Guinea Fowl is the perfect introduction to wild game meats, as it offers a wonderful flavour profile that sits just between pheasant and chicken. The season runs from September to February, a great time for braising Guinea Fowl in warming stews or roasting in the oven with all the trimmings. Lean into the spirit of autumn and winter, and tuck into some hearty, wholesome dishes with a Guinea fowl centrepiece. The mild gamey flavour works very well with roots and earthy vegetables such as parsnips and mushrooms. The tender meat also pairs nicely with wintry fruits and nuts and would be delightful turned into a terrine for a starter. This British delicacy is a firm favourite all over the world from West Africa to mainland Europe and can be used in a wide variety of exciting ways, so place an order and get cooking!