Chef testimonials

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.

Michael Wignall

Michelin Starred Chef

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!

Mark Poynton

Michelin Starred Chef

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. 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. Its a very consistent product and is great value.

Eric Snaith

Titchwell Manor

Every time I receive a box of beautiful Norfolk quails I can see by the way that they are presented, and can tell by the way we receive them, the love and nurturing that goes into the process from being born to delivering them to my kitchen.

I love using the quails as they are a beautiful consistent size and have a wonderfully delicate sweet flavour.

Jamie Scott

Rocca St. Andrews

If you have not tried quail then Norfolk quail is the best there is; not only is it a great product, it’s local too! You don’t know until you try.

Richard Bainbridge

Benedicts

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.

Oli Williamson

Midsummer House

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.

Chris Coubrough

Flying Kiwi Inns

Recipe Ideas

Salt and Pepper Norfolk Quail with Asian coleslaw

Salt and Pepper Norfolk Quail with Asian coleslaw

Recipe for Salt & Pepper Norfolk Quail with Asian Coleslaw by Michael Avis at The Riverside Restaurant, Woodbridge – great way of using our diced quail meat!For the quail 500g tub of diced Norfolk Quail meat 2tsp white pepper 1tsp ground black pepper 2tsp garlic...

Quail breast, egg and leg schnitzel and hay custard

Quail breast, egg and leg schnitzel and hay custard

Serves: 4 adults 4 Quail skinned and boned 100g Hay 4 Quail eggs 100g egg yolk 300g double cream 15g sugar 1 whole egg 150g panko bread crumbs 20 sprigs of young ground elder, washed 1 bunch of washed Rainbow chard, leaves and stems trimmed 12 leaves of hedge garlic...

Salad of Norfolk Quail with goats cheese

Salad of Norfolk Quail with goats cheese

Salad of Norfolk Quail 2 quail (4 breasts) 1 slice of prosciutto/ Parma Ham 4 rainbow carrots 2 baby beetroot 3 cucumelons! 100g Fielding cottage Mardler goats cheese 50mls Crush Zingy Lemon Dressing micro salad leaves, (rocket, thyme and bulls blood) 1 shallot 1...

Norfolk Quail egg, courgette, caper and fig chutney salad

Norfolk Quail egg, courgette, caper and fig chutney salad

For Quails Eggs Hard boil three eggs in salted water for approx four minutes, drain then place straight into iced water, then peel. Take one large courgette and slice diagonally, marinade in Crush Foods rape seed cold pressed oil, with salt and crushed black pepper....

Quail and Egg with Roasted Apple Puree and Watercress

Quail and Egg with Roasted Apple Puree and Watercress

Norfolk Quail and Egg with Roasted Apple Puree, Slow Cooked Celeriac and Watercress by Oli Williamson, Sous Chef at Roger Hickmans Restaurant, Norwich. Serves: 4 adults 4 Norfolk Quail and Eggs 3 Granny Smith Apples 1 Small Celeriac 12 Sprigs Fresh Watercress 1 Jar...

Norfolk Quail, Celeriac and Wild Mushrooms

Norfolk Quail, Celeriac and Wild Mushrooms

Recipe for Norfolk Quail, Celeriac and Wild Mushrooms by Ben Handley. Norfolk Quail with Celeriac and Wild Mushrooms Extra Virgin Olive oil 4 whole quail (we use the fantastic Norfolk Quail) 1 head celeriac, peeled & roughly chopped 100g wild mushrooms squeeze of...