Dine out and Support us
Enjoy meals out from a choice of 8,000 restaurants across the country and you can help to contribute to English Heritage at the same time
For every restaurant reservation made through Charitable Bookings, a donation of £1 for each member of your party will be made to English Heritage. So if you make a booking for four people, £4 will be donated to English Heritage – at no cost to you.
Together, we and Charitable Bookings hope to get 500,000 people to sign up to the 30 Bookings Challenge – you'll be entered into a prize draw to win a holiday in the Maldives, receive three recipes from leading UK chefs and, on making your 30th booking, you'll receive a copy of Charitable Bookings Signature Dish cookbook (worth £40).
The Charitable Bookings partnership has been launched with the support of Wiltons restaurant, which was founded in 1742 and is one of the oldest restaurants in England.
Wiltons' Roast Grouse – Daniel Kent
serves 1 | preparation time: 30 minutes | cooking time 1 hour
For the Grouse
20ml sunflower oil
50g diced celeriac, carrot and shallots
1 sprig of fresh thyme
1 dsp brandy
For the Gravy
200g grouse trimmings
1 streaky bacon rasher
1 banana shallot, roughly diced
1 bulb garlic, peeled and sliced
1 sprig of thyme
1 bay leaf
5 white peppercorns
salt to taste
5 juniper berries
1 tsp sherry vinegar
1 tbsp port
1 tbsp red wine
500ml veal stock
500ml chicken stock
To make the roast gravy, colour off the grouse trimmings and bacon in a saucepan. Add the shallot, garlic, herbs and spices. Cook this on a medium heat for 5 minutes. Now add the sherry vinegar and let it reduce down to syrup. Just keep stirring this to release any tasty morsels left on the pan. When it has become a syrup, add the port and reduce to a glaze. Add the red wine and reduce again to a thick syrup. Add the stocks and bring to the boil. Simmer, skim and cook out for about 40 minutes. Strain and place in the fridge until needed.
To cook the grouse, heat the oil in a heavy-duty pan that will just contain the grouse. Lay the bird on one side of its breast and begin searing it. Turn it over on to the other side. Add the mirepoix and thyme. Turn it onto its back and continue to fry. Hold up the grouse and sear the plump ends of the breast. Pour the brandy into the pan. Transfer the pan with the grouse to a preheated oven at 200°C. Allow 8 minutes for medium rare and 12 minutes for medium. Rest the grouse at least 10 minutes before carving it.
To plate, carve the grouse and cover generously with reheated gravy, serving with all the trimmings.