• 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 with salami, apple, hazelnut, kohlrabi

    Tom Brown Outlaw's at The Capital

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    Norfolk Quail with salami, apple, hazelnut, kohlrabi

  • Mark Poynton

    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!

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    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.

  • Norfolk Quail with Yakitori duck liver, turnip, peanut and lime.

    Mark Poynton Alimentum

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    Norfolk Quail with Yakitori duck liver, turnip, peanut and lime.

  • eric

    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.

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    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.

  • Norfolk Quail, BBQ Watermelon, Peas, Alsace Bacon

    Eric Snaith Titchwell Manor

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    Norfolk Quail, BBQ Watermelon, Peas, Alsace Bacon.

  • Richard Bainbridge

    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.

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    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.

  • BBQ’d Norfolk Quail with Sauce Bois Boudran.

    Richard Bainbridge Benedicts

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    BBQ’d Norfolk Quail with Sauce Bois Boudran.

  • Chef Jamie Scott

    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.”

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    Jamie Scott is Head Chef at 3 AA Rosette Rocca Restaurant in St Andrews and MasterChef: The Professional’s Champion 2014.

  • Norfolk Quail, Cauliflower, Grapes and Ras El Hanout

    Greg Anderson Morston Hall

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    Norfolk Quail, Cauliflower, Grapes and Ras El Hanout

  • Oli Williamson

    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.

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    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.”

  • Norfolk Quail, beetroot, Morteau sausage

    Dan Herbert The Neptune

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    Norfolk Quail, beetroot, Morteau sausage.

  • Chris Coubrough

    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.

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    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.

  • Norfolk Quail, celeriac, celery, ham

    Roger Hickman Roger Hickman's

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    Norfolk Quail, celeriac, celery, ham

  • Norfolk Quail breast, leg, heart & liver with cauliflower & date

    Ernst Van Zyl The Hanging Gate Inn

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    Norfolk Quail breast, leg, heart & liver with cauliflower & date

  • Norfolk Quail, parma ham, chorizo and pumpkin

    Scott Miller Brockley Hall Hotel

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    Norfolk Quail, parma ham, chorizo and pumpkin

  • Norfolk Quail with broccolli and black pudding

    Tom Lawson Rafters Restaurant

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    Norfolk Quail with broccolli and black pudding

  • Cajun Norfolk Quail, almond yoghurt and pomegranate.

    Luke Ames The Leaping Hare at Wyken Vineyards

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    Cajun Norfolk Quail, almond yoghurt and pomegranate.

  • Seared Norfolk Quail breast, poached Norfolk Quail leg, tarragon breadcrumb, red chicory, sautéed wild mushrooms, Boxford Farm blueberry jus, rhubarb chard cress.

    Lauren Sparrow Stoke by Nayland

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    Seared Norfolk Quail breast, poached Norfolk Quail leg, tarragon breadcrumb, red chicory, sautéed wild mushrooms, Boxford Farm blueberry jus, rhubarb chard cress.

  • Norfolk Quail, truffle panna cotta and Fruit Pig Company black pudding.

    Richard Golding Market Bistro

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    Norfolk Quail, truffle panna cotta and Fruit Pig Company black pudding.

  • NorfolkQuail breast, crispy leg, smokey oat granola, fresh curds, chervil roots

    Stephen Collier Oak Bank Hotel

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    Norfolk Quail breast, crispy leg, smokey oat granola, fresh curds, chervil roots.

  • BBQ Norfolk Quail, pumpkin jam, charred onions, squash purée chestnut

    Daniel Watkins The Anchor Riverside

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    BBQ Norfolk Quail, pumpkin jam, charred onions, squash purée chestnut

  • Poached and roasted Norfolk Quail breast, quail leg rillette, rye bread toast and wild garlic mayonnaise.

    Martyn Reynolds London Capital Club

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    Poached and roasted Norfolk Quail breast, quail leg rillette, rye bread toast and wild garlic mayonnaise.

  • Roast crown and confit leg of Norfolk Quail with sweet and sour apricot, peas, radishes and lavender sauce.

    Philip Harrison The Anglesea Arms, Hammersmith

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    Roast crown and confit leg of Norfolk Quail with sweet and sour apricot, peas, radishes and lavender sauce.

  • Norfolk Quail by Pascal Canevet, Maison Bleue

    Pascal Canevet Maison Bleue

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    Norfolk Quail, Cep Mushroom, Cherry Jus & Grelot Onions.

  • Ham hock terrine, smoked confit poatoes, soft boiled Norfolk Quail eggs, pickled mustard seeds, pea puree and pea ice cream.

    Elliott Winson Maids Head Hotel

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    Ham hock terrine, smoked confit potatoes, soft boiled Norfolk Quail eggs, pickled mustard seeds, pea puree and pea ice cream.

Norfolk Quail Ltd

Highfield Farm, Great Ryburgh, Fakenham, Norfolk
01328 829249 • 07768 088348 • enquiries@norfolkquail.co.uk