Game gone Thai at Mango Tree and Hunters Menu at Corrigan's Mayfair

Game Gone Thai​

Belgravia’s fine-dining Thai restaurant Mango Tree will be offering a ‘Game Gone Thai’ menu during the season, combining traditional game dishes with South-East Asian herbs and spices. Dishes on the menu, which may vary according to availability, include Guinea Fowl and Pomegranate Curry with Tamarind and Sweet Potato; Venison and Pork Sausages with Garlic, Coriander, Chilli and Ginger, served with a Nam Jim Sauce and Crispy Vegetable Salad; and Pheasant, Venison and Guinea Fowl Jungle Curry with Peppercorns, Bamboo, Kra Chai and Lime Leaf in a Spicy Stock.

Hunters menu​

Richard Corrigan, chef proprietor of Corrigan’s Mayfair, will be launching a ‘tailor-made’ hunter’s menu using pre-hung game on 13 August, featuring his own Grouse Pie, a combination of Grouse, Duck Fat, Savoy Cabbage, Foie Gras and Thyme. The game featuring on Corrigan’s menu will have been sourced from Reggie Johnson’s Farms in Lancashire, known for its rare-breed meat.

South African Game experience​

A table for four will be available at South African restaurant High Timber near St. Paul’s every evening during game season until December, serving a special grouse menu for £1050. The price, owner Neleen Strauss claims, is cheaper than the bottle of wine chosen to accompany the meal, Grand Echezeaux Domaine Romanee Conti, which is normally priced at £1900. Diners wishing to participate in the ‘opportunity of a lifetime experience’, should book at least a week in advance.

Tableside grouse carving​

Jerome Ponchelle, executive chef at The Capital Hotel in Knightsbridge, will celebrate the game season by serving a traditional whole roast grouse carved at the table, at market price. As the season progresses, Ponchelle will add further dishes to the game menu, including wild duck, partridge, venison, and depending on availability, teal and woodcock. The menu will be available from 12 August until the end of the season in February.