Olive - - Eat -

“A lot of game has quite a rich flavour and so lends it­self very well to spices,” says Will Bowlby, chef and co-founder of Kricket. This con­tem­po­rary An­glo-In­dian restau­rant is proof that chefs don’t have to stick to tra­di­tional Bri­tish cook­ing meth­ods when it comes to game. Here you can try tan­doori grouse with coco bean and con­fit leg masala, cob­nuts and green­gage chut­ney, or wood pi­geon, girolles, fresh peas and pumpkin chut­ney. Will says: “At the mo­ment, we have pi­geon on the menu and grouse di­rect from the Scot­tish moors. As the sea­son pro­gresses, we will be see­ing par­tridge, veni­son and wild ducks like mal­lard, wigeon and teal, too.”

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