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

Roast Quail, Broccoli, Peanut and Lime

Roast Quail, Broccoli, Peanut and Lime

Recipe for Roast Quail, Broccoli, Peanut and Lime by Mark Poynton, Chef/Owner of Michelin starred Alimentum in Cambridge.Broccoli puree 2 heads of broccoli 10% of the cooked weight of broccoli in double cream and buerre noisette Peanut and lime puree 250g of roasted...

Spatchcocked Quail with Pearl Barley

Recipe for Spatchcocked Quail with Pearl Barley by well-known TV Chef, Brian Turner.  This recipe was created for and used on the Norfolk episode of A Taste of Britain with our quail, on our farm. 8 small quail, spatchcocked 4 tbsp rapeseed oil 3 tbsp chopped fresh...

Norfolk Quail, Beetroot, Pearl Barley & Watercress

Norfolk Quail, Beetroot, Pearl Barley & Watercress

Recipe for Norfolk Quail, Beetroot, Pearl Barley & Watercress by Eric Snaith, Head Chef at Titchwell Manor in Norfolk. Serves: 4 as a starter “We are lucky in Norfolk to have a fantastic local quail producer called Norfolk Quail. Their birds are ethically farmed...

Norfolk Quail and Poached Pears in Elderberry Jus

Norfolk Quail and Poached Pears in Elderberry Jus

Recipe for Norfolk Quail and Poached Pears in Elderberry Jus by Mike West, Head Chef at The Grove Cromer, Norfolk.For the Norfolk Quail 4 Quails 2 tsp maldon sea salt 1 tsp cracked black pepper 2 tbsp rapeseed oil for the Elderberry Jus 450ml Water 650g of de-stalked...

Norfolk Quail, Celeriac, Raisin, Caper and Hazelnut

Norfolk Quail, Celeriac, Raisin, Caper and Hazelnut

Recipe for Norfolk Quail, Celeriac, Raisin, Capers and Hazelnut by Kenny Atkinson and Danny Parker of 3 AA Rosette House of Tides in Newcastle.For the Quail 1 x Oven Ready Norfolk Quail (200g approx weight) 1 Litre x Chicken Stock ½ clove x garlic 2 x sprig thyme Knob...

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...