YOU WONT BELIEVE: Set menu get your game on and try secret cocktail pairing - You Need To See This

GOT GAME?

Okay, so perhaps not actually running around after them, but at the very least sitting down and delighting in one or two. That’s right, it’s well and truly feathered game season: grouse, partridge, pidgeon and duck are popping up on menus across the capital and won’t be going anywhere until mid-winter. London’s oldest restaurant, Rules, is always a strong place to start, offering up its famed grouse rubbed with bacon and garlic, and served with bread sauce and chips. Similarly, you’ll regularly find the pecker on Noble Rot’s specials board, at Quality Chop House, St John and dished up with lashings of bread sauce at all the Gladwin Brothers’ restaurants. At Corrigan’s, head chef Luke Ahearne’s take is served with salt-baked beetroot, fermented blackberry, manjimup truffle and bao buns bursting with cavolo nero, sautéed foie gras and a grouse jus. Plus, Jeremy Lee’s coveted Grouse & Co dish has returned to Quo Vadis, with the bird sat atop of a slice of bread basted in the cooking butter and grouse juices from the roasting pan until crisp and then spread with a paté made from the liver and heart. Don’t fancy grouse? Lee is also plating a duck salad and a deep, comforting pigeon pie. Mallard with tangy preserved blackberries is on the menu at Soho’s 10 Greek Street, and at Portuguese eatery Bar Douro, the perdiz en escabeche — that’s partridge marinated in vinegar, honey, marjoram, pink peppercorns and coriander seeds — makes for a tender treat.