Good news for the game fanatics among you – not only has the Glorious Twelfth beckoned in the 2009 grouse season, but this year promises a bumper crop of the moorland bird. There’s no need to rush
out immediately – the season officially continues through until December – but while other game is off the menu, and shoots primarily target grouse, the birds will be at their most abundant for the
next two months. So check out our round-up of London restaurants with grouse on the menu.
The Chelsea restaurant will be serving the game bird as classically as it comes – roast Yorkshire grouse with bread sauce, game chips, liver croûte and watercress.
Le Café Anglais
If you like your grouse served traditionally – with bread sauce, game chips and gravy – then Le Café Anglais will satisfy your needs. Alongside the traditional version, the restaurant also offers
grouse breasts wrapped in Iberico lardo on a bed of Swiss chard with a red wine sauce.
The Cinnamon Club
To try grouse approached with a completely different culinary style, The Cinnamon Club is, from September, serving clove-roasted grouse breast with home-style pumpkin pickle and onion seed paratha
Chef-patron Sally Clarke is serving salad of roasted grouse, taken off the bone and served with purple figs, toasted cob nuts, landcress and pomegranate dressing.
The Mayfair fine diner is serving confit leg of grouse with a grouse and foie gras terrine, pomegranate and liquorice.
The Fulham gastropub is serving a dish of whole roasted grouse with roast pumpkin, wild blackberries and smoked bacon and is also putting on a special four-course grouse menu.
Chef-patron Claude Bosi will be featuring grouse on the menu from September, when it will come served as a main course of roast grouse with sourdough bread sauce, watercress and light Thai curry
purée and sweetcorn blinis.
To partner the more traditional roast grouse with bread pudding, roasted apple and redcurrants, Magdalen is also serving grouse soup with croutons. Both dishes will be available towards the end of
August, once the birds have hung.
The Modern Pantry
For something creative, try chef-patron Anna Hansen’s roast grouse with Jerusalem artichoke purée, sour cherry and pomegranate relish and hazelnut lavosh (flat bread).
Try the decadent dish of roasted boneless grouse stuffed with foie gras and a cep purée from London’s age-old French restaurant.
Paradise by way of Kensal Green
From 1 September you can enjoy roasted grouse two ways: with honey-roasted parsnips, braised cabbage and a blackcurrant sauce, or with sprout croquettes, roasted Jerusalem artichokes and an
The Mayfair Italian will be serving grouse risotto with mixed mushrooms, fresh mint and red wine sauce.
As you’d expect from a chef as in-tune with the seasons as they come, Phil Howard is serving roast breast of grouse and croustillant of grouse with crushed celeriac, elderberries and apples.
Available on the menu from mid September, the restaurant is planning on serving roast grouse, served off the bone with toast and foie gras.
Expect classic grouse – roasted with game chips, or blackberries.