TNP (Traditional Norfolk Poultry), whose founder and owner Mark Gorton is an NFU Poultry Board co-optee, supplied the chicken for the banquet, attended by the King, the US President and more than 150 other guests and dignitaries.
The Norfolk Black chicken was certainly able to hold its own against the backdrop of pageantry and fanfares on display at the banquet, having already made waves in the high-end food arena since its launch.
The President and the King join the likes of top chefs Michel Roux Jr, Gordon Ramsey and John Williams, as well as Manchester United football club, who have all had a taste.
Putting Norfolk on the map
Mark Gorton said: “It's one thing to supply the King, which is fantastic, it's doubly fantastic to supply the state banquet and then triply fantastic because you've got the US President sitting there eating it as well, and it takes Norfolk to the world.”
With both TNP, which is based near Attleborough, and the Royal family's Sandringham Estate calling Norfolk home and employing organic farming practices, it seemed inevitable that the Norfolk Black would find its way onto the menu.
Adding to its pedigree
A new free-range chicken bred by TNP, the Norfolk Black is “slowly and surely gaining a strong foothold,” said Mark, and events like this only “add to its pedigree”.
“At these occasions, they want the very best,” Mark added.
It took several years of research and trials to find the right combination of characteristics, which is now closely guarded by the company.
The slow-grown chickens graze on herb-rich fields for added flavour, with plump breasts and iconic black plumage to match TNP's first offering – the Norfolk Black turkey.
“We spend a lot of time talking about the difficulties that our industry is facing, so it's really nice to have something really positive and energising to talk about.”
TNP Founder and Owner and NFU Poultry Board Co-optee Mark Gorton
Staying motivated
TNP's humble beginnings have helped the company grow, according to Mark, who came in with “zero knowledge”, 12 turkeys and the desire to make some extra cash for Christmas after finishing college.
From the outset, he trusted his gut, learnt as he went and constantly pursued new things.
Mark added: “That's what's kept us relevant to everything and what keeps me and my fellow colleagues in the business motivated because we're always looking at the next thing.”
Mark doesn't underestimate the value of celebrating wins within the poultry sector either.
“We spend a lot of time talking about the difficulties that our industry is facing, and the hard times agriculture is in generally, so it's really nice to have something really positive and energising to talk about when something like this happens.”
