Exceptional pickled quail eggs, made in Shropshire
Small, distinctive and steeped in carefully balanced flavours.
Each quail egg is laid here at Cross Bank Farm, by quail with space to roam, then prepared by hand and pickled in small batches in our five-star food hygiene rated kitchen.
Small eggs. Remarkable flavour
From grazing boards and picnics to quick lunches and a well-stocked fridge, our pickled quail eggs add little moments of pleasure to everyday eating. Beautifully balanced flavours, small-batch made.Jars released every Thursday at 10am.
Find your flavour
Traditional
Bright, clean and lightly spiced.
Chilli-Kissed
Lively and savoury, with a measured warmth
Garlic & Bay
Deeply aromatic and rounded.
Black Pepper & Thyme
Peppery, aromatic and deeply savoury
Beetroot Rubies
Vividly coloured and gently earthy.
Seasonal Guest Flavours
Alongside our five permanent flavours, we make occasional Guest Flavours inspired by the changing seasons.
Made in small, limited batches, they appear for a little while before making way for something new, from warming autumn spices to flavours created especially for Christmas and the seasons beyond.
Jars are released every Thursday at 10am
Our pickled quail eggs are made in limited batches using eggs laid here at Cross Bank Farm, so the flock sets the pace.
Each Thursday morning, a fresh batch is released. Once that week’s allocation has been snaffled away, ordering pauses until the following Thursday.
If patience is not currently one of your strengths, join the batch alert and we’ll give you a nudge when the next lot goes live.
Orders are prepared and dispatched Monday to Wednesday.
Our laying flock is growing, so availability will only get better from here, the waitlist is just a "for now," not a forever thing.
Not sure where to begin? Try our selection of tasting jars and discover your favourite.
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