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11th November – S&W Wilts Hunt Christmas Fair, Grove House

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The South & West Wilts Hunt Supporters Club will be holding a CHRISTMAS FAIR on Wednesday 11th November 2015 at Grove House, Semley SP7 9AP, by kind permission of Mr and Mrs Peter Williamson. STALLS Sarah Coward – Frosty Fox Snoods Plum Duff & Stuff – Christmas Puddings Pateman Catto & Carter –Socks, Boxers and Hankies Blooming Hill Plants…

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Labour clarifies position on gun licences

| Campaigns, Latest News, Shooting and Conservation, Uncategorized

Countryside Alliance Executive Chairman Barney White-Spunner writes: Ahead of today’s launch of Labour’s Crime and Justice Manifesto Shadow Home Secretary, Yvette Cooper, confirmed that a Labour Government would “end the police subsidy of gun licenses” (sic). This argument is not new and was made back in 2013 by Diana Johnson as Shadow Crime and Security…

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Shooting Seasons

| Campaigns, Game to Eat, Uncategorized

The majority of game can only be shot during specific times of the years to allow them to breed and successfully migrate to their wintering grounds.  A basic guide to the shooting seasons is given below. GAMEBIRD & WATERFOWL OPEN SEASON: Pheasant 1st October – 1st February Partridge – Grey & Red-legged 1st September –…

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Game to Eat Student Chef Winner

| Campaigns, Game to Eat, Uncategorized

The hotly contested title of Game to Eat Student Chef of the Year 2014 has been won by Iwona Czerniak, of Bournville College, Birmingham. Iwona, who moved to Birmingham from Poland three years ago, wowed the judges with her trio of partridge served with figs, mini blue cheese croquette, partridge jus and salad. Chairman of the…

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Venison Steak With Salsa

| Campaigns, Game to Eat, Uncategorized

Difficulty: Hard Serves: 4 Preparation: 15 mins Cooking: 5 mins       INGREDIENTS 4 venison steaks or 1 piece of venison fillet weighing approx 750g – 1kg salt and freshly ground black pepper olive oil and a knob of butter Pappardelle Pasta Salsa Ingredients 3 tomatoes, skinned, de seeded and chopped 4 spring onions…

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Pheasant with Saupiquet Sauce

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  Difficulty: Medium Serves 4 Preparation: 10 mins Cooking: 25 mins       INGREDIENTS 4 pheasant breasts 4 pheasant legs 50g butter Splash of sunflower oil 4tbsp flour 1 tsp salt For the sauce 1 medium banana shallot, finely diced 2 cloves garlic ½ tsp sugar 200ml white burgundy wine 4 tbsp white wine…

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