What a game bird
THE dinner at Claridge’s sounded delicious (‘Grouse in pearls’, August 30), but reminded me of my disastrous attempts to cook and enjoy grouse. I love all types of game and regularly cook locally raised venison, partridge, pigeon and mallard, but good grouse recipes still elude me—mine tasted so awful that even the local cats refused the leftovers.
To have grouse cooked by Martyn Nail would be a real treat—i realise that, having never been a Frontispiece (nor am I likely to be, at my tender age), an invitation might not be forthcoming, but I did win the Primrose Valley Bonny Baby competition of 1958. Would that be good enough for an invite next year? Gill Smithson, West Yorkshire
The Editor replies: When it comes to recipes, I can recommend Simon Hopkinson’s roast grouse, bread sauce and game crumbs that will appear in next week’s issue.