Tony had a home cooked meal made by Fiona Cullinane here with A.A. Gill, a restaurant critic. They had roasted grouse with bacon and bread sauce, and served with watercress, parsnips, and beetroot. The next day they went hunting and shot a deer, then had a meal of venison seared in duck fat and served with a pan sauce of red wine, butter, and currant jelly.
Scotland
PARTS UNKNOWN
