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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Setting sights high for the weekend. instagram.com/p/lQPd4gBjDn/
@toddppaul Thank you for the kind words Todd, and the support. Which backpack did you pick up?
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