27/08/2026
The Game Season
The arrival of the game season marks one of the most anticipated times of the year in Scotland's countryside. For generations, wild game has been an important part of our culinary heritage, with each species becoming available only during carefully managed seasons that protect breeding populations and ensure healthy numbers for the future.
Here on Scotland's west coast, red deer roam the hills, while grouse, pheasant and partridge inhabit our moorlands, woodlands and farmland. Sustainable game management plays an essential role in maintaining these landscapes, protecting native habitats and supporting biodiversity, while also helping rural estates, gamekeepers and local communities continue centuries-old traditions.
Unlike farmed meat, wild game lives naturally, feeding on the landscape around it. The result is meat with exceptional depth of flavour that reflects the place it comes from. Because each species is available for only a short period each year, game remains one of the truest expressions of seasonal cooking.
As different species come into season, our menus evolve to celebrate them at their very best. Some dishes may only appear for a few weeks before disappearing again until next year—a reminder that the finest ingredients cannot be hurried or enjoyed all year round.
On our menu-
Red Grouse (subject to availability)
Pan-fried before being gently finished in the oven, our grouse is served with homemade sourdough bread sauce, roasted seasonal vegetables and a truffle Bordelaise sauce.
