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Helen Mark visits Doddington Hall in Lincolnshire to talk about how the estate's shoot forms part of the landscape management and a desire for locally-sourced produce. It also provides the farm shop and restaurant with festive fare, including pigeon burgers.

James Birch is Doddington's owner, (his wife's family have owned the estate continuously for around four hundred years). Shooting has always been part of life here and even now there's a full-time gamekeeper, who doubles as security guard and fly-tipping preventer.

The game from the shoot is used in the restaurant and is cooked by Chris Maclure, senior sous-chef, who makes sure nothing goes to waste. Helen talks to university lecturer- turned-florist Rachel Petheram, who loves the challenge of using only locally-grown flowers and herbs in her Christmas displays.

Helen also goes beating with Will Birkett, a young gamekeeper preparing for a day's shooting with his gun dogs.

Producer...Mary Ward-Lowery.