Calls are mounting to ban the traditional start of the grouse shooting season, the "Glorious Twelfth," due to wildfires raging on UK moors. Environmental experts argue that intensive moorland management, including peatland burning, exacerbates fire risks. Chefs report a shortage of grouse this year, with some refusing to source birds from estates linked to raptor persecution.
The debate highlights the conflict between traditional sporting practices and environmental concerns, particularly in the context of climate change. The availability of grouse impacts the hospitality sector, while the management of moorlands has significant implications for biodiversity, wildfire risk, and peatland carbon storage.
The traditional start of the grouse shooting season, known as the "Glorious Twelfth" on August 12th, is facing calls for a ban due to widespread wildfires on UK moorlands. Environmental experts argue that the intensive management of these moors, which involves draining peatlands and burning vegetation, creates conditions ripe for fires that are difficult to extinguish. The recent heatwave, intensified by human-caused global heating, has turned the landscape into a tinderbox.
The Scottish Green party is leading calls for the season to be banned, stating that Scotland's land should support rural communities and nature restoration, not serve as a "playground for bloodsports." This comes as the UK government has recently prohibited the burning of vegetation on deep peat to preserve habitats.
Chefs are already experiencing the impact of the conditions, reporting a shortage of grouse this year. Richard Corrigan, a chef with decades of experience serving the game bird, noted that birds are running late and fewer in number. He has become more selective about his suppliers, preferring smaller estates over large shoots and refusing to source from estates linked to the persecution of birds of prey. He also criticized the "factory grouse shooting operations" that prioritize quantity over sustainable management.
Henry Harris, another chef, is awaiting confirmation from his supplier about the availability of grouse, noting that hot weather can affect the birds' ability to fly, thus reducing the number available for shooting. Both chefs acknowledge the popularity of grouse among diners.