't call it fan. I do, you see. i mean And and that that's the problem, of course. a lot of a lot of the younger generation, maybe they don't want to pluck turkeys in its hassle. and And the other challenge, of course, is that turkey shed that is sitting there can get rented out at four or five quid a square foot all year round without having to do anything.
00:07:45
Tom Willings
Hmm.
00:07:47
Paul Kelly
So that diversification on farms, that hasn't helped the help the cause. But I do still maintain that it is one of the most profitable farming enterprises on a mixed farm. That is for sure.
00:07:57
Tom Willings
Yeah.
00:07:58
Paul Kelly
And if you have... But, you know, if you want to get out and meet the local community and do a few open days on the farm, that customer will come to your farm to buy the Christmas turkey. We have now three generations of people coming to the farm to collect the turkey. We've got Santa Claus here.
00:08:13
Paul Kelly
you know, we've got mulled wine, cider, sausage rolls. We've got music going.
00:08:17
Paul Kelly
We make it so Christmas begins when they come to the farm to collect their turkey. And we work really hard on it.
00:08:17
Tom Willings
yeah
00:08:22
Tom Woolman
Mm-hmm.
00:08:22
Paul Kelly
We do really, really well out of it.
00:08:25
Tom Willings
Yeah. As a food event, Christmas is special enough. If you can bring that event forward and make an event of the procurement of the stuff that goes on the table, then absolutely amazing. And of course it's the centerpiece.
00:08:33
Paul Kelly
Yeah, that that experience, we you know when they come to the farm, the experience they get of Christmas is second to none.
00:08:39
Tom Willings
Yeah.
00:08:39
Paul Kelly
It really is.
00:08:40
Tom Willings
A celebration of Turkey, but it's not the only one
Celebrating Turkey's 500th Anniversary in the UK
00:08:41
Tom Willings
because there's another one coming. Is that right?
00:08:43
Paul Kelly
yes Yes, 2026 has been this. We've been keeping our powder dry for a few years, but 2026 next year is the big one.
00:08:50
Tom Willings
Okay.
00:08:51
Paul Kelly
It's the 500th anniversary of turkey arriving to our shores.
00:08:51
Tom Willings
Tell us about it.
00:08:55
Paul Kelly
A guy, William Strickland, brought turkeys into Bristol Port in 1536. And he's...
00:09:03
Paul Kelly
1566, I should say.
00:09:05
Tom Willings
26? 1526. We can edit. Edit, don't worry.
00:09:06
Paul Kelly
1536. Yeah. 26. 26. I've got to get that right. No, I've got to get that right.
00:09:09
Tom Woolman
We'll edit that bit out.
00:09:10
Paul Kelly
Yeah. 1526.
00:09:10
Paul Kelly
1526.
00:09:10
Tom Willings
we can edit edit don't worry We'll edit that.
00:09:10
Paul Kelly
And then it was Henry VIII who really put Turkey on the map. He cooked a Turkey at Hampton court where it was recorded and it replaced the peacock and the Royal and the Swan in the Royal courts.
00:09:23
Paul Kelly
So there's a great story to tell. And next Wednesday, actually, we're just filming a teaser. for television teaser to put out to do the three-part documentary on the history of the turkey.
00:09:34
Paul Kelly
And Jimmy, Jimmy Dougherty, we're going to be walking some turkeys.
00:09:36
Tom Willings
Yes, of course. Yeah.
00:09:38
Paul Kelly
Yeah, we're going to be walking some turkeys along a country lane and down some old drovers' routes and camping overnight and living as drovers did with the turkeys.
Promoting Turkey as a Versatile Year-Round Meat
00:09:45
Tom Woolman
Yeah.
00:09:46
Paul Kelly
A quarter of a million turkeys walked. In the peak, in the mid-1700s, a quarter of a million turkeys were walked from the grain fields of Anglia to the London markets. It's hell a feat.
00:09:55
Tom Willings
Yeah.
00:09:55
Paul Kelly
Hell of a feat, so...
00:09:56
Tom Willings
Wow.
00:09:56
Paul Kelly
No, we're... um And we're going to demonstrate, of course, turkey's Christmas Day's turkey. Of course it is. We're going to be pushing that whole bird roast and having a traditional feast on the christmas the family table. But a turkey isn't just for Christmas.
00:10:08
Paul Kelly
isn't It is an incredibly flexible meat and should be eaten year round an awful lot more than it is.
00:10:13
Tom Willings
And there must be huge potential with the drive for yeah protein, lean meat, healthy eating, um whole cooking, all of the kind of reversal of the last 30, 40, 50 years of you know quick convenience, slap it in the oven, don't really know where it's come from.
00:10:14
Tom Woolman
yeah
00:10:31
Tom Willings
if As we reconnect with um with food and what it's doing to us, turkey surely should should stand a decent chance of winning a share of the plate. Yeah.
00:10:39
Paul Kelly
absolutely should. And it does. If you go to mainland Europe, their consumption of turkey is way ahead of us.
00:10:45
Tom Willings
Mm-hmm.
00:10:45
Paul Kelly
I think the the probably the biggest challenge we have in the UK is the turkey turkey production is in the hands and owned by chicken companies. Now, chicken doesn't have to do any marketing.
00:10:57
Paul Kelly
Chicken sells itself. it's the cheaper It's the go-to protein when it comes to price. So they're not really interested in promoting turkey and all the benefits of it because they say, well, if you don't have turkey, you're gonna have chicken. so we win either way.
00:11:09
Paul Kelly
But turkey isn't isn't a chicken. And it is so much more. It's more like veal. It's more like lamb. It's got dark meat. got white meat. It needs to be promoted and pushed in a totally different way.
00:11:23
Paul Kelly
A shiny example of this Russia. You know Russia actually next year will be the second biggest producers of Turkey in Europe. And that's from a standing start about 15, 20 years ago.
00:11:35
Paul Kelly
And the key to their success is unbelievable how they've succeeded.
00:11:36
Tom Woolman
Oh, wow. That's is that recent.
00:11:40
Paul Kelly
And the key to that success is they haven't pitched themselves against chicken. They've pitched themselves against more luxury meats like beef and lamb and, you know, the top end of pork.
00:11:52
Paul Kelly
That's where they're, competing because the challenge is of course turkey doesn't compete with chicken on price anymore it used to 30 years ago but the money that has gone into the research and development of chicken because it's such a huge market has made you know we all know the food conversions of 1.4 and the growth rate chicken is the cheapest meat you can get now turkey can't compete on price but it absolutely can compete on versatility you know you're talking about a veal you can't make a veal steak out chicken you can out chicken turkey
00:12:22
Tom Woolman
So with what with what's going what's going on in Russia, yeah, mean what's going on in Russia, is that are those are those more commercial birds?
00:12:22
Paul Kelly
You can't get the dark meat. You can't get the mince. You can't get the stakes and everything. The Russians have been fantastic at that.
00:12:32
Tom Woolman
or do they are they growing do they have a market for slower growing birds as well?
00:12:35
Paul Kelly
No, no, they are all commercial turkeys and they've totally started it and anything they don't call it.
00:12:37
Tom Woolman
Hmm.
00:12:40
Paul Kelly
They call Turkey stakes. They're not called Turkey as breast to scallops. Yeah. They're Turkey stakes and they've got Turkey shanks.
00:12:46
Tom Willings
a premium cut.
00:12:48
Paul Kelly
Yeah. They've got Turkey salamis. They've totally pitched it away from chicken. They don't call it anything a chicken is. And of course, it is cheaper than beef and it is cheaper than lamb.
00:12:58
Paul Kelly
So, you know, a great, a great, they position themselves in the market and absolutely the perfect point.
00:12:59
Tom Woolman
Yeah.
00:13:03
Paul Kelly
It's brilliant. And that's what we've got to do in the UK. The problem is we've got a lot of baggage and history of competing with chicken. We've got to transform ourselves and compete more on the salmon and the, like I say, and the top end of the fish market as well.
Transparency and Media Engagement in Poultry Industry
00:13:15
Paul Kelly
That's where we need to be.
00:13:16
Tom Woolman
yeah
00:13:16
Tom Willings
Well, I can think of no better advocate for the the the poultry industry as a whole, but of course the turkey the turkey industry, you're you're synonymous with the whole thing. And if you're on the television as well, when come when do your episodes with Jimmy, when do they air?
00:13:30
Tom Willings
When should we look out for that?
00:13:30
Paul Kelly
Well, I don't know. We're doing a teaser at the moment. It's a teaser to put, to they've shown an interest, several channels. So we've got ah we're filming a teaser just to show them what it's all about.
00:13:39
Tom Willings
Understood.
00:13:39
Paul Kelly
But it's hard on television now. The platforms are so diverse, it's hard to get a commission.
00:13:46
Tom Woolman
yeah yeah yeah do you
00:13:46
Tom Willings
we will we will keep our ear to the ground. You'll have to have to keep us posted.
00:13:50
Paul Kelly
But whatever we film, there'll be lots of snippets on Instagram, I can tell you that.
00:13:55
Tom Woolman
um because i was going say paul you've you've always had a bit of a flair for showmanship um to your credit to the credit to your business and to the credit of um i think the poultry industry um more widely you know we all benefit from that when you're when you're on the telly talking about um when you're talking about uh turkey um We could do with more advocates within the industry to talk about what we're doing. And I think traditionally there's been a lot of people that have wanted to just keep their heads down because they're worried it makes them targets.
00:14:22
Tom Woolman
um What would your advice be to people who are thinking of um ah of engaging more in the media and talking about what happens in the poultry industry?
00:14:22
Paul Kelly
yeah
00:14:29
Paul Kelly
You know, first all, don't think like that. Because if I do look back, you go back 30 years, when we just launched our free range bronze turkey, yes, we had a story to tell. ah But the the big thing is the media would phone us up, you know, and I was desperate to sell our turkeys. Can we come and visit the farm? Of course you can come.
00:14:44
Paul Kelly
I'll pick you up. when you want to come? to Tomorrow? ah This afternoon? And taking them around the business and showing them everything, you know, showing them the insemination, killing a turkey, plucking a turkey, cooking a turkey, taking through that whole farming chain so they fully understand it. And I think that now if that same, it's not so bad now.
00:15:03
Paul Kelly
It really isn't. But if that same phone call 30 years ago had gone to the boardroom of but of the big integrators, there would be panic in the boardroom. The media want to come and see what we do.
00:15:14
Tom Willings
Yeah.
00:15:14
Paul Kelly
And they will have, oh, what are we going to do? with would They'll phone an a PR agency in London to try and put them off. And ultimately, it will say no. Well, if you're if you say no to the media, I'm not willing to show you my farm, what you know what are the implications of that? what What are the implications of that?
00:15:31
Paul Kelly
They just have to think there's something bad going on. And I think, and I have always had the acid test as a business growing for your customer. If you're not willing to show your consumer, your customer, what you're doing,
00:15:45
Paul Kelly
You have to ask yourself a question. Now, of course, there's been a lot of disconnect with, you know, you've got the the farmer at one end, you've got the processor, and right in the middle is the supermarket. The supermarket's beating up the supplier, the processing plant on price. So the processing plant goes to the farmer and says, we need it cheaper.
00:16:04
Paul Kelly
So you do, and of course, we're not doing anything wrong. As an industry, and not just Kelly Turkeys, I talk the industry, we are producing what our customer wants, which is cheap, good, honest protein. That's it.
00:16:15
Paul Kelly
And we have to be far more open about what we do and how we do it. And I think those doors are opening. And I'm a big, you know, the most intensive broiler units in the UK are an absolute marvel.
00:16:25
Paul Kelly
They are fantastic. They believe really are the science behind that and the way the welfare and the welfare is fantastic. It's not free range isn't the be all end all. That's what we do as a business. That's just where we positioned ourselves. But as ah as an industry, generally, we can be really, really proud of what we do.
00:16:42
Paul Kelly
And there's not enough of that showing the public.
00:16:42
Tom Woolman
Yeah. And I think...
Public Engagement and Technology in Farming
00:16:46
Tom Woolman
I think some of the developments that we've got with technology and social media actually really puts the power back in the hands of the of the producers a little bit to be able to share their stories, to be able to show what they do and, you know, and and and and showcase some of the good things that go on.
00:17:00
Paul Kelly
No, and and judging the Poultry Awards this year, it's just music to my ears when you hear guys that are building brand new brand new units. They're putting viewing galleries in so the public can come around and see their farms and walk through their farm and their chicken sheds.
00:17:10
Tom Willings
Mm-hmm.
00:17:17
Paul Kelly
How wonderful is that? And I will never forget
00:17:20
Tom Woolman
Mm-hmm.
00:17:21
Paul Kelly
but theres There was a big thing on artificial insemination. It's cruel. Several years ago, they were saying, Turkey, it was the welfarists, of course, the animal lobby groups. They were saying, you know, they can't even mate naturally.
00:17:33
Paul Kelly
So the Guardian phoned up, can and have a look at the turkey who's been inseminated? Of course you can. The advice to me from the industry PR was don't show them a thing, Paul.
00:17:43
Paul Kelly
Just don't say, no, you're not willing to show them. Well, They came down to the farm and we had such a laugh milking these stags and disseminating their hens. There's nothing wrong with it at all. They could see the stags were queuing up. They saw me coming. they pen They're queuing up. They're just going to have a good time.
00:17:57
Paul Kelly
And we're going to take their semen and we're going to put it in the hens and the hens are shaking their feathers and having an orgasm every time you put it into them.
00:17:57
Tom Woolman
You
00:18:03
Paul Kelly
you know you If you present your farm in a totally different and open and honestly, yeah because none of us do anything cruel to our animals at all, the The press and the media want to see that. Now, you're always going to get people that want to bring you down. Of course you are.
00:18:19
Paul Kelly
But you don't pander to that 1% where you can get to 99% that are genuinely good journalists and want to give a good spin on it. And the only thing the public sees at the moment is the undercover cameras and and all the all the shit and the crap that goes on because we don't get out and promote all the good stuff that's going on and show the public all that amazing stuff that's going on in our industry.
00:18:31
Tom Willings
yeah
00:18:40
Paul Kelly
Those new units with viewing galleries going through, how wonderful are they going to be? Absolutely brilliant.
Closing Remarks
00:18:45
Tom Woolman
well
00:18:46
Paul Kelly
I'm getting excited now. You can tell.
00:18:48
Tom Willings
is
00:18:51
Tom Woolman
i think any any podcast where the word orgasm comes up is um yeah it's going straight to the top of the uh straight to the top of the chart ah i'm sure it's nothing that paul hasn't said before on uh yeah on television yeah yeah yeah brilliant
00:18:51
Tom Willings
but bang you Are we going viral, Tom, on the back of that?
00:18:57
Paul Kelly
go. There we go.
00:19:04
Tom Willings
yeah
00:19:05
Paul Kelly
No, it isn't. That's the sad thing. That's right.
00:19:10
Tom Willings
Paul, thank you so much indeed for joining us.
00:19:12
Paul Kelly
Not at all. An absolute pleasure. Happy Christmas, everybody. That's the turkey gong.