Guinea Fowl

Guinea Fowl are an African bird which have adapted well here in the UK. They have a long history and have played a useful role throughout time. The Ancient Egyptians and Romans regarded the Guinea Fowl as a luxury food source. They are also beneficial for eggs, feathers (for fishing) and for alarm 'watchdogs' for livestock on smallholdings and farms. The Guinea Fowl is also a excellent free-ranging bird to use for natural pest control, so great at keeping down tick populations on deers, so ideal for estates with deer as ticks are a natural food source for guinea fowl. 


Guinea Fowl lay smallish but delicious eggs. They are full of protein and superior taste. Ideal for baking, using in salads, etc. They have rich yolks.

Guinea Fowl meat, how it have been throughout history is a quality and much sought after bird, it have a superior taste, favourite of top chefs and restaurants for it's gamey taste. 

Guinea Fowl are natural free-rangers which have adapted well in the UK, they are best as free-ranging birds on smallholdings, farms and estates or can be kept in a large aviary style enclosure. Happy enough to free-range throughout the day, the fowl can be trained to then come back to a shed or barn house to roost. It is best to try and get your guinea fowl as young as you can so that they become familiar with your surroundings and do not fly off, especially if you want them semi-wild to free range throughout the day but to come back to roost at night, new young birds are best kept in an enclosure for the first few weeks so they get use to their new roosting home before you let them free-range.

Not natural good mothers or sitters, the hens do not tend to go broody and it is best to take eggs away to incubate or put under a broody chicken. Incubation time is 28 days and young are pretty much reared in the same way as chicks - starting with the crumb feeder and then grower ration. They need to be kept under a heat lamp until they feather up completely - so around 4-5 weeks of age and can be reared outside (depending on time of year, warm sunny days are best) in enclosed safe runs.

Guinea Fowl will forage naturally for the majority of their food, especially in Spring and Summer months when bugs and grubs are abundant. Additional hoppers of layers pellers will be appreciated by laying birds and the occasional handful of corn will persuade the birds to keep close and familar with you. More pellet and corn feed should be made available during the winter months when free-range ration is less.

Guinea Fowl lay in clutches and will lay around 70-90 egg per year in Summer to late autumn months. Their eggs are round at the ends and pointy at the bottom and speckled. The eggs have a hard shell.

Guinea Fowl eggs are superior tasting and can be used in baking, salads and cooking. Their eggs are rich in protein and have a rich yellow yolk and quality white.

Guinea Fowl meat is lower in fat than chicken meat. You can pretty much prepare Guinea Fowl as the same as chicken, it is ideal for slow cooking, so perfect for Pot Roasting or Casseroling to maintain the moisture and succlent flavour.

Our breeding Guinea Fowl are free-rangers and we keep different colours such as Pied Pearl, White, Pearl Grey, Royal Purple and Pied Lavender.

Depending on time of year we normally have fully grown, young keets available. Our guinea fowl normally sell very quickly and normally it is not usually advertised for sale as we have waiting lists of regular customers. Please contact us for more details on availabilty or to be placed on our waiting list. office@motherhenspoultry.com

We specialise in larger orders of over 10 - 100 guinea fowl keets, unpinioned. Please contact us for more information

Please note we very rarely have for sell hatching eggs as we are setting our eggs all of the time for customer orders.  

 We do not pinion our Guinea Fowl.