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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.
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Emily Roux doesn't need her father's help, unless it's looking after the childrenFor Emily Roux and Michel Roux Jr, cooking is a family affair. Lotte Brundle meets the father and daughter duo.
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'The caviar of its day': How the cucumber sandwich conquered tea timeThe popular fixture of the tea table was delighting diners long before Enid Blyton’s young adventurers tucked into them, reveals Deborah Nicholls-Lee
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A brief and compelling history of how whisky took over the worldThe spirit’s journey from illicitly distilled ‘rascally liquor’ to the toast of fashionable London, Tokyo and Mumbai has been a colourful and eventful one, finds Henry Jeffreys.
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What is everyone talking about this week: Is this to be the worst apple harvest in history?Record heat and next to no rainfall all summer means Britain's orchards are set to suffer devastating losses.
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Tom Parker Bowles: 'Without dressing, salad is little more than an incongruous jumble of clueless vegetation'Whether a simple sprinkle of salt and a dribble of oil or laced with searing chilli, great dressings create an harmonious whole from dissonant elements, writes Tom Parker Bowles.
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'You can be a great chef, but until you understand where your ingredients come from you don’t know the whole package': Diving for scallops in JerseyThe chef at Longueville Manor Hotel is no ordinary master of the kitchen. Andrew Baird doesn’t only cook with the finest local ingredients, he dives for them, finds Julie Harding.
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Meals on wheels: How the railways transformed how we eatFrom fashionable dining cars to hauling fresh produce across Britain, the train has left a permanent mark on British cuisine, argues Emma Hughes.
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Tickled pink: Fill up your glass this summer because English rosé wine is a revelationEmma Hughes suggests a selection of delicious wines grown in local vineyards.
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What is everyone talking about this week: Is octopus on the menu in Britain? And more to the point, should it be?Will Hosie questions claims that octopus are too smart to be eaten.
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The Oldest Sweet Shop in the world is a child’s dream and a dentist’s nightmareIt's got everything bar the Oompa Loompas. Harry Pearson pops in to the Yorkshire shop.
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How to cook up a storm with courgette flowers, the most delicate summer blossomsMelanie Johnson serves up two recipes that solve the pesky problem of what to do with your courgette flowers.
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Feeling hot hot hot this summer? There's no cooling down with Britain's finest 'chilli-makers'Hot sauce is more mainstream than ever and it is, literally, addictive. Ben Lerwill meets the best makers in the UK.
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From fresh Whitstable oysters to cracking claws in the Hebrides: Britain’s best coastal restaurantsHere are 15 of our favourite spots for a seaside feast.
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Tom Parker Bowles: Ceviche may be minimalist, but it's a bona-fide masterpieceBring a touch of Peruvian zing to your table this summer with a dish of sparklingly fresh, zesty ceviche.
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'This is a Mozart, not a Beethoven vintage': Why 2025 might be the best Bordeaux in decadesWine experts have long advised against buying Bordeaux 'en primeur', but 2025 might the year to change that, as long as you're quick about it.
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Avoid flaccid lettuce, gently-rotting cucumber and shiny processed ham with Tom Parker Bowles's guide to the perfect salad
Tom Parker Bowles draws inspiration from around the world and tucks in.
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Drink responsibly, drink English: Rhubarb, gorse, thyme and corn are the new secret ingredients to a successful cocktailWhen it comes to cocktails, offbeat British ingredients are having a moment
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They might eat cheese from a can, but the Americans can barbecue the world's best ribsIt’s time to banish memories of charred sausages with a plateful of succulent smoked pork ribs cooked the all-American way.
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'For a penny, one could buy entry into a new way of thinking: egalitarian, restless and caffeinated' — London's enduring love of coffeeRupert Clague explores how caffeine-fuelled conversation in Hanoverian London’s ‘penny universities’ helped shape the modern world — and where that same spirit still lingers today.
