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You need to be a registered member of Barbel Fishing World to post on these forums. Some of the forums are hidden from non-members. Please refer to the instructions on the ‘Register’ page for details of how to join the new incarnation of BFW...
Depends which model muck boots you use. Certain models have better thermal capabilities. As ever it's the trade off of how stationary you are or are you mobile and carrying your kit.
I'm a good friend of Martins. His chub fishing experience is second to very few. He is a bit of a legend too, abseiling of the big one in Blackpool, tandem parachute jump......and his unrelenting pursuit for noted charities.
Neil,
Once again you post negative comments to what I feel is a positive response to the OP. You claim to have put me on ignore yet here we are again. You haven't posted anything to others that have submitted their recipes. ...you've just singled me out again!
We have both been warned by...
40% pastry
30% Stilton
30% Shropshire blue.
Additional flavourings are:-
3-4 drops of Chinese fish sauce
A squeeze of garlic paste
Half a jar of shipman's fish spread
Two drops of "the source" flavour.
Mix your dry and wet components first as you would boilie making then knead both...
Indeed I enjoyed his writing style.
MODS could we perhaps have a pic of Tony with one of his lumps on the homepage, I think it would be a fitting homage to the great man.
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