LA Bonne Auberge executive chef, Gerry Sharkey, will prove he is game for a challenge, when he arises at 3.30am on the Glorious 12th of August and heads to Drumlarig Castle near Elvanfoot, to purchase the freshest grouse in Scotland and take them back to his city centre restaurant to prepare for his Glorious 12th Grouse Night.
The Glasgow based chef is hoping to welcome over 50 diners to the event, where venison and of course, grouse, will be available on the specially designed menu(see below), which costs £ 39.95 per person (places can be booked by calling 0141 352 8310 or emailing Theatreland@labonneauberge.co.uk)
Gerry comments; “We believe in only serving the freshest, quality ingredients in every dish we prepare, so given the significance of the date, for this one day only, I am prepared to rise with the lark to ensure La Bonne Auberge guests enjoy the best that the Glorious 12th has to offer!”
ENDS
Glorious 12 August at La Bonne Auberge..Menu
Carpaccio of Highland Venison
With Chive, Blue Cheese and Toasted Oat Roulade
Hazelnut Oil
*******
Grouse Glorious Grouse
With Cauliflower Puree and Confit Neeps
with a Cognac
and Orange Caramel and
Bitter Chocolate
*******
Warm Apple Tart Tatin
with Cognac Ice Cream
*******
Freshly Brewed Coffee and Clotted Cream Fudge
£39.95 per person
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Website: http://www.labonneauberge.co.uk
