ith February fast approaching, I was keen to get out and cook some partridge. I don’t like saying it’s the end of the season for many reasons, partly because I enjoy getting out and sharing my love of field-to-fork food, but mainly because many associate the end of the season with the end of game meat until the autumn. For me, game should be eaten all year round — and for the majority of those in the industry, it is. At the end of the season, our freezers are stocked to last us until the Glorious Twelfth — for those of us lucky enough to be on the grouse — or 1 September
