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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@thebleedandslug Normally, the wax won't transfer through the product and the insides should be free of wax.
@LightmanLuisa Luisa, we're sorry to hear that. We'll forward this note to our MPLS staff so they're aware of it.
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