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Glorious Grouse Demonstration Kitchen

13/Aug/2012

To mark the start of the Glorious Grouse season in England, this Friday our resident chef Hayley Edwards is cooking dishes inspired by what is considered the king of feathered Game.  On the menu this week is:

Grouse fricassee

This quick and simple dish shows how versatile an ingredient grouse is to cook with. 

Key ingredients:

Grouse from Furness Fish & Game

Creme fraiche from Real France

White wine from Borough Wines

Game Pie

Use any combination of seasonal game meat for this hearty and filling pie.

Key ingredients:

Mixed game from Furness Fish & Game

Mushrooms from Paul Wheeler (Fresh Supplies) Ltd

Bacon from Sillfield Farm.

Grouse breast, glazed beetroot and red wine sauce

This dish teams up the intense flavours of red wine which combines well to the earthy taste of grouse.

Beetroot from Chegworth Valley 

Grouse from Furness Fish & Game

Red wine from The Wine Pantry

Join us in the Demonstration Kitchen from 12-2pm on Friday 17th August as Hayley cooks up these and other Game inspired dishes! Full recipe handouts will be available during the demonstration.

 

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OPEN FOR LUNCH

MONDAY-TUESDAY: 10am-5pm

 

FULL MARKET
WEDNESDAY-THURSDAY:
10am-5pm
FRIDAYS:
10am-6pm
SATURDAYS: 8am-5pm

 

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