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, unique to the UK and flying at speeds of up to 70 miles an hour.
Following in Chef Patron Richard Corrigan’s lead of ensuring that Corrigan’s Mayfair is serving up the very best of British and Irish-sourced Game, our Head Chef Luke Ahearne is pleased to bring the first dish of the season to our menu – a Yorkshire Grouse served with Salt Baked Beetroot, Fermented Blackberry and Manjimup Truffle. Made to be shared for two, this is the perfect way to celebrate the first spoils of the season.
To continue celebrating the grand return of Grouse, we’ve dug back through our archives to bring you some delicious recipes from Chef Corrigan himself. We do hope that you’ll enjoy this wonderful season both with us and at home.