Story Behind the Birds
Game Birds was started in 1988 with the goal of providing local
kitchens with fresh game birds and
Thompson brothers, backyard poultry producers since childhood,
have been in the food business their entire adult lives. Bill is
a professional chef with a degree from Johnson & Wales in
Rhode Island, and Rick worked as a sales manager in the food
1986, Bill sold his New Jersey restaurant to work at a Vermont
inn. Fresh game birds were not available locally, so he began
raising pheasants in his backyard to supply the innís guests.
years later, Bill was delivering fresh pheasant and quail to
many of Vermontís finest restaurants, and Rick was selling
them to his restaurant accounts in Philadelphia and Boston. In
1991, the brothers joined forces to grow the business.
1998, they purchased a 75-acre farm in Springfield, Vermont, where
they maintain their breeding stock of Coturnix quail, and operate
a state-of-the-art hatchery that fills their barns with thousands
of quail each week.
they acquired a former restaurant that they renovated to house
their offices and a new processing facility. Now the brothers are
marketing their quail and pheasant to fine restaurants and home
kitchens throughout the United States.
2005, Cavendish Game Birds completed construction of a
Vermont-inspected poultry processing facility that follows an
approved HACCP plan. On-site processing reduces stress on the
birds, and enables a team of experienced food processors to
carefully prepare and inspect them by hand. No automation, with
the exception of feather removal, is used in the preparation of
their quail or pheasant.
Game Birds is an equal opportunity employer and provider.
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