stephen miller has been working here for eight seasons now, both protecting the animals who live on it arduous and delicate task of sneaking up on them. we would as gentlemen of leisure require a cook and adrian has recommended fiona cullinane, a well-suited woman who excels at this scottish game cookery. for dinner, it's grouse. shot, then hung until the already funky game bird gets pleasingly ripe. the birds are rubbed inside and out with salt and pepper, some fresh thyme jammed in the cavity. bread sauce is a must. we don't do this in america, but here it's essential. basically, it's milk simmered with flavoring agent like nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. they are moved to rest. game stock is added and the sauce reduced, topped with watercress alongside with parsnips and beet root. >> so explain what we're eating, because this is as classic as it gets. >> this is specifically scottish. this is a grouse, which is the only truly wild game bird in britain. they're the most highly prized as a sporting bird