Credit: Melanie Johnson
How to make a delicious seafood pie which will convert non-believers to the joys of fennel
Credit: Petersham Covent Garden
The Petersham Covent Garden restaurant review: No egos, no theatrics, just sublime ingredients and confident cooking
The famous hidden gem that is the Petersham Nurseries restaurant in Richmond recently opened a new place in central London. Jade Bousfield paid a visit.
Credit: Melanie Johnson / Country Life
A deliciously summery strawberry and hazelnut-meringue roulade with hazelnut praline
Looking for a new summer dessert? If you have the courage and patience to attempt a meringue roulade, this combination of flavours is sure to delight the palette. Thank Melanie Johnson.
A tour of Cognac: 'There wasn't an electronic gimmick in sight – the product is still made by hand and tongue, same as it ever was'
John Lewis-Stempel visits the village of Cognac to learn how the eponymous digestif and the local wine, pineau, is made.
5 scrumptious strawberry recipes that are the perfect accompaniment for Wimbledon
A British summer without strawberries would be unthinkable.
Credit: The Savoy
How to make The Savoy’s sensational pistachio madeleines
An idyllic summer snack, nothing says grace and elegance like a simple fluffy madeleine. Here's how to make the cake which will grace the tea-time plates of The Savoy this summer.
The true story of Eton Mess – and how to make the perfect one
The question, it turns out, isn't 'why' it's called Eton Mess, but whether it's actually called 'Eton Mess' at all...
The strange case of the Negroni revolution
Sharp and complex, the bitter-sweet Italian digestif Amaro is enjoying a new-found popularity on British shores, says Flora Watkins.
Why you shouldn’t fear eating offal — it's food 'to soothe, comfort and delight'
Sustainable eating means cutting waste — and that means using the whole animal. Yet it’s nothing that should make you feel squeamish, says Tom Parker-Bowles.
Credit: Alamy Stock Photo
Curious questions: What's the best way to cook a crab?
Simon Hopkinson shares his tips on cooking crab – with a little help from a classic book by the brilliant Rick Stein.
Credit: Dinner Time Story
The Banquet of Hoshena: A night out for dinner with side-dishes of art, magic and storytelling
When is a meal not a meal? When it involves five courses, five cocktails and a generous helping of art and magic. Alexandra Fraser paid a visit to the Banquet of Hoshena to experience erring kings, talking tables and mystical lands in need of rescue.
5 perfect rosé magnums for sipping in the sunshine this summer
Red is for red meat and white is for poultry and fish, but what is rosé for? The answer is of course that rosé is for summer, anywhere, anytime, from pale blush to startling pink. Sophie McAlpine has rounded up some of Country Life‘s favourite‘s to be enjoyed this summer. And after all, if youre going for a bottle, it may as well be a magnum...
Five gin cocktails to try this weekend in honour of World Gin Day
To properly mark World Gin Day on Saturday 8th June, we've pulled together five of the very best gin cocktail recipes for you to try, from a classic G&T with a very special gin to the rambunctious Rock, Rattle and Rose.
Simon Hopkinson's perfect devilled crab recipe
An ideal starter? A sumptuous light supper? However you eat it, few things are more decadent than devilled crab, as you'll understand after reading Simon Hopkinson's mouthwatering recipe.
Why we should be turning to sunny Greece for our summer wines
Some particularly attractive Greek wines deserve our attention, states Harry Eyres.
Credit: Melanie Johnson
Recipe: Spring-onion and cheese scones for those who prefer savoury to sweet
Savoury scones are just as easy to make as sweet ones, without the added need of jam and clotted cream. Melanie Johnson's latest offering are the perfect savoury snack on a hot summer day.
Three of the finest high teas on offer in London this summer
Alexandra Fraser rounds up some of the most unique and tasty afternoon teas available in the capital this summer, from sky-high scones to fashion-forward finger sandwiches.
Are we living in the golden age of Champagne?
Our regular wine columnist Harry Eyres rounds up the best of a miracle decade and tells us why we should be drinking vintage bubbles.
Credit: Tim Winter
Recipe: A deliciously aesthetic blueberry cheesecake, from the mother of the Shangri-La's head pastry chef
The Shangri-La's TĪNG Lounge and Restaurant chefs celebrated the arrival of the royal baby by creating the Royal High Tea, full of recipes taken from the recipe books of their mothers. Head Pastry Chef Benoit's offering? A stunning blueberry cheesecake.