We love our food at The Field and so we bring you the very best of recipes to enjoy. Whether you’re cooking game, fish, looking for inspiration for a starter, a shoot lunch or a delicious pudding, you’ll find something wonderful.

Our recipes are tried and tested by our cooks and suitable for all levels of skill. Click below for inspiration and instructions.

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

Cakes | Canapés | Elevenses  | Picnic |  Fish | Grouse |  Pheasant | Pigeon | Partridge |  Soup | Salad | Shoot lunches | Puddings | Venison

pheasant buns

Pheasant Waldorf brioche buns Ingredients 45g mayonnaise 50g crème fraîche ½ lemon, zest and juice 1 stick celery, finely diced 50g apple, cored but not peeled, finely diced 40g toasted…

Simple pheasant, leek and cider pie

Simple pheasant, leek and cider pie Ingredients Base 320g ready-rolled shortcrust pastry Filling 4 pheasant breasts, sinew removed and cut into large bitesized pieces 2 tbsp olive oil 400g leeks,…

Partridge parmesan

Partridge parmesan Ingredients Partridge 2 tbsp plain flour 1 egg, lightly beaten 50g panko breadcrumbs 20g grated parmesan 4 partridge breasts, skin off, sinew removed and butterflied out flat Oil…