The GunsOnPegs Podcast

Sporting artist Alistair Makinson returns to explain how an artist looks at a drive or shooting estate differently to someone standing on the peg, and how a great drive doesn't necessarily make for a great painting. With Chris and George he explores why sporting art commands a premium over standard landscape paintings, and how painting to the tastes of the aristocracy is as savvy a move for an aspiring artist todat as it was in the Rennaissance. The team also ask why it is that a painting can sometimes capture a feeling and a moment rather better than a photograph, and whether sometimes a little bit of artistic license is needed to make a painting feel more 'true'.

Is shooting becoming something we have to keep secret? Sporting artist Alistair Makinson joins George and Chris for an episode of listener correspondence that takes an unexpectedly serious turn. First up, what do you do when a shoot day goes spectacularly wrong? From kit and malfunctioning equipment, the team discusses the best ways to rescue a day in the field. Then there's the question of a rather unfit host on a walked-up grouse day - is it reasonable to expect your host to be fit enough for the shooting he's organised? Finally, a listener raises a thornier issue: prejudice against shooting in the workplace. Should Guns have to conceal their sporting interests from colleagues and employers? Why can companies entertain clients on the golf course but not in the shooting field? Plus, Alistair discusses his experiences of anti-shooting hostility, Chris reveals his foolproof shoot-day packing system, and George contemplates the possibility of shooting's answer to militant veganism.

George and Chris return to Kitchen W8 in Kensington for the second part of their conversation with Michelin-starred chef Mark Kempson, this time to discover what makes wild ingredients so special and appealing for chefs, why more professional chefs aren't cooking game, and whether our traditional approach to cooking game birds is due for a rethink. From his early days at The Square, preparing grouse for the table on the Glorious Twelfth, to nearly seventeen years championing seasonal British ingredients at Kitchen W8, Mark explains why game deserves a much bigger place on restaurant menus and in our kitchens at home. Along the way, the conversation takes in why venison is succeeding where feathered game struggles, whether roasting whole birds is fundamentally flawed, and how shooting estates could forge stronger relationships with restaurants. Mark also shares some practical advice for home cooks, from a simple partridge schnitzel to hare-filled pasta and an ambitious grouse ballotine, before revealing his ultimate Desert Island Shooting experience.

George and Chris visit Kitchen W8 in Kensington to record with Executive Chef Mark Kempson, winner of Game Chef of the Year in 2024 and 2025. Oh, and the restaurant has a Michelin star too. Mark serves up a mini game feast before helping to tackle listener questions on taking extra birds home, tips for shoot staff who aren't keepers, whether pheasant actually tastes good, and why shooting’s benefits reach far beyond the day in the field.

Diggory Hadoke returns for a dive into vintage guns: how an air rifle, an eccentric primary school teacher and a childhood spent taking old farm guns apart led to a life as a gun dealer, writer, archivist and vintage gun expert. We ask what makes a gun “vintage” rather than simply old, and whether the best sporting guns were effectively perfected before the Second World War. The conversation then turns to steel, bismuth, proof marks and whether vintage guns are still worth owning in the non-toxic era.

Diggory Hadoke joins George and Chris to answer three listener dilemmas about the unwritten rules of shooting: what does it mean if you're invited to “have a go” on a family shoot, and is there a correct way to issue an invitation? What do you do when a dream loading trip clashes with your significant other's significant birthday? And do we have a duty to speak up if we see something on a shoot day that feels wrong?

D'Arcy Wyvill's family have owned the Constable Burton estate for centuries, so he's better placed than many to offer a view on why the shooting community (and the countryside in general) value tradition and heritage so very much, and what makes a shoot a place rather than an event. The wide-ranging conversation also covers sustainable shooting, the legacy of the British Game Alliance and why so many see Yorkshire as the ultimate shooting destination.

D’Arcy Wyvill of Constable Burton joins George and Chris to tackle some correspondence. Should you avoid certain colours for certain quarry, and is there a 'wrong' sort of green for a fieldcoat? The episode then turns serious with a listener’s suggestion that new guns should pass a practical safety test before shooting driven game, prompting a proper discussion about low birds, loaders, common sense, clay-ground habits and D’Arcy’s own experience of being shot on a grouse moor.

We interrupt your normal programming for a very important emergency episode. With the news that Defra has launched a 'call for evidence' on all aspects of game shooting, Chris and George are joined by BASC Chief Executive Ian Bell, who helps us to understand what it all means, and how we can all help. BASC'S ADVICE ON HOW TO FILL IN THE CALL FOR EVIDENCE: https://basc.org.uk/thevoiceofshooting/

George and Chris are joined again by Marc Newton, Managing Director of John Rigby & Co, for the full Rigby story: how a country-mad teenager went from Saturday boy at Orvis to apprentice under Paul Roberts, then found himself at 25 being asked to relaunch one of Britain’s great gunmaking names. Marc explains how Rigby returned to London, and how the company rebuilt its reputation by making rifles that were true to the brand’s dangerous-game heritage. The conversation ranges from Jim Corbett’s legendary .275 Rigby apprenticeships, and how animal-rights squatters nearly left the next chapter of Rigby's story unwritten. Plus Marc shares a Desert Island Shooting that turns into a love letter to safari and cold beer, and the people we hunt with.

George and Chris are joined by Marc Newton of John Rigby & Co for an episode that begins with alcoholic iced tea, Tusker beer, shooting drinks and the question of whether alcohol helps or hinders your shooting. The correspondence starts with a listener heading salmon fishing and wondering what to give generous hosts when whisky, wine and sloe gin feel a bit obvious. There’s also advice for a soon-to-be father trying to make the most of his last child-free season. Finally, the team hear from a listener who actually followed GoP’s advice and hosted a game barbecue, converting friends with wild boar burnt ends, Korean fried pheasant, venison backstrap and the promise of stalking trips to come.

George and Chris are joined again by Carlo Beretta to discuss the extraordinary 500-year history of Beretta, from Bartolomeo Beretta’s 1526 contract for arquebus barrels to the company’s place today as one of the great names in global gunmaking. Carlo explains what it means to be the sixteenth generation of the family, and how the company balances heritage, industrial production, hand craftsmanship, robotics and AI. The conversation ranges from the enduring appeal of the Silver Pigeon to the company's special 500th anniversary projects. Plus: AI wood grading, the most beautiful shotgun Carlo has ever seen, and a Desert Island Shooting that returns, fittingly, to home, friends, food and family.

George and Chris are at the Game Fair with Carlo Beretta. Beginning with rally clays and Carlo’s first impressions of the great British countryside gathering, there’s also discussion of Italian outdoor shows, Carlo's family vineyards Franciacorta, local beer, and the pressure of shooting well when your surname happens to be Beretta. The correspondence takes the conversation into the etiquette of walked-up shooting, Italian hunting culture, dogs, and what British shooters might learn from Europe. A second listener letter describes the extraordinary demands of getting a Dutch hunting licence, prompting a debate about whether the UK’s low barrier to entry is a blessing, a problem, or a missed opportunity.

Part two of the Game Fair live show sees us tackle one of shooting's most hotly contested questions - where's the best place in the UK to put gun to shoulder? We settle the debate once and for all using a highly democratic approach. We also bid au revoir to three very special people in the podcast's history...

George and Chris are live from the Carter Jonas Theatre at the Game Fair for the podcast’s fifth live show, and - with some creative accounting - its 150th episode. After a round of “What’s That You’re Drinking?” with Carol from Gin Bothy, the audience helps tackle a listener question from a newly converted shooter looking for her first gun, essential accessories, and the best way to spend her partner's money at the Game Fair. There’s also a blood-soaked sim-day dilemma and advice for a left-handed shooter looking for a classic side-by-side. PLUS George receives a surprise handmade gift from a listener.

George and Chris are joined again by Sir Brandon Lewis CBE, former Conservative MP and now Chairman of the Country Food Trust, to talk about shooting's role in , food poverty and the future of game meat. Brandon explains how the Country Food Trust turns venison and game birds into high-quality protein meals for food banks, why shoots need a proper plan for their surplus birds, and why Guns should start asking what happens to the game after the day is done. He also explains why the CFT might be the best way of all to influence MPs and policymakers... and he should know!

Jake, Avian and Sam return for a slightly unauthorised Game Fair edition of the GunsOnPegs Podcast, previewing this year’s show at Ragley Hall and offering their personal picks for what to see, do and taste over the weekend.

George, Chris and special guest Sir Brandon Lewis CBE dig into the inbox and dive into some age-old topics - what are the things nobody tells you before your first proper shoot day, and whether travel between drives is best done by gun bus or four-by-four. There’s also a beautifully written listener update on fishing, dogs and the deeper appeal of field sports.

The sun is shining, and the air is thick with the scent of charcoal smoke and the clinking of ice in a jug of Pimm's. George, Jake, Sam and Avian fire up the barbecue edition of the GunsOnPegs Podcast, with ideas for using up the last of the game in the freezer before the new season begins. From pheasant skewers and bunny burgers to venison jerky, and curried game, this is a smoky, hungry, slightly chaotic celebration of cooking wild meat outdoors. Metartal Discount Code Click on this link https://www.metartal.com/discount/GunsOnPegsPodcast or enter the code GunsOnPegsPodcast at checkout Recipes Leon’s sticky pheasant strips Ingredients Pheasant breasts, cut into strips 50g crunchy peanut butter 50g gochujang sauce 20ml sesame oil Pinch of MSG Crispy chilli oil, a couple of teaspoons Optional: sweet chilli sauce instead of crispy chilli oil, though Leon prefers the oil Method Mix the peanut butter, gochujang, sesame oil, MSG and crispy chilli oil into a marinade. Add the pheasant strips and leave for at least 10 hours, ideally overnight. Cook on the cooler side of the barbecue, not directly over fierce heat, because the marinade can burn. Cook for a couple of minutes per strip until nicely charred and cooked through. Serve with: Lettuce/Noodles/Potato salad Avian 's soy, ginger and chilli dipping sauce This is more of a dip or sauce than a full recipe. Ingredients 100ml light soy sauce 100ml dark soy sauce 50ml white rice wine 25ml sesame oil 4 tsp crispy chilli oil 25g grated ginger 2 cloves garlic, very finely chopped 2 tsp MSG Method Mix everything together and use as a dip or glaze for barbecued game birds or other fowl. Jake’s braai lamb breast Ingredients Lamb breast Lemon juice Braai salts Aromat Worcestershire sauce Method Sear the lamb breast over the coals, then cook slowly, turning and basting/seasoning with lemon juice, braai salts, Aromat and Worcestershire sauce. The aim is to avoid burning or overcooking it. Cook until it is tender enough to slice and hand around as a starter. Serving suggestion: Cut into small pieces and pass round as a salty, lemony, smoky starter. Jake's curried pheasant and chorizo skewers Ingredients Pheasant breasts, chopped into chunks Chorizo, cubed or sliced Curry seasoning / curry marinade Optional: partridge pieces too Skewers Method Cut the pheasant into bite-sized pieces and pair with cubes or slices of chorizo on skewers. Season or marinate the pheasant with curry spices. Cook over the barbecue until the pheasant is cooked through and the chorizo has released its oil and flavour. Serving suggestion: Pass around as a starter or informal barbecue snack. Jake's Simple barbecued venison backstrap Ingredients Venison backstrap, ideally fallow if available Pepper Oil Salt flakes for serving Method Oil and pepper the venison. Cook it hot and fast over the barbecue. Jake’s view was to avoid salting before cooking, then offer flakes of salt afterwards. Serving suggestion: Slice and serve simply, letting people salt to taste. Sam's Bunny burgers Ingredients Rabbit meat, taken off the bone Milk, for soaking Pork fat, roughly 20% of the mix 1 clove garlic, crushed Dried thyme Paprika Chilli powder, optional Salt and pepper Burger buns Butter Optional: mayo, herby mayo or spicy mayo Method Remove the rabbit meat from the bone, dice it, and soak it in milk overnight in the fridge. Drain, then mince with pork fat at roughly 80% rabbit / 20% pork fat. Add garlic, thyme, paprika, optional chilli powder, salt and pepper. Press into burgers and chill in the fridge before cooking. Cook on the barbecue and serve in a buttered bap, with optional mayo. Sam's Middle Eastern-style venison with mango salsa Ingredients For the venison: Venison haunch Sumac Coriander Cumin Smoked paprika For the mango salsa: Fresh mango Olive oil Lemon juice Harissa Fresh coriander To serve: Flatbreads Herby yoghurt Method Marinate venison with Middle Eastern-style spices: sumac, coriander, cumin and smoked paprika. Cook over smoke, possibly hot-smoked or cooked slowly until tender enough to serve in a pulled-meat style. Make a mango salsa with fresh mango, olive oil, lemon juice, harissa and coriander. Serve on flatbread with herby yoghurt. George’s easy game barbecue curry Ingredients Pheasant or partridge, diced into roughly 1-inch chunks Spice Tailor tikka masala kit Optional: yoghurt or cream Naan, ideally sourdough naan Wild garlic butter or garlic butter Method Use the smaller base sauce packet from the Spice Tailor kit as a marinade for the diced pheasant or partridge. Leave for at least an hour, or a few hours if possible. Skewer the meat and barbecue over very hot coals until cooked, with a little char. It can be a touch underdone in the middle as you can finish it in the sauce later. Meanwhile, make the curry sauce indoors: fry off the spice blend, add the main sauce packet, and simmer briefly. Add yoghurt or cream if desired. Take the barbecued skewers off the fire, stir the meat through the sauce, and serve with naan brushed with wild garlic butter. George’s magic green sauce marinade Use as a marinade for whole pheasant or partridge breasts, venison steaks or backstraps Ingredients Handfuls of soft herbs: thyme, lemon thyme, oregano, marjoram, basil, mint, or whatever is available Wild garlic, if available A few cloves of garlic 1 spoon Dijon mustard Olive oil Red wine vinegar Optional: lemon juice Optional: chilli Salt and pepper Optional: honey or sugar if it needs sweetness Method Blend the herbs, garlic, Dijon, olive oil, red wine vinegar, optional lemon, chilli, salt and pepper until smooth but not runny. Taste and adjust: add honey/sugar if it needs sweetness, or more vinegar if it needs sharpness. Marinate your meat overnight if possible. Cook game bird fillets on skewers over a hot barbecue. Cook venison steaks or backstrap over very hot coals.

George and Chris are joined again by Terry Jones, former Director General of the NFU, to ask what the shooting world can learn from farming when it comes to politics, public perception and long-term survival. Terry reflects on a decade at the NFU that spanned Brexit, Covid, Ukraine, avian flu, inheritance tax and a revolving door of prime ministers and Defra secretaries. He explains how farmers managed to shift the dial on inheritance tax, why constituency-level lobbying matters, and why prevention is almost always better than cure when dealing with government. The conversation turns to lead, game meat, public trust and the opportunity for shooting to build unusual alliances around food, conservation and rural wellbeing. Terry also discusses his work with RABI’s Farmer’s Aid initiative, before finishing with a beautifully nostalgic Desert Island Shooting made up of lost and forgotten drives.