From grazing boards and picnics to quick lunches and 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.

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 in limited batches, using eggs laid here at Cross Bank Farm.

Our flock sets the pace, so each week’s availability naturally reflects what has been laid.

Our pickled quail eggs have become rather popular, and each week's release can sell out fast. That's why we release a fresh batch every Thursday morning rather than take unlimited orders, which means every jar is made properly, without rushing the birds or the process.

How it works: a limited number of pickled quail egg jars are released every Thursday. Once that week’s allocation has sold, ordering pauses until the following Thursday. If you miss out, you can join the waitlist and we’ll let you know when the next batch is available. Orders are then prepared and dispatched Monday–Wednesday.

Missed this week's batch? Pop your email into the box and we'll send you an email reminder on Thursday morning.

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.

Jams, preserves & chutneys.

Hedgerow harvests and old-fashioned recipes, made in small batches.