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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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'The whole idea was to create a bit of a two fingers to the likes of Whispering Angel': Raise a glass to England's sparkling roséEnglish sparkling rosé is everywhere this summer, but blushing still wines made in this country might soon give Provence a run for its money, too, finds Emma Hughes.
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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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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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In Victorian England, to flex on your friends was to serve them swan-shaped ice creamThe original influencer was the Victorian 'Queen of Ice' Agnes Marshall, hailed by Heston Blumenthal as one of Britain's greatest culinary pioneers.
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Avoid flaccid lettuce, gently-rotting cucumber and shiny processed ham with Tom Parker Bowles's guide to the perfect saladTom 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.
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The 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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The death of Gentleman's Relish (and how I learned to stop worrying and make my own instead)Tom Parker Bowles laments the loss of one of Britain's savoury delights, but modern problems require modern solutions, as he suggests a suitable home-made alternative.
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You've got to have a lot of bottle to be an independent wine merchantIndependent wine merchants are going from strength to strength in rural communities. Gabriel Stone raises a glass to some of the best. Photographs by Millie Pilkington and Mark Williamson.
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How to have the perfect picnic in a pinch, according to Country LifeShort of time or inclination to prep a proper picnic? Follow our cheat's guide to alfresco success on sunny days.
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The art of the great British summer picnic, as described by Tom Parker BowlesA penchant for picnics is part of our cultural DNA, regardless of the weather. Pork pies, pan bagna and good company are integral to getting it right.
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'I’ve sat structural engineering exams, but nothing compared with this': How to become a honey sommelierAs challenging and prestigious as achieving a master of wine certificate, the quest to become a honey sommelier requires an elite sensory education.
