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If Challacombe is a model for the driven shoots of the next decade, the future is exciting.
— Janet Menzies, The Field 2017
 
 
 
 

IN BRIEF

  •      Some of the most challenging partridge in the country set in pure Exmoor Landscape.
  •      Shooting over moorland, with a reservoir at the heart of the shoot providing testing sport for both guns and dog.
  •      Full driven days from 200-500 birds. 
  •     Offering large and smaller driven days starting in September through to the end of January.
  •     Expect lunch to have a Mediterranean feel, using local ingredients.

 ABOUT

Challacombe was for some years managed by the nearby Castle Hill Estate where it first earned its great reputation. Loyton was asked to manage the shoot in 2010 in order to present some of the most challenging partridge in the country whilst being surrounded by some of the most beautiful shooting scenery one can find. In 2015 additional land complementing the existing Challacombe grounds, meant new drives and the exciting option of pheasant added to the mix. This also enabled us to offer smaller, mixed days, through the latter months of the season.

Set in pure Exmoor landscape, the heart of the shoot is a reservoir surrounded by moorland. Through this, the birds are driven over the guns to astounding effect, offering dogs a veritable retrieving challenge. A wonderful spectacle for guns, dog handlers and onlookers alike.

SIGNATURE DRIVES

All are exceptional but those which stand out as much for their beauty as for the high birds are Pixie’s Rocks, Niagara, Swincombe, the Reservoir, Ruins, Ridgeway, and Kipscombe.

STAFF

James Smith head keeper since 2016, has completely transformed the shoot. Joined by Tom Wilkes and Shawn Trinder.

LUNCH

The halcyon days of early season Partridge lend themselves to a distinctly Mediterranean feel. Lunches at Challacombe reflect this - starting with Iberico ham and padron peppers, the emphasis is on local meats of the highest quality, all cooked over the wood-fired smoker. Expect British rose veal chops, home-reared pork, day boat fish and perhaps even lobster, smothered with herb and garlic butter and served alongside rosemary potatoes and an array of fresh and zesty salads. 

 
 

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