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London’s most fashion-forward department store is now serving ragu with everything and ‘school cake’East End boys, West End girls: inside E. Pellicci’s delicious ‘Britalian’ Selfridges pop-up.
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‘They’re not calling me a nutter anymore. It’s quite refreshing’: Gut-health guru Tim Spector on collecting cheese and his Consuming PassionsLotte Brundle meets the gut-health scientist, writer and co-founder of Zoe.
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'Nobody needs a deconstructed roast with 12 little components and a smear of gravy. Keep it generous, keep it recognisable and make every element really bloody good'David Ellis establishes what really belong on your plate at Sunday lunch.
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You batter believe we love cake: The Country Life team's definitive guide to London's best afternoon teasThere's an afternoon tea for everyone — from gluten-free to art-inspired — if you know where to look. Here are some of our tried and tested favourites.
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Pour me a poitín: The moonshine running through the veins of every IrishmanLaced with mystical properties that promise to enhance a greyhound’s speed or revive newborn calves, Irish moonshine offers so much more than an illegal nip against the cold.
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Are we paying too much for food?As grocery and menu prices continue to climb, even the glitterati is beginning to feel the pinch. How are restaurateurs coping — and adapting?
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‘I got this recipe from someone I know': Eight years before he served it at the Omani State Banquet, The King revealed his favourite food to Country LifeHow to make pheasant crumble pie, The King's favourite dish, as demonstrated by John Williams, executive chef at The Ritz in London.
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The veal thing: Tom Parker Bowles on why a true schnitzel should be the size of your plateCrumbs, there’s no need to fly by the seat of your pants to produce the perfect schnitzel.
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Britain's 'bad boy chef' is ready to take a bite out of the Big AppleJo Rodgers talks to Thomas Straker about dying his hair neon pink, serving ‘real’ food and going Stateside.
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It's not all doom and gloom for British farmers — just ask the winemakersThe long, hot summer has yielded a bountiful and uncommonly sweet supply of wine — better even than last year's. England's vintners are rejoicing.
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We're all going coconuts for a Bounty barIt might have been created to whisper seductively of sunshine and sandy beaches, but, on its 75th birthday, the Bounty bar feels distinctly British, says Rob Crossan.
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The oxymoron of luxury tinned tunaYou might think of tinned fish as a European invention. You would be wrong.
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The search for the perfect carrot led me to one of Wiltshire’s loveliest new hotelsPamela Goodman checks in to Teffont House Hotel.
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Pioneering chef Raymond Blanc on never saying no and eating caviar for puddingLotte Brundle meets the French chef and restaurateur.
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Going against the grain: Meet the British bakeries championing ancient and heritage cropsLargely beholden since the 1960s to industrially produced wheat, many British bakeries are now seeing a chance. Tom Howells meets a series of pioneering growers and makers.
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Angela Hartnett: ‘My husband is a better chef than me. He has a little extra edge’Lotte Brundle meets the chef, restaurateur and podcast host.
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Stop trying to make a pub something it isn'tIt doesn't need to be a restaurant. It needs to have a soul.
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What is everyone talking about this week: How Yotam Ottolenghi inspired a vogue for harvest partiesThe chef who taught Britain how to love vegetables is now celebrating them with an annual back-to-school party. Others are following suit.
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Yotam Ottolenghi: ‘I still get stressed about hosting a dinner party'Lotte Brundle meets the chef and restaurateur.
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Down with the breakfast meetingWill Hosie has been a breakfast refusenik since he first learnt the joy of lying in. As Londoners flock to breakfast meetings, can he bring himself to join in the fun?
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No pesticides please, we're British: Organic sector swells with wines the winnerAs the Soil Association kickstarts Organic September, new statistics show a sector that is demonstrably more healthy in terms of value and volume sales compared with conventional food and drink.
