The Glorious Twelfth 2019: Grouse Season in London’s Restaurants | Eater London

"A grand, old‑school establishment that champions the much‑vaunted classic grouse preparation: the bird is cursorily roasted so it remains pink and is served with game chips, peppery watercress, traditional bread sauce and a trencher of toast basted in the bird’s juices, finished with a paste made from its offal. The dish exemplifies a nose‑to‑tail, deeply traditional approach to British game—rich, ceremonial and unapologetically rooted in culinary heritage, aimed at diners who prize historic, classic preparations." - George Reynolds