Grilled partridge with pearl barley wild mushroom risotto
Serves 4 Partridges 2 partridges (can be supplemented with 4 quail out of season) 1 tsp dried thyme 1 tsp dried rosemary salt and pepper to season Pearl barley risotto […]
Serves 4 Partridges 2 partridges (can be supplemented with 4 quail out of season) 1 tsp dried thyme 1 tsp dried rosemary salt and pepper to season Pearl barley risotto […]
To celebrate the approaching season we will be hosting an afternoon at the Essex Shooting School with an evening meal at The Cart Shed Restaurant. Tuesday the 12th of July […]
A couple of weeks ago I thought I would treat myself to a stalk on a rare week without guests. Asa, who is my gillie/keeper for the 2015 season, and […]
This year we will be running all our usual breaks up on Lewis, as well as a few more adventurous trips away from Cuba, across Europe and, in time, even […]
Venison Wellington makes a fantastic centrepiece for a dinner party. It is not, as is often assumed, an invention for that famous Duke’s epic victory, but rather so named because […]
It’s been a fantastic start to 2015 at Soval House. Despite the Isle of Lewis being the primary target for THAT weather bomb and being battered by the worst storms […]
This elegant pie is fantastic for any festive gatherings you may be holding over the next couple of months. I like to use wild rabbit because it is far more […]
After being on the island for nearly two weeks, I got to dirty my barrels for the first time yesterday evening. The night before I had gone out with the […]
Those of you who read this blog regularly will know that I had a particularly disastrous experience duck flighting last year, and would not be too keen to repeat it […]
If you find that your grouse have been badly shot, this is a fantastic recipe to make the most of what’s left of the carcase so that the birds don’t […]