When planning a game shooting trip abroad, Rhode Island is not necessarily a destination that typically springs to mind.
Yet in North America’s smallest state, there is a five-star resort which is rapidly losing its ‘hidden gem’ status. Opened in 2016, The Preserve Sporting Club & Resort is the passion project of self-made Paul Mihailides, a serial entrepreneur, mad keen shooter and the owner of Italian gunmaker FAMARS.
This year, Mr M (as he is affectionately known by everyone at The Preserve) wanted to mark the opening of pheasant season on 19 October with more fanfare than usual. As an anglophile, he was aware of ‘The Great Grouse Race’ – Britain’s unofficial, rather eccentric competition held on The Glorious Twelfth to see which London restaurant serves the first grouse of the season. So, this year The Preserve took on the challenge – but with an all-American twist.
Teaming up with legendary chef David Burke, the idea was to serve New Yorkers dining at his flagship restaurant on Upper East Side new-season pheasant before anyone else – on what Mr M coined ‘The Glorious Nineteenth’.
The Preserve is nestled within more than 3,500 acres of unspoilt New England wilderness. Shooting against a backdrop of amber fall foliage, the team of Guns included Chef Burke, Mr M and 18 club members.
Naturally, they were all equipped with FAMARS shotguns. Mr M acquired the Italian gunmaker in the mid-2000s after it fell on hard times. Hosted by Mr M’s son Alec, the Guns shared 10 pegs, each with a picker-up and retriever ably watching behind. Clear, azure skies and warm autumnal sun meant there was no need for tweed. The mood-lifting weather created the ideal setting for the day’s driven shoot.
Despite the warm air, it did not affect the pheasants’ natural ability to fly high or fast. The purpose-built layout of each drive meant every peg enjoyed plenty of shooting opportunities. Once the last horn was blown, the spent pheasant were gathered up and raced 146 miles south to serve in the David Burke Tavern.
“We are proud to celebrate the opening of pheasant season in a way that honours tradition and showcases our commitment to exceptional culinary experiences,” Mr M enthused, adding: “Rhode Island is not known for its pheasant shooting so partnering with chef Burke allows us to bring a taste of this unique sporting heritage to New Yorkers, highlighting the bounty the land provides.”
Chef Burke, who was blooded to celebrate shooting his first ever pheasant, added: “I'm thrilled to be part of this exciting initiative that brings the joy of eating game to city dwellers. It’s a unique way to connect urban food lovers with the rich traditions of hunting. By serving pheasant on opening day, we're not just offering a meal; we're celebrating food providence, seasonal flavours and the spirit of the outdoors.”
As we walked back from the last drive, Mr M explained that he takes his role of custodian of The Preserve incredibly seriously. “I want to tear up the cliché that the entrepreneur and the preservationist act at cross purposes,” he said, adding: “Many think that corporate acumen and social conscience are impossible to reconcile – I want to do things differently.” Despite his core business being property, only 3% of the land has been developed. “Over the years I have been offered the opportunity to build housing developments and a hospital on this land but I’ve always turned it down – I want to keep it as a wilderness. It is incredibly well located with road networks and airports all within close proximity so no-one can understand why I wouldn’t want to sell it and make billions.”
With conservation at the forefront of future plans, The Preserve works closely with the Natural Resources Conservation Service, which is part of the US Department of Agriculture. Throughout North America, it is well-known that bobwhite quail are struggling so The Preserve’s director of operations Eric Northup has been tasked with restoring habitat through planting native grasses in a bid to boost numbers. This small, stripey-faced gamebird has always been highly susceptible to the whims of nature, but, recently, habit loss has made it more vulnerable still. “Planting a mix with grasses and wildflowers works best,” Eric explained between drives. “It’s important to get seed bearing plants in there to attract insects so the chicks can feed. The aim is to create an insect buffet.” The hope is that in the near future, The Preserve will have a harvestable surplus and be able to offer quail shooting as well.
Once pheasant shooting had concluded, the team of Guns were treated to a whimsical alfresco lunch outside one of The Preserve’s famous Hobbit Houses. With a five-course menu curated by chef Burke using pheasant as the star ingredient, diners were treated to exceptional game dishes prepared by The Preserve’s senior sous chef, Brit Richard Naughton who trained under Burke and Gordon Ramsay.
The Preserve is known throughout America for its three highly-Instagrammable Hobbit Houses. Nestled into hillside boulders, each one features an intricately-carved wooden door that swings open to reveal an intimate interior with stone floors. A fourth enchanting Hobbit House is nearing completion which will be the first to provide overnight stays for up to ten people. Elsewhere on the resort there are a plethora of different accommodation options – from tiny homes and apartments to townhouses.
After lunch, the Guns were given a sneak peek of The Sporting Shoppe ahead of its grand opening in November. The store is being increased from 15,000sqft to 25,000sqft to make it one of the largest hunting, shooting, fishing stores in the US. Local media and dignitaries are lined up for a ribbon cutting ceremony which will make it one of the biggest employers in Richmond. For those visiting The Preserve, it will be a treasure trove of Mr M’s favourite brands gathered from his international hunting trips.
And it isn’t just pheasant shooting that’s on offer at The Preserve, the clay shooting is second to none too. The Preserve hosts two diverse sporting clays courses offering both one- and two-story shooting pavilions. Sporting enthusiasts will also enjoy two five-stand courses with heated and covered shooting positions.
As a side note – in the US it is a legal requirement to ensure one clay stand is accessible for wheelchairs. At The Preserve, every single stand is accessible – something Mr M insisted on when the plans were originally drawn up. When it comes to indoor shooting, no other place can measure up to The Range, coming in as the longest indoor range in the country with 150-yard lanes. It boasts 24 shooting stations for pistol, rifle, and archery, plus a Firearms Training Simulator. In fact, there are 70 different sporting activities to take part in across the resort – including horse riding, fly fishing, golf and 4x4 driving.
So, next time you are wanting to make the most of precious annual leave and spend time together as a family, The Preserve offers the opportunity to keep your trigger finger in training and your casting arm sound – all while your spouse and children are equally fulfilled.
For more information, see thepreserveri.com
