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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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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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A very brief history of brown sauceBeloved of everyone from prime ministers to Sir John Betjeman, brown sauce — arguably Britain’s favourite piquant condiment — has a wonderfully rich history.
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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.
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Tom Parker Bowles: 'There is no dish more lusty and full blooded than boeuf à la Bourguignonne'Our food columnist extolls the merits of the dish from Burgundy, France, and provides his perfect recipe.
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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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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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Making sense of the cider soaked wassailThe cacophonous, cider-slinging midwinter tradition of wassailing is an ancient one that continues to this day. Laura Parker offers a toast to harvests anew
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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.
