How can we survive and thrive as excellent Christmas hosts? Planning is the answer, says Sarah Monier-Williams, who offers her very own A-Z guide to drifting effortlessly through the season. 

Just as a thieving magpie will steal odds and ends to hide in their nest, so we can hide our meaty odds and sods under a layer of tasty pastry, says Sarah Monier-Williams.

Sustainable, gastronomically intelligent, but largely misunderstood in Britain, rabbit meat is long overdue a culinary comeback, says Sarah Monier-Williams.

You don’t have to grow up in the countryside to have an affinity with country sports, as Marcus Janssen was reminded when he met chef José Souto.

As a chef, food writer and cookery teacher, Tim Maddams has an acute ethical conscience, which makes his views on shooting all the more poignant, says Marcus Janssen.

There is nothing more pleasing than getting people to understand the true provenance of their meat, says Jack Knott of the Countryside Alliance’s Game-to-Eat campaign. And what is wrong with having a little bit of fun along the way?

Marcus Janssen travelled to Morston Hall in Norfolk to meet the Michelin-starred chef who is encouraging other gastronomes to take up game shooting.

Arguably the UK’s most highly regarded game chef, Mike Robinson is a man on a mission, several of them in fact, as Marcus Janssen discovered.

A champion of game and venison who doesn’t shoot or stalk? Culinary talents such as André Garrett are real cause for optimism, says Will Pocklington.

Two Michelin-starred Claude Bosi is one of a number of top chefs to have taken up game shooting recently. Marcus Janssen went to meet him at Hibiscus, his London restaurant, to find out more. 

It’s not just fancy cooking that makes Colin McGurran’s food stand out – almost all of the ingredients he uses in his kitchen at Winteringham Fields are grown, reared or foraged by him and his brigade of chefs, as Marcus Janssen discovered.

Clare Smyth might just be the most talented chef you have never heard of. And, as Marcus Janssen discovered, she might also be the nicest.

As is the case with all top chefs, Sat Bains' zeal and passion for what he does is infectious. And, as Marcus Janssen discovered, he also has a knack for turning unadventurous customers into game lovers.

Brett Graham is not only passionate about using game and venison in his two Michelin-starred kitchen at The Ledbury, he has a strong ethical conscience too, as Marcus Janssen discovered.

Marcus Janssen meets the Mr. Nice Guy of the culinary world at his two Michelin-starred pub, The Hand & Flowers, in Marlow.

With two Michelin stars and five AA Rosettes to his name already, Michael Wignall is destined to become a household name, says Marcus Janssen.

Celebrity chef Nick Nairn is as passionate about the Scottish countryside as he is about the bounty of natural ingredients that it provides, says Marcus Janssen.

A true countryman and owner of a fine dining restaurant in Mayfair, London specialising in game cookery, Richard Corrigan’s recipes have real provenance, as Marcus Janssen discovered.

Another very popular choice in the Fieldsports Favourite Game Chef poll, legendary chef Raymond Blanc shares a simple but delicious pheasant recipe.

Unsurprisingly, Michel Roux was hugely popular in our recent Fieldsports’ Favourite Game Chef poll. Here, he shares a recipe he created especially for Fieldsports.

Sunday Kitchen presenter James Martin was the runner-up of the Fieldsports Favourite Game Chef poll. Here he shares one of his favourite grouse recipes…

Nigel Haworth, head chef at Lancashire’s Northcote Manor was the winner of the Fieldsports Favourite Game Chef poll 2011. Here he shares one of his classic recipes.

He may have retreated part-time to the country, but Marco Pierre White is still naughty. "I'm very naughty", he admits with a look that suggests his verdict is an incredibly attractive predicament. By Jane Pruden.

Le Gavroche, in London, is considered by many to offer the ultimate in dining experiences. Jane Pruden talks to chef Michel Roux Jnr and his father, Albert, about cooking, family, shooting and fishing.