Tim Hayward is a renowned food writer and photographer based in London as well as a long-time Filson fan. With the upland bird season upon us, we’re always curious about new ways to prepare game birds. Today, Tim shares a new partridge recipe from his upcoming book with us. Partridge escabeche is a fascinating technique devised by Spanish hunters, though…
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@ChuckRagan it was great having you through. Stop by anytime, and have a safe journey out there.
@DRemote Darrell, that jacket hasn't been refitted as of yet. Sorry about that. As of now, it's not planned to be produced in SF yet.
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