Butterflied leg of venison with tahini sauce is fantastic for larger gatherings. Make sure, once you have butterflied the leg, that each piece is of approximately the same thickness in…
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How to make rose petal jam
Rose petal jam is a quintessentially British taste. There is nothing quite as classic, refined and fragrant as the British rose. Roses have been used in the culinary arts for…
Pigeon kebabs with hare and rosemary
Pigeon kebabs with hare and rosemary work fabulously on a summer BBQ. Pigeon, dubbed as ‘squab’ in many restaurants is an often underrated bird. However, its rich, dark meat and…
Great white sharks in Britain
Great white sharks in Britain could be a worry with the increasing population of seals. Contrary to popular conception sharks do occur around the coasts of Britain. There are over…
The 50 best sporting estates – the ultimate list
Sporting estates: with the help of top agents we choose the 50 best sporting estates across England, Scotland and Wales
Holt’s Auctioneers: Walking With The Wounded charity shoot
Holt’s Auctioneers: Walking With The Wounded managed to raise over £30,000 last month. Everybody was thrilled by the efforts. Holt’s Auctioneers is one of the world’s leading auction houses for…
Partridge pot-roasted with thyme, hay and cider
Partridge pot-roasted with thyme, hay and cider is a wonderful way to serve partridge. The simplicity of ingredients means that you can add your own variations to the recipe and…
Owning an event horse. Would you do it?
Owning an event horse is thrilling. The discipline that evolved form the hunting field and army training is now a top flight international sport with BBC coverage and a slew…
Pot roast grouse with brandy, tarragon and wild mushrooms
Pot roast grouse is the only way to deal with a late season bird. Any older grouse or bird that you have dug out of the freezer should be cooked…
Grouse salad with walnut tarator and roast cauliflower
Grouse salad with walnut tarator, roast cauliflower, pomegranate and mint is an ideal mid season starter. Philippa Davis uses just the breast meat but roasts the bird whole and uses…