Glorious Grouse!
Kick off Game Season with a Grouse recipe fit for the Glorious Twelfth!
Recipes
Chef Corrigan’s Nettle Broth with Scallops and Horseradish
A Chef Corrigan recipe, which showcases our love for a delicious fresh scallop!
Chef Corrigan’s À La Minute Vegetable Soup
A recipe from Chef Corrigan for those partaking in Veganuary, and a meaty addition for those who aren’t!
Chef Corrigan’s Tipsy Trifle
Chef Corrigan’s Tipsy Trifle recipe, just in time for the Christmas season!
Hunting The Seasons Best Game
Beginning on the Glorious Twelth and continuing into Winter, Corrigan’s Mayfair is the ideal location to spend this years Game Season. This August at Corrigan’s Mayfair, we are thrilled to see the return of the Glorious Grouse to our menus. The most highly prized bird of the game season, Grouse are notoriously difficult to hunt, …
Recipe: A Summer Gazpacho
A wonderful Gazpacho recipe from Chef Corrigan to celebrate warmer weather.
Let it Snowball!
Richard James teams up with Dickie’s Bar & Adnams to reinvent classic cocktail Savile Row house Richard James has teamed up with Mayfair locals Dickie’s Bar and Adnams to reprise the classic ‘70s Snowball, giving it a 21st century zing. The trio are extending an open invitation to Christmas shoppers to drop in at Richard …
Seasonal Recipe: Richard Corrigan’s Roast Grouse and Foie Gras Pie
The glorious 12th is almost upon us! An exciting time for all chefs and diners in the British Isles. August 12th marks the start of the British game season, starting with the red grouse running from august 12th right in to December. The race to get the first bird on a restaurant menu is fierce. …
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Seasonal Recipe – Apple Crumble Souffle
If you go into the supermarkets or groceries now, you will see signs with ‘UK Grown Apples’ everywhere, because it is the season for apples. The crunchy fruit not only is great to eat on its own, it is also a versatile cooking ingredient, especially for desserts and sauces. Apple crumble is an easy dish …
Seasonal Recipe: Roast Grouse, Liver en Croute and Blackberry Sauce
Ingredients 4 red grouse (oven ready)3 shallots peeled and finely chopped150g foie gras1 bunch thyme4 slices of bread1 bulb of garlic½ punnet blackberries2 rashers of bacon1/2 pt brown chicken stock100g chicken livers50g butterGround nut oil Method Pre heat the oven to 180C 1. Stuff each grouse with 2 cloves of garlic and some sprigs of …
Seasonal Recipe: Roast Grouse, Liver en Croute and Blackberry Sauce Read More »
