Taking the chair as guest editor this issue is celebrity chef Nick Nairn. With a career spanning four decades, Nick has many accolades to his name, including being the youngest Scottish chef to receive a Michelin star, plus nine bestselling cookbooks and six primetime television series.
Nick has long been a proud face of fieldsports in the public eye, and is of the opinion we should be immensely proud of the work that goes on behind the scenes, which benefits many different species. In this issue, we look into this important work closer, with a visit to the 2023 Silver Purdey Award for Conservation winner, Godmersham Park in Kent; plus we have a fascinating report from Ukraine about how hunters and conservationists are working to ensure species aren’t lost forever in the midst of war.
We also join Pedro de Ampuero and his father as they take on the iconic Cape buffalo in Mozambique, and head to the captivating calm of landing a fish on the Thurso.
Elsewhere, we catch up with two creatives at the top of their game, both of whom take great inspiration from the field: cover artist Jim Starr and comedy veteran Fred MacAuley. Plus, we learn how to cook some of the most popular dishes on Nick Nairn’s menu; discover how to best train our gundogs for the peg; and deep dive into the origins of the modern over-and-under.