Fresh from The Field
The top 7 best recipes for Burns Night
Take a whistle-stop tour through Scotland’s culinary history for Burns Night supper. The Field’s top…
Robert Wogdon: duelling pistols
The name Robert Wogdon is one that appears frequently in tales of the most infamous…
Pheasant, leek and potato soup with cream and cognac
Philippa Davis’ pheasant, leek and potato soup with cream and cognac is rich, hearty and…
A Twitch Upon the Thread: Writers on Fishing
In this edited extract from A Twitch Upon the Thead: Writers on Fishing, introduced and…
Shooting
Types of grouse: which is toughest?
Types of grouse is a much debated point. Are Scottish grouse really tougher to shoot…
Partridge shooting tips. 12 top tips for the new season
Partridge shooting tips to ensure you can handle an Englishman or red legged partridge with…
British gunmakers of the 21st century
In the 19th century, gunmakers could be found the length and breadth of Great Britain.…
The Country Food Trust: where do your birds go after the shoot?
It is our responsibility in shooting to ensure all gamebirds enter the food chain. No…
Food & Drink
Minestrone soup: a thick, hearty, Italian soup
Minestrone soup is pleasingly flexible, and best made when you have an odd assortment in…
How to use the Christmas leftovers
With the main event out of the way, the fun can start with your leftovers.…
Turkey tacos. Exotic flavours for Christmas leftovers
The secret to serving Christmas leftovers well is creating an entirely different supper to the…
Party spirits: the best Christmas cocktails
Engender some proper festive spirit with a concotion of your own invention. Take inspiration from…
Country House
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Clothing & kit
The top ten best gumboots
Quintessentially British and remarkably useful, gumboots are essential kit in the field. From smart Le…
My favourite bit of kit: Rob Fenwick chooses his shooting box
With a sliding compartment for guns, hidey hole of ammo, enough room for wet clothes…
