Top tips for cooking grouse: Ben Murphy, Head Chef at Launceston Place

The  Staff Canteen

The Staff Canteen

Editor 16th August 2017

Ben Murphy, a former Pierre Koffmann protégé, is head chef at Launceston Place and winner of Young National Chef of the Year 2012.

Ben Murphy’s top tip for cooking Grouse

  • Preperation

Here at Launceston Place we use the legs and carcasses of the grouse for the sauce, and we use the breasts only for the dish. We cook the grouse on its crown, leaving any trimmings or offal for the sauce. We then season it well with salt and pepper.

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Launceston Place 

020 7937 6912

Opening hours

Lunch: Wednesday - Saturday 12-2:30pm; Sunday 12-3:30pm

Dinner Tuesday - Saturday 6-10pm; Sunday 6:30-9pm

Monday closed

  • Cooking

Cooking the grouse on its crown means we can take full advantage of cooking each breast evenly while basting the grouse in butter, garlic, and lemon thyme and putting it in the oven for approximately 3-4 minutes. Once 3-4 minutes is up depending on the size of the bird. We leave the bird to rest which will maintain all its juices and keep the bird moist.

Ben Murphy biography

Ben's career has led to the chef working for a number of top restaurants including the three-Michelin-starred Les Prés d’Eugénie in France and Épicure Restaurant at Le Bristol and the two-Michelin-starred Greenhouse Restaurant in Mayfair, London.

In 2016 the 25 year old chef opened his first solo venture, The Woodford which quickly gained recognition and accolades from critics and peers alike. The same year The Good Food Guide named Ben their Chef to Watch for 2016.

At the beginning of the year it was announced that Ben had been appointed head chef of Launceston Place in Kensington. As part of the role Ben was given the opportunity to put his stamp on the restaurant by devising a whole new menu.

Launceston Place awards and accolades

Launceston Place based in Kensignton, London was awarded two rosettes in the AA Restaurant Guide in 2017 as well as winning the AA’s ‘Notable Wine List’ title in 2013.

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 16th August 2017

Top tips for cooking grouse: Ben Murphy, Head Chef at Launceston Place