THE GAME BIRD AT THE STAFFORD

LON­DON SW1

Olive - - Eat -

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.”

» thestafford­lon­don.com/the-game-bird

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.