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Lyles Game Night

Lyles Cutlery

Chef James Lowe runs a very open kitchen at Lyles in London. Each month a he hosts a guest chef for a couple of nights and once a year he organises a Scottish game night. Chefs come from around the world, venture up to Scotland to shot game for a couple of days and then bring it back to the London kitchen for diners to eat. In 2015 we were lucky enough, and fast enough with the phone, to secure a table. Not only we were excited to get a table we were super excited when we found out who the guest chefs were going to be. Of the seven chefs attending (including James) we had eaten at four of their restaurants and have have three of them in our guides. David Pynt (Burnt Ends, Singapore), Daniel Burns (previously Noma, Momofuku, St John and now Luksus in New York) and Matt Orlando (previously Noma and now Amass in Copenhagen). They were joined by Analiese Gregory (Sydney), Mat Lindsay (Ester, Sydney) and Jair Tellez (Laja, Mexico City). All the food came with wine pairings and was naturally concluded with a Scottish Single Malt. So enough chit chat, on to the food...

Lyles Raw Roe Deer and Pepperberries

What was interesting as the way in which chef from different parts of the world treated an ingredient they haven't worked with before. For starters we had Pumpkin and Hare Flatbread along with Raw Roe Deer and Pepperberries.

Lyles Game Night, Partridge Escabeche

Which was closely followed by , which we're guessing was prepared by Jair Tellez.

Lyles Game Night, Hen of the Woods and Treviso

Daniel Burns served up Hen of the Woods and Treviso. Hen of the woods is not hen, but a mushroom.

Lyles Game Night, Game Dumpling

And to round up the starters we had a tasty Game Dumpling.

Lyles Game Night, Pheasant Leg with Quince and Onion

First main dish was a seriously tender and juicy Pheasant Leg with Quince and Onion.

Lyles Game Night, Grouse with Beetroot and Liquorice

Next up was Grouse with Beetroot and Liquorice, fairly obvious who prepared that. American Matt Orlando's time in Denmark has clearly rubbed off, the Danes love liquorice. And so do I, this was my favourite dish of the night.

Lyles Game Night, Grouse with Mallard Birria

Jair also served up a very nice Mallard (duck) Birria, which is a Mexican stew. A very small stew, but a very tasty one.

Lyles Game Night, Red Deer, Semi Dried Figs, Chestnuts and Coffee

And rounding out the mains was a seriously good concoction of Red Deer, Semi Dried Figs, Chestnuts and Coffee.

Lyles Game Night, Burnt Leaf Pavlova

According the Jame the hardest part of these nights is restricting the number of dishes served, with every chef going overboard with the number of dishes they'd like to make. Which is probably why we ended up with three desserts. The first with a Burnt Leaf Pavlova.

Lyles Game Night, Apple, Parsnip and Dulse

Next was Apple, Parsnip and Dulse (seaweed).

Lyles Game Night, Black Trumpet Mushrooms and Whiskey Cask Ice Cream

And lastly to finish the night, Black Trumpet Mushrooms and Whiskey Cask Ice Cream. Also attending we has some people from Glenfiddich distillery serving out a 15 year old single malt, matured in American bourbon and Portuguese sherry barrels.

Lyles Game Night, Glenfiddich 15 Year Old Solera

If you'd like to attend a guest chef night jump onto Lyle's guest website.

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