This follows the “Glorious 12th” (not so glorious for the birds), which marks the start of the game-hunting season.
British restaurant Roast in Borough is serving Yorkshire grouse, with snipe, partridge, pheasant, woodcock and hare to follow. Meanwhile, up in Oxford at the White Hart Hotel expect guinea fowl, partridge and rabbit.
But it’s not just traditional English and Scottish restaurants getting in on the game. Despite game cooking becoming a lost art in India due to a total hunting ban in the 1950's, modern Indian restaurant The Cinnamon Club is re-introducing game dishes such as tandoori grouse and chargrilled partridge. Their eagerly awaited game menu will include mallard, teal, pigeon, venison and later in the season, pheasant.
News courtesy of toptable.co.uk