A gentleman’s wardrobe is simply not complete if it does not contain our selection below. With over 170 years in publication, we at The Field like to think we know…
THE FIELD
Best shooting ties chosen by The Field
So the pheasant season has started and one’s mind turns to the best shooting ties. (Read our pheasant shooting tips here.) Patterned or plain is a personal choice. Most likely…
The best short boots for outdoors
Small but perfectly formed short boots for outdoor wear. All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. Learn more. Kelmarsh Shortie…
November issue
Celebration is the order of the day in The Field’s November issue. It’s a festival of pheasants and presents as the season is in full swing and we toast the…
Pheasant Waldorf brioche buns
Pheasant Waldorf brioche buns Ingredients 45g mayonnaise 50g crème fraîche ½ lemon, zest and juice 1 stick celery, finely diced 50g apple, cored but not peeled, finely diced 40g toasted…
Sir Roger Daltrey interviewed by The Field
Sir Roger Daltrey comes from his Jacobean manor house on the hill to chat fishing, farming and brewing. We might talk about My Generation yet you sense he’s happiest speaking…
The best gumboots around: The Field picks out an appropriate list
No more loyal friend will a fieldsports enthusiast find than a really good and reliable pair of gumboots. The best gumboots can be the difference between a great day and…
The Merry Harriers
Hunkered in a dell deep in the Surrey Hills, this 16th-century inn is a comforting yet accessible escape from the rhythms of modern life. On arrival guests are greeted by…
687 Silver Pigeon 500 Years
This test focuses on a limited edition of the Beretta 687 built to commemorate the firearms manufacturer’s 500th anniversary (1526-2026). Just over 3,000 of the guns are being built: appropriately,…
Kale and bacon soup with pheasant stock
On 1 October my slow cooker resumes its place on the kitchen counter where it will spend the next few months constantly bubbling away, predominantly with pheasant stock or broth.…