Andy Lynes

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Ask most chefs and they'll tell you autumn is their favourite time of year. Native oysters are back in season, the woods are full of wild mushrooms but most importantly it's game season. Grouse might have been available since the glorious twelfth in August but are best eaten from September onwards when mallard, pheasant, partridge and a myriad of other furred and feathered game become available. Britain's top chefs are the best in the world at dealing with it all so don't miss out on the most unforgettable flavours of the year.
Andrew Fairlie @ Gleneagles

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).

Matt Worswick at The Latymer

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.

Fischer's Baslow Hall

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.

Gidleigh Park

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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