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This blissful converted mill has sweeping views, a breathtaking library and gardens by a Chelsea gold medallistPenny Churchill takes a look at Stanbridge Mill, one of the finest properties for sale today in the west country.
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The smooth collie: A working breed with beauty and brainsOnce the go-to Scottish herding dog, the smooth collie is as elegant as it is dependable — a working breed with beauty and brains.
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‘Some people find it a bit daunting being faced with a big beast and a couple of utensils’: Mitch Tonks on the perfect seafood platterMitch Tonks creates the ultimate fisherman’s feast using crab, langoustines and of course, oysters.
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Will Hosie: In defence of gatekeeping and why we have to stop confusing TopJaw with proper critiqueModern audiences expect critics to keep up with the times, but it's always been their job to keep some places under wraps.
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Come shell or high water: Rugged coastlines, surging tides and deep, cold water put Scottish shellfish in a class of its ownNick Hammond heads north to taste his way around some seafood hotspots.
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Guernsey's world-renowned dairy cows churn out the most delicious ice cream, but the best is only available to try on the islandWith its glorious weather, endless beaches and world-famous dairy farms, it’s no wonder that Guernsey is an ice-cream hotspot.
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It's hot, but that's good for the English winesVineyard numbers, yields and sugars are up, but without Government support, this rapidly growing sector might 'miss our chance'.
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The 11 best restaurants in London for al fresco diningThere is no shortage of places to dine outside in London, from five-star hotels to canal-side picnic tables.
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The quiet corner of Suffolk where the country pub is thriving — and why it mattersPubs are more than just a place for a drink, they are the heartbeat of rural communities. Agromenes celebrates their survival.
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'You have to commit, due to the time it takes, but it’s worth it. The flavour is unbeatable': Slow down, and barbecue betterGoing back to ‘fire school’ to learn how to barbecue better might conjure images of scorched sausages cooked over a fast and furious heat. However, as Paula Minchin discovers, long and slow is best.
