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Marcus Wareing: ‘I’ve sacrificed more than any other chef’The MasterChef host and celebrity chef talks to Lotte Brundle.
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What is everyone talking about this weekend: Is cider the new black?Cider — more specifically, fine cider — is making waves on the British dining scene following a bumper apple harvest in 2025. Could cider tasting menus soon replace those for wine?
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What is everyone talking about this week: The curious case of American diningAs His Majesty The King heads stateside, Will Hosie ponders why Americans — who are allegedly Great Britain's greatest fans — haven't yet adopted our table manners.
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The lunch menu is where it's atOsip's announcement of a new table d’hôte menu shows that fine dining is having to be more flexible than ever.
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'It soothed the most vicious of hangovers, the only possible justification for that ghastly thing called brunch': Tom Parker Bowles talks eggs BenedictFrom midtown Manhattan to west London, eggs Benedict is a luxurious treat at any time of day.
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Viking hats, natural wines and messy lunches, with Leonie CooperThe food and drink editor for Time Out London joins the podcast to chat about lunch, dinner, pubs and her new show Messy Lunch.
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Stout and about: Why is everyone ordering a pint of Guinness?After decades in the doldrums, Guinness is enjoying a serious renaissance, with stouts old and new snapping at its heels.
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All hail the egg! The most innovative eggs in London — and how to make some of them at home this EasterForget the chocolate eggs, Lotte Brundle traipses around London, at her stomach's expense, to bring you a cracking guide to the most interesting eggs in the capital.
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The countdown to Spud-ageddon is on: Why potato farmers are in perilPotato farmers are experiencing a downturn in demand so significant, they’ve wound up with a surplus of spuds. Will Hosie investigates why and what you can do about it (spoiler alert: eat more spuds).
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'We are here to champion British farmers who produce wonderful milk, meat, vegetables and eggs': The Country Life team's favourite farm shopsMore and more of us are choosing to buy produce directly from farms.
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Country Life picks the biggest, boldest and best of this year’s clutch of luxury Easter eggsPick up an edible work of art before they sell out.
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Here’s where to go for a really interesting and, dare we say it, cool drink in London's Zone OneThe pub is out and the wine bar is in. These hidden gems are pouring some of the capital’s most interesting and delicious vintages — and you don’t have to go to Hackney for any of them.
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The glory — and the grind — of winning a Michelin star, by Gordon Ramsay, Michel Roux Jnr and Tom Parker BowlesInitially associated with tyres, Michelin has become synonymous with the coveted laurels awarded to the world’s best restaurants. To mark the centenary of the first stars being awarded, David Ellis looks back on a century of fine-dining dramas.
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Tom Parker Bowles: Welsh rarebit is the pinnacle, the apex, the triumphant apogee of this particular formWelsh rarebit — cheese on toast in full dress uniform — is a dish that has been impossible to resist for at least three centuries.
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Meet the men trying to revive our pubs — and farms — for the price of oneWhen James Gummer, Phil Winser and Olivier van Themsche opened the Pelican in 2022, the pub became the sexiest place to see and be seen. It now forms part of a consortium boasting seven properties and an enviable farm-to-table model, which its founders believe can help revive the English countryside.
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The definitive guide to London's best afternoon teasThere's an afternoon tea for everyone — from gluten-free to art-inspired — if you know where to look. Here are some of our tried and tested favourites.
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Thomas Straker: ‘I don’t think anyone has ever left a restaurant going, “God I wish I’d eaten more purée”’Britain’s ‘bad boy chef’ on dying his hair neon pink, serving ‘real’ food and going Stateside.
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Forget museums, the pub is where real history happensAshleigh Arnott looks at how our favourite watering holes have been the epicentres of scientific discovery, affairs, literature, and the Invasion of Normandy.
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It's alive! The UK producers embracing fermentation to make delicious products teeming with lifeAcross the country, small producers are rediscovering the ancient art of fermentation, with delicious results. Tom Howells samples British-made kefir, kombucha, kraut and more.
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‘French pastries all look amazing… but I wish more British bakers would look at what we used to have’: Richard Hart on the joys of jammy dodgers and iced bunsRichard Hart has made his name as one of the world’s best breadmakers, but as Oliver Berry finds out, his latest project marks a return to his British roots.
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Where's the rum gone? How the temperance movement took on the Royal NavyHenry Jeffreys considers the role of hard liquor in the lives of those who serve on the seas.
