THE farmer at MC Kelly, in Copplestone, near Crediton, compares the business to an old-fashioned shop.

"We are reliable, traditional and consistent," said co-director Andy Gray, 43. "That's why customers come back to us again and again."

The 180-acre farm produces turkeys, wheat, potatoes and maize.

Andy said: "We have a long tradition in the county of supplying quality poultry to the Westcountry wholesale, retail and catering trade."

MC Kelly has been in business since 1960. "We still have many of our original customers," said Andy, who has been with the business for last 17 years. "We pride ourselves in setting up good working relationships with people."

Andy has a history of farming in his family, which owns Gray's Devon Cider, in Tedburn St Mary.

"I wanted to branch out and do something different," he explained. "So when I discovered MC Kelly, I thought it was a perfect fit. I liked the ideals behind the way the farm was run."

Andy lives on site with his wife, Lucy, 40, and two children, Flora, six, and Tom, four.

Before undertaking the running of the farm, Andy completed an agricultural course at Seale Hayne College, in Newton Abbot.

"There are lots of different aspects to the farm," said Andy. "Not only do we rear poultry on site and have arable fields, but we also source a full range of the highest-quality chicken, duck, pork, lamb and beef from other local farmers so we can offer our customers a full range of products.

"We are very friendly with local farms and we all try to look out for each other."

The farm, which employs 25 people, dedicates much of its land to arable farming.

Andy said: "We grow wheat to complement our own food cycle. This way we know exactly what we are feeding our poultry.

"We also produce Maris Piper potatoes. This type of potato is particularly favourable because it can be used to make a wide variety of different foods. It has a pleasant floury texture and great cooking qualities.

"We mainly sell them into the local wholesaler market."

MC Kelly also buys meat that has been shot by local shooting parties or by local farmers for culling purposes. Andy said: "We buy wild-shot venison and game. Wild-shot meat is delivered to us by local farmers at the end of a day's shooting. Because we have all the processing units on site, we are able to treat it straight away.

"We pluck, gut, package and prepare the meat, then sell it on."

The bulk of MC Kelly's business comes from turkeys. The farm rears 12,000 bronze broad-breasted turkeys a year, in monthly batches. It has six turkey houses, containing around 800 turkeys each.

"The bronze broad-breasted breed is popular in the catering industry," said Andy. "They are a slower-growing, large bird, averaging 35lb in weight.

"There are very few British farmers still producing year-round catering turkeys and only one other producing bronze catering turkeys."

Andy thinks it is important to provide the birds with a comfortable living environment. He said: "We rear our turkeys in small groups in open barns. This allows them plenty of space for development.

"The more space you give them, the happier they are and the more they grow.

"They are given natural light and natural ventilation."

The birds are fed on a diet made on site, which is free from genetically modified foods and growth promoters. Andy said: "We feed them a cereal diet using herbs, such as oregano, for disease protection.

"Medicines are only used in exceptional circumstances.

"The slaughterhouse is only 20 minutes away so the birds do not have travel for a long period of time."

Once slaughtered Andy lets the poultry hang for 10 days. He said: "We allow for a longer hanging period so that the flavour can develop."

The onsite processing unit is used to treat all the meat.

"Our processing unit is purpose-built with five licensed areas," said Andy. "This allows us to slaughter turkeys, cut poultry and meat, process small game and process venison all at the same time.

"We can fulfil fresh orders simultaneously with no risk of cross-contamination.

"We have a fully documented system, ongoing job specific training and all the other checks and hygiene measures you should expect a modern meat plant to have."

MC Kelly's gates are always open to customers. Andy said: "We welcome our clients to come and inspect our plant at any time."

There are five vans dedicated to the delivering goods all over the county.

The majority of customers consist of catering businesses and hotels, including Brend Hotels, which owns the Victoria Hotel, in Sidmouth, and The Devon Hotel, in Exeter.

"Out of season we can supply most items frozen," said Andy. "And customers can always make requests."

MC Kelly's popularity lies in the quality of its service. Andy said: "We consistently supply very good products.

"We like to think of ourselves as a grocery store where the assistants would do your shopping for you."

Andy's aims for the future are not radical. "We do not want to set the world alight," laughed Andy. "We are quite happy supplying good-quality food to quality customers."

Details: 01363 84545 or visit www.mckelly.co.uk.