Anthony has the beautiful Barningham moor in Upper Teesdale and, as well as being the founding Chairman of the Moorland Association, he has sat on the RSPB Council and English Nature Committee. He also won the Joseph Nickerson Award for Moorland Management and Conservation for restoring many acres of his estate, creating new wetland areas for wading species. 


1 dressed young grouse
135 ml double cream
1 tablespoon Brandy
4 strips streaky bacon


Roast the grouse covered in bacon in a hot oven for 15 minutes.  Remove bacon and roast for a further 5 minutes.

Cut them in half and trim out the bony back.

Set aside

Pour 135ml double cream per grouse into the roasting dish, mix with contents and bring to the boil.

Add the tablespoon of brandy and heat up again.

Pour contents over the set aside grouse.

This recipe is for one grouse, which will feed one or two people, depending on how hungry they are so multiply up for larger numbers.  Anthony, a keen cook, also sells young, oven-ready grouse in boxes of 6 or 10 delivered direct to your home.

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