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IN BRIEF

  • Historic, internationally recognised shoot.

  • Located on the edge of the moor, with ancient unspoiled Exmoor views.

  • Challenging drives of pheasant and partridge.

  • Home to a new ten bedroom shooting lodge, Molland House.

ABOUT

New to Loyton management for 2018, Molland is a name well recognised both in the sporting press and by guns who travel from around the world to shoot in England and the west country. When previously managed by Holland & Holland, it attracted a significant international clientele and it has continued to develop and improve over the years. The estate covers circa 6000 acres and has been in the Throckmorton family for over 800 years. The Throckmortons’ long history in the area means, like at Loyton, they greatly value and encourage involvement of the local community when it comes to shoot management. Molland is located on the southern edge of Exmoor and well located to shoot in conjunction with our other shoots. The incredibly pretty estate rolls off the edge of the moor, offering wonderful drives of challenging pheasant and partridge, with fantastic views. No main roads or even a white line interrupts its beautiful landscape and valleys, which epitomise the ancient beauty of Exmoor. In the summer of 2018 Loyton took on the refurbishment of Molland House to add a second shooting lodge to our offering. The Victorian farmhouse sleeps twenty, plus staff and is situated at the heart of Molland Village. Chef JC Grande caters for both shooting lunches and house parties at Molland House.

SIGNATURE DRIVES

Well-known drives include; west Molland wood, Pullery, Gourte and Kingswood. Whilst old favourites are difficult to improve upon, we do have a few plans of our own which we are excited about sharing in the forthcoming seasons.

STAFF

Robert Cleave (Spuddy) leaves Edgcott to take on Molland from 2018 and has great plans for its development.

LUNCH

Served in the Copphall Barn in Molland Village, JC Le Grand offers lunches often flame cooked in his mobile kitchen, serving a variety of traditional lunches, perhaps roast chicken or venison, slow cooked lamb, ham or hot pies, but also duck burgers and fried pheasant. Wicked puddings like treacle tart, apple strudel, chocolate fudge are too good to resist. Elevenses of barbequed duck burgers, scotch quails’ eggs, pheasant goujons, rabbit and venison rillettes are served from the converted Landrover.