Now's the time to invest in a buy-to-let.
Julie Harding snuggles into the world of pure-wool duvets.
Done well, there are few things that beat a big bowl of al dente spaghetti tossed in garlic and chilli.
The drop-down font menu has made typographers of us all. Here are 8 fonts that changed the world we live in.
Dark and depressing is the tone this year—we assess the likely winner from a mix of famous and unknown authors.
With Britain’s top universities performing better than ever, Carla Passino discovers the best places to invest in student property.
Layers of flavour: Parma ham, spinach and chestnut mushrooms give this lasagne dish a lift.
From America's prime vineyards to the best places to invest post-Brexit, Country Life International Autumn 2016 is jammed full of amazing ideas for your next holiday home.
A new biography of Steven Runciman delves beyond the gossip to shed new light on a fascinating and complex personality, says Barnaby Rogerson.
On a course at Eastnor estate that teaches drivers how to handle their 4x4s, Charles Rangeley-Wilson gets a glimpse of the new Land Rover Discovery.
Join the illustrious ranks of owners of these three houses with an intriguing past.
Many people in the shooting field this season will close one eye as they take aim. This is madness, says a man on a crusade to change the habit of…
'This inspiring painting reminds me of our patriotic island and its close links with Britain.'
If you’re yearning for something different but like to remain in the safe haven of South West London, head to Chicama, a new Peruvian inspired delight on the Kings Road.…
Rosie Paterson visits the Big Apple and reveals the best places, to eat, drink, stay and enjoy.
Missed last week's issue? You can still view its magnificent property pages and articles here.
Country Life rounds up the best things to see, do and book this week.
Winnie-the-Pooh; Spode's bicentenary; and how to be a much better shot.
Once handy for horses, coaches and servants, mews houses now offer some of the most charming homes in London, finds Eleanor Doughty.
From sautéeing slimy wood blewits with garlic and cream to shaping tempura parasols, mycologist John Wright knows all the tricks for cooking champion champignon dishes.