So the Glorious Twelfth has been and gone, and grouse is making its way onto our menus. We thought it best to give you an rundown of what our chefs are doing with everyone's favourite bird...

Get your fix at Crafthouse in Leeds, where chef Lee Murdoch is cooking up wild Yorkshire grouse with Scottish girolles, brioche, ale-roasted Thai onion, saffron, violet potato terrine and truffle; from 1st September Igor at Orrery is offering roast grouse with braised cabbage, pommes cocottes and blackberry jus; Damien at Coq d'Argent is keeping it classic with roast English grouse with liver crouton, thyme gravy, bread sauce and game chips, much like Paternoster Chop House where there's roast grouse with red wine gravy, bread sauce and game chips; and Butlers Wharf Chop House's special of roast Yorkshire grouse with bread sauce, game chips and watercress!

And if you've got a real taste for it, then you're in luck, as on Wednesday 21st September Orrery is hosting a dedicated game dinner, with a bespoke tasting menu and matching wines... 

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