Grouse season is upon us, and suddenly plus fours and Purdeys are being donned by country folk and city bankers alike, as they once again head out for a day’s shooting. The tradition of the Glorious Twelfth dates back to Victorian times and remains one of the most popular days in the shooting season. For those who prefer to stay comfortably ensconced in London and have their meat plucked and slaughtered for them – thank you very much – 12 August also heralds the return of this uniquely-flavoured, tender meat to restaurant menus.

Grouse – a small, plump game bird unique to the moorlands of the British Isles – is the first to come into season and, therefore, the one you’re most likely to see on menus right now. It is traditionally roasted and served with game chips (crinkly crisp-like slices of deep-fried potato), bread sauce, watercress and fruity jelly. As always though, London’s chefs and restaurants are endlessly creative, with far more game options than grouse alone being added to menus this month. From fiery tandoors to foie gras-filled pies, here’s where to find the best game in London from the Glorious Twelfth onwards.

Kanishka, Mayfair

Kanishka – one of the most celebrated Indian restaurants in the capital – is kicking off game season with an array of specials created by executive chef Ashok Kumar. Featuring rabbit, duck and venison, all four dishes will be available from 12 August. Pick from a range of game-inspired dishes, such as Batak Salan featuring Gressingham duck breast, salan sauce, confit duck kachori and rhubarb-chilli jam, or duck kachori with chilli and rhubarb chutney. Other highlights include Anda Keema Kulcha – a baked dough filled with fallow venison and egg served with gravy – and Khargosh 65, featuring Andhra-spiced rabbit legs accompanied by pickled heritage carrots and mint chutney.

From 12 August 2025, visit kanishkarestaurant.co.uk

Porte Noire x Bob Bob Ricard, Soho

Porte Noire

Soho restaurant Bob Bob Ricard is partnering with Idris Elba’s champagne, Porte Noire, to launch a decadent menu featuring grouse, champagne pies, and limited-edition specials to mark the start of game season. The collaboration will feature a selection of delicious pies putting a new spin on the signatures, including a Porte Noire champagne and chicken pie, champagne and truffle pie, and a cognac and grouse dish. To elevate the experience further, guests can pair dishes with a new serve exclusive to the collaboration: a classic champagne cocktail with Porte Noire brut, cognac, angostura bitters and a sugar cube. Chin-chin. 

From 12 August to end of September 2025, visit bobbobricard.com 

The Jugged Hare, The City

Renowned for championing British game, The Jugged Hare celebrates the rhythms of the countryside, presenting game dishes to discerning Londoners throughout the year. Defined by its nose-to-tail ethos and daily-changing menu, head chef Raf Liuth is celebrating the start of game season with a one-off menu that honours grouse. Elsewhere, discover game birds sourced from North Yorkshire reimagined into dishes of Muscovy duck leg with cannellini beans and smoked bacon; woodcock served with bacon, celery and onion skillet; and whole teal with chanterelles, spelt and fig sauce. Finally, the signature dish is, of course, a wild Norfolk hare traditionally braised in its own blood and served with mashed potatoes, cabbage and bacon on the side. 

Visit etmcollection.co.uk

Kitchen W8, Kensington

Known as one of the best value Michelin-starred restaurants in London, you’re practically guaranteed a good meal at Kitchen W8 throughout the year – and game season is no exception. Head chef Mark Kempson is a true game aficionado – with a few Eat Game Awards under his belt – and, for 2025, has unveiled a new dish to mark one of his favourite birds: grouse. From 18 August, order the roast Yorkshire grouse with trimmings of smoked celeriac, stuffed cabbage, damsons, liver and bacon. Another dish that shouldn’t be overlooked is the roast guinea fowl to share, served with girolles, scorched corn, broad beans and vin jaune. 

Visit kitchenw8.com

The Cinnamon Club, Westminster

The Cinnamon Club, Westminster

Thanks to its deep, robust flavour, game meat is a brilliant option for the rich, fragrant spices found in classic Indian cooking – so don’t be surprised to see it popping up at lots of fine dining South Asian restaurants. A long-time advocate for serving game throughout the season, acclaimed chef Vivek Singh looks to the ancient hunting traditions found in Indian history to shape his delicious game dishes each year. This August, sample Singh's clove-smoked grouse breast with chickpea bread, hot-sweet pumpkin, game keema and Rajasthani tarka dal. Other game favourites on the menu throughout the year include chargrilled partridge breast with dried mushroom, thyme, and spiced pear chutney, and Balmoral Estate venison loin with masala mash.

Visit cinnamonclub.com

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