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

Norfolk black pudding and Norfolk Quail

Norfolk black pudding and Norfolk Quail

This recipe for Norfolk black pudding with Norfolk Quail by Roger Hickman of Roger Hickman’s Restaurant uses black pudding made by The Fruit Pig Company, also based in Norfolk. Serves: 4 adults 4 Norfolk quail crowns 1 Norfolk black pudding 4 slices Iberico ham 1...

Norfolk Quail with garlic flan and celeriac remoulade

Norfolk Quail with garlic flan and celeriac remoulade

Thank you to Alan Paton and Lauren Sparrow at Stoke by Nayland for this recipe for Norfolk Quail with garlic flan and celeriac remoulade. “We started using Norfolk quail last year and were immediately impressed by its amazing quality and flavour.” Alan Paton 1 quail...

Quail Egg, Black Pudding with a hint of Vodka

Quail Egg, Black Pudding with a hint of Vodka

Charlie Hodson – Chef, Norfolk Food & Drink Champion & owner of Charlie’s Norfolk Food Heroes brand created this recipe of Norfolk Quail Egg, Fruit Pig Black Pudding with a hint of Wild Knight Vodka to showcase local food producers – something that Charlie is very...

Paprika rubbed, cold smoked quails with caramelised onions

Paprika rubbed, cold smoked quails with caramelised onions

We were contacted directly by Nathan at KungFuBBQ as he wanted a box of quail to try this recipe for paprika rubbed, cold smoked quails he had found by Ben Tish – when he posted the photos to Instagram and Twitter we were, as always, amazed by the treatment that a...

Stuffed Norfolk Quail with Pearl Barley

Stuffed Norfolk Quail with Pearl Barley

Thank you to our friend, Richard Bainbridge, for letting us share with you his recipe for Stuffed Norfolk Quail with Pearl Barley that is often on the menu at his fantastic restaurant in Norwich, Benedicts. Serves: 4 adults, as a main course Preparation time: 30...