The early days of the game season are always exciting for us here at Swaledale, as the grouse, followed by other game birds and venison, begin to arrive. This coincides with the change of seasons and the variety of produce it brings. It’s an inspiring time of year for cooking, as the shift in seasons dictates a change in focus. To celebrate this unique moment in the calendar, we’re teaming up with one of London’s finest and most unique restaurants, The Garden Museum Café.

Led by the hugely talented Myles Donaldson, the kitchen team at The Garden Museum Café creates classic dishes showcasing simple combinations and flawless technique. The food is a shining example of modern British cooking, where the best produce from these Isles is celebrated, and our culinary traditions are honoured, all whilst drawing inspiration from our neighbours across the channel. Combine this approach to food with charming service and one of London’s most distinct dining rooms, and you have an extraordinary dining experience.

When it came to creating a product, we quickly settled on a brace of partridge and a pot of damson jelly. There’s no finer way to mark this special time of year. Damsons, so abundant at this time, have a wonderful natural tang, making them the perfect candidate for a jelly. The damsons are simmered to release their full flavour and natural pectin, then hung overnight to allow gravity to extract all the liquid from the fruit. The next day, the liquid is measured, sugar is added, and it is simmered again until the jelly reaches the perfect consistency. The resulting jelly is deep in both colour and flavour, making it the perfect counterpoint to roasted partridge. The bird is basted in foaming butter and roasted until the proteins in the flesh are just set.

Try cooking the partridge as Myles suggests, with barley, cabbage, and a few sprigs of watercress, all accompanied by a good spoonful of game sauce. Seasonal British cooking doesn’t get much better than this.