London restaurant game

Taste the first shoot of the season at these London restaurants. Few places ooze old-school British glamour like 45 Jermyn St. Come game season, the restaurant steps it up a notch with a rabbit and ricotta ravioli, topped with broad beans and peas.

Richard Corrigan knows a thing or two about game, having grown up in Ireland catching and cooking it from a young age. The Jugged Hare are taking fast food to the next level by nabbing the first shot of the season.

Racing back from Yorkshire on the dawn of the 12th, the kitchen team will be plucking, trussing and cooking up a hearty meal of grouse for the evening, pairing each dish with a specific wine.

We hear their whisky is rather good too…. Galvin at Windows. If you want sweeping views of London while tucking into your grouse, head to the Michelin-starred Galvin at Windows.

Make sure you go with an empty stomach to make the most of their roasted grouse, pearl-barley risotto, watercress, candied beetroot and offal samosa. Unsurprisingly, given its name, this modern British restaurant at the Stafford hotel comes into its own during the shooting season. If you want to eat grouse exactly as Mrs Beeton would have envisaged in the s, this is the place to find it.

According to chef-founder Will Bowlby, the rich, intense flavour of grouse pairs perfectly with an array of Indian spices, and game is something he likes to play with a lot. The restaurants — based in Soho, Brixton and White City — will be serving tandoori grouse throughout the shooting season whenever they can get their hands on the prized birds, at least.

Tender grouse breast is marinated in Indian spices and served pink, cooked with cocoa bean masala and cobnut crumble. Located on one of SW3's most expensive streets and just metres from the twinkling lights of Albert Bridge, No. Kitted out like a cosy gastropub, but still serving lobster on the regular, the restaurant is nevertheless a wonderful spot for traditional British fare, and will be celebrating game season with aplomb. Order after a starter of rabbit terrine with heritage carrot puree, black pudding arancini and red onion marmalade for the full No.

Read more: London's best pre-theatre menus.