John SavoryJohn Savory – Company Director

John graduated in Rural Estate Management at the Royal Agricultural College, Cirencester in 1993 and took the reins of the family business in the following year.  John is ‘hands on’, overseeing all the daily and strategic operations within the arable business, undertaking the tractor driving, spraying, combining, marketing and sales. Highfield farm is a Natural England Higher Level Environmental Scheme farm.

John founded J Savory Eggs in 1998 and quickly became one of the largest Soil Association certified organic egg producers for Waitrose. He oversees, manages and plans all the poultry on the farm between Norfolk Quail Ltd and J Savory Eggs, maintaining high standards of animal welfare throughout the breeding, rearing and end stage processes.

 

Ellie Savory (APMP) – Director  Ellie Savory

Ellie, a farmer’s daughter and also wife to John, qualified in Project Management in 2004, whilst working as a Project Manager for Construction Skills.  Following the birth of their son Guy, Ellie joined the farm businesses in 2007 and with John helped to set up and establish Norfolk Quail in 2011.  Borne out of a love of food, Norfolk Quail was established to provide an English alternative to intensively farmed and imported French quail meat.  Ellie and John work together for the strategic development of the business and Ellie’s role focuses on finance, marketing, customer service and audit controls.

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.
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 Ltd

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