Food and Drink

The Field has always prided itself on encompassing all of country life within its pages. We are dedicated to bringing the quirky richness of muddy-booted rural life to our readers, with wild food and the best recipes for country kitchens.

Our monthly The Field to Fork newsletter brings together the best of The Field’s food and drink writing. Sign up here.

rhubarb and rosemary daiquiri

I love how the tart, fruity flavours of the rhubarb balance the bright acidity of lime and warming kick of rum. The rhubarb syrup makes enough for about six cocktails…

cosmopolitan sorbet

There are several bartenders across the US who claim to have invented the Cosmopolitan in the 1970s or 1980s, from Cheryl Cook in Miami to Toby Cecchini in New York.…

venison sloppy joes

Thought to hail from the Midwest, sloppy joes are an all-American classic made with beef. My recipe gives them a British twist by using wild venison, which brings a rich,…

Venison pasanda is a useful way to use up your freezer stash. Venison pasanda recipe Venison marinade 80g plain yoghurt 2 tsp dried cumin 1 tsp ground coriander ½ tsp…

Coronation pheasant vol au vents

With their light, crispy layers of buttery pastry, vol-au-vents are best eaten in the great outdoors. You can start from scratch with the cases but no one will judge you…

Partridge, bacon and scallop chowder

Originating from the coastal regions of France and England, chowder is now a staple on most traditional menus across New England. My recipe is made with a flavourful partridge stock,…