Episode Details

Brittney Miller is the President and second-generation owner of Manchester Farms, America’s oldest and largest quail farm, where she has helped transform her family’s South Carolina operation into a nationwide supplier of quail and quail eggs. A Clemson University graduate with a B.S. in Poultry Science, Miller grew up on the farm before building experience in animal health and fine dining, then returning home to take the reins of the family business. Today, she leads every facet of the operation, combining her poultry expertise, foodservice experience, and entrepreneurial approach to grow the specialty quail market while preserving her family’s agricultural legacy.

This week, Brittney sits down with Jeff to pull back the curtain on what it really takes to scale an heirloom game bird farm from a small family operation into a $20 million commercial powerhouse. We dig into the realities of multi-generational succession, the challenges of commercial barn husbandry, and how Manchester Farms unlocked massive retail growth by distributing over 50 million quail eggs a year. Plus, Brittney shares practical culinary knowledge every chef and home cook needs—from the 3:1 baking ratio and the foolproof trick to peeling quail eggs, to why you need specialized scissors and what’s ahead for ready-to-eat sous-vide confit quail.

Website: manchesterfarms.com

Instagram: @manchesterquail

TikTok: @manchesterquail

Facebook: Manchester Farms Quail

YouTube: @manchesterfarmsquail1102

Chapters

00:00 – Intro: Growing up on America’s oldest commercial quail farm

05:12 – The Campbell Soup job offer and walking away for hunting season

07:16 – Early days of Manchester Farms, trade shows, and distribution growth

10:15 – Clemson Poultry Science, corporate gigs, and the Vail ski club detour

13:37 – Navigating family business dynamics and stepping into sole ownership

17:50 – Scaling from $7M to $20M: Barn biology, risk tolerance, and agribusiness banking

22:25 – The Quail Egg explosion: Nutrition profile, Costco rollout, and heritage Pharaoh genetics

26:47 – The banana-peel trick and why you need quail egg scissors

30:49 – Kitchen applications: 3:1 baking ratio, deviled eggs, and Brittney’s pan-fried hack

34:36 – Kid food exploration, Jewel-Osco / Midwest retail distribution, and grocery buyer buy-in

40:15 – Innovation pipeline: Sous-vide duck fat confit quail and grilling tips

43:13 – Outro and closing thoughts

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