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The Glorious Twelfth: London's Top Grouse Restaurants

By Christian Rose-Day (09 Aug 12)
Tags: glorious twelfth, red grouse, british game, london restaurants, south bank, city london, bank, skylon, coq argent, avenue, st james, plateau, canary wharf

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Sunday 12th August 2012: a good day for London restaurant diners who have a penchant for British game; a bad day for British red grouse. The day marks the start of grouse season and some of London best restaurants have created special menus just for the occasion.

Avenue restaurant in St James always create menus that are resolutely British and reflect the seasons. For the game season head chef, Kimmo Makkonen, has created a special dish: roasted grouse served with Cheltenham beetroot, Hispi cabbage and bacon. To reserve a table at this restaurant, use the booking calendar below.

Coq d'Argent restaurant in Bank commands spectacular views across the City of London, and during the game season, you‘ll be able to enjoy this vista with a selection of special game dishes, served with game chips, juniper jus, bread sauce and liver pate on toast (price is approximately £34). To reserve a table at this restaurant, use the booking calendar below.

Allan Pickett, head chef at modern French restaurant, Plateau, in Canary Wharf, has created a fresh take on grouse and its traditional trimmings. From just after 12th August, the restaurant will be serving roast Yorkshire Moors grouse with Chantenay carrots, watercress and Sipsmith gin jus, priced at £29.50.

Offering a spectacular panorama of London's skyline, with floor-to-ceiling windows overlooking the River Thames from the 3rd floor of the Royal Festival Hall, Skylon restaurant on the South Bank kicks off the game season on 14th August with roast grouse served with runner beans, sweet corn puree, fricassee of wild mushrooms, baby onions, lardons and pearled spelt with juniper and bread sauce.

Bluebird restaurant in Chelsea on the Kings Road will be adding four game dishes to its menu from 12th August. These dishes will include:  wood pigeon salad with blueberries, dandelion, watercress and walnuts; and Denham Estate venison served with braised endive, woodland mushrooms and Savoy cabbage.

Image courtesy of Flickr user Alistair Rae.

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