It’s the season of mellow fruitfulness, and hurrah, the time to eat game once more at The Goring. Still celebrating the fact that The Goring has been awarded the accolade of ‘Best British Restaurant’, Head Chef Derek Quelch suggests some scrumptious innovations to the Bill of Fare.

Game is scarce this year and therefore relatively expensive, but rich and robust in flavour. Chef makes no apologies for pointing out that there is nothing healthier and more natural than fresh country game – free ranging, lean, naturally reared and low in cholesterol. So… tuck in!

For starters, how about The Goring Game Terrine, delicious Game Consommé, Venison Tartare, Carpaccio of Venison, Hare and Vegetable broth or Rabbit and wild mushroom soup.

For main courses, Chef suggests Roast Grouse, Roast Partridge or Roast Pheasant. Roast Hare is a revelation, as is the Balmoral Estate Venison. The Goring Game Pie is famous throughout the land. Also included are Wild Mallard, Woodcock, and scrumptious Wood Pigeon (so different from the Trafalgar Square variety! ).

Being a British restaurant, puddings feature prominently in all their glory and, if you are an Edwardian at heart, savouries are to die for.

All this is accompanied by wines from one of the greatest cellars in the capital. The Goring has been laying down wines for the future delectation of its customers for many a long year. Their policy of buying ‘en primeur’ and then allowing the wines to mature, means that you’ll be amazed to find that there is something delicious here to suit every pocket.

For those of you who would like to make a note in your diaries, here are the dates when game is available.

12th August – 10th December Grouse
12th August – 31st January Snipe
1st September – 1st February Partridge
1st September – 20th February Mallard
1st October – 31st January Woodcock
1st October – 1st February Pheasant

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