The Best Game Menus In London This Autumn
Game season is one of the best excuses to get excited about autumn eating. Grouse, partridge, venison and pigeon start appearing across London menus, usually alongside all the other things we want once the temperature drops: mushrooms, root vegetables, dark sauces and a very good bottle of red. From restaurants that have built their reputation around British wild produce to Michelin-starred kitchens taking a more contemporary approach, these are the London game menus worth seeking out this season.
Corrigan’s Mayfair
Few London restaurants embrace game season quite as enthusiastically as Corrigan’s. Richard Corrigan’s October menu moves through several of the season’s heavy hitters, starting with a game bird terrine with chicken liver, foie gras and toasted brioche. There’s Royal Parks venison with caramelised cauliflower, chard, Medjool date ketchup and ras el hanout, while Scottish grouse comes with girolles, sweetcorn salsa, hazelnut, pickled cherries and the obligatory game chips. Perhaps most autumnal of all is a whole roast partridge with green lentils, pancetta, celeriac and Hispi cabbage. Come hungry.
Where: 28 Upper Grosvenor Street, Mayfair, London, W1K 7EH
Website: www.corrigansmayfair.com
The Jugged Hare
If there were ever a pub built for game season, it would be The Jugged Hare. British wild produce is central to what it does year-round, but autumn is when the menu really comes into its own. Exactly what you’ll find depends on the day and what’s available, with the kitchen regularly working with venison, pheasant, partridge and muntjac. The cooking remains reassuringly traditional and provenance-led rather than trying to make game into something it isn’t. If you want to spend a cold afternoon eating your way through the British countryside with a pint or bottle of red alongside, start here.
Where: 49 Chiswell St, London EC1Y 4SB
Website: www.etmcollection.co.uk
Ekstedt at The Yard
Game gets the full Niklas Ekstedt treatment at Ekstedt at The Yard, where the new Sunday by Fire lunch revolves around wood, smoke and flame. Wood pigeon comes with heritage carrots, fermented grains and milk bread, while hay-smoked guinea fowl is served with roasted girolles, sweetcorn, fermented grains and mustard jus gras. There’s the option of freshly shaved seasonal truffle over every main, too. It’s a distinctly Nordic way of approaching the British game season and a good alternative if the prospect of another very traditional grouse-and-game-chips lunch feels a little too familiar.
Where: 3-5 Great Scotland Yard, London SW1A 2HN
Website: www.hyatt.com
CORD
CORD is going all in on game for one night only, bringing together Executive Chef Karl O’Dell and Holland & Holland Shooting Grounds Head Chef Joshua Hunter for a five-course dinner on 16th October. The menu moves through an impressive amount of British game, starting with muntjac tartare, rabbit liver parfait and game consommé before a red-legged partridge pithivier, Highland venison raviolo with black pudding and blackberry, and Yorkshire grouse with roasted ceps, preserved fig and game jus. At £125, it’s certainly one of the more elaborate ways to mark game season, but also a chance to try several very different cuts and preparations in one sitting.
Where: 85 Fleet Street, London EC4Y 1AE
Website: www.cordrestaurant.co.uk
Gordon Ramsay Restaurants
Gordon Ramsay Restaurants is putting game and Britain’s autumn larder at the centre of The Wild Table, a seasonal menu running across four of its Michelin-starred restaurants. Each restaurant is taking its own approach, but the idea remains the same: ingredients that genuinely come into their own at this time of year, from game and wild mushrooms to root vegetables and late-season orchard fruit. Expect venison, foraged produce and plenty of properly autumnal cooking, interpreted differently by each kitchen rather than rolled out as one identical menu.
Where: across london
Website: www.gordonramsayrestaurants.com
Rules
If you’re going to eat game in London, you may as well do it somewhere that has been serving the stuff for centuries. Rules has a longstanding relationship with British game and even owns the Lartington Estate in the High Pennines, from which much of its game is sourced. Come autumn, the menu becomes particularly good: recent seasonal menus have included whole roast grouse served traditionally, roast pheasant with chestnuts, bacon and Savoy cabbage, roast mallard and slow-braised venison with wild mushrooms and honey-glazed parsnips. This is game without much modern meddling, eaten in one of London’s most gloriously old-school dining rooms.
Where: 35 Maiden Lane, Covent Garden, London, WC2E 7LB
Website: www.rules.co.uk
Wiltons
Wiltons has been dealing in oysters, seafood and game for a very long time indeed, and game season remains one of the best times to visit. This year’s grouse comes from the Bolton Abbey Estate and is served à l’Anglaise, while the wider 2026 game offering includes venison braise, saddle of venison with wild mushroom gratin and both grey and red-legged partridge. There’s something wonderfully fitting about eating it all in Wiltons’ famously traditional Jermyn Street dining room, preferably after an oyster or six.
Where: 55 Jermyn St, London SW1Y 6LX
Website: www.wiltons.co.uk
The Harwood Arms
London’s Michelin-starred pub has game baked into its identity rather than wheeled out for a few weeks every autumn. Director Mike Robinson oversees thousands of acres dedicated to deer management, while Brett Graham’s Capability Graham supplies specialist venison to the pub; The Harwood itself describes its food as British cooking “with a game focus”. The famous venison Scotch egg is reason enough to visit, but previous autumn menus have gone much further, with everything from game pâté en croûte and fallow deer to roast hare and English partridge. If you want serious game cooking without losing the pleasure of eating it in a pub, this is the one.
Where: Walham Grove, London SW6 1QJ
Website: www.harwoodarms.com
Kitchen W8
Mark Kempson is another chef who properly commits when game season rolls around. The Michelin-starred Kensington restaurant has previously devoted an entire tasting menu to Britain’s wild larder, and for the 2026 grouse season is serving Yorkshire grouse with smoked celeriac, stuffed cabbage, liver and bacon. It’s a more refined way into game than some of London’s old-school institutions, but still lets the ingredient remain very much the point of the plate.
Where: 11-13 Abingdon Rd, London W8 6AH
Website: www.kitchenw8.com
The Quality Chop House
The Quality Chop House is particularly good at making autumn eating feel like an event without turning it into one. Its menus change with the produce coming through the kitchen, and game has long been part of the restaurant’s colder-weather cooking. Grouse is already appearing again this season, served with the traditional trimmings, while the restaurant’s Victorian dining room and famously snug wooden booths make a fairly unbeatable setting for it. Add an order of those confit potatoes and you’ve got a very convincing argument for embracing the season.
Where: 92-94 Farringdon Rd, London EC1R 3EA
Website: www.thequalitychophouse.com
