Inspiring quail recipes

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...

read more
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...

read more
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...

read more
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...

read more
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...

read more
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...

read more

For a current price list to trade

Get in touch >>

Norfolk Quail