][1]The Kitchin and Castle Terrace in Edinburgh aim to be among the first restaurants in the country to serve up grouse today as the shooting season gets underway on the Glorious Twelfth.
Some guests booked their table at The Kitchin a year ago to ensure that they would be among the first people to get their teeth into the new season’s game birds.
Tom Kitchin and Dominic Jack of Castle Terrace will collect around 80 newly shot birds from the Borders this morning before heading straight back to their restaurants. The birds are taken back still in their feathers and from then on, the entire team all rally together to pluck, tie and prepare the birds for service that evening.
The Glorious Grouse celebration includes the First of the season Scottish grouse served with wild mushrooms, bread sauce and game chips and is priced at £38 per dish – the price of which will reduce as the season progresses.
Not everyone will be keen to fork out that for a grouse but more affordable pheasant and partridge will be in season soon and on restaurant menus all over the country.