Top tips for cooking grouse: Juri Ravagli, Head Chef, 1 Lombard Street

Juri Ravagli is head chef of the brasserie, bar and fine dining restaurant, 1 Lombard Street. A former banking hall, 1 Lombard Street now offers classic European cuisine with a modern twist.

• What should you serve grouse with?
• Top grouse recipes

Juri Ravagli’s top tip for cooking Grouse

• Most important is that you don’t over cook the grouse otherwise it will be tough and chewy, I also suggest basting it throughout to stop it drying out. I always recommend resting it too before eating.

1 Lombard Street 

The restaurant was set up by former banker, Soren Jessen who was looking for a career change. Stumbling across the Grade II listing building almost 20 years ago, the future restaurateur decided it would make the ideal space for a restaurant.

Food style and menu 

The menu is devised by head chef Juri Ravagli, who has previously held positions at The Drone’s Club and Harry’s Bar. On the 1 Lombard Street website it says the chef believes the dishes served at the restaurant should ‘never try to hard’ and use ‘classic influences’. Juri also heads up the kitchen of its sister restaurant, 1776 which is situated next to 1 Lombard Street also set up by Soren Jessen.

Current dishes on the menu include Octopus carpaccio, Seared hand dived scallops with crab arancini and heritage carrots, Grilled harissa marinated lamb cutlets, greek salad & tzatziki and Ashanti Dark Chocolate Fondant, pistachio ice cream.

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.