This Game Season, we’ve joined forces with our friends at The Connaught Grill to create a menu that showcases the best of British game produce and its journey to the table. The collaboration brings together our two heritage brands, sharing our passion for honouring the season in a timeless tribute to game at its peak.
Our Mayfair neighbourhood has a legacy of craftsmanship, long home to Britain’s best artisans, bringing together tradition, style and fine dining. It’s the perfect setting to celebrate the shift into winter – stopping by Audley House for some festive shopping (see our Gift Guide for inspiration), before heading around the corner to enjoy lunch or dinner at The Connaught Grill.
The special game menu has been put together by The Connaught’s Executive Chef Ramiro Lafuente Martinez. You’ll start with the welcome cocktail, 'The Game Changer', blending Billecart Salmon Brut Champagne, Sipsmith Sloe Gin, with bergamot and tonka bean syrup, finished at the table with a Purdey flask. Amongst the choice of dishes that celebrate the finest seasonal ingredients, The Purdey Game Pie stands out – featuring squab, venison and rabbit, it’s an ode to our founder James Purdey’s favourite dish.
The Purdey stamp is evident throughout the experience: the table and the staff are dressed in signature Purdey accessories; and guests can choose their own Purdey knife in a bespoke box to expertly carve their dishes.
The game menu is available to book (here) until 31st January 2026, priced at £147 per person, including a welcome cocktail, six course menu, as well as a complimentary private tour and personal styling appointment with Purdey at Audley House (which can be booked at your convenience). A classic wine pairing at an additional £90 is available alongside the prestige pairing at £200.
“Game Season has long been a beloved tradition at The Connaught Grill, and this year we’re excited to collaborate with our Mayfair neighbour and esteemed British brand, Purdey. The menu celebrates the finest game, elevated with Purdey’s knives, attire and flasks to create an extra special moment for our guests.” – Ramiro Lafuente Martinez, Executive Chef at The Connaught
Here, we speak to Chef Ramiro Lafuente Martinez about his influences and seasonality – and he shares a game-inspired recipe to try at home.
Where did you grow up and how did food feature in your upbringing?
I grew up in Zaragoza, Spain, and from a young age, I helped my parents organise our Sunday family lunches, where we would invite uncles, grandparents, and other relatives. On Friday afternoons, I would go with my mom to the market, and on Sundays, I helped my father with food preparation. Those early experiences sparked my passion for cooking.
What drew you to work as a chef in London? What do you love about the city?
I originally came to London for one year to perfect my English, but seven years have passed since then. London is incredible for a foodie, the city’s diversity means you can find authentic flavours from all over the world. This constant exposure to different cuisines is a huge source of inspiration.
Wild game contributes to a thriving countryside environment, from the conservation element to engaging with local suppliers and community. Talk us through the benefits from a chef’s perspective?
Wild game has exceptional flavour and texture, reflecting its natural diet. Each type of game requires different cooking techniques, and precision with temperature is essential, as is thoughtful pairing with seasonal ingredients.
What are the best and the most challenging aspects of working at your level on the British restaurant scene? And in working with local and seasonal produce?
London’s gastronomic scene is very strong and highly competitive. You always need to maintain high standards while constantly innovating to keep guests engaged. At The Connaught Grill, we follow the seasonality of every ingredient to ensure the best product at any given time; and our local suppliers provide exclusive, high-quality products.
What are the key ingredients – beyond food – that make for a luxury dining experience?
While food is essential, it’s not the only factor in a luxury dining experience. The work of the front-of-house team makes a huge difference, the time spent explaining dishes, the sommelier guiding guests through the wine list, and the small gestures, like helping adjust a chair, all make guests feel welcome.
Working in the open kitchen at The Connaught Grill has given me this perception, as chefs working inside the kitchen, we don’t always see this subtle and attentive side of hospitality.
What is your favourite season and why?
I would say autumn. It’s all about the rich flavours of seasonal ingredients, game meats, mushrooms, squashes, and root vegetables. Autumn also brings a return to traditional techniques like roasting, baking, and making deep sauces for game, which is the perfect time to showcase your skills in the kitchen.
A recipe for Venison Rillette – created for Purdey by The Connaught Grill’s Executive Chef Ramiro Lafuente Martinez
Ingredients
400g venison shoulder, cut into chunks
15g salt
30g smoked bacon, small dice
150g mirepoix veg, chopped
2 garlic gloves, crushed with skin
5 whole juniper berries
10g whole black peppercorns
250ml beef stock
250ml red wine
60g duck fat
Method
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Toss the venison with salt and let it rest for one hour.
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In a big pot, add half of the duck fat and brown the venison with the bacon.
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Add the vegetables, garlic, juniper and peppercorns to the pot and cook for a few minutes.
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Cover with the stock and red wine, and simmer for around 3 hours, until the meat is soft and falling apart.
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Let it cool at room temperature for around 1 hour.
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Remove the venison and the bacon and place in a bowl. Add the remaining duck fat and with the help of a fork, mix everything together. If needed, add a couple of spoons of the braising liquid to loosen the mix.
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Spoon into a hermetic jar, press down, and top with a thin layer of duck fat.
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Store in the fridge for up to a week. Serve with toasted sourdough, gherkins and onion jam.