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.