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The 'chef's table' is off the ick listWhat was once an interesting concept became tired and annoying, but restaurants are now figuring out the perfect balance between a 'peak behind the curtain' and a great meal.
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Sophia Money-Coutts: A snob's guide to supermarkets and what to do when there's no WaitroseFirst step: Do not panic.
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Patrick Galbraith: 'The idea that a bar in Norfolk selling vinho verde would make it through even one winter was about as likely as the Madonna herself reappearing by the old water pump'The success of a Walsingham wine bar shows that all is not yet lost in the English village.
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Agromenes: The Food Waste Inspector is right to call out M&S, Waitrose and Lidl for throwing away food that is perfectly good to eatThe UK wastes more food than any other country in Europe, enough to feed 30 million people. This isn't write, Agromenes argues.
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Gill Meller's recipe for wholesome and flavourful cauliflower cheese gratinGill Meller's cauliflower cheese is elevated thanks to the additions of ceps and parsley.
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Forget haggis — the humble swede is the real hero of the Burns Night mealDouglas Chalmers makes his case for the underrated root vegetable.
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Tom Parker Bowles talks tartiflette: 'This is not a dish worried about precision, elegance or nuance. It is all about beautiful ballast and you wouldn’t want it any other way'Tartiflette is one of the most gloriously indulgent après-ski centrepieces, but you don’t need to have spent the day bombing down black runs to enjoy it
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For Hairy Biker Si King, the secret ingredients will always be hard work and communitySi King talks to Molly Pepper Steemson about proper pies, the importance of community, and a new whisky collaboration with Cask Trade.
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The enduring allure of menus from ancient civilisations to modern day, via the revolutionary FranceAs time capsules offering a unique glimpse into our appetites, menus have always been highly collectible, finds John F. Müller.
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The 12 types of hangover, from 'Backwards Binoculars' to 'Titanic', and how to cure them allHave you been tricked by the Deceiver or flattened by a Steamroller? Wine expert Olly Smith sets out the 12 different sorts of festive hangover, and how to cure them.
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Six things that Britain should be proud of, from world-class restaurants and Championship-winning cars to the countrysideIt is too easy to dismiss 2025 as a downbeat year of failure, but good things did happen.
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Secrets from the world of whisky, from the 60-year-old bottle that sold for £650,000 to the tipple you get at the supermarketIn our last episode of 2025, James Fisher is joined on the Country Life Podcast by Kevin Balmforth and Andrew Simpson.
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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 ChristmasJessica 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 hamA 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 secretsFrom 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 UkraineFor 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 favourEvery 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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‘Calf’s brains have a bland, gentle richness that soothes and cossets': Tom Parker Bowles on the joys of eating offalEating 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 pintEarly 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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A paprika-spiked goulash recipe to keep you warm as the nights draw inThe classifications of the Eastern European country’s rustic, paprika-spiked gulyás stews are as multitudinous as they are delicious, proclaims Tom Parker Bowles.
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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?
