Norfolk Quail

Ethically farmed quail meat,
quail eggs and poussin meat

Norfolk Quail was started with one goal in mind: to produce the highest quality quail on the UK market whilst maintaining an unrivalled emphasis on bird welfare.

Ethically farmed quail meat,
quail eggs and poussin meat

Norfolk Quail was started with one goal in mind: to produce the highest quality quail on the UK market whilst maintaining an unrivalled emphasis on bird welfare.

Suppliers to

Quality meat, ethically produced

We’re the leading producers of high quality quail meat and quail eggs in the UK and deliver to many of the UK’s leading restaurants.

All our birds are farmed to the highest welfare standards in “free to fly” bespoke, specially designed housing.

Our products

Norfolk Quails

Quail Meat

Quail eggs

Quail Eggs

Poussin Meat

Poussin Meat

Our Story

Our quail are bred, hatched, reared and prepared entirely from our fourth-generation Norfolk farm. John and Ellie Savory take great pride in the way the farm is managed. Read our story to find out how we’ve transformed Highfield Farm over the last decade into the UK’s leading producer of ethical quail and poussin.

Ellie and John Savory - Norfolk Quail

From our farm to your table

Now you can get products from our Norfolk farm delivered straight to your door. Our new home delivery option means you can get our ethically farmed, high quality quail and poussin products carefully delivered to your home.

“We did a blind tasting and the Norfolk Quail won hands down”

Michael Wignall, Michelin Starred Chef

Recipes

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...

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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...

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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...

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