If elevenses is going to be the food stop of the day, do it in style. Philippa Davis’ heather honey partridge skewers with blue cheese dip can be grilled in…
THE FIELD
Lucinda Sutcliffe, sporting Diana
From joining the beating line aged six to pursuing sport all over the world, for Lucinda Sutcliffe, her passion for fieldsports is firmly underpinned by a ‘field to fork’ philosophy.…
October 2020
High birds on Exmoor – soaring partridges in Lorna Doone country; Big guns boom on the marsh – flighting geese with vintage eight-bores; Classic kit for the shooting season –…
Why are peg dogs no longer welcome in the line?
Today, guns that appear in the line with their own retriever is at best indulged – and at worst, vilified. But peg dogs were once a common sight in the…
Partridge spring rolls with plum sauce
Whether you are new to cooking or eating game, partridge is an excellent place to start. Philippa Davis’ partridge spring rolls with plum sauce show how versatile this super little…
What to wear for shooting: cracking the code
Should one follow trend or tradition when dressing properly for a day in the field? Robert Gibbons offers his advice on what to wear for shooting. Looking to add to…
The best beating dog: in the beating line
From rottweillers to poodles, David Tomlinson has encountered just about every breed of dog in the beating line. So which makes the best beating dog? He weighs up some of…
Apple, honey and carrot cake. Serve for shoot tea
For something satisfyingly rich yet perfectly sweet, Philippa Davis’ apple, honey and carrot cake is the ideal offering for shoot tea. For inspiration on what to do with the windfalls,…
Winners of The Field Gundog Awards 2020 announced
Every type of gundog entered The Field Gundog Awards 2020, in association with Chudleys. Our two new categories celebrated both the invaluable old hands and the promising next generation. We…
Partridge, black pudding and sloe gin terrine
Partridge is small, forgiving and the easiest game to cook of them all. So it is excellent for a little experimentation. We recommend Philippa Davis’ partridge, black pudding and sloe…