FROM THE EDITOR
Is it October already? I’m really not sure where the year has gone. There again, I always say that to the team here at Shooting Gazette HQ. We start work on a particular issue a good few weeks before it hits the shelves or lands on your doormat so, for example, while we were toasting the start of the grouse season on August 12 we were already busying ourselves with pheasants and the thought of slightly chillier, slightly darker days in the field. Don’t you just love them?
We’ve introduced the first of a number of new features in the magazine from this month, not the least of which is the Shooting Gazette Recommends products showcase. We hope you will find it a useful guide to the newest and best-selling products on the market, helping you to make the right choice for whatever this time of year will throw at you - and let’s face it, in this country that could be anything! We’ll also be talking to the trade in a section dedicated to unearthing pearls of wisdom from those in the know, and posing some searching questions in Under the Coverts.
Elsewhere in the issue, Robin Scott will be explaining how a shoot goes from good to great, whatever its size, and why it’s more than just about the sport and the camaraderie. Roderick Emery will be musing over how the shooting community can do more to increase the amount of game being consumed each year, and sticking with the food theme, Amy Bates will be dispensing the odd tip or three about how to reboot your shoot lunches. They’re one of the highlights of the day after all, so why not give your guests what they really, really want this season? We all hope you enjoy the issue.