All our quail are hatched and reared on our own farm in bespoke housing where they are free to fly and forage in an environment that is as natural as possible.

Stocking densities within the barns are managed to free range levels, which ensures that the birds have plenty of space to express natural behaviour.

Quail dislike cold, damp conditions typical of the English climate and so the temperature and air quality within each house is monitored to ensure that the birds are kept warm, dry and comfortable at all times.

A veterinary health plan is consistently in place across the farm to ensure best practice and appropriate preventative measures are routinely taken to assist in the prevention of disease.

Fed on a carefully balanced diet, to ensure continued good health throughout their lives, the birds are encouraged to grow at a natural pace and are not forced. Their diet is based on natural ingredients containing wheat and soya and appropriate vitamin and mineral supplements.

At the point when the birds are ready to be processed, they are quietly and carefully removed from the house and discretely dispatched. Dispatching in this way means that the birds are not stressed by unfamiliar surroundings, people, smells and sounds. Our system is Humane Slaughter Society and Defra approved. The birds are not hanged or bled and they know very little about what is happening as all our birds have been hand-held from the day they were hatched. We believe that this method is kind, discreet and respectful to all our birds.

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.
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 Ltd

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