Call for grouse on the menu
Scotland’s leading chefs are calling for more grouse to be on the menu in restaurants, as demand for local produce grows.
Andrew Fairlie, chef at Gleneagles, and Edinburgh restaurant head Carina Contini are teaming up with the Gift of the Grouse initiative to back the use of more of the bird in kitchens, ahead of the Scottish Game Fair at Scone Palace this weekend.
Fairlie said: “We serve grouse every year in season and it’s extremely popular with our customers.”
He added: “Customers like it because it’s organic, sustainable and its provenance is exact.”