This activity is part of a wider campaign to build awareness and increase sales of French guinea fowl in the UK.

Chef ambassador Andy Stephenson, who gave the classes for trainee chefs at many colleges around the UK between March and May, provided practical tips and techniques for using these game birds and cooked a variety of recipes to demonstrate its versatility.

Stephenson commented: “French guinea fowl is a less known meat in the UK but that is starting to change. You see more and more chefs including it on their menu.

“It is brilliant because it’s an interesting and healthy alternative to traditional menu options. It’s also easy to prepare and surprisingly versatile, allowing chefs a great deal of creative licence with their dishes.”

The new series of master classes will take place between September and October 2012 and will see Stephenson visit four further sites around the UK, including Bristol and Ealing colleges.

To find out more about the master classes, contact Eleanor Holland at Sopexa on 0207 312 3619.