Grouse Club – Fourth Edition
London, UK
BY NEAL MARTIN |
The Food:
Oat and herring milt crumpets
Raw fallow deer heart with damson ketchup and beef fat toast
Caramelized fallow deer heart with balsamic
Roast Gunnerside grouse with creamed girolles, grouse faggots and elderberries served with roast potatoes cooked in goose fat and fermented cabbage
Homemade chocolate cake
The Wines:
Whatever happened to lunch?
Where did it go?
At what point did it vanish from our daily routine?
