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.Visit website
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.
Tom Brown Outlaw's at The CapitalVisit website
Norfolk Quail with salami, apple, hazelnut, kohlrabi
Mark Poynton Alimentum
At Alimentum we pride ourselves on using locally soured ingredients – it is an honour to serve our customers Norfolk Quail. The way the birds are cared for in an open environment which develops their fantastic flavour – and a great place for a farm visit!Visit website
Mark Poynton is one of the UK’s leading chefs and is Chef Patron of the Michelin starred Alimentum restaurant in Cambridge.
Mark entered the world of hospitality at the tender age of 15 when a friend’s mother got him a job as a part time waiter at the Queen Hotel in Chester. After just six months as a waiter he persuaded the hotel’s executive chef, Ian McDowall, that he was serious about cooking and his career behind the stoves began. 18 months with Paul Kitching at the Michelin-starred Juniper restaurant in Altrincham followed before Mark made a career-defining move by joining Daniel Clifford at Cambridge’s two Michelin-starred Midsummer House.
Mark applies classic cooking techniques to seasonal British produce to achieve complexity of both flavour and texture. He is serious about the effect that his business has on the ecosystems it relies on and has won an RSPCA Good Business Award and Innovation Award for his attention to animal welfare, down to ethical foie gras and exclusively sustainable meat and fish.
Mark Poynton AlimentumVisit website
Norfolk Quail with Yakitori duck liver, turnip, peanut and lime.
Eric Snaith Titchwell Manor
We’ve been serving Norfolk Quail on our menu’s at Titchwell Manor for a couple of years now. It’s a fantastic product locally produced which I’m proud to sell.Visit website
We always receive great feedback on the quality of the bird and as its such a versatile meat we’ve used it in many different ways throughout the year. I particularly like it in the spring and summer months, when lighter dishes hit our menus and it works really well with the fresh peas and beans that are available at that time of year. Its a very consistent product and is great value.
It was also part of my winning menu for Norfolk Chef of the Year 2012.
Eric Snaith Titchwell ManorVisit website
Norfolk Quail, BBQ Watermelon, Peas, Alsace Bacon.
Richard Bainbridge Benedicts
…if you have not tried quail then Norfolk quail is the best there is; not only is it a great product, it’s local too! You don’t know until you try.Visit website
Having initially trained under Galton Blackiston at Morston Hall, Richard wanted to travel and get experience in a wide range of Michelin starred kitchens, so he headed to the USA, New Zealand and Ireland including working under Michel Roux at The Waterside.
Richard then returned to Morston Hall as head chef at the Michelin starred restaurant for seven years. Deciding it was time to try his own thing Richard now has his own restaurant called Benedicts in Norwich.
Richard has been a contestant on the Great British Menu competing to represent Norfolk.
Richard Bainbridge BenedictsVisit website
BBQ’d Norfolk Quail with Sauce Bois Boudran.
Jamie Scott Rocca St Andrews
“…every time I receive a box of beautiful Norfolk quails I can see by the way that they are presented, and can tell by the way we receive them, the love and nurturing that goes into the process from being born to delivering them to my kitchen.
I love using the quails as they are a beautiful consistent size and have a wonderfully delicate sweet flavour.”Visit website
Jamie Scott is Head Chef at 3 AA Rosette Rocca Restaurant in St Andrews and MasterChef: The Professional’s Champion 2014.
Greg Anderson Morston HallVisit website
Norfolk Quail, Cauliflower, Grapes and Ras El Hanout
Gabriel Waterhouse The Waterhouse ProjectVisit website
Roast Norfolk Quail, braised red cabbage, parsley root puree, pickled cranberries
Oli Williamson Midsummer House
…it’s a great product which makes it easier to create a great dish. Well done for doing so well with it. It’s great to see such a passionate, local supplier.Visit website
Oli Williamson is Sous Chef at the two Michelin Star, Midsummer House in Cambridge.
Oli was previously at Roger Hickman’s in Norwich. He trained at The Neptune and has also worked in restaurants in Sydney.
He says that: “The constant evolution of creative processes and techniques in food continues to amaze me as I understand more about cooking. I’m still very “young” as a chef and have a long journey ahead, but intend to build on my training at the Neptune and time spent in Sydney to further myself.”
Dan Herbert The NeptuneVisit website
Norfolk Quail, beetroot, Morteau sausage.
Chris Coubrough Flying Kiwi Inns
I’m a passionate supporter of local produce and I’m really pleased that I can support Norfolk Quail. Quail is a very versatile meat, it has great flavour and is popular with our guests. My chefs enjoy using it to create exciting and delicious dishes for our menus.Visit website
Chris owns some of the most popular gastro pubs in north Norfolk and amongst them they have received many prestigious awards. His rural background, growing up on an isolated farm in New Zealand, was where his cooking passion began. After his three year cookery course he travelled his way cooking around the world, eventually moving to Norfolk in 2003 where he opened The Crown Hotel at Wells-next-the-sea.
Chris’s talents extend beyond the kitchen to cookery demonstrations and perhaps his more well known television career on shows such as Coastal Kitchen on ITV Anglia as well as appearing on Eating for Britain on Channel 4 and Market Kitchen on UKTV.
Tom Lawson Rafters RestaurantVisit website
Norfolk Quail with broccolli and black pudding
Roger Hickman Roger Hickman'sVisit website
Norfolk Quail, celeriac, celery, ham
Ernst Van Zyl The Hanging Gate InnVisit website
Norfolk Quail breast, leg, heart & liver with cauliflower & date
Olivier Troalen La BohemeVisit website
Norfolk Quail cooked 3 ways; scotch quail egg, quail and truffle oil
Scott Miller Brockley Hall HotelVisit website
Norfolk Quail, parma ham, chorizo and pumpkin
Eddie Kilty Peak Edge HotelVisit website
Norfolk Quail breast, confit leg, alliums, quail egg and pork cracking
Luke Ames The Leaping Hare at Wyken VineyardsVisit website
Cajun Norfolk Quail, almond yoghurt and pomegranate.
Lauren Sparrow Stoke by NaylandVisit website
Seared Norfolk Quail breast, poached Norfolk Quail leg, tarragon breadcrumb, red chicory, sautéed wild mushrooms, Boxford Farm blueberry jus, rhubarb chard cress.
Stephen Collier Oak Bank HotelVisit website
Norfolk Quail breast, crispy leg, smokey oat granola, fresh curds, chervil roots.
Shun Tomii Shiki Japanese RestaurantVisit website
Norfolk Quail legs, Saikyou-yaki, Norfolk Quail oeuf mayonnaise, soba stick
Steve Thompson The Green Man GrantchesterVisit website
Norfolk Quail, spinach, sultana and walnut
Daniel Watkins The Anchor RiversideVisit website
BBQ Norfolk Quail, pumpkin jam, charred onions, squash purée chestnut
Martyn Reynolds London Capital ClubVisit website
Poached and roasted Norfolk Quail breast, quail leg rillette, rye bread toast and wild garlic mayonnaise.
Philip Harrison The Anglesea Arms, HammersmithVisit website
Roast crown and confit leg of Norfolk Quail with sweet and sour apricot, peas, radishes and lavender sauce.
Pascal Canevet Maison BleueVisit website
Norfolk Quail, Cep Mushroom, Cherry Jus & Grelot Onions.
Elliott Winson Maids Head HotelVisit website
Ham hock terrine, smoked confit potatoes, soft boiled Norfolk Quail eggs, pickled mustard seeds, pea puree and pea ice cream.