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'TIS THE SEASON

THIS HOLIDAY SEASON, TRY OUR PREMIUM

STUFFED QUAIL

Testimonials

Consistancy

"Above all, as a chef, it is vital to know that I can depend on the bird’s being consistent in quality with every delivery. … as good as anything I tasted in France and the best I have tasted here."

 

 

 

 

-Chef Bertrand Chemel Café Boulud, New York City

Taste

"I have been using Cavendish Quail now for more than a decade. It is a consistent
product with high quality and flavor. I serve it stuffed as a main entrée and as a crispy confit quail salad with straw potatoes and a raspberry vinaigrette."

 

 

-Chef James J. Peyton, Peyton Place Restaurant, Orford, N.H.

Care

"The difference between Cavendish Game Birds’ quail and others is due to small-scale farming and the tremendous care Bill and Rick put into raising these birds. I personally have found no better product than this." 

 

 

 

-Chef Jason Tostrup
The Inn at Weathersfield, Vermont

A Fine Dining Delicacy

"Since 1982, a pheasant has been the logo of Hemingway’s Restaurant; and my relationship with Cavendish has been instrumental in the ability to provide our clients with consistent, quality game birds ever since."

 

 

 

-Chef Ted Fondulas,
Hemingway’s Restaurant, Killington, Vermont

Be Inventive. 

This summer, try new techniques and expand your culinary repertoire. ​

 

Our beautifully speckled quail eggs have the power to elevate any savory dish. Try them poached on a crostini with olive oil and pancetta or fried and served on a pork slider. They can even be deviled and served with smokey paprika for an appetizer sure to impress.

 

 

 

 

 

 

 

 

Shop Quail Eggs