The arrival of the first grouse after August 12 is a bittersweet moment, as it also heralds the onset of autumn. Grouse tastes extraordinary, really like nothing else. It is deep, dark and gamey, yet ...

Ask any deer camp old-timer for a foolproof recipe, and you’re likely to encounter a lot of Campbell’s Cream of Mushroom Soup. There is a reason for that: Mushrooms plus cream plus game meat adds up ...

The game bird season is upon us again and grouse will be available for those foodies with deep pockets or friends in the shooting community. You'll find that the price of grouse does ease off somewhat ...

Game is becoming increasingly popular so why not try it as an alternative to traditional turkey this Christmas? This recipe for pan-fried grouse with cranberry and mushrooms is from games specialist ...

A small slice of butter 75g fresh white breadcrumbs 50ml medium-dry sherry or Madeira A little salt and pepper, only if necessary Gently reheat the pan of grouse-roasting, buttery juices over a medium ...

Not only is the grouse the first feathered game bird of the season, it is also one of the tastiest. A whole grouse on a plate isn't to everyone's taste and as a nation, of course, our bird of choice ...

AUTUMN is the perfect time to enjoy fresh game and this week’s recipe from Stewart Warner at Hillbark features seasonal grouse accompanied by rose hips. Article continues below Rose hips can be found ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. While lazing in a hammock in the Provençal shade, and especially while eating in mediocre restaurants in a ...

Shaun's restaurant at Grantley Hall only opened last year, but was forced to close its doors in March due to coronavirus. Thankfully, it reopened at the start of this month, continuing its mission to ...