Top tips for cooking grouse: Andre Garrett, Executive Chef, André Garrett at Cliveden

The  Staff Canteen

Andre Garrett is executive chef at his André Garrett at Cliveden House in Berkshire.

Andre Garrett's top tips for cooking grouse

  • Preparation

Always make sure the grouse is well cleaned and drawn, I take off the legs and wishbone and wrap in backfat or lardo and tie to keep moist when roasting, the legs can be chopped and used for the sauce or braised and picked down.

  • Cooking

Roast the bird on the bone with salted butter, garlic and thyme until tender, always rest the crown for the same time cooked.

André Garrett at Cliveden restaurant (low res) (2)

Cliveden House Hotel

Taplow, Berkshire, England SL6 0JF

[email protected]

00 44 1628 607107

Opening times

Lunch - 12:15pm to 2:30pm

Dinner - 6.30pm - 9.45pm (Last orders for Tasting Menu at 9pm)

Andre Garrett's career

Born in Bath, Andre Garrett always knew his career path would lead to the kitchen having watched his grandmother manage a local restaurant from a young age. Andre's first job was as a commis chef at Hunstrete House Hotel. He later moved to London to work for Nico Landenis at Simply Nico followed by a chef de partie role at Nico Central and then at the three Michelin-starred Chez Nico before returning to Nico Central in 1995 as head chef. 

Andre joined Chris Galvin at his Michelin-starred restaurant Orrery in Marylebone in 2000 where he worked his way up from senior sous chef to head chef in 12 months. When Chris launched Galvin at Windows at the London Hilton Park Lane in 2006, André was appointed as head chef, a role he remained in until 2013 when he joined Cliveden House as executive chef. Under Andre's leadership, the restaurant currently holds 3 rosettes in the AA Restaurant Guide.

Other work

Throughout his career, Andre has achieved phenomenal success. The chef won the National Final – Prix Pierre Taittinger Competition in 2001 followed by being crowned champion of the  Roux Scholarship in 2002. 

Three years later he received a MCA (Master of Culinary Arts) by the Academy of Culinary Arts and represented the South West on BBC2’s Great British Menu in 2011.

When is Glorious Twelfth?

The Glorious Twelfth refers to August 12 – the first day of the shooting season in Great Britain and Northern Ireland. Current legislation stated in the Game Act 1831 ensures the red grouse are left alone during summer months and only hunted during open season up which lasts up until the end of December.

Other game including woodcock and pheasant have different start dates to their open season with most beginning on September 1. Woodcock and pheasant start on October 1.

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The  Staff Canteen

The Staff Canteen

Editor 24th August 2017

Top tips for cooking grouse: Andre Garrett, Executive Chef, André Garrett at Cliveden