Field & Garden: Five Star Farm Birds
Jul 21, 2025 11:50AM ● By Jen Gennaro
Long before she opened the McHugh House Airbnb, Deb Bellingham lived on the Northshore with a lively flock of 45 chickens. Among them were five Blue Orpington cockerels—young roosters just six months old—that caught the attention of none other than Chef John Besh.
In 2012, the renowned New Orleans chef purchased the cockerels from Deb and flew them to New York City, where they were prepared and served at a high-profile benefit gala.
Why Blue Orpingtons? These heritage birds are prized by chefs for their rich flavor and firm texture, especially in traditional dishes like coq au vin. Their rarity brings a sense of elegance to the plate—but even more valuable is their story.
Chefs love ingredients with a strong origin story and a direct-from-farmer connection. By sourcing five young birds from a local farmer like Deb, Besh was curating the meal with intention by supporting small producers, showcasing culinary authenticity, and elevating the event’s experience far beyond factory-raised, store-bought chicken.
Blue Orpingtons are also a dual-purpose breed, valued for both meat and eggs. Deb’s flock was known not just for its pedigree, but for its colorful eggs as well.
