Quail meat is becoming increasingly popular in Great Britain and is used by many top chefs. An extremely versatile meat; it can be roasted, barbecued, pan fried or baked; used on its own, or served in salads, risottos, curries and pies, it has many uses. Quail is a small bird, sweet and succulent and packed with flavour. For some great suggestions and cooking guides please visit the ‘let’s cook’ section on our website.

There are few producers of quail meat in the UK as much of this produce is imported from countries such as France. Norfolk Quail is proud to introduce a local alternative to imported quail meat.

All our birds are produced to high welfare standards and fed on a corn rich diet. The birds are dry plucked and not bled, a method similar to french produce and popular with chefs.

Quail are sold in whole boxes as follows:

Extra Large Jumbo – 10 per box

Jumbo – 12 per box

Standard – 14 per box

We are able to supply some birds partially eviscerated (with heart, liver, lungs, kidneys, crop and gizzards inside the body cavity).

We can also supply; deboned quail, quail hearts, quail livers, diced breast and leg quail meat, quail breast fillets, quail supremes and quail legs.

For a current price list please email enquiries@norfolkquail.co.uk

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.
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 Ltd

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