We all aspire to having an iconic sporting moment. However sadly we rarely achieve them. It might be the red-letter day when you catch a trout on the mayfly, or jump that hedge, or shoot a serious January high pheasant. These are the moments that stay with you. And they…
My father remembers wild grey partridges regularly bursting from cover and spooking his horse as he hacked home from days with the Hampshire hunt in the early 1960s. I’m sure many Field readers will, like him, recall the thrill of disturbing this beautiful native gamebird while out riding or walking-…
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
Partridge shooting tips to ensure you can handle an Englishman or red legged partridge with aplomb. Mike Yardley imparts his partridge shooting knowledge
From family suppers to festive spreads, the 10 best partridge recipes will see you through the upcoming season and beyond. Goujons are guaranteed to be popular with the smalls, warming salads make excellent supper party starters or plump for the perfect roast come the weekend, you need never consider your…
The Welsh countryside has been shaped over the centuries by its rural community, a sense of common culture and a passion for sport. Shooting is fundamentally tied to this landscape. In his foreword to the Countryside Alliance’s Shooting in Wales – For Countryside & Community, rugby legend Sir Gareth Edwards…
British Game Week kicks off on 7 November but there is an increasing band of chefs that needs no convincing about the merits of game. From Skye to Soho, it is being hailed by a new generation of foodies and restauranteurs, while game’s established champions now have even more reason…
From the edge of Borrowby Moor the views over the North Yorkshire countryside, across wooded ghylls to the North Sea beyond, are spectacular. And on a crisp December morning, with pheasants curling high off the moorland edge in a south-westerly breeze, there must be few more uplifting places to be…
With 1 September upon us and the promise of the thrillingly unpredictable partridge, we cannot help but feel a tingle of excitement. Before we know it the season will be fully underway and there will be game filling the freezer and on the table every night. But do you know…
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 experiment with using different types of vegetables to add to the dish. For more inspiration on what to cook, take…
