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Your blogger never bought into all the shenanigans about the Glorious Twelfth, the day on which the game season opens and restaurants compete to be the first to put grouse on the menu.

Of course, it’s nice to celebrate different foods as they come into season but, having scoffed plenty of pheasant, partridge, quail and duck before, I didn’t think that I was missing out on much by not having eaten grouse.

Doh! A game bird master class and grouse lunch last year at the now defunct Atrium showed me the error of my ways. Rich, smooth, almost like liver, it was delicious.

If you want to see what all the fuss is about then read on.

In Glasgow, Gerry Sharkey, Executive Chef at La Bonne Auberge is joining in the grouse party and laying on a £39.95 grouse four courser tomorrow.

Sharkey will be up at 3.30am tomorrow morning to pick up grouse from Drumlarig Castle. They will be used in the following menu:

Carpaccio of Highland venison with chive, blue cheese and toasted oat roulade, hazelnut oil

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Grouse, glorious grouse with cauliflower puree and confit neeps with a cognac and orange caramel and bitter chocolate

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Warm apple tarte tatin with cognac ice cream

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Freshly brewed coffee and clotted cream fudge