September 20, 2018

New range of pickled quail eggs launch as flavour infusions pack a punch for Picklies

Following months of preparation at The Pickling Shed in North Cadbury, Somerset, the weekend saw the launch of Picklies, a new range of products from Dan and Briony Wood, owners of The Traditional Free Range Egg Company. Unveiling the new brand at Speciality & Fine Food Fair between Sunday 2 and Tuesday 4 September, the industry got a first opportunity to sample six new flavours of pickled quail eggs, which have been designed and packaged to feel at home on the shelves of farm shops, delis and independent retailers nationwide.

Made with The Traditional Free Range Egg Company’s multi award-winning Foraging Free free range quail eggs, whose huge aviaries go above and beyond the industry standard of ‘free to fly’, these little eggs punch way above their weight, with flavours ranging from the distinctive ‘Persiana’, containing cardamom, coriander seeds and rose, to the classic ‘Down the Pub’, packed with spring onion to make a perfect pairing for a pint of ale. Developed in the heart of the West Country, Picklies also makes use of ingredients from local producers, including From Dorset with Love’s award-winning Dorsetshire Sauce.

Dan Wood, co-founder of Picklies, comments: “After so much time pickling, testing and packing, it was great to get onto the stand at Speciality & Fine Food Fair, talking to potential buyers who are looking to be inspired by new ingredients and trends. The quail egg is small but always feels like a treat, making it the perfect egg for entertaining, which I think has a lot to do with its enduring popularity. Ready to eat, and requiring no preparation, Picklies will help broaden this little egg’s horizons, and we look forward to seeing our colourful jars gracing many shelves across the country very soon.”