Corse Lawn House is an elegant Country House Hotel nestled in the heart of the beautiful Gloucestershire countryside. Originally a Tudor Inn, the building was burnt down early in the 18th century and rebuilt in 1745 in the Queen Anne style, as an attractive Coaching Inn. One of Corse Lawn House’s key attractions remains the old ‘Coach Wash’ situated at the very front of the hotel which has been retained as an unusual ornamental pond, around which afternoon tea and the Bistro menu can be enjoyed.
This beautiful house now hosts one of the country’s finest Country House Hotels, which includes nineteen luxury bedrooms, three drawing rooms, two private dining rooms, together with conference rooms, an attractive bar and the multi-award-winning restaurant and bistro run by Mrs Hine and Head Chef Martin Kinahan. The Bistro boasts quintessential English charm, every painting and ornament is a family keepsake, some dating back generations. This family-run, independent country house is truly unique and offers something very different from the conventional Cotswold gastropub.
A special Corse Lawn House Bistro menu is available for both two and three courses which they offer at lunch and dinner every day of the week.
Contact Corse Lawn House
Website – www.corselawn.com
On the 12th August Corse Lawn House will be celebrating Glorious Twelfth, the start of the Grouse shooting season in the UK. The award-winning bistro at Corse Lawn House will be one of the first in Gloucestershire (certainly around the Tewkesbury area) to have grouse on the menu from Monday 15th August – they allow it a couple of days to hang for the fullest of flavour.
Baba Hine, proprietor of Corse Lawn House says; “Grouse can be quite expensive, but I do honestly believe it is one of the most delicious things you can eat, and if you are a fan of game meat, then I think you should eat it at least once a year. We are delighted to have fresh grouse on the menu from 15th August though I would towards the end of August I believe Grouse is at its very best.”
Recipe – Roast New Season Grouse
1 Whole new season Grouse (oven-ready)
100 grams button mushrooms (finely sliced)
10 grams of butter (melted)
3 slices home-cured streaky bacon
Salt and Pepper
Mix the mushrooms, butter and seasoning together then stuff and truss the grouse. Once this has been done, cover the breast with streaky bacon.
Roast the grouse in hot oven 250c for 25 minutes to cook till slightly pink and let it rest for five minutes.
Place on a plate, return the grouse pan to the hotplate and add the game stock and dry sherry to the pan, scrape the juices off the pan and reduce, season to taste, and pour over the bird. Serve on a crouton, spread with Grouse liver pate, and add bread sauce and game chips.
“Grouse can be quite expensive, but I do honestly believe it is one of the most delicious things you can eat, and if you are a fan of game meats, then I think you should eat it at least once a year. We are delighted to have fresh grouse on the menu from 15th August and towards the end of August I believe Grouse is at its very best.”, Baba Hine, Proprietor at Corse Lawn House
Recipe created by Mrs Hine, adapted by Head Chef Martin Kinahan from Corse Lawn House Hotel