August 12th sees Ã¢â‚¬Å“The Glorious 12th with many restaurants going all out and serving some delicious gourmet game dishes to kick start the seasonÃ¢â‚¬Â¦
Here are just some.
Head Chef Robert Homer at The Hour Glass pub in South Kensington will be serving a delicious, classic grouse dish comprising of roast grouse, game chips, bread sauce and liver pÃƒÂ¢tÃƒÂ© en croute. The food philosophy at The Hour Glass is intrinsically linked to owners Luke and Dave’s beliefs that the menu should be all about Ã¢â‚¬â€œ Ã¢â‚¬Å“the best tasting ingredients, left alone!Ã¢â‚¬Â The menu has always been born of the seasons, created using only the best ingredients available and the same superb, artisan producers that supply Brompton Food Market Ã¢â‚¬â€œ just around the corner from the pub.
www.hourglasspub.co.uk 279-283 Brompton Road, South Kensington, SW3 2DY
For this exciting time of year Ben Murphy, head chef at The Woodford, will serve a sophisticated spin on dishes celebrating game. Ben has created a refined menu of specials that use the very best produce of the season. Meats on offer will include woodcock, pigeon and veal, as well as lesser-used ingredients such as hare and mallard. Ben’s creative and contemporary style shines through with his use of unique garnishes, as he crafts playful twists on British dishes with the use of blackberry, chocolate and burnt honey.
159 High Road, London, E18 2PA
Opened in 2006, Adam Byatt’s Trinity in Clapham has long been considered one of the finest restaurants in the Capital, and a particular stalwart for residents south of the river.
The menu served stays true to Byatt’s style of cooking, focussing on his interpretation of great classics. To celebrate the Ã¢â‚¬Å“Glorious TwelfthÃ¢â‚¬Â this year, Adam will be offering his guests Pot Roast Long Leg Grouse with Polenta, Blackberries and Cobnuts £38
The Polygon London SW4 0JG
This traditional country pub with boutique rooms in The Cotswolds serves beautifully seasonal and ever-changing changing dishes that are now entering the exciting occasion that is GAME SEASON. Head Chef and Owner Nick Deverell Smith’s innovative cooking style combines traditional British cuisine with an eclectic and sophisticated twist.
Deverell Smith sources his delicious birds from nearby Toddenham farm. The butcher on the estate plucks and dresses them before they are whisked down to the pub. These are then celebrated in style with pate, game chips and watercress to the eagerly awaiting customers. Game on!!
TheFor this exciting time of year Ben Murphy, head chef at The Woodford, will serve a sophisticated spin on dishes celebrating game. Ben has created a refined menu of specials that use the very best produce of the season. Meats on offer will include woodcock, pigeon and veal, as well as lesser-used ingredients such as hare and mallard. Ben’s creative and contemporary style shines through with his use of unique garnishes, as he crafts playful twists on British dishes with the use of blackberry, chocolate and burnt honey.
159 High Road, London, E18 2PA
Gregory Marchand and his talented team at Frenchie Covent Garden will celebrate the very best of this year’s game with the addition of new and exclusive dishes to the menu. As London’s first outpost of Frenchie, Gregory is particularly excited by the chance to introduce Scottish grouse to the menu this August – an ingredient not readily available in France – offering a terrine of grouse as well as roasted grouse, served with chanterelle mushrooms and sumac.
In additon, the restaurant will offer Gregory’s take on the French classic’LiÃƒÂ¨vre ÃƒÂ la Royale’ with a lighter version of the dish; ragu of wild hare served with foie gras and sauce poivrade, finished with white truffle or cocoa. Additional dishes will showcase the rich, gamey flavours of venison, with rare loin complemented perfectly by smoked kielbasa and jerusalem artichoke; and a hearty ragu using venison shoulder served with Frenchie’s signature homemade chestnut flour pappardelle.
16 Henrietta Street, Covent Garden, London, WC2E 8QH
Located on Archer Street, Jacob Kenedy’s award-winning Bocca di Lupo will celebrate the Glorious Twelfth with elegant dishes merging Italian flavours with the best of the season’s ingredients.
Dishes will include new season grouse (spatchcocked and grilled) served with fig & almond panzanella, roast teal with schiacciata con l’uva & guanciale, venison tartare with parmesan and capers, and pappardelle with hare in salmi.
12 Archer St, London W1D 7BB
Newly appointed Executive Chef at aqua shard, Dale Osborne, has created a contemporary take on a historic British dish for game season, with the addition of Yorkshire Grouse to his menu. The dish combines Yorkshire Grouse roasted on the bone, confit grouse legs, umble stuffing, cornmeal porridge, cranberry gel and heritage carrots. Exemplifying aqua shard’s modern take on classic dishes, Dale takes inspiration from the Medieval use of offal, incorporating the grouse’s umbles – liver and heart – in the dish.
The Shard, 31st Floor, 31 St Thomas Street, London, SE1 9RY