Portman Shoot

A high level of hospitality is included in the day with coffee, tea and bacon rolls on arrival. Elevenses in the field typically includes Sloegasms, Champagne, beer or soft drinks, and depending on the weather, delicious hot local sausages, soups, pork pies and other savoury snacks are served. A real highlight is the Head keeper’s homemade pheasant sausage rolls with cranberries soaked in Somerset Brandy. Lunch is served back at the shoot lodge – 'Bucks Best Bloody Mary's' as a pick me up followed by a three-course dinner cooked on site accompanied by fine wines.

Set in the Chilterns Area of Outstanding Natural Beauty. There are over fifteen drives on offer throughout the season, each drive is tailored depending on the team's experience. Pheasants are flushed from October through to the end of November from landscaped cover crops on beautiful rolling hills. In December and January guns head into the ancient Beech woodlands for exciting traditional woodland pheasant shooting.

Portman Estate is organical farmed, not only benefiting the beef cattle raised on the estate but also the wild flora and fauna, in the last BTO survey over 50 different species of birds were found on the estate.

John Blackiston has worked on the Estate for the last 26 years, initially as Head Keeper and for the last 18 years as the Shoot Owner. He, along with his experienced team of keepers, beaters and picker-ups, provide a smoothly run, relaxed and exciting days sport. John ensures everyone has a good day. He takes away any stress, if you are running late or have forgotten to pack a gun or cartridges, all no problem he will sort it.