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In Victorian England, to flex on your friends was to serve them swan-shaped ice creamThe original influencer was the Victorian 'Queen of Ice' Agnes Marshall, hailed by Heston Blumenthal as one of Britain's greatest culinary pioneers.
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Avoid flaccid lettuce, gently-rotting cucumber and shiny processed ham with Tom Parker Bowles's guide to the perfect saladTom Parker Bowles draws inspiration from around the world and tucks in.
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Drink responsibly, drink English: Rhubarb, gorse, thyme and corn are the new secret ingredients to a successful cocktailWhen it comes to cocktails, offbeat British ingredients are having a moment
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They might eat cheese from a can, but the Americans can barbecue the world's best ribsIt’s time to banish memories of charred sausages with a plateful of succulent smoked pork ribs cooked the all-American way.
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'For a penny, one could buy entry into a new way of thinking: egalitarian, restless and caffeinated' — London's enduring love of coffeeRupert Clague explores how caffeine-fuelled conversation in Hanoverian London’s ‘penny universities’ helped shape the modern world — and where that same spirit still lingers today.
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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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The death of Gentleman's Relish (and how I learned to stop worrying and make my own instead)Tom Parker Bowles laments the loss of one of Britain's savoury delights, but modern problems require modern solutions, as he suggests a suitable home-made alternative.
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'Do you want to be known as someone who’s simply too uptight to take lunch?' A snob’s guide to midweek diningIn her recurring column, Sophia Money-Coutts praises the midweek lunch.
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How to have the perfect picnic in a pinch, according to Country LifeShort of time or inclination to prep a proper picnic? Follow our cheat's guide to alfresco success on sunny days.
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The art of the great British summer picnic, as described by Tom Parker BowlesA penchant for picnics is part of our cultural DNA, regardless of the weather. Pork pies, pan bagna and good company are integral to getting it right.
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'I’ve sat structural engineering exams, but nothing compared with this': How to become a honey sommelierAs challenging and prestigious as achieving a master of wine certificate, the quest to become a honey sommelier requires an elite sensory education.
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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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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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'If it is going to work anywhere, it is going to work here': Meet the makers of English olive oilWith English wine going from strength to strength, could our own extra-virgin olive oil be the next homegrown success story?
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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.
