BATTERSEA
39-41 Parkgate Road
Battersea, London
SW11 4NP
T: +44 (0) 20 7924 3999
info@thebutcherandgrill.com

WIMBLEDON VILLAGE
33 High Street
Wimbledon Village, London
SW19 5BY
T: +44 (0) 20 8944 8269
sam@thebutcherandgrill.com

We are pleased to announce our new light lunch menu now being offered at both our Battersea & Wimbledon.

SAMPLE MENU
(Served Monday – Friday from 12:00-3:30pm)

Freshly made soup of the day - £5.75

Wild mushroom a la grecque, cauliflower, watercress and toast - £6.50

Salad of French beans and peas, pecorino, shallot dressing and mint - £6.75

Glazed Quail, winter tabouleh, parsley, walnuts and parsnip puree - £7.50

Flaked mackerel, potatoes and capers, saffron vinaigrette - £7.50

Chicken Caesar salad, parmesan, anchovies and poached egg - £7.75

Oven roasted courgettes and aubergines, glazed figs with goat’s cheese and walnuts - £8.25

Roast butternut linguine, baby spinach, vine tomatoes, pumpkin seeds and rosemary dressing - £8.50

Warm salad of poached salmon, mustard lentils, rocket, croutons, and dill dressing - £9.25

Salad of rare onglet, roasted beetroot, broad beans, parsnips and horseradish vinaigrette - £9.75

The B&G rump steak, chips, leaf salad and béarnaise - £9.95

Pan fried Pork chop, kale, baby onions, celeriac and apple puree - £10.00

Glazed chicken, Casteluccio lentils and French beans with Madeira jus vinaigrette - £10.25

Jerusalem artichoke soup with toasted almonds

Salt cod Brandade with steamed cockles, capers and parsley, crisp smoked ventreche

Game terrine with Madeira, baby beetroot, and sauce Gribiche

Warm Confit Duck salad with pickled cauliflower, walnut and pomegranate dressing


Roast Turkey escalope with chestnuts and apricots, pigs in blankets, sautéed sprouts, roast potatoes, jus of cranberries

Prime Highfields cote de Beouf, roast potatoes, roast balsamic beets, horseradish cream, Yorkshire pudding, thyme jus

Braised shoulder of Highfields lamb, roast garlic pommes puree, peas and broad beans, caramelised parsnips, jus of rosemary

Risotto of wild mushrooms, shaved pecorino and crispy sage

Seared fillet of salmon, braised fennel and leeks, chanterelles, chive beurre noisette


Christmas pudding, brandy sauce, cherry compote

Rich baked chocolate mousse, nougatine, blackberries and cream

Lemon and lime tart, mascarpone and blueberries


Warm St Marcelin with calvados and biscuits

Selected cheeses, pear chutney, celery, biscuits

The word game refers to birds or animals that are hunted for sport in their own natural environment and eaten. Game can only be shot at certain times of the year, as outlined below

When buying game it is likely that the butcher has already hung the meat, however should you receive freshly shot game, it will certainly require hanging.
This process is purely to allow the enzymes to break down the flesh, tenderise the meat and give it a proper gamy flavour. To hang game correctly you should anticipate hanging for between 4 to 7 days. This should be in a cool and dry, well-ventilated spot with good airflow free from flies or insects, garages are often ideal.

“I remember my father used to hang certain game in the wood store which always had a startling effect on my mother whenever she went to get logs for the fire but I'm so glad it never deterred her from cooking it!”

Widgeon: 1st Sept. - 31st Sept.
Teal: 1st Sept. - 31st Sept.
Partridge: 1st Sept. - 1st Feb.
Pheasant: 1st Oct. - 1st Feb.
Woodcock : 1st Oct. - 31st Jan.
Snipe: 12th Aug. - 31st Jan.
Grouse: 12th Aug. - 10th Dec.

Roe Deer

Bucks: 1st May. - 20th Oct.
Does: 21st Oct. - 28th Feb.

Fallow Deer
Bucks: 1st Aug. - 30th Apr.
Does: 21st Oct. - 15th Feb.

Red Deer

Stags: 1st Jul. - 20th Oct.
Hinds: 21st Oct. - 15th Feb.

Rabbit
all year round

Hare
all year, except Christmas Day and Sundays.

This of all the game birds is my favourite, and for the following dish I have used the Red legged Partridge. These birds are at their best in the autumn at the beginning of the season when they are still full of left over corn from harvest time,
Roast Partridge with glazed White Turnips, Button Onions, and Madeira Sauce

"I can recollect my father putting the `chaff'` that collected on the combine harvester and scattering it at the edge of the wood, and watching both pheasants and partridges carefully taking the remaining pieces of corn."

Serves 4 persons
4 x partridges
8 x cloves garlic, crushed
4 x bay leaves
Salt and ground white pepper
2floz olive oil
24 x baby white turnips, with tops
4oz x butter
20 x braised button onions
4 x rosti potatoes
4 x portions Madeira sauce

1. preheat the oven to 200c/400f/gas 6.

2. place inside the carcass of each bird 2 cloves of garlic and a bay leaf then season with salt and pepper

3. tie with string the legs and the parsons nose together giving the bird a nice firm shape, then seal the birds in a roasting pan with the oil and place in the oven for 10 - 12 minutes, remove from the oven and allow to rest for a further 10 - 12 minutes.

4. remove the tops (don't throw away) and peel the turnips still leaving 1/2 inch of green stem on each and place into a saucepan with the butter a small amount of water and some salt, these will take approximately 15 minutes to cook until tender, just before they are ready add the tops to the same pan for 2 minutes, then drain of all the liquid.

5. heat through the onions, sauce and potatoes, remove the legs and breasts from each bird and sit a rosti in the centre of each plate with the partridge on top, place the turnips and onions around with the green tops and pour over the sauce.

“A classic autumnal vegetable that always seems better after we have had some heavy ground frosts, buy the medium sized roots, sometimes the large ones can be woody. Avoid any that has blemishes or brown, known as rust”

Makes 8 portions
1kilo x parsnips
250g x tinned whole chestnuts
100g x butter
75g x shallots, peeled and sliced
2 x cloves garlic, peeled and sliced
500ml x chicken stock
500ml x milk
150ml x double cream
Salt and ground white pepper

1.wash and peel the parsnips, chop into 1inch dice and place in a saucepan add the butter, shallots and garlic, cook until tender.
2.add the chestnuts stock and milk, bring to the boil, remove any impurities by skimming, and simmer gently for 25 minutes
3.place into a food processor and blend until smooth, pass through a fine sieve four times, and return to a clean pan.
3.to serve gently warm through add the cream and correct the seasoning..

With over 50 known varieties of apples available all year round it makes an essential fruit in a cook’s repertoire

Serves 4 persons
375g x puff pastry
8 x Cox's apples
350g x caster sugar
100ml x water
150ml x double cream

1.preheat the oven to 180c/350f/gas 4.

2.roll out the pastry thinly into a 12-inch circle cutting around a plate to get a good edge on it, and then chill this in the fridge until required.

3.in a shallow pan 12 inches in diameter pour in the sugar and water and boil together to form a light caramel.

4.meanwhile peel and core the apples and cut each apple into eight segments, arrange neatly into the caramel, the segments forming an outer ring then inner and so on.

5.colour the apples gently with the caramel then remove from the heat and allow resting for 15-20 minutes.

6.lay over the apples the puff pastry disc, and gently fork some holes through, this will help to allow any pockets of steam escape and keep its shape.

7.bake in the oven for approximately 35 minutes, when removed allow to rest for 15 minutes.

8.to serve simply place a plate over the top of the pan and carefully invert it and dribble with double cream.

“Be careful, as the caramel will be extremely hot and sticky”

Whether celebrating with colleagues, friends or family The Butcher & Grill would be delighted to host your Christmas party. Call us today and take advantage of our great Christmas Menus.

Post Christmas consider The Butcher & Grill the perfect venue for any other event; from business lunches, to birthday parties , book club evenings or a champagne reception to mark a special occasion. With amazing quality food, and a dedicated team to deal with every detail of your function, you can relax in the knowledge that your event will be a success. And with no hire fee, there really is nothing you will have to worry about!

For enquiries or further information on hosting an event or function at The Butcher & Grill please email alice@thebutcherandgrill.com
or call 020 7223 7977

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