Norfolk Quail is believed to have the first entirely ‘free to fly’ quail flocks in Britain. The hens that lay our quail eggs are kept to the highest welfare standards, bred and reared from birds that are free to fly at our farm. From the moment they hatch, they have room to forage and fly freely in light and airy sheds that are carefully monitored to maintain optimum atmospheric conditions suited to the quail species.

Our quail eggs have attractive speckled shells, are deliciously delicate in flavour and are ideal for serving as canapes, in starters or salads or pickled and used as a condiment. Now famous for the mini scotch egg, produced and served by many a celebrity chef, they’re proven by our children to be great for little appetites too!

Wonderfully simple to cook: follow our easy steps below to achieve the perfect egg to accompany your chosen dish.

Soft boil:

Place eggs in gently boiling water for 30 seconds.
Remove the pan from the heat, leaving water for a further minute, adding 1 capful of vinegar*.
Drain through an egg spoon, carefully serve… superb!

Hard boil:

Place eggs in gently boiling water for 2½ minutes.
Remove from the heat, drain into cold water with 1 capful of vinegar* for 5 minutes.
Drain, peel and serve… delicious!

*a little vinegar helps to set the shells onto the inner membrane, enabling you to peel the shells from the eggs more easily.

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.
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 Ltd

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