THE WOODLAND TRUST The Woodland Trust was launched in 1972. Since then it has guided and advised in the planting of over 30 million trees in all parts of the…
The Field
Sporting Dianas: Dani Morey
Dani Morey was taught to fish as soon as she could stand. Having seen other women sitting on the bank without the confidence to pick up a rod, she now…
The Great Depression of British Agriculture: a history
While fieldsports enjoyed a Golden Era, farming suffered the Great Depression of British Agriculture. Tim Field looks back on farming’s history during the Golden Era, and how the depression successfully…
Parmesan, rosemary and pepper gougeres
During the Golden Era of fieldsports, it was customary to conclude supper with a savoury course rather than a cheeseboard or pud. Bring back the forgotten savoury course with Philippa…
Best spaniel breed: a new companion
As a gundog writer, David Tomlinson knows more about our six spaniel breeds than most. So he is faced with a tricky decision in his search for a new puppy.…
1930 Bentley 4.5 litre. Motoring from the Golden Era
In a return to the Golden Era of fieldsports, Charlie Flindt drives a piece of motoring history – the 1930 Bentley 4.5 litre. Quite unexpectedly, it’s not long before he…
Cooking with wild Alaska salmon ADVERTORIAL
The Game Fair celebrates 60 years at Ragley this July. And in The Field Kitchen Theatre, José Souto will be cooking with wild Alaska salmon. But why? JOSE SOUTO, GAME…
Double baked bacon and Stilton soufflé with crushed walnuts
In the Golden Era of fieldsports, supper was concluded not with a cheese board or pud, but a savoury course. Bring back this forgotten course with Philippa Davis’ double baked…
July 2018
The art of gunmaking – Birmingham’s glorious best; Mastering the gun mount – why it’s vital to success; Sea trouts’ steady rise – time to switch from salmon?; Top shots…
Dried fig, pigeon breast and smoked bacon skewers on toast
During the Golden Era of fieldsports, dinners wouldn’t end with a pudding or cheeseboard. Instead, a savoury course was brought out – to aid digestion and invigorate the diner’s palate…