I went to the Royal Thames Yacht Club last week, although I’m only a fair weather, G&T in hand, sailor. Yesterday I had lunch at a golf club, my only qualification being a liking for a round of Crazy Golf after a seafood platter in sea-side France.
If I may digress, lunch yesterday was very good. It was beef or salmon (do you remember the racehorse?) or turkey. Rare beef with trimmings – stuffing, pigs in blankets, cauliflower cheese, roast spuds and a Yorkshire pudding as big as a small hot air balloon – really hit the spot.
Sorry, unusually, I haven’t digressed, this is a foodie post. I do not like lobster or grouse. I do like oysters and have a suspicion I might v much like caviar, so I avoid caviar and other habit forming stuff like crack cocaine. But it’s not about me, you may be very fond of grouse and then it’s not your year.
“GROUSE UPDATE:
Owing to the harsh frost on the heather moors earlier this year, most of the newly laid grouse eggs froze which has led to a huge shortage of grouse this season – the worst season for 25 years. Here at The Jugged Hare we’ve taken the ethical decision not to serve grouse this year. All of our other fantastic game dishes, however, are available and we look forward to you joining us soon.” (The Jugged Hare)
My club doesn’t have grouse on the menu although “across the road” it was/is available. The Blog Bellew research department called Wilton’s in Jermyn Street to check availability. It seems it might be, under the counter, if you are the right type. I had to use a few key words to unlock this information and, sorry again, I have no idea what a morsel of that over-rated bird might cost. Of course, like a Black Berkshire sow, the best way to preserve a rare breed is to eat it and abjure crack cocaine. For once there’s a shortage of something that cannot be blamed on Brexit.