Having grown up with a love for the outdoors, Claire Sadler is now BASC’s first female vice-chairman and passionate about encouraging the next generation into the field. For more sporting…
THE FIELD
Pigeon pie: an ever evolving dish
For some proper comfort food, try Drew Ackroyd’s recipe for pigeon pie. It is fantastically hearty and the filling can be made with whatever you have in the fridge. No…
How to clean velvet slippers
Velvet slippers are an essential for staying at home in style. If you have inherited a pair that require some TLC, do not leave them to fester in the attic…
Best fishing books to hook
It is tricky to choose the best fishing books. There are the classics that are no longer considered essential fare, while others remain in constant demand. Keith Elliot selects the…
The Naked Truth Dunrunnin Rehoming Kennels 2020 Calendar
A group of sporting owners and voluteers have gone sans garments for greyhounds. And as well as raising funds, they are dispelling a few myths about the breed, too. Pencil…
How to grow chillies: turning up the heat
Chillies are simple to grow yourself at home – and there are over two hundred varieties to choose from. Plus they can be used far beyond curry. Add fire and…
Rook shooting: four-and-twenty black birds
It was once a traditional part of the country calendar, but organised rook shooting has fallen from favour – and rook pie is even rarer. David Pilkington heads out with…
Auction lot for the Gunmakers’ Company Charitable Trust
Holts Auction of Fine Modern & Antique Guns will today feature a James Woodward & Sons 12-bore. All proceeds will go to the Gunmakers’ Company Charitable Trust. To view the…
Rizzini Grand Regal 20-bore
The Regals, a new stable of over-and-under guns by Rizzini, are a significant step in the evolution of the range. Michael Yardley finds the Grand Rizzini Grand Regal 20-bore gets…
Why we should cook pigeon, the chef’s favourite
Often overlooked, pigeon is far from humble on the plate. Inexpensive, lean, sustainable and – above all – absolutely delicious, Ewan Davy hears why top chefs count pigeon as their…