THE GAME BIRD AT THE STAFFORD
The Game Bird’s executive chef James Durrant has a reputation for using game to create such stellar dishes as roe deer tartare, egg emulsion, Worcestershire sauce and charcoal mayo, and roast pigeon, onion purée, Hispi cabbage, turnips, braised leg and ‘bullshot’ (pigeon consommé with sloe gin).
“Autumn is my favourite time of the year,” says James. “The game season allows me to create a menu that features the best seasonal produce, such as grouse, venison, partridge, wood pigeon, pheasant and wild duck. I love to cook hearty food and, although I always look forward to celebrating the grouse season as it has such a unique flavour, I think my favourite game bird to cook is the mallard. Wild duck has such a wonderful flavour.”