“THE trouble with yours is it’s not quite sweet enough and you leave the sloes in too long. Mine’s much better,” said gun three to me as we worked our way through the samples at what had turned into a sloe gin-off at elevenses last season.
“Interesting,” I replied, not wanting to get into fisticuffs or miss the tray of hot pheasant pasties and mustard working its way round the barn.
Elevenses on a shoot day, that wonderful moment when everyone settles into their stride and has a chance to dish out some banter while tucking into baskets of hearty finger food and glasses filled with bubbly and liqueurs.
“Now, have you tried this excellent spiced partridge and sherry magazine. What do you think?”
