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'We begin making in May and start packing and despatching in November — it’s carnage': How the Cotswolds' favourite cake-makers get ready for Christmas
Jessica White of the Meg Rivers Artisan Bakery makes it on to our list of our heroes of Christmas.
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Tim Wilson of The Ginger Pig on the perfect Christmas ham
A great ham is one of the joys of the Christmas period, and thus Tim Wilson of The Ginger Pig takes a spot on our list of Christmas heroes.
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East London's salmon smokehouse is full of secrets
From the shores of western Scotland to a smokehouse in London Fields, Max Bergius is bringing fine fish to the capital's best restaurants. So what's the secret?
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'It’s there in our bones, and in our bone marrow': Tom Parker Bowles on borscht, the national dish inspiring Ukraine
For Ukrainians, the fortifying, beetroot-based stew of borscht is more than a delicious dish — it’s full of familial and existential nourishment, says Tom Parker Bowles.
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Four festive recipes from the Country Life Archive that have (thankfully) fallen out of favour
Every Monday, Melanie Bryan delves into the hidden depths of Country Life's extraordinary archive to bring you a long-forgotten story, photograph or advert.
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Country Life's luxury editor's Christmas gift ideas for foodies, from traditional hampers to nifty kitchen gadgets
Whether they're a dab hand in the kitchen or just really like eating, there will be something suitable in our luxury editor's round-up of the best Christmas gifts for foodies.
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‘Calf’s brains have a bland, gentle richness that soothes and cossets': Tom Parker Bowles on the joys of eating offal
Eating offal it is more sinned against than sinning, but it offers the ultimate in magnificent, fully immersive eating.
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In search of London’s earliest pint
Early houses — pubs open in the early hours to feed and water the market trade — have been a cornerstone of London for centuries. Yet, as Will Hosie finds, they aren’t stuck in the past.
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What is everyone talking about this week: Is the Golden Age of fine dining over?
It currently costs a restaurant around £35 to procure a Dover sole, but they cannot list said fish for anymore than £45. So, does the current financial climate spell an end to fine dining?
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No more froths, no more foams, no more tweezers. Classic dining is making a comeback. Thank god
From prawn cocktail and Arctic roll to starched tablecloths and ‘nicotine cream’ on the walls, it’s out with the new and in with the old in the restaurant world
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The wine stash of one of Switzerland’s most secretive billionaires is up for auction
A selection from the personal cellar of the late Jörg G. Bucherer is for sale via Sotheby’s. Highlights include double magnums of Petrus, a case of Lafleur 1990, nine cases of Clos de Tart and six 12-bottle cases of Domaine Leroy.
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A vineyard for sale on the slopes above 'the best beach in Britain' is for sale at just £650,000
In the beautifully unspoilt Devon village of Bantham, an award-winning vineyard is for sale. Toby Keel takes a look.
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The nine best sandwiches in London, tried, tested and digested
The sandwich is back and it's bigger and better than ever. David Ellis reveals where to find the best ones in London.
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'Someone once proffered a tray and said to me: "Would you like an eat?" I’m not sure I’ve ever seen that person again': A snob's guide to canapés
Teeny, tiny food can throw up some big problems, says our modern etiquette columnist.
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Made with porpoise blood, eaten with beaver tail: The not-so-normal history of the black pudding
Ancient, but still popular, both very global and very local, much loved and at one point fiercely disdained. Bound up within the beloved black pudding there’s so much culture, so much history, and so many stories.
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'My sister Catherine shares a love of bees and has a few hives herself': James Middleton, Jamie Oliver and Sir David Beckham on the pleasures of harvesting your own honey
Beekeeping is a star-studded hobby and has much to offer, finds Jane Wheatley.
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The rapid decline of our local abattoirs means we can no longer claim to be a country with leading animal welfare standards
Once the backbone of ethical, small-scale meat production, these essential processors are disappearing fast.
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'If your boyfriend makes carbonara with pancetta or bacon, break up': Tom Parker Bowles on how to make a classic carbonara
Getting to grips with a Roman classic.
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What is everyone talking about this week? Forget British wine, British olive oil is the next pot of gold
Week in, week out, Will Hosie rounds up the hottest topics on everyone's lips, in London and beyond.
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The Glovebox: The fastest coffee shop on four wheels
Bentley joins forces with Joe & The Juice, Rolls-Royce makes a Spectre for a dog, an Austin Mini with royal connections comes up for auctions, and Norman Foster clambers into a Bulldog.
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Clare Coghill's indulgent recipe for bacon and Mull Cheddar scones from her debut cookbook
The VisitScotland food ambassador is bringing out a new cookbook full of Hebridean-inspired dishes and reimagined Scottish classics.
