The Field is a monthly glossy dedicated to those brave souls who shoot, fish and hunt way beyond the call of duty. Since 1853, its staff has selflessly brought its readers the cream of rural life, be it pheasant shooting, dry-fly fishing or the distinct merits of Cheval Blanc. If you love fieldsports, errant terriers and very foxy friends at hunt balls, The Field is for you.

Christmas gifts for women

The Christmas shopping panic can cease. The Field’s Christmas gift guide for women is here to help with everything. If you’re buying for a sporting chap, take a look at The…

Franco Gussalli Beretta

Franco Gussalli Beretta is recounting his interests with an insouciance that few (besides James Bond) possess: vintage cars, timepieces, boats – he’s had love affairs with them all. He continues…

The Field magazine cover

It’s that time of year again: when The Field’s famous Christmas number wings its way to homes across the land, heralding the countdown to festive celebrations. Our December issue is…

Rolled haunch of venison cooked in spices

Rolled haunch of venison with mulled wine sauce Ingredients 750g–1kg rolled venison haunch, boneless 2 tbsp olive oil 2 tbsp butter 2 medium carrots, scrubbed and chopped into large bite-sized…

Boss gun

This month’s test explores a classic Boss & Co single-trigger sidelock side-by-side shotgun made in 1909. It is 30in barrelled with a concave game rib, proofed for 2½in (65mm) cartridges…

White Hart Hotel Wiveliscombe

Welcoming lights illuminate the ancient signs of the White Hart Hotel, which is situated at the centre of Wiveliscombe: the small Somerset town that for centuries has provided a hub…

shoot lunch

Serve cold spreads for early-season partridge or warm grouse days on the hill. (If you’re looking for shoot lunches for warmer weather, see our ideas for shoot lunch salads.) During…