Estate owner Linley Williams established Edgcott some 25 years ago, since then the shoot has been managed to the highest order. Establishing an exceptional Driven Partridge Shoot for which it is now famed. Situated in the heart of the Exmoor countryside, the shoot offers a good mix of testing Pheasnat and Partridge drives. Its family origins have set an enduring precedent at Edgcott, bringing a very special atmosphere to this impressive and convivial shoot.
Coveys of driven Partridge and Pheasant are flushed out to spectacular effect and these high birds are a pleasure to watch and a test to bring down. Guns find themselves in a mixture of surroundings from moorland edge, wooded valleys and open fields.
The views throughout the day are impressive for even the seasoned Exmoor shooter. Although a sizeable operation Edgcott has a comparatively reduced programme to some other of the Exmoor shoots. This enables us to produce days of a conservative size through the whole Season, offering the opportunity to shoot in November and December to a wider audience.
Signature drives are Blacklands Lane, Rocky Field, Buckworthy, Chibbets. Edgcott farm has a uniquely laid back and continental feel and as such the lunches are a showcase of the finest ingredients from surrounding countryside, prepared with as little fuss as possible. Being the hub of chef Tom Godber Ford Moore’s culinary operations, you can expect plenty of home cured meats, salamis and pickles. The lunches have a little drama to impress, some of which are carved at the table – whole suckling pigs, shoulders of lamb baked in hay, or côtes de boeuf in bone marrow butter, alongside freshly made pastas, breads and maybe even some goats cheese from the farm.