Dancing with Wolves. A Day with the Staghounds on Exmoor

Keeping the Old Man out, as Clint Eastwood would say.

Fool’s Gold: The Promise and Peril of English Wine

It may be all the rage, but for those at the coal face, the reality of making wine in England often comes with a sting.

Unraveling the Legacy of 'Ask the Fellows that Cut the Hay'

Reflecting on my interest in the writer George Ewart Evans.

An Invaluable Inheritance - The Importance of Saying 'Yes'

While out shooting I often find myself thinking about an uncle of mine who spent much of his short life confined to his flat

2024 Grouse Season Forecast: Insights from the Pair Counts

What are the prospects for the 2024 grouse season? Mark Osborne shares some early insights looking at spring grouse pair counts.

The Fox's Prophecy

Uncovering an intriguing poem firmly based in the place I call home, The Fox's Prophecy by D.W. Nash.

Ancient Hunting Stories: The Origins of Human Culture?

Could our early ancestors' urge to boast about their hunting prowess have contributed to the emergence of human culture?

Planting the Future with Hedgehogs and Pandas in Suffolk

Saddened that our Primary school children know more about Pandas and Bamboo than they do Hawthorn and Hedgehogs, I once again set forth to educate the youth of Suffolk in the ways of hedgerows.

Master Predator: Secrets of the Grey Heron Revealed

Almost wiped out by Victorian ladies' fondness for a good hat, the Grey Heron is a remarkable bird with some weapons-grade biological engineering.

Working Horses: From War Horse to Conservation Grazers

For thousands of years humans have employed horses for a wide range of jobs. Some native breeds' futures are threatened as mechanisation took their jobs, but others are finding new roles. ** On the move? Listen to Camilla reading her article **

Reviving the Rural Church: A Call for Change

The Church as a vital role to play in rural communities but it is criminally underfunded and understaffed.

Eating on the Wild Side: Cooking Squirrel Offal and Foraged Fennel

Patrick Galbraith sets out after some squirrels and a few pigeons before heading back to London where butcher and expert offal chef, Flossy Philips, shows him how to prepare and cook the kidneys, liver, and heart