Chef Andrew Pern is the owner of The Star Inn at Harome says: “This dish respects the main ingredient, grouse, which doesn’t need to be messed about with, and lets the natural flavours come through. It is simply roasted and garnished traditionally. I’ve been using watercress from the Smith family in Pickering on many dishes for the best part of the last two decades and I will be using it with the first grouse from the North Yorkshire Moors shoots, when they begin to arrive from the Glorious Twelfth.”

Chef Andrew Pern’s grouse traditionally garnished with watercress
Serves 2


  • Roast grouse
  • Young grouse 2
  • Streaky bacon 4 slices
  • Thyme 2 sprigs
  • Seasoning
  • Juniper berries 4 crushed
  • Fat for roasting
  • Watercress to garnish
  • Redcurrant jelly to garnish
  • Gravy
  • Veg/ game stock 100ml
  • Sloe gin splash
  • Root vegetables handful
  • Red wine 50ml
  • Game chips
  • Potato large
  • Oil for frying
  • Salt & pepper to season
  • Bread sauce
  • White bread 2 slices, crushed
  • Mixed ground spice, pinch
  • White onion ½ studded with 6 cloves
  • Milk 200ml
  • Salt & pepper to season
  1. Make bread sauce by bringing milk and onion to the boil and infusing for 20 minutes. Remove onion and add breadcrumbs, and spice. Season. The sauce needs to be of a loose, dropping consistency. Set aside and keep warm
  2. Peel and slice potato thinly and rinse in cold water. Pat dry and deep fry for 2 to 3 minutes until golden brown. Season with a little table salt and set aside
  3. Preheat oven to 200oC/Gas Mark 6. Season grouse inside and out adding a couple of juniperr berries to the cavity, tuck a sprig of thyme inside each leg and place two rashers of streaky bacon over the breasts of each bird
  4. Colour in a roasting tray with a little clarified butter or duck fat. When sealed on all sides, depending on size, roast for between 16 and 20 minutes with a handful of root vegetables. Remove from tray and keep warm
  5. Scraping any sediment from the tray, tip any juices from the birds into the tray as well as any offal from the bird. Add a splash of sloe gin, game stock and red wine
    Simmer gently for 5 to 6 minutes, pass through a fine sieve into a saucepan, and check seasoning
  6. To serve, carve grouse breasts and legs. Arrange streaky bacon next to grouse on a warm dinner plate. Put a pile of game chips next to the bird with a sprig or two of watercress
  7. Pour any excess juices into the sauce, pour the sauce over grouse and serve with warmed bread sauce and a pot of redcurrant jelly