Norfolk Quail is a family business; we are dedicated to the welfare of all our poultry, the wellbeing of our staff, and the satisfaction of our customers.

The Savory family has been farming Highfield Farm for well over 100 years. It has always been a mixed farm of arable and livestock. Having moved away from beef farming in 1997 John Savory established J Savory Organic Eggs, which is a successful Soil Association Organic free range egg business supplying Waitrose nationwide and a number of local farm shops and other outlets in Norfolk and Suffolk.

Conservation grade

Conservation grade

Norfolk Quail is pleased to announce that we have become an accredited Conservation Grade™ licensee.
Operation Turtle Dove

Operation Turtle Dove

Norfolk Quail has joined Operation Turtle Dove to help pull back the turtle dove from the brink of extinction in Great Britain.
Michael Wignall

Michael Wignall Gidleigh Park

Unlike typical French quail that are reared under unnatural light conditions, the Norfolk Quail are free-to-fly in a natural environment. This leads to a slightly smaller bird but with a plumper breast, which has a far superior and complex rich taste. We did a blind tasting and the Norfolk Quail won hands down.

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Michael Wignall is executive head chef at Gidleigh Park, in Devon, where he moved to from The Latymer at Pennyhill Park Hotel in January 2016.

Michael was previously at The Devonshire Arms Hotel in North Yorkshire where he held a Michelin star and 4 AA rosettes.

Norfolk Quail Ltd

Highfield Farm, Great Ryburgh, Fakenham, Norfolk
01328 829249 • 07768 088348 •