Discover the latest in food and drink news, try our delicious and easy recipes using fresh seasonal produce and read our pub and restaurant reviews.
Here at Country Life we love to cook and we love to eat. Seasonality is important, whether you’re growing your own or visiting the farmers’ market for your ingredients – but we love to cook seasonally. Whether it’s our brilliant collection of elderflower recipes in the summertime, our ultimate sloe gin recipe in autumn or gorgeous roast goose recipes in the winter, we have collected the best seasonal recipes by ingredient on dedicated pages
Winter snowfall, springtime mildew, hail and the hottest, driest summer in generations have conspired to make 2018 Bordeaux something you must absolutely snap up, explains Harry Eyres.
Watercress is delightfully fragrant and offers a simple way to add colour and peppery notes to spring dishes.
Jason Goodwin discusses kombucha, the deceptively foreign-sounding tea-based drink, among other weird and wonderful things produced by home fermentation.
Simon Hopkinson says that lamb cutlets would be his last meal. And here's how he'd like them cooked, thank you very much.
Ten years ago an Oxbridge scientist turned his considerable brainpower to distilling proper Caribbean rum in the heart of Cambridgeshire. Emma Hughes tells his story.
Spikes of asparagus in the kitchen garden are a sure sign that the British spring has truly arrived. Melanie Johnson has created a wonderful spring dish using these tender stems perfect for a light dinner.
This is an exciting time of year for chefs with the arrival of all the delicious young vegetables and salads. Tom shares his recipe for roast lamb.
As we leave the snowdrops behind and welcome the bluebells, we turn away from the world of wellies and jackets and towards a softer, lighter world, filled with silk scarves, wonderful wines and £10,000 Easter eggs. You know, just the normal things.
Eggs, bacon, ketchup and hot cross buns in one recipe? It's either a sure sign of the apocalypse or else so mad it might just work.
The surest way to aid the survival of Britain's rare breeds is to support the farmers who rear them – and in doing so you can end up enjoying some of the finest meat on earth.
Annunciata Elwes traces the curious history of the hot cross bun in Britain.
Here's how to elevate simple rhubarb and custard to something rather smart.
We’ve all heard the hype about English gin and sparkling wine, but those with an eye on the future should look to whisky, says Rupert Ponsonby.
What ho! It's time for our regularly scheduled decadence to receive its regularly scheduled seasonal edit. This week we're considering everything that springs (get it) to mind when we think of Easter and all the shopping it entails. Think food. And lots of it.
Planning a trip to the capital, but don’t want to leave the most important member of the family at home? Emma Hughes pulls together the ultimate Country Life guide to dog-friendly London. Illustrations by Sholto Walker.
Cucumber is fresh and delicious, but it's difficult to use it in a dish that really zips off the plate.
Our columnist decided that Twitter or chocolate wouldn't count - but is he now regretting his choice?
The highlight of any Brit's weekend; a Sunday roast is simple yet wondrously appreciated. The Raymond Blanc Cookery School at Le Manoir aux Quat'Saisons teach a wealth of transferable knowledge in their hands-on courses; Alexandra Fraser shares those she found the most useful after attending one such lesson.
