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.

Chocolate and orange Easter chiffon cake

  • April 16, 2019

You need to serve at least one chocolate pud over the Easter weekend. Philippa Davis’ chocolate and orange Easter chiffon cake is slightly more challenging, but it is light, tender…

Paul Jenkins

  • April 15, 2019

Hares capture interest and the imagination across the world, and the sculptures by Paul Jenkins perfectly encapsulate their madness and mischief. Now he is adding foxes to his repertoire, he…

Slow cooked shoulder of mutton

  • April 14, 2019

Why serve lamb this Easter, when you could choose hogget or mutton? Treat your family with Philippa Davis’ slow cooked shoulder of mutton with roasted radishes, boozy potatoes and burnt…

Woodpigeon carpaccio

  • April 12, 2019

Pigeon is far from humble, especially on the plate. It is an excellent, lean red meat and lends itself perfectly to carpaccio. Have a go at Nick Weston’s woodpigeon carpaccio,…

20 most famous horses

  • April 11, 2019

The 20 most famous horses include a legendary showjumper, cartoon favourite and courageous army horse, as well as champion steeplechasers, the mount of a monarch and the celebrated equines of…

Gundog working tests

  • April 7, 2019

Field trials have never been more popular, but they can be an expensive and frustrating process. David Tomlinson considers gundog working tests, both more affordable and fairer, and why it’s…