THE FIELD

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.

  • April 15, 2021

Beautiful beats – Top spots to catch salmon Fishing special – Hook the next generation, save our salmon and top kit Shooting quick fixes – 20 tips to maintain your…

Cranes

  • April 5, 2021

Cranes have returned to England, despite centuries of decline. David Tomlinson looks at this remarkable conservation success. For more on inspiring conservation projects and the unsung heroes behind them, read…

Venison spiedini with crushed buttered potatoes

  • April 4, 2021

Try something other than lamb this Easter, encourages Philippa Davis, with this venison spiedini with crushed buttered potatoes, watercress and pecorino and lemon dressing. Turn your attention to UK venison…

Pecan praline chocolate fudge cake

  • April 2, 2021

Though it’s fun to switch up traditions, one musn’t be without chocolate at Easter says Philippa Davis. This pecan praline chocolate fudge cake is guaranteed to please the troops. For…

Susan Oakes

  • March 31, 2021

Having inherited a love for horses from both of her parents, Susan Oakes has been riding side-saddle since she was four – and now holds the side-saddle puissance record as…

  • March 30, 2021

Terrier tradition – the history of our sporting friends; Guns in a Cornish garden – exceptional sport amid rare plants a Caerhays; Staycation sorted – the ultimate tour of racing’s…

Steamed pheasant breast en papillote

  • March 30, 2021

Steamed food has a bad reputation, and Philippa Davis is on a mission to put this right. Her steamed pheasant breast en papillote with cider, black garlic butter and spring…