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Roast Grouse with Blackberries and Salt-Baked Celeriac
An autumnal pot-roast featuring juicy blackberries, smoked bacon-wrapped grouse, and a novel salt-baked celeriac mash.
Roast Grouse with Fondant Potatoes, Redcurrant and Bread Sauce, Game Chips and Wild Mushrooms
Succulent roasted grouse served with elegant fondant potatoes, crispy game chips, sautéed wild mushrooms, and two classic sauces.
Roast Grouse with Pear Tatin and Kale
An impressive seasonal game dish featuring roasted grouse, individual pear tartlets, celeriac, wilted kale, and a port wine reduction.
Roasted Grouse with Red Cabbage Purée, Celeriac, Kale and Blackberry Sauce
Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port sauce.
Roast Grouse with Pâté and Bread Sauce
Roast bacon-wrapped grouse served on pâté-topped croutons with a traditional creamy spiced bread sauce and a rich wine reduction.
Pan-Fried Grouse with Skirlie and Glazed Beetroot
Pan-fried grouse breasts served over savory oatmeal skirlie with caramelized beetroot and a rich red wine and rowan sauce.
Grouse with Roasted Pumpkin, Jerusalem Artichoke and Beetroot
Scottish grouse seared and roasted with seasonal root vegetables, served with a nutty hazelnut dressing and savory pan juices.