Top tips for cooking grouse: D&D London’s Paternoster Chop House, South Place Chop House and Butler's Wharf
D&D London’s three Chop Houses, Paternoster Chop House, South Place Chop House and Butler's Wharf have recently begun working more closely.
José Lopez, head chef of Paternoster Chop House, shares his tips for cooking grouse.
José Lopez' s top tips for cooking grouse
- What to ask for
Ask your butcher to pluck it and gut it if you aren’t sure on how to do it yourself.
Ask your butcher to pluck it and gut it if you aren’t sure on how to do it yourself.
- Preparation
If possible take the grouse out of the fridge 10 minutes before you intend on roasting it so the bird is at room temperature. Give it a good rinse and pat it dry.
Season it well with salt and pepper and make sure some of it goes inside the cavity where the guts used to be, in the same cavity place a clove of garlic and a couple of sprigs of rosemary and thyme together with a bay leaf.
- Cooking
Get a frying pan or roasting tray smoking hot and using rapeseed oil sear the bird all around, once you have seared it roast it the oven for 8-10 minutes for pink.
Make sure to rest it for at least 5 minutes before eating.
About D&D London's Chop Houses
D&D London has brought back British chop houses with their collection of restaurants, the original Paternoster Chop House, famous for being the restaurant on channel 4's First Dates and sister restaurants, South Place Chop House and Butlers Wharf Chop House in Shad Thames.
The three Chop Houses are now working in collaboration with each other to become a more cohesive family of restaurants.
D&D London’s operations director, Michael Farquhar, commented: “From now on, D&D London’s three Chop House restaurants will collaborate more closely in showcasing the very best of British food, prepared using traditional cooking methods, with dishes ranging from simple chop house classics to more indulgent sharing dishes.”
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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