Our people

Short sharp roe doe shoot

A quick outing stalking to fill the freezer: Elliot is out with John on a farm in the Scottish Highlands after a late-season roe doe

Niall Rowantree

Find out more about Niall’s Blaser R8 Click Here Niall Rowantree Niall uses Hornady ammunition. Visit its website. Click Here Niall uses HIKMicro optics Click

Charlie Jacoby

Charlie Jacoby Charlie shoots Browning Click Here Follow/contact Charlie Facebook X-twitter Linkedin Envelope Our films with Charlie:

How to call muntjac deer

There’s more to calling muntjac deer than you think. Roy Lupton reckons he has it cracked after a successful muntjac session, but this time he

Shooting hares to control poachers

When aggressive, destructive poachers get out of hand, drastic action is needed. The poachers are targeting this farm because it has plenty of hares. Sadly

Tangled buck in the rut

Roy Lupton is after fallow bucks in the rut, trying out a new set of antlers and call, when he comes upon a buck in

Superb Aikengall partridges

Ollie Williams and his father are shooting partridges at the superb Aikengall shoot in East Lothian. There are plenty of birds, and the weather is

Sika Deer Photo

A Year in the Life of Sika

Sika deer have become firmly established in the UK following escapes from private collections, but due to their secretive nature their success has largely gone

Hampshire Countryside Day 2024

Andy Ford enjoys a traditional celebration of everything that’s great about the countryside – from the people and animals to every sort of hunting, shooting

Athletic Welsh partridges

Paul Childerley heads to North Wales to shoot legendary driven partridges on the Gwysaney shoot near Mold. Trouble is, he still hasn’t fully recovered from

British Open .410 championship 2024

Geoff Garrod and Paul Childerley shoot it out between them at the 2024 British Open .410 championship at EJ Churchill, with help from James Marchington,

Stalking a roe for its cuts

Chef José Souto knows how to present game. He can take a roebuck and make it look as appetising as any cut of meat gracing

Login

Free weekly newsletter