Best value grouse in London
20 July 2010, 15:37:09
The Glorious Twelfth approaches fast and Boisdale, London’s premier Scottish restaurant, is poised to mark the start of the grouse shooting season with a bang launching on 17 August a sumptuous Grouse Deal for £27.50, complete with a glass of Justerini & Brooks Red Burgundy. This represents the best offer of its kind in London and is available for a limited time only.
AWARD WINNING CHEF
Neil Churchill, award-winning Head Chef of Boisdale of Bishopsgate, will be serving Williamston Moor whole-roasted grouse with his twist on the traditional accoutrements of braised Savoy cabbage, grouse pâté crouton, rosti potato, bread sauce and game gravy. The subtle aroma of the Justerini & Brooks Red Burgundy – emanating from an estate in the heart of the finest vineyards of Vosne-Romanée - perfectly complements the delicate richness of the new season game bird.
The prospect of the Glorious Twelfth particularly excites the Boisdale Head Chef. “I always design the menus according to the seasonal produce and I relish the challenge of finding new flavours to complement the game at the beginning of the season,” enthuses Neil.
Neil Churchill, known for his love of game, is extremely adept at showcasing British cooking with strong Scottish roots. He was awarded the ‘Best Game Dish’ by Restaurant Magazine in 2007, with a winning dish comprising Roasted Crown and Slow-Braised Leg of Berwickshire Grouse, Spiced Seared Foie Gras And Lemon Dust ‘En Feuilleté’, With Pickled Blueberries And Truffled Mashed Potatoes.
BIRD UNIQUE TO THE BRITISH ISLES
The red grouse - or ‘bird of heather’ to translate the Gaelic form of its name - is undisputed king of game birds and the only one that is unique to the British Isles. Indigenous to the moorlands of Scotland, Ireland and northern England, the medium-sized gamebird is smaller than a pheasant and boasts a rounded tail. Strong and fast-flying, the grouse is a challenge to shoot.
Ranald Macdonald, proprietor and founder of Boisdale, is fully embracing the season by taking on the ‘Macnab’ challenge this year. The challenge requires a salmon, a stag, and a brace of grouse all to be taken on the same day, but Ranald remains undaunted: “The philosophy of Boisdale is distinctly Hebridian, so the Macnab challenge is a great way to embrace Scottish tradition and see in the season. I’m thrilled to be able to serve customers traditional grouse for such a superb price.”