The Grill at The Dorchester, London

The Grill at The Dorchester has Grouse from 13 August

As tradition has it, the Glorious 12th begins the Grouse-shooting season in Britain.

As enthusiasts head to the moors of Scotland and Northern England, Brian Hughson, head chef of The Grill at The Dorchester, will be gearing up for a grouse few months. The provenance of ingredients is Brian’s passion.

Some of the recipes he plans to cook are Mosaic of Grouse with turnip chutney, bacon and onion brioche and sweet Damson dressing; and Grouse pie with wild orach (mountain spinach), girolles (Golden Chanterelle mushrooms) and blaeberries (Scottish for blueberries).

Glorious 12th Menu by Brian Hughson

• Mosaic of Grouse with turnip, bacon and onion brioche and sweet Damson dressing
• Salad of Grouse with pickled Scottish girolles, wood sorrel, loganberry dumplings and reform sauce
• Traditionally roasted Grouse with fondant potato, bread sauce, bacon, game chips, liver toasts and roasting juices.
• Grouse pie with wild orach, girolles and blaeberries.

The ‘grouse menu’ at The Dorchester will be available throughout the season, from 13 August to 10 December 2010.

Classic British Cuisine

Brian Hughson was appointed Head Chef at The Grill in May 2009, and has swiftly taken it to the forefront of classic British cuisine. His cooking allows the key ingredient to take centre stage in every dish.

He sources quality, organic produce from around the British Isles wherever possible, such as beef, lamb, salmon and garden vegetables.

Beautifully cooked British ingredients, such as Dorset Down Lambs Chop, Saddle of Wild Rabbit and Honey Glazed Ham, are at the heart of The Grill’s menu, alongside the Salmon and Roast Beef Carving Trolleys and a Dish of the Day.

Brian’s modern interpretations of British classics include his signature dish, Sardine Pie, which is already proving a big hit with diners.

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