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We would like to share a recipe with you every month using our seasonal produce.

Our recipe this month comes from Shay Cooper, Michelin Star Head Chef at The Goring Hotel. He tells me the Her Majesty the Queen has eaten our fillet steak in the restaurant - we are very proud!

Yorkshire Grouse, Heritage Carrots, Chocolate Porter Sauce

Begin by preparing the sauce. Add the alcohols and aromatics to a pan and reduce until almost dry. Stir in the veal jus, reduce to a sauce consistency and pass through a fine chinois.

  • 330ml of Meantime Chocolate Porter
  • 100ml of brandy
  • 100ml of Madeira
  • 300ml of port
  • 1 star anise
  • 2 juniper berries
  • 2 black peppercorns
  • 400ml of veal jus

Add salt and the chocolate, stir until smooth and season with sherry vinegar to taste. Set aside until ready to serve.

  • 40g of dark chocolate, 80%, freshly grated
  • Sherry vinegar to taste
  • Salt

To prepare the grouse, clean the birds thoroughly, removing any remaining feathers and all of the offal (you can reserve the hearts and livers for other dishes). French trim the wings and remove the legs. Set the crown to one side.

  • 4 grouse, large

To prepare the carrots, peel each carrot and cut into elegant shapes. Place in a pan, cover with water and salt and boil until tender. Drain and set aside until ready to serve

  • 3 heritage carrots, 1 yellow, 1 purple, 1 orange - tops reserved

Preheat the oven to 190°C/gas mark 5

Colour the grouse crowns in a pan until evenly coloured and golden brown. Remove the pan from the heat and place on a tray. Cook in the oven for 6-8 minutes, depending on the size of the birds.

In the meantime colour the cleaned grouse legs in a pan until golden brown and the roast in the oven till thoroughly cooked.

Remove from the oven and allow the birds to rest for 6 minutes. Turn the oven down to 180°C/gas mark 4.

Cut each fig in half and toss with caster sugar to coat. Caramelise with a blowtorch, then place in the oven for 2 minutes, until warm

  • 2 figs, large and ripe
  • 50g of caster sugar

To finish the carrots, make a glaze in a pan with the butter and water. Reheat the carrots in the glaze, then season with salt and pepper.

  • 50ml of water
  • 100g of butter
  • Salt
  • Pepper

Reheat the Chocolate Porter sauce on the stove until warmed through.

Carve the rested grouse breasts from the crowns. Mix together the crust ingredients in a bowl, brush the top of each breast with a little sauce then lightly press the brushed breasts into the crust to create an even coating.

  • 30g of Grue de cacao, finely chopped
  • 50g of Panko breadcrumbs, fried
  • 10g of chives
  • Salt
  • Pepper

Arrange onto serving plates alongside the legs, glazed carrots and caramelised figs. Grate a little dark chocolate over each dish to finish, then garnish with carrot tops. Serve the Chocolate Porter sauce in a jug to spoon over at the table.

  • 30g of Valrhona Guanaja dark chocolate, 80%
Rodney's Recommendation

Recipe of the Month