Hunting, Shooting Fishing

As I've yet to read a story involving standing for hours either in a cold stream or on a river bank ... ho-hum

The same applies to the hunting of four legged 'beasties', which was mainly confined to the great Scottish estates. Deer, long before the Act of Union in 1707, were a royal preserve in England and Wales.

Shooting on estates refers to Game Birds - grouse (on heather covered uplands in northern England and Scotland), pheasant (throughout England and most of Scotland), partridge (throughout England and most of Scotland) and some water fowl. Game-keepers in England and Ghillies in Scotland were actively employed in managing grouse and pheasant breeding. The traditional rule regulating the shooting of game birds is 'No R in the month - you don't shoot' with the exceptions of Ptarmigan and Red Grouse (shooting season starts on Aug 12 - the Glorious 12th) and Black Grouse (shooting strats on Aug 20).   

grilled trout

'grilled' has I believe different connotations according to the national cuisine cultural.

Grilling is basically the application (from above or below and rarely from both directions) of extreme heat. In US English the norm is for grilling to refer to heat from below and usually al fresco using bar-b-q equipment.

In UK English the norm is for grilling to refer to heat from above and usually in the kitchen using a grill.

UK English grilling was not possible till the inventions of the gas grill and the electric grill (both in the 20th century) 

food and cuisine - check out this wonderful time-line of food history  http://www.foodtimeline.org/

Pimms

Please do NOT have Pimms served or drunk suring the Regency Period. Mr Pimms only began to serve his innovative drink in his London fish 'restaurant' in 1823. Furthermore Pimms was only made available for purchase by the public for use at home (i.e. house parties) once mass production began in 1851.