Multi-award winning hotel and restaurant embraces ‘Glorious 12th’ season.
Grouse is back on the menu at Rowsley’s multi-award winning East Lodge Hotel and Restaurant. The grouse season began on the Glorious 12th August and as shooting began in the surrounding Derbyshire countryside, the first delivery of birds is coming straight to the East Lodge kitchen from the North Derbyshire Moors. Starting today, East Lodge will be one of the first hotel and restaurants in the area (if not the first) offering the much loved game and famous delicacy to customers.
For those unfamiliar with the well loved, traditional English game, grouse is a delicious, juicy bird with the flavor further developing by being hung for a day after the shoot. This method is carried out within the award winning kitchen of East Lodge, with each catch featuring on the following day’s menu to ensure maximum taste and freshness.
Head chef for East Lodge, Simon Bradley enjoys his grouse simply roasted and eaten off the bone, but the top chef knows exactly how to tailor the meat for widest appeal of game-lovers dining in the restaurant. “For the grouse starter, the bird is cooked at 58 degrees in a water bath for precisely 15minutes – meaning the birds juices are retained in the flesh helping to limit shrinkage. The bird is then quickly char grilled and served alongside fried breadcrumbs, mixed with bacon powder and thyme flowers, a confit of butternut squash and roasted blackberries. All simple flavors, but perfect for a delicious summer starter.” Simon explains.
Also available as a main course, the bird is roasted and served with the traditional trimmings making a trip to East Lodge throughout August a must for game-loving foodies everywhere.
“The Glorious Twelfth is an eagerly anticipated time for lovers of game and grouse, and with the award winning restaurant at East Lodge providing grouse on the menu there is no other place better to be.
Simon really makes the most of the meat and I’m certain grouse lovers will have never tasted better.” Explain Iain Hardman, Deputy Managing Director at East Lodge. “Offering grouse as a starter and a main course provides every taste bud with an option to enjoy. And for those who wish to give the grouse a miss, our usual seasonal menu is available with a fantastic vegetarian selection leaving more of the prized delicacy for those who really appreciate it!”