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Tickled pink: Fill up your glass this summer because English rosé wine is a revelationEmma Hughes suggests a selection of delicious wines grown in local vineyards.
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What is everyone talking about this week: Is octopus on the menu in Britain? And more to the point, should it be?Will Hosie questions claims that octopus are too smart to be eaten.
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The Oldest Sweet Shop in the world is a child’s dream and a dentist’s nightmareIt's got everything bar the Oompa Loompas. Harry Pearson pops in to the Yorkshire shop.
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How to cook up a storm with courgette flowers, the most delicate summer blossomsMelanie Johnson serves up two recipes that solve the pesky problem of what to do with your courgette flowers.
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Feeling hot hot hot this summer? There's no cooling down with Britain's finest 'chilli-makers'Hot sauce is more mainstream than ever and it is, literally, addictive. Ben Lerwill meets the best makers in the UK.
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From fresh Whitstable oysters to cracking claws in the Hebrides: Britain’s best coastal restaurantsHere are 15 of our favourite spots for a seaside feast.
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Tom Parker Bowles: Ceviche may be minimalist, but it's a bona-fide masterpieceBring a touch of Peruvian zing to your table this summer with a dish of sparklingly fresh, zesty ceviche.
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'This is a Mozart, not a Beethoven vintage': Why 2025 might be the best Bordeaux in decadesWine experts have long advised against buying Bordeaux 'en primeur', but 2025 might the year to change that, as long as you're quick about it.
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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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You've got to have a lot of bottle to be an independent wine merchantIndependent wine merchants are going from strength to strength in rural communities. Gabriel Stone raises a glass to some of the best. Photographs by Millie Pilkington and Mark Williamson.
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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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'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.
