Krispy Fried Partridge, Pickled Apple, Gruyere and Cucumber, Smoked Paprika Mayonnaise

Krispy Fried Partridge with a Pickled Apple, Le Gruyère & Cucumber Salad and Smoked Paprika Mayonnaise by Hywel Griffith at The Beach House

A Michelin star game take on the well know KFC by Hywel Griffith at The Beach House using partridge from Lincolnshire Game and world-award-winning Le Gruyère.


Serves 4

  • 8 partridge breasts
  • 200g buttermilk
  • 3g salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp ground black pepper
  • 1 tsp celery salt
  • 1 tsp chopped thyme leaves
  • 1 tsp baking powder
  • ½ tsp ground ginger
  • ¼ tsp turmeric
  • 1 tsp salt
  • 200g plain flour
  • 1 cucumber
  • 2 granny Smith apples
  • 50g white balsamic vinegar
  • 25g olive oil
  • 1 tsp smoked paprika
  • 1 tsp Dijon mustard
  • 2g salt
  • 25g pasteurised egg yolks
  • 10g water
  • 20g white wine vinegar
  • 200g vegetable oil
  • 200g Le Gruyère


  1. Take the partridge breast and rub with the salt and place in the buttermilk, clingfilm and chill overnight.
  2. Next, for the flour coating, simply mix all the dry ingredients together well.
  3. For the salad, dice the cucumber and apple of similar sizes and dress with the balsamic vinegar, olive oil and a pinch of salt, (do this in advance for the vinegar to wilt the salad a little).
  4. Mix the mustard, salt, yolk, paprika, water, vinegar, and yolk with a whisk in a round bottomed bowl, now gradually add the oil whilst whisking vigorously, towards the end the mayonnaise will thicken nicely, do not be tempted to add the oil quickly you will split the mixture.
  5. When your garnish is ready, preheat your fryer to 170°c. Pick the breast pieces out of the buttermilk and dip in the flour, allow to sit for a minute or so for the flour to soak and adhere to the buttermilk left on the breast. Gently place into the fryer, taking care not to splash yourself, they will take 4-5 minutes to cook. When they are ready, place on a piece of kitchen towel and allow for the excess oil to drain off.
  6. Dice the Le Gruyère and mix through the salad.

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