The Glorious Twelfth of August marks the start of shooting season for wild red grouse, and arguably the start of game season proper.
Known as ‘king of game birds,’ grouse are exclusive to the UK, mostly Scotland, and have a diet of young heather. Their flavour is gamey and a little ferrous, with only around 1/3 of the fat of chicken, for those who count such things.
The birds are most tender and mild at the start of the season, and we should have them in the restaurant from the 13th. We’ll serve them the traditional way, whole, with game crisps, redcurrant jelly and bread sauce. However as the season progresses and we gather more stone fruits, nuts & co. expect early autumnal salads offering a different take on this regal bird.