27th September 2021

#Food & Drink

Whole stuffed grouse by Matteo Perra

27th September 2021

Autumn is pumpkins, plums, and pears. Autumn is blackberry and apples. Autumn is game. However, you plan to spend this October, be sure to join us for a taste of all things Autumn as we pay homage to this change in season with the best British seasonal produce and some beautifully prepared game dishes across our menus.


Young’s chef Matteo Perra share’s one of his favourite recipes, Whole stuffed grouse, oat and beetroot puree with maple roasted carrots. Delicious!




Heat the oven to 180c.

Start by preparing the stuffing mix in a large bowl combining all the ingredients.

Wash and scrub the carrots keeping the skin on. In a large bowl toss the carrots with butter, sugar and maple syrup and transfer to a roasting tray. Season with salt and pepper and roast for 30/40 minutes.

In a small pan with oil slowly cook your chopped shallot and crushed garlic till golden. Add chopped beetroot and oat milk and let it simmer for 10/12 minutes till the beetroot are tender. Remove from the heat and let it cool down. Once cold, use a food processor to blitz until smooth.

Put some rapeseed oil in a roasting tray and place in the oven to heat up. Season the grouse and add the stuffing mix inside the cavities. Wrap the bird in bacon and carefully place it on the tray. Roast for 15 / 20 minutes, depending on the size of the grouse.


Did you know? Grouse is one of the most popular of the game birds, native to Scotland and with a distinctive gamey flavour.


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