Chef Nick Nairn demonstrates the benefites of grouse shooting in Scotland
- Credit: Archant
Scottish chef Nick Nairn did a fantastic job of demonstrating the benefits of grouse shooting in Scotland, when he joined a shooting party on a Perthshire estate
Scottish chef Nick Nairn did a fantastic job of demonstrating the benefits of grouse shooting in Scotland, when he joined a shooting party on a Perthshire estate on the first day of the season, the Glorious Twelfth.
After the shoot, which was held at Crieff’s Abercairny Estate and attended by a group of French tourists, the estate staff and the gamekeepers, Nick proved the ‘hill to plate’ credentials of the bird as he left the moor to present a cookery demonstration in Crieff town centre.
Nick commented: “It was fantastic to be out on the moor with a party from France, then move down to Crieff town centre to show the fantastic dishes that can be created with grouse.
“Grouse is a sustainable food that Scotland leads the way on, and I would encourage restaurants and diners to make it a firm favourite on the nation’s menus.”
Reminding us of the ongoing hard work that makes shoots such as this possible, Daniel Parker, factor at Abercairny Estate, said: “The Glorious Twelfth is always the highlight in the calendar, but the reality is that it is a year-round effort from gamekeepers, land managers and estates to keep our moorland vibrant so that it can support a rich range of wildlife not to mention tourism and employment.”
Speaking on behalf of the Gift of Grouse campaign, Tim Baynes added: “Parties will only go out on a moor if there are sufficient numbers of grouse for the season, and even if a shoot does not go ahead, the work and care given to our moorland continues unabated.
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“Nick Nairn has shown the wonderful recipes that can be made using grouse and estates are experiencing more and more demand for this sustainable and healthy game produce.”