Roast Grouse with Ampleforth Abbey Apple Purée, Mulled Brambles and Sloe Gin Juices

THIS IS A VERSION INSPIRED BY A LUNCH I ONCE ATE AT LE MANOIR AUX QUAT’ SAISONS WITH NIGEL HOWARTH AND A GROUP OF OTHER CHEFS. IT WAS AN EXCEPTIONAL LUNCH, AND WENT ON UNTIL AROUND 8PM [CHEFS WILL BE CHEFS!]. I WAS SITTING BETWEEN TWO LEGENDARY CHEFS, PIERRE KOFFMAN, ON ONE SIDE, AND RAYMOND BLANC ON THE OTHER, AND THE FOOD, THE STORIES AND CAMARADERIE WERE SECOND TO NONE – WHAT A LUNCH!!