The Glorious Twelfth is here: Make this your most stylish grouse-shooting season yet
Keep the sun out of your eyes and your aim true with a Penmayne fedora. The colourful feather is the perfect way to brighten up your shooting get-up.
£299; williamandson.com
No self-respecting grouse shooter takes to the heath without a tweed field coat and this is one of the best in the business.
£675; williamandson.com
A flattering cut and the finest quilted tweed combine to make this one of the best ladies’ gilets on the market.
£455; williamandson.com
Scarves are essential on blustery days on the moor. You’ll struggle to find a more stylish one than this, with a vibrant print from Sabina Savage.
£330; williamandson.com
With a detachable collar, this shapely, Pembroke tweed ladies’ coat can be worn all year round.
£565; williamandson.com
The finest tweed and a unique cut make these the perfect breeks for scrabbling around on the moor.
£375; williamandson.com
FIVE OF THE BEST PLACES TO EAT GAME
Get your game on while looking out over the marina at St Katharine Docks, where Tom’s Kitchen will be serving up a whole roast grouse for two to share with pate en croute, game chips and plenty of bread sauce.
This Chelsea institution – known for its sprawling courtyard on the King’s Road – is serving a traditional roast grouse with all the trimmings today, so make sure you head down on the Glorious day itself.
This modern pizzeria off New Bond Street is known for its thin and crispy bases and experimental toppings. From today, it will be serving a series of game pizzas, from smoked mallard to foie gras and venison carpaccio.
If grouse isn’t your thing but you still want to enter into the spirit of the occasion, then try this pheasant dish, which is smothered in a special game seasoning only found at the Blanc using star anise, cinnamon and juniper berries.
This City establishment is waiting for the fresh grouse to arrive before it serves up a roast with all the trimmings. From tomorrow, there will be birds aplenty with black pudding, baby carrots and red wine jus.