Where better to enjoy Scotland's superb quality game than at this luxurious landmark hotel. Scotsman Andrew Fairlie's refined, classical approach draws the best out of seasonal produce like roast breast and confit leg of grouse served with a wild blueberry jus or roast teal (wild duck) with a game chou farci (stuffed cabbage).
Technically brilliant chef Michael Wignall is Britain's best kept culinary secret. His dazzlingly inventive and delicious cooking is never better than when game is involved. The combination of loin and best end of hare with chanterelles, Brussels sprout choucroute, poached pear and parsnip cream is unbeatable.
Chef Rupert Rowley specialises in well judged, skilled contemporary cooking at this beautiful Derbyshire Manor house set in private grounds. Yorkshire game is combined with other regional and local produce in dishes like roast grouse with
crushed root vegetables, cep purée and pigeon breast with chocolate, beetroot, raspberries.
One of the county's finest country house hotels set in 107 acres of stunning grounds with top chef Michael Caines at the helm? What's not to love about Gidleigh Park, especially when there's local game such as Waddeton pheasant with cumin and pumpkin purée, lentils, button onions and a cumin scented red wine sauce on the menu.
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