4 stars
I have always been fascinated by the 3 bird roast. Why did anyone come up with the idea of cooking a bird inside a bird inside a bird? In the old days, a multiple bird roast was about showing off the wealth of the host, as not that many people could afford such extravagance. Nowadays, the most common 3 bird roast is Turducken, ie. chicken inside a duck inside a turkey. I am not a turkey fan so I was very keen to try out the one served at the Fountain. It was Goopheaken – chicken cooked inside a pheasant inside a goose.

3 bird roast at the Fountain

I was a little disappointed to see that the waiter did not serve the whole Goopheaken decorated with feathers of the animals, like they did in the old days (according to some old cookbooks) but that was kind of expected. I knew at the back of my head that it would only be in my dreams that the chef would put a chicken through the bottom of a pheasant through the bottom of a goose. In reality, the animals are all deboned and rolled up in layers, with stuffing inside. At the Fountain, it was all done neatly with delicious orange, chestnut and pork stuffing right in the centre.

I was given 4 different choices of condiments- Cumberland sauce (red currants and oranges), game relish (cranberries, red currants, lemon and Fortnum’s port. The waiter told us that it has rabbit fat in it!), cranberry sauce (cranberries, Fortnum’s LBV port and zesty oranges) and red currants savour. I tried all of them (of course!) and found that Continue reading >>