Roast Grouse

Grouse is a significant bird in the culinary world, and more so in the world of shooting. The season for red grouse starts on 12 August – known as the Glorious Twelfth. From a chef’s point of view, this is a big day. Some of the finest kitchens in Scotland have competed with each other to see who could get a grouse on the table first. We actually have four types of grouse in Scotland, but it is the red grouse that is most commonly known. It has a far gamier flavour compared to most birds.</