As the heather comes into bloom across Britain’s moorlands, the arrival of grouse season marks the beginning of one of the most anticipated periods in the shooting calendar. Running from August through to December, it celebrates one of the country’s most iconic game birds: the wild red grouse.
Native to Great Britain and Ireland, red grouse are found across the Scottish Highlands, North Yorkshire Moors, the Peak District and other upland landscapes. Perfectly adapted to this distinctive habitat, they have become enduring symbols of rural Britain and its rich countryside heritage.
The tradition of grouse shooting dates back to the Victorian era, when the expansion of Britain’s railway network made remote sporting estates more accessible. What began as a pursuit among country sports enthusiasts soon became woven into the fabric of rural life, shaped by the changing seasons and the communities connected to these landscapes.
Though renowned for the skill it demands, grouse shooting is also rooted in an appreciation for the uplands themselves. For generations, its return has provided an opportunity to gather, share stories and celebrate a longstanding countryside tradition.
Grouse are particularly prized for their distinctive flavour. Unlike many game birds, red grouse are entirely wild, spending their lives roaming freely across heather-clad landscapes and feeding naturally on native vegetation. This unique diet contributes to the bird’s rich, earthy flavour and lean, tender texture, making it a true seasonal delicacy.
To mark the season’s return, roast grouse will feature on menus at The Wild Rabbit, The Fox and The Bell, offering guests the chance to enjoy one of Britain’s finest game birds.
For The Bell’s Head Chef Jason Christie, the start of grouse season is always an exciting time in the kitchen.
‘We gather as a team to pluck and prepare each bird by hand. Once out of feather, we truss them with thyme and bay before roasting them with plenty of garlicky butter, basting continuously,’ says Jason. ‘We serve it in a simple, traditional way with bread sauce, crisp game chips and watercress. For us, it’s about respecting the bird, the season and the traditions that surround it.’
As the shooting season gets underway, our private dining rooms at The Wild Rabbit, The Bell and The Three Horseshoes offer the ideal setting for shooting parties.
Long before they reach the plate, our tomatoes begin in the warm soil of the market garden, growing steadily beneath the shelter of our polytunnels as the days lengthen and summer settles in.
The sight of the first asparagus spears poking their heads up from the ground marks the start of a fleeting season.
When sourcing exceptional produce and flavours for our menus, our team are commitment to championing the artistry and skill of Britain’s most dedicated growers.
