Young Scottish grouse, salt-baked heritage beetroot, chicken liver parfait & red onion compote club sandwich

I like cooking whole animals from small birds to whole venison; game is a celebration of Britain’s finest ingredients, along with brilliant and earthy heritage beetroots. Here, we have port and beetroot purée, which brings a balance of flavors as the grouse is very strong. The rustic club sandwich has a touch of refinement as it’s been made with homemade sourdough, chicken liver parfait and red onion compote. The croquette of the confit legs of grouse, served with the foot of the grouse so