At Skinner’s our years of experience and understanding with specialised canine nutrition have helped generations of working dogs to perform at their peak. It’s instinctive nutrition, allowing your dog to…
THE FIELD
Improve your game and clay shooting: 20 top tips
Wanting to improve your game and clay shooting technique is important to everyone who shoots. More tips on how to improve your game and clay shooting can be found on…
How to choose the best gundog for partridges
For wild greys and redlegs, you need a worker that’s keen, thorough and won’t mind the brambles. So which is the best gundog for partridges? Alec Marsh finds out…
Best Shooting Coats
Choosing the best shooting coat is an important decision for any sportsman but The Field is here to help. However, before plunging into our look at shooting coats, be sure…
12 top tips for the new partridge shooting season
Partridge shooting tips to ensure you can handle an Englishman or red legged partridge with aplomb. Mike Yardley imparts his partridge shooting knowledge
Loch fishing: how to make the most out of Scotland’s still waters
Mungo Ingleby champions the lure of loch fishing, making the most out of Scotland’s still waters brimming with wild trout. If you can understand how a fish targets a fly,…
September 2024
The Field’s September issue is bursting with carefully curated, exclusive content from the very best writers and leading experts in the world of fieldsports, including our 44-page Artemis special. The…
RB EM and Regal shotgun review
This month we look at two Italian-made Rizzini over-and-unders: the RB EM and Regal from Anglo Spanish Imports. The latter is sideplated but the RB EM features a round-bar. Both…
Braised partridge with chorizo, roast potatoes and aioli
Inspired by the classic Spanish tapas dish patatas bravas, this is my go-to for a winter weekend supper. Braised partridge with chorizo, roast potatoes and aioli Ingredients Serves 2 Braised partridge…
Three delicious grouse recipes to try this year
I am always excited about welcoming grouse into the kitchen. Its small, plump, perfect little body, the rich, dark, dense meat and its utterly unique wild herbaceous aroma sets my…