Countryside issues, food, game recipes, fishing, hunting | The Field

Ancient trees grow with ancient families

Thanks to lack of revolution and invasion, Britain has more ancient trees than any other country in northern Europe.Elizabeth Walton discovers the family trees of the Dukes of Abercorn, Argyll and Norfolk and Viscount Blakenham.

Clam chowder

Mike Robinson's clam chowder may hail from New England but there's nothing puritan about it, except the lack of expense.

Bonefish on a shoe-string

You don't need gazillions of dollars to hit the glorious Bahamian flats and drown those winter blues in clear blue water.

Joining the flat pack

If you want a gundog with a good nose, an independent and intelligent mind and Kate Moss looks, the sharp, sophisticated flatcoat is for you.

Save the River Wandle

Embarrass Brown to save the Wandle. Only political will can ensure that the capital's most iconic trout river holds more fish than sewage after a summer downpour.

Where to see ancient trees

Thanks to lack of revolution and invasion, Britain has more ancient trees than any other country in northern Europe. Why not visit them?

Gallic food recipes

Mike Robinson rustles up Burgundian dishes of snails, cockerel and beef and adds sufficient garlic to keep even the most bloodthirsty vampire at breath's length

Fishing a trouty trove

The rivers around Lake Rotoroa in New Zealand possess monster brown that provide some of the best fishing in the world.

Salmon fishing on the Kola Peninsula

There's only one Kola Peninsula - and you can't beat it for salmon rivers teeming with whoppers. Even a novice can catch a 38-pounder!

Game pasty recipe

Here we reveal a game food recipe worth putting your gun down for.

The pulling power of pike

In the almost impenetrable waters of a hidden gravel pit there be monster pike capable of towing a boat. Can fly-fisherman Charles Rangeley-Wilson harness one or will he have to paddle his own canoe?

Cook your way through April's showers

The Pot Kiln chef ,Mike Robinson, gives seasonal advise on pork, pigeon and pasta.

Partridge-shooting could face ban

With grey partridge numbers in decline and the loss of set-aside habitat, could the species be removed from the quarry list? If so, the consequences would be dire for redlegs too.

Professional Falconry

It takes just one bird to scare off a thousand others. From Humberside to Trafalgar Square, hawks and falcons are clearing vermin and making money.

The Field's 50 top shots

These are the best shots in Britain today (and, given our pre-eminence in driven game-shooting,
possibly the world).

Rare breed pigs – saving their bacon

Celestria Noel talks to the Duchess of Norfolk and fellow pig enthusiasts who have gone the whole hog to protect rare breeds.

Stalking muntjac

It has undoubted value as a sporting quarry and tastes delicious, but is this enough to raise the muntjac’s status above that of unwelcome intruder in the British countryside?

Pride and predators

The RSPB, while gradually embracing predator control, needs us to manage it.

Have gun, will travel

Travelling the world with your shotgun is fraught with difficulties. Here we offer you a guide to navigating the common pitfalls.

The water of life by the hogshead

With Burns' Night looming, The Field investigates the pleasures of buying your own cask of malt whisky - enough to water a whole herd of haggis

Blue-blooded gundog lineage

The purest of canine lineages have been bred by the bluest bloods in the land, who have continuously fostered the finest lines. This is a Bark's Peerage of aristocratic kennels.

Wood Fuel

Wood fuel is a green and renewable way to heat your home and water, better yet, it is cheap too.

Christmas cookery without Turkey

If the thought of yet another turkey dinner drives you to distraction, duck out with this old-fashioned but elegant Christmas feast. A big hearty Italian soup, rolled Christmas duck and Lemon posset.

Mike Robinson's cookery courses

Mike Robinson, The Field's cookery writer, concentrates on the wild harvest at his Game and Wild Food Cookery School near his Pot Kiln pub, just outside Yattendon in Berkshire.

Wemmergill, the grouse's Eden

Under Michael Cannon's direction, one of Britain's finest moors is a grouse paradise, but not everything in the garden is rosy.

A French Savior for English Partridge

Jaques Hicter has 80 English partridge per square kilometre in Picardy as well as good crop yealds. He shares the secret of his success with The Field.

Shoot for the stars with astronomy courses

Astronomy need not be above your head. Learn to light up your winter nights with a trek through the galaxy. Just don't expect to become a star-crossed lover!

The World's 20 Best Shotguns

The most impressive shotguns in existence are listed here. Boxlocks and sidelocks, over-and-unders and side-by-sides here are the 20 guns that you want to be shooting now.

Billingsgate Seafood Training School Courses

Nick Fisher, the fishing writer and broadcaster, attended the "Knife Skills – An Introduction to Fish Processing Public Course".

Blades in the kitchen

From kitchen devil to domestic deity, all a man needs to know to cut a dash in his own dining-room.

Make your own scrumpy

Cider's now rosy. Thanks to the clever marketing of the Magners brand, cider is a tipple to be seen with.