Cavendish Game Birds

Founded in 1988 by brothers Bill and Rick Johnson, the farm began with pheasant and expanded to quail, guinea hens, and squab. Initially, Bill raised pheasants in his backyard to supply local restaurants, while Rick sold them to restaurants in Philadelphia and Boston. In 1998, they purchased a 75-acre farm in Springfield, Vermont, where they now maintain breeding stock, operate a hatchery, and raise thousands of quail each week.

The pheasants are reared in open, stress-free outdoor pens, while the quail are raised in spacious, well-ventilated barns. The quail are fed a high-protein blend of whole grains without antibiotics or hormones. The farm prioritizes the well-being of their birds, with a processing facility onsite to reduce stress. The quail are selectively bred for robustness and tenderness, achieving an average weight of 7 ounces in less than 7 weeks.

Cavendish Game Birds' products are packed in Cryovac bags for optimum shelf life, with fresh products to be consumed within 5 days and frozen products remaining in good condition for up to 6 months. The quail meat is known for its light, slightly sweet flavor and versatility in various cuisines. The farm offers curated packages for different needs, including quail eggs, whole quail, legs, boneless breasts, and semi-boneless options. The farm's 30-year reputation is built on the exceptional flavor and consistent size of their birds.