Our Consultant Chef, Paul Gayler MBE has given us his Guide to Grouse...

• Make sure the grouse you purchase are fresh and plump
• The skin of the bird should be dry
• Oven ready grouse can be refrigerated and kept for a few days
• Young grouse are best roasted, while older grouse taste better braised or in pies
• Young grouse can be eaten until around November
• Old grouse are often referred to as 'overyeared'
• Be careful not to overcook grouse as it can fry out quite easily due to its lean nature

Top Tip: Grouse legs have the strongest flavour