Butchery

Guinea Fowl is the perfect bird for you if you find cooking game tricky, but would like to give something new a try. Not too dissimilar from chicken or pheasant, but with a subtle gaminess and slightly drier. Roast or braise in a stew or curry as you would a chicken, but make sure to adjust your timings accordingly as guinea fowls are a little smaller and generally contain half the amount of fat as a chicken, meaning they can have a tendency to dry out if not cooked with care.

A deep, gamey, tender bird - a lot more complex than chicken, our pigeons are plump and flavoursome. Quick and easy to cook, this is perfect autumnal meat.