The Field is a monthly glossy dedicated to those brave souls who shoot, fish and hunt way beyond the call of duty. Since 1853, its staff has selflessly brought its readers the cream of rural life, be it pheasant shooting, dry-fly fishing or the distinct merits of Cheval Blanc. If you love fieldsports, errant terriers and very foxy friends at hunt balls, The Field is for you.

Warm grouse, plum, blue cheese and walnut salad

Salad is certainly manly enough for the shoot day lunch, but if you can’t be convinced it also makes a great supper party starter. Philippa Davis’ warm grouse, plum, blue…

Rachel Carrie

For Rachel Carrie, it all began with a Webley air pistol and a challenge: hit all the targets first go. She triumphed and has since shot clays competitively, become renowned…

Ticks

The British countryside is reasonably safe from dangerous wildlife, but infection-spreading ticks are on the rise. It is important to check yourself and your dog for the parasite, and to…

The 2017 Macnab Challenge

The clarion call has sounded. The 2017 Macnab Challenge is open for the bravest sportsmen and women willing to take on fieldsports’ ultimate test. The Field and Swarovski Optik are…

Grouse ravioli with grouse broth

Making your own pasta may seem like a laborious task, but grouse is certainly deserving of the attention. Philippa Davis’ grouse ravioli with grouse broth makes an impressive supper. There’s…

Rescue a gundog

There are many good dogs out there looking for good homes, but some of them have gundog training. You may not get a field trial champion, as David Tomlinson explains,…

Rachel Green

From wild boar to foraged mushrooms, there are infinite ways to enjoy a wild food supper. Which is why The Field is delighted to be sponsoring The Field Kitchen Theatre…

Philippa Davis

With the season fast approaching it’s never too early to start planning your game suppers. From roast grouse for a special occasion to pheasant Kiev to share with the smalls, …