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An autumnal pot-roast featuring juicy blackberries, smoked bacon-wrapped grouse, and a novel salt-baked celeriac mash.
Succulent roasted grouse served with elegant fondant potatoes, crispy game chips, sautéed wild mushrooms, and two classic sauces.
An impressive seasonal game dish featuring roasted grouse, individual pear tartlets, celeriac, wilted kale, and a port wine reduction.
Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port 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 breasts served over savory oatmeal skirlie with caramelized beetroot and a rich red wine and rowan sauce.
Scottish grouse seared and roasted with seasonal root vegetables, served with a nutty hazelnut dressing and savory pan juices.