From 12^th August, the Glorious Twelfth, when the grouse shooting season begins, countrypeople the nation over are looking forward to the partridge season starting in September with the pheasant season in October.

Shoot lunches have been a great tradition in this country for centuries.  As the Guns come in, they welcome a drink over which to discuss the morning’s drives.  They’ll then be eager to sit down and enjoy a hearty and convivial lunch with plenty of chat and camaraderie.

Early in the season, in August and September, the weather may still be warm and al fresco lunches are much enjoyed.  We like to offer colourful buffets – delicious salads of local, seasonal produce, traditional glazed ham, pies and tarts.  Local cheese and charcuterie platters are always hugely popular.  We start the early season lunches in good time so the Guns can get back out and take advantage of the afternoon sunshine, or daylight at least if it’s wet.

Later in the season, when the weather can be bone-chillingly cold, heartier fare is welcomed, game casseroles, hot gammon with port, a Northfield Farm Italian sausage and bean cassoulet is definitely a winner. No shoot lunch is complete without a good pudding, treacle tart, sticky date and toffee pudding are firm favourites.  Last Saturday I did a Cardamon and Ginger Flapjack Crumble (there it is in the photo above), it went down a real treat. The winter shoot lunch table is usually a sit-down affair and sometimes more leisurely as the light may have faded for much opportunity for an afternoon’s shooting.

We’ve got a lot of shoot lunches in the diary now and we’re looking forward to them.   Have a look at the Shoot Lunch Menu here and do be in touch if you think we can help you with your event.