Grouse season is now well underway so we thought we'd pick up on how some of the UK's top chefs take the opportunity to showcase this delicate game bird in their preferred grouse recipes.
Typically hunted in the Scottish highlands, the Grouse season sees a glut of the seasonal birds being prepared in special and delicious ways and showcased on menus around the country, until the season's close in December.
London's Cinnamon Club is maximising the strong flavour of the dark meat in a dish of tandoor smoked breast of grouse, served with bitter fenugreek and con stir-fry and tamarind-cumin jus, Clare Smyth's newly opened Corefeatures a more traditional roast grouse dish with red cabbage, bell heather," while at Luca they're putting an Italian spin on the bird with "Roast Yorkshire grouse roasted with Chianti, carrots and bread sauce."
Here are 3 Michelin chefs to inspire you into harnessing those gamey flavours in a variety of grouse recipes paired with beetroot, berries, chestnuts and other seasonal treats:
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.