I'm fairly sure that under almost all conditions roast guinea fowl is not as good as it sounds. Ironically, as is often the case with food, the worst people to ask for an objective measurement of quality are those who eat it (particular food in question, not just any food) regularly. I remember thinking the food was really good when I first got there, and in many ways I'd still say it is. But one over/under-done 'sirloin-steak' tends to tarnish an otherwise good opinion, so I'll stick to more or less tangible facts.
Firstly, in general, I prefer the food at university to that I get at home. Secondly, the head chef has a michelin (sp?) star, which must count for something (apparently for puddings, the highest quality of which seem only to materialise at formal hall or lunch the day after). Thirdly, friends from other colleges/universities, almost without exception, say our food is better than theirs- which is what it's all about anyway...