Top tips for cooking grouse: Lawrence Keogh, Executive Head Chef, New Street Grill

The  Staff Canteen

The Staff Canteen

Editor 17th August 2017

Chef and TV personality Lawrence Keogh is executive chef for D&D London's New Street Grill situated within the Old Bengal Warehouse.

Lawrence Keogh's top tips for cooking grouse

  • Preparation

Make sure to remove any shot out of the flesh or bones before serving. It is advisable to truss the grouse so that they hold their shape and cook evenly (your butcher can do this for you). Put some butter and herbs in the cavity to keep grouse moist and inject some flavour.

New Street Grill

New Street Grill

16 New St, London EC2M 4TR

020 3503 0785

Opening times

Lunch - 12pm to 3pm (11am to 4pm Saturday and Sunday)

Dinner - 5:30pm to 10pm (6pm to 10:30pm Saturday and no dinner Sunday)

  • What to ask for

It is advisable to roast grouse on the crown in order to protect the delicate meat whilst cooking. If you buy a whole grouse, you ask your butcher to put aside the heart and liver for you as these can be used too.

  • Cooking

If you have an older grouse, you should slow cook the bird in a mix of stock and red wine for around 45 minutes and always allow to cool in the juices to help lock in the moisture.

Lawrence Keogh career to date

Throughout his career, Lawrence has worked for a number of reputable restaurants and chefs including stints at The Wolseley, The Roast, Quo Vadis where he worked alongside head chef, Marco Pierre White and D&D's The Avenue.

D&D London's Old Bengal Warehouse appointed Lawrence as its new executive head chef earlier this year. Lawrence now looks after the food for the venue which comprises New Street Grill, Fish Market, New Street Wine, and the Old Bengal Bar.

Particular dishes include smoked haddock scotch egg served at the Fish Market and josper grilled pork chops from the menu at New Street Grill.

Other work

With a career spanning more than two decades, Lawrence has built an enviable career for himself in the hospitality trade. Lawrence has made regular appearances on Saturday Kitchen opposite James Martin, joined Chris Evans on the radio and hosted the Saturday Kitchen roadshow and BBC Good Food Show Live. Lawrence has also written two books; Food for Life and Rediscovering Food & Flavours: The Kidney Care Cookbook.

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 17th August 2017

Top tips for cooking grouse: Lawrence Keogh, Executive Head Chef, New Street Grill