Quail meat is becoming increasingly popular in France and is used by many top chefs. An extremely versatile meat; it can be roasted, barbecued, pan fried or baked; used on its own, or served in salads, risottos, curries and pies, it has many uses.
Quail is a small bird, sweet and succulent and packed with flavour. All our birds are produced to high animal welfare standards and fed on a corn rich diet. The birds are dry plucked and not bled, a method similar to French produce and popular with chefs.