The Glorious Twelfth!
Hi, welcome back to the Food & Wine blog.
Last week was a very busy and exciting week for us! On Friday Simon and I were at the Foodies Festival in Edinburgh, despite the mud and rain we made it on to the stage for our cooking demonstration. We had a great time meeting the audience and answering all their questions.
Another highlight of my week was the arrival of the Glorious Twelfth! The 12th of August is the start of the grouse shooting season. Grouse shot at the start of the season (on and around 12th August) tend to be soft and full of great game flavour, meaning that they are ready to prepare and serve straight away. Birds shot after this time are a little firmer, the bird should be hung to allow the meat to be come tender. Traditionally, the grouse would hang until the head fell off. Today, this seems a little extreme, the longer the bird hangs the stronger the game flavour. I would suggest hanging the bird for no longer than a week, allowing the flavour to develop without overpowering the other ingredients.
After our demonstration at Foodies I rushed back to the Hotel to prepare the grouse that had been delivered earlier that day by our suppliers Ochil Foods. In the Road Hole Restaurant that evening I served the grouse with Sharpes Express potatoes, baby onions, Scottish girolles and celeriac.
It’s been great speaking to you. Do let me know if you would like any information on preparing a grouse dish yourself, alternatively I would love to hear your suggestions for serving grouse.
Hope to see you in the Road Hole Restaurant soon.
All the best