During 34 seasons as Master of the Duke of Beaufort’s, Captain Ian Farquhar showed remarkable sport, made friends across the country and, crucially, stepped up during hunting’s darkest hour. Adrian…
The Field
The 2019 Purdey Awards: last chance to enter
The 2019 Purdey Awards for Game and Conservation are back for another year, and now inviting entries. There’s not long left, so don’t miss your chance to enter. Entries close…
Salmon fishing in Russia: Russia for beginners
There’s much to consider before embarking on salmon fishing in Russia. Decide whether you want lots of fish or big fish, says Charlie White, and then turn to those passionate…
Gundog photography tips: through the lens
Entries are open for The Field Gundog Awards, in association with Skinner’s Field & Trial. David Tomlinson offers his gundog photography tips for those looking to enter our most popular…
Roast whole trout with brown buttered almonds
No-one hopes for a nettle glut, but if you have had one unintentionally embrace the best of seasonal produce and get them into the kitchen. Philippa Davis’ roast whole trout…
Holland & Holland launch new bursary scheme
Holland & Holland have launched a new bursary scheme and are looking for a young gamekeeper, ghillie or stalker hoping to pursue an inspiring project in shooting and conservation. Don’t…
Yvonne Goss, sporting Diana
Yvonne Goss has enjoyed the thrills of horse-riding since she was a child, and started team chasing aged 16. Today she has won eight National Championships titles and the Golden…
May 2019
The mayfly monsters – how to find and catch titanic trout; European fine guns – continentals that grace British covers; House parties with game clays – shooting weekends that go…
Audi Q7 50 TDI
Whether standing in the farmyard or in the driver’s seat, the Audi Q7 50 TDI is, put simply, enormous. Have we reached peak SUV, wonders Charlie Flindt. For a SUV…
Nick Weston’s woodpigeon carpaccio
Pigeon is far from humble, especially on the plate. It is an excellent, lean red meat and lends itself perfectly to carpaccio. Have a go at Nick Weston’s woodpigeon carpaccio,…