Fieldsports magazine... for game shooting & fishing field sports enthusiasts the essential quarterly magazine. Fans of field sports such as shooting and fishing will love it. Field sports for all.
Leading field sports artists, known for shooting and fishing pictures, featuring shooting and fishing scenes, are featured. Along with the best shoots and fishings and the great sporting estates where field sports abound.
Field sports fans love eating the fruits of shooting and fishing adventures, so game cookery is big in Fieldsports magazine. And Fieldsports also features top restaurants which offer pheasants and salmon in their menus.
Lots of fishing too. Salmon, trout and sea-trout - fishing all around the UK will appeal to field sports enthusiasts. Fieldsports magazine is for them too. A very high percentage of game shooters also fish in the summer.
Not forgetting field sports, both shooting and fishing, around the world. Partridge shooting in Spain, pheasants in Hungary, elephants in Tanzania and game bird shooting in Tanzania. Again Fieldsports magazine has it all.
Shooting instruction with invaluable shooting tips, and experts on new and old guns. A full guide to shotguns is included. Side-by-side-shotguns and over-under shotguns. Fieldsports looks at all the recommended makers.
Wild pheasants and partridges always appeal to field sports enthusiasts. Fieldsports magazine has shoots that have grown from practically nothing.
In other words every field sports enthusiast will love Fieldsports magazine. Fieldsports is a must.
Fieldsports magazine is the essential quarterly title for all who enjoy game shooting and fishing.
Features include field sport grouse shooting, partridge shooting, pheasant shooting and shoot conservation, It is an essential read for shooting enthusiasts, with much more editorial than any other shooting magazine.
Leading sporting artists who focus on game species such as woodcock and snipe are also featured. There are articles on the best shoots around the country and also the great sporting estates.
Game cookery is also a key element in Fieldsports, along with restaurants serving game dishes.
For the fisherman there are authoritative articles on salmon, trout and sea-trout, with fishing in all parts of the UK and overseas. A very high percentage of game shots enjoy to fish in he summer and Fieldsports is for them.
Not forgetting sport abroad in our fist issue there is partridge shooting in Spain, pheasants in Hungary, elephants in Tanzania, and game birds in Zululand.
Leading authorities talk about shooting instruction with invaluable shooting tips, and there are experts on new and old guns. The new issue has a comprehensive guide to buying an over-under gun. Many side-by-side shotgun users are now thinking about the over-under 12 bore and 20 bore, and the Fieldsports guide looks at all the recommended gunmakers.
Developing a shoot for wild pheasants and partridges is another key subject area with two stories of partridge shoots that have been established from virtually nothing.
In other words, a big, entertaining and informative read for the shooting and fishing sportsman. Fieldsports is a must.
JIMMERS DINNERS "Hand me the carving knife..."
Our man Jimmer and his friend, Dr. Spin, learn to carve at Simpson's in The Strand
I have been carving for years and, like most chaps, think I make a pretty good job of it so I wasn't sure I was going to learn an awful lot from a carving course. How wrong can one be? There were about 25 of us on the course which started with an introduction by General Manager Stephen Busby, an old friend and one of the most distinguished London restaurateurs of the past decade or so.
After an exhausting half hour of carving introduction we broke for elevenses before sitting down to a more practical demonstration by Master Cook, Gerry Rae. We were all fascinated by how little we all knew about carving. There are four principles, only one of which is the carving itself. Firstly, the selection (from a proper butcher, of course) and preparation of the meat; incidentally, lay pork, skin up, uncovered on a bed of salt overnight, wash off, then score and cook, for perfect crackling. Cook the meat based on temperature, not time - Rae advises pre-heating oven to 165 degree, cooking beef to 32 degree C core temperature for medium rare, lamb to 45 degree C etc.
The best and sharpest tools are vital and, finally, the carving itself - hold the fork as though it were an extension of your own arm, i.e. put it where you would put your hand to hold the joint, cut 3mm thick slices of beef, down to the rib with a little flick away at the end to create the slice. The key to a chicken is to take the wishbone out first while, for a shoulder of lamb, just carve along the bone. Simple when you know how!
Carving over, Dr Spin and I repaired to the bar for a couple of calming glasses of Old Speckled Hen while we waited for the ladies. Being more sophisticated than us, they immediately demanded wine and so the sommelier was summoned. Sommeliers are an under-rated bunch: they spend years learning their craft, they choose the wines and construct the wine list, then we totally ignore them, choosing the wine whose name we recognise! Brief the sommelier, however, on what you are planning to eat and give him a budget and you will enjoy some real treats. Simpson's Lionel Lachasseigne was no exception, recommending a Pinot Grigio Trentino, Ca Montini 2007 and a Domaine de L'Espigorette 2006 Plan de Dieu, Cote du Rhone, each £34, and each excellent value, perfect accompaniments to the meal.
I could not have been more impressed with the fare on offer. Such delicacies as stewed eels, calf's head vinaigrette, rum omelette, stewed tripe, cream of lettuce soup and turtle no longer feature, but more than 50% of Simpson's main courses are still beef. Home made potted shrimps (that old Jimmer's favourite) were sublime, as was the smoked salmon, while autumn pudding was light and full of fruity flavour and the chocolate mousse, as they say, "to die for". "A spiffing good nosh" pronounced Mrs Spin. I could not have put it better myself - the carving course at £150 a head, including lunch, is a great present for a chap, but even a simple lunch is a treat.