Grouse, glorious grouse – we’re anxious to try it!

The Cinnamon Club SW1

From 12 August

£38 pp

Kick off shooting season on the Glorious Twelfth at Vivek Singh’s classy Indian – set within the Grade II listed Old Westminster Library. On the menu: Tandoor Smoked Breast of Grouse with bitter fenugreek, corn stir-fry and tamarind-cumin jus. This dish, marrying the flavours of the subcontinent with resolutely British game, will be available from the 12 August to the end of September. Book via their Harden’s listing or call 020 7222 2555.

 

The Jugged Hare EC1

From 12 August

£85 pp

From field to fork in under 12 hours, be one of the first to taste the new season’s red grouse at The Jugged Hare on Saturday 12 August. ETM chefs will once again bag the first shoot of the season from the Yorkshire moors and race back to the City’s Jugged Hare to cook a special five-course British game dinner, paired with wines. Book now: contact zahra@etmgroup.co.uk or call 020 7614 0134.

 

Wiltons SW1

From 12 August

The iconic, London restaurant that is older than America – Wiltons, a quintessentially British classic the creation of George William Wilton, was established in St James’ in 1742 as a stall selling oysters, shrimps and cockles. Now equally well known for their game. Head here for grouse from The Bolton Estate in North Yorkshire delivered within 12 hours of it being shot, with the first one being served within 30 minutes of arrival. Wiltons will be serving the grouse classically as they always do, simply roasted with some herbs and then served with brioche bread crumb, bread sauce, game crisps and a grouse jus, crisp bacon and watercress. As well as this, there are three double magnums of Margaux Château Labégorce Zédé 2005 available to pair with the grouse. Being served by the glass, at the table for £28 per 175ml.

 

La Poule au Pot SW1 and Maggie Jones’s W8

August-October

£28-35 – depending on shooting

With the official beginning of Britain’s 121-day-long grouse shooting season already begun, British restaurant Maggie Jones’s and Belgravia-based French restaurant La Poule au Pot have both added the bird to their menu.

Maggie Jones’s, which was named after Princess Margaret who used to regularly book there under the alias Maggie Jones, will soon also be serving Partridge (1 September) and Pheasant (1 October) while La Poule au Pot will feature Squab Pigeon and Hare (1 September) on its menu.

The meat for both restaurants comes from the Windsor Estate, which is The Crown Estate and covers approximately 6,400 hectares and includes Windsor Great Park, the Home Park of Windsor Castle, extensive forests, residential and commercial properties, golf courses, a racecourse and let farms.

 

The Don EC4

From 15 August

£38 pp

For those planning to sample the best birds this season, new exec chef Frederick Forster’s grouse at The Don Restaurant is not to be missed. Roast grouse with foie gras croute, blackberries, chicory and smoked bacon (price subject to change) is now available. Over the coming months, Frederick also plans to make the most of the game season and his autumn menu will be featuring venison, wild duck and partridge.

 

Elystan Street SW3

From 16 August

£42 pp

Chef Phil Howard, famous for his 25 years at the helm of The Square in Mayfair, launched this much-lauded venture with Rebecca Mascarenhas last year, taking over the former Chelsea site of Tom Aikens Restaurant. Although a ‘flexitarian’ approach, with more emphasis on vegetables is promised, an exception has to be made for grouse season! On the menu: Breast of grouse with a croustillant of the leg, crushed celeriac and elderberries.

 

Hélène Darroze, The Connaught W1

From mid August

This Parisian super-chef won more consistent praise in last year’s Harden’s survey for her reign at this “luxurious” Mayfair dining room. Catch Darroze’s take on this most British game bird from mid-August. Roasted grouse with raz el hanout spices, chickpea purée, confit onions and fresh grapes. On the side there will be a medjoul date condiment and a barbajuan of offals, the roasting jus will also be flavored with spices.

 

Tyddyn Llan, Llandrillo

From 17 August

DB&B: from £230

Grouse will also be included as part of the summer and autumn deals at Susan and Bryan Webb’s ever-popular country house hotel. The deal comprises a six-course tasting menu, overnight accommodation and full cooked breakfast priced from £230 for a standard room with upgrades available. Book via their Harden’s page.

 

André Garrett Restaurant, Cliveden House, Taplow

From 17 August

£35 pp

Enjoy your glorious grouse in the glamorous surrounds of Cliveden’s “atmospheric dining room” – a “grand and stately” chamber with chandeliers and “amazing views” over the “gorgeous, groomed grounds”. And let’s not forget the fine cuisine from star chef, André Garrett. On the menu: Roasted Yorkshire grouse, sweetcorn, black pudding crumble, liver canapé, whiskey roasting juices.

Kitchen W8 W8

From 18 August

Head to this “gastronomic, neighbourhood restaurant” (overseen by Phil Howard) off Kensington High Street, which is highly lauded for its “delightful”, “seasonal” cuisine. For grouse season they’ve got a special dish on the menu: Roast Yorkshire Grouse, smoked celeriac, pickled plums and bacon.

 

1 Lombard Street EC3

From late-August

£40 pp

Or if you’re planning a business lunch and fancy a spot of game head to Soren Jessen’s “City stalwart” housed in a large ex-banking hall in the heart of the Square Mile. On the menu: Roast grouse with game chips and bread sauce.

 

Wines to Pair with Grouse and Game

Brett Woonton and Charlie Young, founders of Vinoteca – a small but growing group of wine bars offering “one of the best and most unusual wine selections in London” – have recommended two wines they feel pair well with grouse and game…

Langhe Nebbiolo 2015 — Produttori Del Barbaresco, Piedmont

“This one is vibrant and floral with punchy tannins, loaded with fragrant red berries, white pepper and anise. Nebbiolo goes particularly well with grouse.”

Collioure ‘Schistes’ 2015 — Coume del Mas, Roussillon

“Schistes would go splendidly with venison. The essence of Grenache, set to 10 on the vinous amplifier.  No oak needed — sweet wild raspberry, lip smacking, intense. It’s a match made in heaven.”

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