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the fishery general info corporate and clubs prices and booking shop tuition contact us
     
All the latest catches and conditions, direct from the fishery and updated weekly.
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Fishing at Chalk Springs is different from most other still water fisheries because of its clear water. You can see fish
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Here is a selection of the most productive flies, how to tie them and which materials to use.
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Trout is easy and quick to cook and can be served In a variety of different ways.
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Here are some useful links to other web sites for fishing, local amenities and information
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  Trout is easy and quick to cook and can be served In a variety of different ways. Trout under 1lb in weight can be cooked by grilling, pan frying, oven baking or microwaving. Trout over 1lb, if cooked whole should be oven baked or poached in the normal way - however, if filleted or cut into steaks, it can be cooked by all methods.
Remember that fish cooks quickly and overcooking causes it to become dry. The cooking time will depend on the size of the fish. The trout is cooked when the flesh is firm to the touch and flakes easily.
 
  Grilling whole fish: Slash the skin in three places, brush both sides well with polyunsaturated fat or oil and a little lemon juice. Season and cook for approximately 5 to 10 minutes on each side.  
  Pan frying whole fish: it is generally easier to first remove the heads so that the fish fit comfortably into the average frying pan. Dust fish lightly with a seasoned flour and fry either in hot oil or a mixture of oil and butter for at least 5 minutes on each side.  
  Oven baking whole fish: Lay the fish on foil and brush with a little polyunsaturated fat or oil. Squeeze over a little lemon juice, season well and wrap loosely in the foil. Bake in a moderate oven, 180C/350F/Gas 4, for approximately 25 to 35 minutes.  
  Microwaving whole fish in a 650 watt oven: Remove heads as this is more convenient. Season lightly with salt and freshly milled black pepper, place on a suitable dish, cover and cook on full power for 3-5 minutes depending on size. Allow to stand for 2 minutes before serving.  
  Pan-fried Trout with Orange, Rosemary & Redcurrant Jelly  
  Honeyed Trout