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The Collection — For Restaurants
Quail, for restaurants of intent
At the top of the range, quail is not a protein choice; it is an editing choice. The formats below are the ones serious kitchens keep: a butterflied bird that plates whole, a centerpiece bird at a stated weight, and IQF cuts that behave under event pressure.
The quail range in the collection is Spanish and halal throughout, raised on 100% vegetable feed with no hormones or antibiotics and produced under IFS Food certified standards. For restaurant programs, three formats do most of the work. Semi-boneless: torso bones out, bird flat, ready to stuff and plate entire. Super Magnum: the Royal selection bird, 1,140 g to the six-pack, for one-bird mains. And the IQF cuts — breasts, legs, lollipops — portioned by the piece for events and composed plates.
What a restaurant is buying, at this level, is repeatability: the same bird, at the same specification, across a menu's whole run. That is what the listing promises and what the enquiry confirms.
Tasting-menu kitchens build on semi-boneless and boneless birds — the formats that let a small bird carry a composed dish without asking the guest to work. Event and hotel programs build on the IQF cuts, where the count is the discipline: pieces drawn per cover, the case otherwise untouched. Grill-led rooms build on the graded whole birds, where size is the statement. A program usually opens with one format and earns the second. The enquiry asks only for the dish and the service; the reply is written against them.
Enquire on restaurant quail
Name the formats and the shape of the volume. The reply is written, specific, and from a person.
Make an EnquiryWhich format do tasting menus choose?
Semi-boneless, most often: the torso bones are removed, the bird stuffs and slices cleanly, and it presents whole. Kitchens portioning ahead of service choose the fully boneless bird for the same courses.
What is the Royal selection designation?
It is the grade of the Super Magnum pack — the largest birds in the range, six to a pack at 1,140 g, as stated in the collection. It is the centerpiece format: one bird, one plate, no apology for size.
Are samples available before a menu commits?
Yes, for qualified buyers. The enquiry should name the format and the course it is intended for, so the right bird is cooked in evaluation.