It’s good to know that there are still plenty of shops out there that deliver excellent customer service.
A shortlist was drawn up from the nominations received and ‘mystery shopped’.
The overall winner will be announced at the Shooting Industry Awards evening on 16th May and details of the winners of all 17 categories will be published in the July issue of Shooting Gazette, 3 July issue of Shooting Times and the August issue of Sporting Gun, and of course on the Shooting UK website.
The winner of the prize draw, randomly selected from our readers who nominated their favourite gun shop, was Chris Cartwright who nominated The Gunshop Rugby for their honest, efficient and dedicated service to their customers!
Chris was delighted to win a Harkila Edward Classic jacket. “Wow! Thank you so very, very much. To be perfectly honest I’d completely forgotten there was even a prize up for grabs. Once again, thank you!! I’m completely overwhelmed and excited, just wow.”
He even sent us his favourite recipe, so we thought we’d share it with you all:
Chris’s Epic Pigeon Pie (will easily feed 4 with left overs):
Pigeon Breast (allow two per person)
1 large potatoes
2 tbsp plain flour
Pint of stock chicken or veg,
250ml Irish stout (I use bottled Guiness as its nice and dark and rich)
Shortcrust pastry base
Puff pastry top,
Beaten egg for glaze
Peel and dice all veg and par boil for 10 mins. Whilst veg is boiling chop up pigeon breasts, coat in seasoned flour and seal in a hot frying pan.
Combine meat and veg in a saucepan with stock, add Guiness and simmer for 30mins until gravy is nice and thick and meat is tender, season to taste.
Line your pie dish with short crust pastry, add the filling and top with puff pastry.
Decorate as you wish, cut a vent and glaze with egg wash. Bake at 180C degrees until golden and delicious.
Try it and let us know how it turned out – post your comments and pictures on the Shooting UK Facebook page!