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Shooting & Sporting Breaks

Craigadam has sporting access to 25,000 acres of shooting and stalking over farmland, moorland and woodland. Hosts Richard and Celia Pickup have together developed a remarkably successful shooting and fishing sporting holiday business.

Craigadam is a Scottish sporting estate. There is 25,000 acres of shooting and stalking over farmland, moorland and woodland. Richard and Celia have together developed a remarkably successful shooting and fishing holiday business around the estate. Accommodation is of a very high standard with all rooms en-suite. Celia Pickup turns the local game into traditional meals that give visitors a chance to appreciate both Scottish cuisine and their own achievements.

 


Pheasant & Partridge Days

Good traditional shooting requires spectacular terrain, high and fast birds, easy access to pegs and planning to suit all skill levels.  Your host Richard owns Craigadam Estate and is able to provide up to 5 days back-to-back shooting when required.

Richard hosts all the days personally, ensuring you’re in great hands from start to finish.

We specialise in 150-400 bird days.

A typical driven day normally runs as follows:

 


Rough shooting

The main species available are red-legged partridge, pheasant, duck (mallard, teal and widgeon), woodcock, snipe, wood pigeon and rabbits.

Mixed bags and varied targets and terrain, make every day a unique challenge under the guidance of Craigadam Head Keeper Gordon Aitchison and his team.

 


Help always on hand

Hospitality is key to the Pickups, offering help with permits, insurance, gun hire, cartridges and minders if needed. Craigadam is perfectly situated for non-shooting activities such as private fishing, cycling, golf, birdwatching, historical sites and there are beautiful open gardens in the area. Carlisle, Glasgow and Edinburgh are an easy distance for retail therapy.

Rough shooting is also available with a variety of pheasant, partridge, duck, snipe and woodcock to be had.

 


Roe Deer Stalking

Craigadam offers excellent opportunities for Roe Deer Stalking, for experienced and novice stalkers. Estate rifles can be hired. Some 100 Bucks are taken every year and a similar number of does. All stalkers are accompanied by experienced guides, and there is the capacity for up to 5 rifles to be out at any one time.

At Craigadam Estate we stalk Roe Deer all year, Buck’s between 1st of May to 20th of October and Doe’s between the 21st of October and the 31st of April. We have 15,000 acres to stalk, there are some perfect areas of clear fell which make for clean kills. Over the decades that Richard has managed the estate he has designed a landscape perfect for stalking, this landscape, a mixture of Sitka Spruce and open farmland is now mature and his stalks are very popular with guests from all around the world.

The Roebuck season is from the 1st April to the 20th of October, although the best months are May and June. In the summer Roebuck season the duration of the stalks is 4 to 5 hours in the morning and 2 to 3 hours in the evening. We average a Buck every stalk, but this depends on ability.

Winter Deer stalking of Does mean early starts in the dark.  Don’t worry, there are still 2 stalks each day, they are just a little closer together to maximise the available light.

Breakfast and Dinners are timed around the stalks, the opportunity to rest and sample Celia’s award winning cuisine between the Deer stalking offers the perfect balance of effort and relaxation.

Richard Pickup is recognised for training visitors to the high standards of marksmanship of the British Deer Society Certificates. The emphasis at Craigadam is on the traditional skills of Deer stalking and woodcraft, with the Deer killed with one clear shot.

Testimonials

Richard Bath of Scotland on Sunday recently stayed at Craigadam, he was reviewing another establishment and was going to include Craigadam as an alternative but was so impressed with Craigadam that he changed his article to make it all about Celia and Richards magnificent establishment.  Here's what Richard had to say: CRAIGADAM has an enormous number of things to recommend it as a dining destination. There's the warm welcome of owners Richard and Celia Pickup, plus the fact that the majority of the food is organically grown by Richard and sold through their farm shop. Perhaps you might be lured by the fact that the price tag is by no means exorbitant, or by award-winning chef Celia's posh farmhouse comfort food. Or maybe you'll just like the traditional oak-panelled dining room, with its family paintings, views over the Dumfriesshire countryside It's communal dining, with one huge mahogany table seating up to 20 people, just one sitting and no menu. If the setting was a bit grander than most houses, it was nevertheless a bit like going around to friends for dinner, with drinks and chat in front of the roaring log fire in the drawing room beforehand, and another hour and a half of convivial blether over the food. The only other place where I've come across this eating format is Alta, the self-consciously fusty ski-only resort in Utah, which successfully uses it as a ploy to get its stiff-lipped skiers to build bonds which ensure they come back year after year. The downside is the possibility that you might find yourself seated next to someone fantastically boring or irritating. That wasn't my fate, though: as well as two friends who lived locally and had joined me for the evening, the other guests were: a fisherman and his wife, a Canadian over from Vancouver for some rough shooting, a couple just using Craigadam as a base for exploring the area and two Aussies from Brisbane who were tracing their ancestry through nearby churches. All were decent company, all had a tale or two of their day to tell. (Celia's comment - this is always the case, people often worry that they may sit next to someone dreadful, but find the opposite, that conversation is good and they share the most amazing experiences) Just 20 minutes west of Dumfries, Craigadam is a classic Dumfriesshire farmhouse: square, Georgian and obviously put up during the period when money from Hong Kong and the Far East flooded into south-west Scotland. The grounds have a sweeping, Capability Brown style to them, with fields studded with Highland cows and hedgerows infested with partridge. Behind the house is a working farm and 20,000 acres of shooting and stalking, which at this time of year guarantees guests. The farm and shooting have a huge influence on what appears on the plate in the evenings. As well as running the hotel and shoot, the Pickups have diversified into selling organic game and lamb, and have installed a smokery. The result is that virtually everything that's eaten comes from the farm and the shoot. This, in turn, means that the sort of dishes you're likely to be presented with include pheasant, partridge, pigeon, woodcock, venison, duck, rabbit and lamb, with pates and terrines a favourite. It is, in short, a genuine old-fashioned country house shooting hotel We started off with four huge chunks each of hot-smoked salmon off the nearby Solway Firth, which got Walter the fisherman all worked up ahead of his trip to the river Nith the next day.The huge portrait in the dining room of Celia as a child out shooting with her father shows that she is no novice when it comes to working with game and lamb. She grew up at Craigadam and has been cooking its produce since she was in her teens, a fact which became obvious when a main of lamb shank arrived. This is one of the easiest dishes to cook, but the quality of the meat stood out, while the sauce was nicely understated and the vegetables perfectly al dente. This wasn't flashy fine dining, just a sensible portion of decent comfort food to resuscitate guests who've been sightseeing, fishing or on the hills all day. We rounded off with that old farmhouse favourite of bread and butter pudding with a twist. Not only does Celia fry the bread in butter in old-school and dangerously calorific style, but rather than just using raisins or even soaking them in brandy, they're left overnight in a pot of rum. With either cream or proper home-made custard, the end result is a gloriously decadent and alcoholic version of my favourite pudding. If the portion sizes had been very sensible, and the wine very good (you choose your own bottle from a small but impressive and surprisingly inexpensive selection), we were nevertheless too keen on sinking into the sofas in the drawing room with coffee and some dainty petit fours to contemplate the usual Craigadam post-dinner ritual of an hour in the snooker room, which is also the site of a substantial whisky bar and an honesty box. Safe to say I'll leave that pleasure until the next time - because the one thing that's for sure is that there will be a next time.
 
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