For romantic, real feather filled inspiration, explore our Top 3 Valentine’s Day gift ideas, each as stylish and timeless as the next.The Thoughtful Gift: Photo FrameCapture your favourite romantic memories in a unique, handcrafted Wingfield Digby photo frame. Be it a traditional wedding photo, honeymoon scene, holiday shot or shared sporting success, there is a Wingfield Digby frame for every couple’s most treasured moments…Wingfield Digby frames are all available in 2 sizes, across 8 feather types. Click here to view full range.The Functional Gift: TrayReal Guinea Fowl & Green Pheasant Feather Tray, £70, Buy Here. Also available in pure Guinea Fowl hereTerrific for serving the traditional Valentine’s Day presents of chocolate & champagne…The Gourmet Gift: Wine CoasterPair Hen Pheasant with its Cock Pheasant partner and you’ve got a brace of coasters – one for red, one for white!Happy Valentine's Day
With Burns Night on the horizon, the family-owned Wingfield Digby & Patrick Mavros are here to inspire a luxury filled evening to celebrate a Scottish poet whose best loved topic (like our own) are animals and nature.
From sculptures designed in wildest Africa, to tableware inspired by the Great British countryside, Patrick Mavros and Wingfield Digby guarantee a night of elegance and ultimate luxury this Burns night.
Pictured: Wingfield Digby Real Guinea Fowl & Green Pheasant Feather Placemat (Part of Set of 2, from £75, currently available in 4 designs here)
The Ultimate Burns Night Table
Set the Scottish scene with tartan
Tie your napkins with a tartan ribbon; no one need know it’s not your family tartan. Tartan adds the colourful and stylish edge that your table needs.
Incorporate heather and thistles into your flower arrangements and onto the table
Thistles bring a touch of colour and beautiful texture to the table in addition to their Scottish heritage. Bunches or pots of heather on your table are reminiscent of the beautiful Scottish countryside. Tuck a posy of heather, sprig of rosemary and a single thistle inside the ribbon of each napkin.
Add some bird sculptures nestled amongst the heather as centrepieces, to complement the natural feel reminiscent of a Scottish moor – Grouse or Partridge would be ideal. Patrick Mavros have some beautiful sculptures as photographed on the table above.
Tie it all together with a touch of feathers
The Green Pheasant and Guinea Fowl Feather Placemats (as photographed above) will tie it all together. Why not serve the drinks on a feather tray and put a good bottle of red on a Cock Pheasant Feather Wine Coaster? Finally add a large pheasant feather to the posy of the napkins and why not add a few tail feathers to your flower arrangements to tie it all together?
Our varied collection has something for everyone - click here to explore the full range.
Burns Night Recipe: Now the table is set, it’s time to cook!
Why not add a modern twist to a traditional evening with Tom Kitchin? A Scottish chef born and bred, he was the youngest chef to be awarded a Michelin Star. Tom uses Scottish produce in his restaurant The Kitchin, in what has become one of the finest places to eat in the country!
Here’s some fun facts about Robbie Burns:
Burns Night is celebrated annually on the 25th January (Burns’ birthday). The author of the much loved “Auld lang syne”, which translates to “for (the sake of) old times”, represents an occasion to come together for celebration, companionship and joy. So, gather friends and families and pay tribute to Burns with us this Burn’s Night!
No subject was too big or too small. He could write about God and the universe with as much impact as a poem about a little mouse in a field. However, animals and the natural world were among his best loved topics…making Burns Night a true night to celebrate!
Saturday 23rd September will see the return of the hugely successful Young Guns – a charity clay pigeon shoot organized by 26 year old shooting aficionados Victoria Dashwood and Ella Hadsley-Chaplin. Held at the award winning EJ Churchill Shooting School, the day will raise money for Breast Cancer Research – a cause that both organizers are passionate about.
We caught up with Victoria and Ella to find out how Young Guns 2017 is not your everyday fundraising shoot...
“It really begun with us wanting to organise something fun, for charity for YOUNG people. So many charity events are aimed at the older generation, or CEO’s, or enormous wealth. Of course these are all useful for the fundraising, but boosting awareness and mobilising young people are just as important. As two young women, and with breast cancer remaining one of the most prevalent cancers in the UK, we wanted to raise both funds and awareness for Breast Cancer Research.
How? At an action-packed charity shoot for our peers that features far more than just a few shooting flurries.
Kick-started with breakfast & coffee at EJ Churchill, the day includes:
- 6 staggered flurries – Each team is given their own host instructor, scorer, guns, cartridges, goggles and caps
- Elevenses – Drinks courtesy of Chase Distillery Sloe Gin and Firefly; nibbles from Caviar House, ChicP and Apesnacks
- Chauffeured transport to West Wycombe Park
- Coates and Seeley champagne & canape reception
- Live music from West Wycombe Brass Brand
- Sit down lunch in the south colonnade - Think Ottolenghi salads, fresh West Wycombe venison and POPS champagne popsicles
- Prize giving, raffle and optional shoot off
- Private after party – Held at the renowned 5 Hertford Street, London
Guns and guests will also receive goodie bags and 20% off at Wingfield Digby.
£1,000 - Shooting team of 4 (at least 2 members must be under 35)
£250 - Individual shooting ticket (competitors can be placed into teams if required)
£65 – Spectator ticket (price includes all the above bar shooting)
Email firstname.lastname@example.org for ticket enquiries.
Partridge and damson; Rabbit and nettle; Pheasant and barley; Oliver Gladwin tells us why these British pairings work so well – and how you can source them from the ground around you.
As a child, I grew up on a farm in Sussex. In our house we refused to eat vegetables out of season because they must have travelled round the world to get here – not the best way to respect the planet. As a chef, I now lead three kitchens in London and a company with my two brothers that strictly uses British seasonal produce.
Foraging is a great way to source this produce, benefit our global carbon foot print and create natural, healthy and delicious meals.
Foraging is not limited to mushrooms, flowers and herbs. It includes any plant, animal, fish, fungi, vegetable or fruit that can be collected in the wild. 100 years ago it was common house practice. Now we seem to ignore the wild food readily available round us, and rely on shops for food. Isn’t it staggering that most of the British population could likely walk down a beach abroad and recognize a coconut tree, bananas, dates, mangos, pineapples - but can’t recognize a similarly edible plant or weed back in the UK?
I live and cook by the saying ‘what grows together goes together’ – meaning that plants and animals which grow in the same habitat form a natural marriage of flavours in a dish. For example, if a pheasant lives near a barley field then in my kitchen a combination has already been made from nature. Other examples include venison and rose hip, or squirrel and cobnut. When any of these pairings are plated up on a dish and cooked with precision and respect the result is always beautiful.
If you want to go and forage you must respect the environment and follow the rules for safety. Wild foods can also be poisonous and toxic. Follow the golden rule: Do not eat anything until you have 100% identified it with a reliable source.
Whatever age you are, just look about you and you will find an endless supply of special seasonal foods. You will gain huge satisfaction from gathering from the environment around you. Enjoy!
For foraging-inspired recipes and more, check out The Shed: The Cookbook, compiled by Oliver and his brothers Richard and Oliver and winner of the Michael Smith Award for Work On British Food. Available to buy here.
Oliver’s London restaurants:
Rabbit, Chelsea - rabbit-restaurant.com
The Shed, Notting Hill - theshed-restaurant.com
Nutbourne, Battersea - nutbourne-restaurant.com
If your father enjoys the finer things in life, look no further! We've teamed up with the award-winning Elephant Gin and unique British brand Atlas & I to offer one lucky Dad over £120 worth of exciting goodies – all united by the majestic elephant.
Any father – be he a budding gourmand, a keen traveller or simply a stylish gent – will love this collection of
- Elephant Gin (from the Satao batch - 600 bottles all named after Satao, one of the world’s largest African elephants)
- Atlas & I hip flask and greeting card (both aptly showcasing an antique map of East Africa dating from 1920)
- Wingfield Digby canvas and leather elephant belt (the perfect accessory for brightening up any work or play attire)
TO ENTER: CLICK HERE
Why the elephant? Aside from reminding many of us of our fathers (loyal, majestic, with a tendency to have large appetites and large ears!), elephants typify adventure, leisure and exotic locations. All of which Wingfield Digby, Atlas & I and Elephant Gin wholeheartedly endorse.
Atlas & I, founded by Sophie Kirkpatrick and run entirely from her West London showroom, is a unique personalised gift and homeware brand. The company is widely acclaimed for its bespoke service: Sophie prints silhouettes – be they sports, buildings, animals or people – onto carefully sourced vintage maps showcasing anywhere from Ascot to the Alps, Kenya to Cornwall. She has recently expanded the accessories range to include the likes of phone cases, cushions, keyrings and sketchbooks - as praised by the likes of Country & Town House, Shooting Times and House Beautiful.
The idea for Elephant Gin sprung from nostalgia over so-called ‘sundowner’ drinks after a day out in the South African bush. It is now an award-winning, handcrafted premium spirit, distilled notably using rare African ingredients never before used in gin-making - including Devil’s Claw, Lion’s Tail and Baobab. The result is a complex but strikingly smooth serve which can be enjoyed both straight and in a cocktail. The team are passionate about African wildlife – 15% of all proceeds support Big Life Foundation’s Ranger Club and Space For Elephants Foundation.
The competition closes at midnight, Sunday 11th June.
The winner will be chosen and notified on Monday 12th June to arrange delivery.
For full Competition Terms & Conditions, click here.