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Where's the rum gone? How the temperance movement took on the Royal Navy
Henry Jeffreys considers the role of hard liquor in the lives of those who serve on the seas.
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Tom Parker Bowles: 'There is no dish more lusty and full blooded than boeuf à la Bourguignonne'
Our food columnist extolls the merits of the dish from Burgundy, France, and provides his perfect recipe.
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The 'chef's table' is off the ick list
What was once an interesting concept became tired and annoying, but restaurants are now figuring out the perfect balance between a 'peak behind the curtain' and a great meal.
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Sophia Money-Coutts: A snob's guide to supermarkets and what to do when there's no Waitrose
First step: Do not panic.
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Patrick Galbraith: 'The idea that a bar in Norfolk selling vinho verde would make it through even one winter was about as likely as the Madonna herself reappearing by the old water pump'
The success of a Walsingham wine bar shows that all is not yet lost in the English village.
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Agromenes: The Food Waste Inspector is right to call out M&S, Waitrose and Lidl for throwing away food that is perfectly good to eat
The UK wastes more food than any other country in Europe, enough to feed 30 million people. This isn't write, Agromenes argues.
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Gill Meller's recipe for wholesome and flavourful cauliflower cheese gratin
Gill Meller's cauliflower cheese is elevated thanks to the additions of ceps and parsley.
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Forget haggis — the humble swede is the real hero of the Burns Night meal
Douglas Chalmers makes his case for the underrated root vegetable.
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For Hairy Biker Si King, the secret ingredients will always be hard work and community
Si King talks to Molly Pepper Steemson about proper pies, the importance of community, and a new whisky collaboration with Cask Trade.
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Making sense of the cider soaked wassail
The cacophonous, cider-slinging midwinter tradition of wassailing is an ancient one that continues to this day. Laura Parker offers a toast to harvests anew
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The enduring allure of menus from ancient civilisations to modern day, via the revolutionary France
As time capsules offering a unique glimpse into our appetites, menus have always been highly collectible, finds John F. Müller.
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The 12 types of hangover, from 'Backwards Binoculars' to 'Titanic', and how to cure them all
Have you been tricked by the Deceiver or flattened by a Steamroller? Wine expert Olly Smith sets out the 12 different sorts of festive hangover, and how to cure them.
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Six things that Britain should be proud of, from world-class restaurants and Championship-winning cars to the countryside
It is too easy to dismiss 2025 as a downbeat year of failure, but good things did happen.
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Secrets from the world of whisky, from the 60-year-old bottle that sold for £650,000 to the tipple you get at the supermarket
In our last episode of 2025, James Fisher is joined on the Country Life Podcast by Kevin Balmforth and Andrew Simpson.
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'We begin making in May and start packing and despatching in November — it’s carnage': How the Cotswolds' favourite cake-makers get ready for Christmas
Jessica White of the Meg Rivers Artisan Bakery makes it on to our list of our heroes of Christmas.
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Tim Wilson of The Ginger Pig on the perfect Christmas ham
A great ham is one of the joys of the Christmas period, and thus Tim Wilson of The Ginger Pig takes a spot on our list of Christmas heroes.
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East London's salmon smokehouse is full of secrets
From the shores of western Scotland to a smokehouse in London Fields, Max Bergius is bringing fine fish to the capital's best restaurants. So what's the secret?
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Four festive recipes from the Country Life Archive that have (thankfully) fallen out of favour
Every Monday, Melanie Bryan delves into the hidden depths of Country Life's extraordinary archive to bring you a long-forgotten story, photograph or advert.
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Country Life's luxury editor's Christmas gift ideas for foodies, from traditional hampers to nifty kitchen gadgets
Whether they're a dab hand in the kitchen or just really like eating, there will be something suitable in our luxury editor's round-up of the best Christmas gifts for foodies.
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‘Calf’s brains have a bland, gentle richness that soothes and cossets': Tom Parker Bowles on the joys of eating offal
Eating offal it is more sinned against than sinning, but it offers the ultimate in magnificent, fully immersive eating.
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In search of London’s earliest pint
Early houses — pubs open in the early hours to feed and water the market trade — have been a cornerstone of London for centuries. Yet, as Will Hosie finds, they aren’t stuck in the past.
