We were thrilled with the response to our inaugural case and now The Field Wine Club spring offer is here, handpicked by The Field and provided by Private Cellar. Guaranteed…
Food and Drink
Venison cannelloni with crumbly cheese
Britain has a wealth of excellent cheeses and we must all use them more, says Philippa Davis. This venison cannelloni with crumbly cheese is an excellent place to start. For…
Game cobbler with smoked cheese scones
There is no need to stick to old faithfuls like brie and cheddar. Britain has a wealth of excellent cheeses to try. Start with Philippa Davis’ game cobbler with smoked…
Pheasant schnitzel burger with British-style brie
Britain produces a wealth of excellent cheeses and we should all be using them in our kitchens, says Philippa Davis. This pheasant schnitzel burger with British-style brie will put a…
Cabbage carbonara gratin
Though considered a luxury by the ancient Egyptians, Greeks and Romans, today cabbage has a far humbler reputation. Philippa Davis is on a mission to reinstate it to its former…
Butter pheasant and cabbage
Warming game suppers are exactly what is needed for these dark, January nights. Philippa Davis’ butter pheasant and cabbage makes an excellent supper for two. Cabbage was considered a luxury…
Best shoot day wine: picking up the perfect bottle
For some, lunch matters little. But for many the hospitality element can make or break the day. Opt for quality rather than quantity when it comes to the best shoot…
Cabbage ‘burrito’ with partridge spicy slaw
Cabbage was considered a luxury by the ancient Egyptians, Greeks and Romans, but today is has a humbler reputation. Philippa Davis’ cabbage ‘burrito’ with partridge spicy slaw is a fun,…
Spiced pear and ginger sauce
Whether you opt for goose, pork, partridge or pheasant for the festive feast this year, ensure the table is groaning with sides says Philippa Davis. This spiced pear and ginger…
Brioche, fig, hazelnut and thyme stuffing
Even if the main event is a little smaller this year due to a depleted guest list, the table should be groaning with sides, says Philippa Davis. Follow this recipe…