Paul Childerley is in the Wicklow hills battling the Irish weather to get onto a sika stag in the rut. He’s keen to experience the eerie whistling and argy bargy that make this a magical time of year in these awe-inspiring mountains. After a lung-busting climb and some close calls, Paul finally gets the opportunity for a shot…
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Join Charlie Jacoby on a wander round the British Shooting Show 2025 looking for interesting kit, prize draws, British marques and some new thermal launches. We kick off with Alistair Harkness who is importing a new straight-pull rifle from German manufacturer Steel Action. Theoben is back, and to mark its
Paul Childerley is deerstalking in the bogs of Ireland, so soggy legs are pretty much guaranteed – yet he stayed bone dry thanks to his Swazi overtrousers. Not only that, but with high tick levels on the moorland the trousers provided another layer of protection from the disease carrying insects.
Paul Childerley is in Ireland hoping for a rutting double: a red and sika stag. It’s tricky, but if it works then we should witness one of the most exciting hunter-wildlife interactions. If not then we have to gatecrash the party. We are guests of Deer Stalking Ireland and, in
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 a shoulder injury – so he’s warming up with some stretches, and shooting a nice light 20-bore Rizzini. But will he be able to hold
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, Richard Taylor, Martin Jeminson and Rob Jess. Find the full results on Facebook To watch all of Fieldsports Britain, episode 770, visit FieldsportsChannel.tv/fieldsportsbritain770 More clay
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 the plate in a quality restaurant. He demonstrates how he butchers a roe carcass, selecting cuts from the haunch that he says taste better than