The tool, wearing the hotel

• 1 oven-ready grouse (400–450 g)
• 15 g unsalted butter, softened
• 2 juniper berries, lightly crushed
• 1 sprig thyme · 1 bay leaf
• ½ garlic clove, crushed
• Sea salt, freshly ground black pepper

• 20 g unsalted butter
• 1 tsp neutral oil

• 170 ml whole milk
• ¼ onion, studded with 2 cloves and a small bay leaf
• Pinch of freshly grated nutmeg
• 20 g white breadcrumbs, crust removed
• 15 ml double cream · 10 g unsalted butter
• Salt, white pepper

• 1 medium Maris Piper potato
• Vegetable oil, to deep fry
• Fine sea salt

• 2 roasted baby beetroot halves
• 2 braised shallots
• 2 pickled blackberries
• Watercress · 30 ml game jus

• Gently heat the milk with the onion, cloves, bay and nutmeg to just below a simmer.
• Off the heat, infuse 30–45 minutes.
• Strain the milk back into a pan.
• Whisk in the breadcrumbs; cook low until thickened.
• Stir in the butter and cream.
• Season with salt and white pepper. Keep warm.

• Slice the potato paper-thin on a mandoline.
• Rinse in cold water and dry thoroughly.
• Fry at 150°C for 3–4 minutes until just cooked.
• Cool briefly.
• Fry again at 180°C for 1–2 minutes until crisp and golden.
• Drain and season with sea salt at once.

• Take the grouse from the fridge 30 minutes before cooking.
• Season inside and out.
• Place thyme, bay, garlic and juniper in the cavity.
• Heat a heavy pan with the oil over medium-high.
• Brown the bird on all sides.
• Add the butter and baste continuously.
• Roast at 220°C for 12–15 minutes, to your preferred doneness.
• Rest 10 minutes before serving.

• Reduce 100 ml game stock, 40 ml red wine, ¼ chopped shallot, 1 crushed juniper berry and a sprig of thyme. Strain and finish with a knob of butter.

• Spoon the warm bread sauce onto the plate.
• Carve the grouse breasts and arrange neatly, or serve whole.
• Spoon over a little game jus.
• Add the beetroot, braised shallots and pickled blackberries.
• Stack the game chips alongside for height and texture.
• Finish with a few watercress leaves.

For the best flavour and texture, serve the grouse medium-rare to medium. The creamy bread sauce balances the rich, gamey meat, while the crisp game chips give the classic textural contrast.

• 50 ml white verjus
• 20 ml elderflower cordial (Belvoir or Bottlegreen)
• 25 ml clarified green apple juice, or fresh apple juice, filtered
• 2 dashes orange blossom water
• 60 ml chilled sparkling water, or a premium soda
• Ice

• Thin slice of green grape
• A small edible flower (viola, borage, or elderflower blossom in season)
• Optional: a leaf of lemon verbena

• Chill a coupe or a white wine glass.
• Add the verjus, elderflower cordial, apple juice and orange blossom water to a mixing glass filled with ice.
• Stir gently for 20 to 30 seconds, until well chilled.
• Fine strain into the chilled glass.
• Top slowly with sparkling water.
• Garnish with the grape slice and the edible flower.

• Pale straw, crystal clear.

• Elderflower blossom, green grape, white flowers, fresh orchard apple.

• Bright, crisp acidity against a subtle floral sweetness. Finishes clean, with a mineral note close to Sauvignon Blanc.

• Oysters · ceviche · light fish
• Goat cheese · fresh burrata
• Asparagus · herb-forward salads

• 45 ml white verjus
• 15 ml elderflower cordial
• 20 ml clarified cucumber juice
• 15 ml clarified green apple juice
• 5 ml white tea infusion
• 2 drops saline solution (20 per cent salt)
• Topped with chilled dry tonic or sparkling water

A vegetal freshness and a touch of salinity, which lift the wine-like character without reading as salt.

Elderflower & Verjus. Delicate elderflower, tart verjus, clarified green apple and sparkling mineral water. Crisp, floral, refreshingly wine-like.