Glorious 12th – The Grill at The Dorchester introduces Grouse to the menu
14 July 2010
The Grill at The Dorchester will once again feature Grouse on the menu as of 13 August in celebration of Glorious 12th, the start of the Grouse-shooting season in Britain.
As enthusiasts head to the moors of Scotland and Northern England for the long-held tradition of Glorious 12th, head chef of The Grill at The Dorchester, Brian Hughson will be serving up beautifully cooked dishes such as Mosaic of Grouse with turnip chutney, bacon and onion brioche and sweet Damson dressing and Grouse pie with wild orach, girolles and blaeberries. With the provenance of ingredients being Brian’s passion The Grill at The Dorchester sources its grouse from the Yorkshire Moors ensuring diners enjoy the best that the British Isles has to offer.
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 Glorious 12th menu will be available throughout the grouse shooting season from
13 August – 10 December 2010. A whole grouse is priced from £69 and all other game dishes will start from £29.
Notes:
Appointed Head Chef of The Grill at The Dorchester in May 2009, Brian Hughson has placed The Grill at the forefront of the London dining scene and re-established its credentials as one of the UK’s best restaurants showcasing classic British cuisine.
Brian’s cooking is assured, clean and elegant, with the key ingredient allowed to take centre stage in every dish. Brian works tirelessly to source 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 own modern interpretations of British classics are further highlights of the a la carte, with his signature dish, Sardine Pie, already proving a big hit with diners.
To make a reservation, please contact Restaurants at The Dorchester on +44 (0) 20 7629 8888 or email restaurants.uk@dorchestercollection.com.
For further information please contact:
Emma Parfitt
Communications Executive
Tel: +44 (0) 20 7319 7055
Mob: +44 (0) 7833 238 646
eparfitt@dorchestercollection.com
www.thedorchester.com
