Best restaurants in london - celebrate the start of the Grouse season with Galvin Galvin Restaurants
These are flavours which feel ancient, timeless, and feel like a direct like to simpler time where all food was seasonal because what you ate was truly dictated by the seasons rather than the artificial extensions brought by high-speed mass transit and the ability for strawberries grown half way around the world to be consumed at Christmas in the UK. It would be carping to say that this is all a bad thing – that the easy transport of foodstuffs around the globe hasn’t brought a raft of benefits – but seasonality is important. It’s not just a buzzword or way of drawing diners in with a sense of rusticism, although some London restaurants might make you question that, but the simple fact that a rotation in available flavours from spring, summer, autumn and winter, freshens the senses and enlivens chefs to new possibilities. The foods which come into season together work well together and, used correctly, can bring a sense of place in a year which is matched only by the smell of the earth and first shoots in spring, watching the leaves turn in autumn or sharp crunch of the grass from the first frost of winter. In case we’re getting too floral here, it boils down to this: we live ina seasonal world, even in the cities, and abiding by a seasonal template for flavours inherently feels good. So, back to game.
There are some restaurants, often those thought to be among the best restaurants in London, where on the evening of the 12th itself you can order grouse which was wandering the moor that very morning, before it encountered the guns, sped to London in a relay of hands and vehicles and arriving at the restaurant almost before the sun has set. Not so for us. For years now we have decided to take our time and do things right. It’s not that we aren’t caught up in the excitement of the day itself – the tradition of the shoot, the obtaining and tracking of the birds all the way from the grouse moor to our kitchens all in a matter of hours, but to best enjoy this singular moment in the sporting and gastronomic calendars the birds must of course be hung in order to give the most of their unique flavours. It is because of this that we wait a week for our grouse to be ready for table – we would like to think that because we wait, Bistrot de Luxe and La Chapelle are the best restaurants in London to open the season at.
At Bistrot de Luxe from the 19th we will have a special set menu featuring 7 day aged grouse, bread sauce, Damson compote & sorrel and La Chapelle’s set menu will feature a classic roast Yorkshire grouse with savoy cabbage, game chips & bread sauce. This, along with all of the courses, have been matched to some truly stunning wines which we hope will enliven the evening further, although of course you can make your own selection from our extensive lists. Whatever you choose, we look forward to welcoming you to this yearly celebration.
For more information and see the full menus, visit: