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Clare Coghill's indulgent recipe for bacon and Mull Cheddar scones from her debut cookbookThe VisitScotland food ambassador is bringing out a new cookbook full of Hebridean-inspired dishes and reimagined Scottish classics.
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How American political refugees, economic migrants and devoted Anglophiles are transforming LondonOne luxury restaurant, apartment and tennis court at a time.
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Raising the steaks: Which native animal produces the best beef?We tasked eight gourmands — including food writer Tom Parker Bowles and chef Jackson Boxer — to find out which native British cow produces the best côte de boeuf.
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What is everyone talking about this week? Is this British wine’s best year yet?Wineries are expanding and tourism is booming.
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Embrace preserving with Gill Meller and his recipe for bean and apple chutneyProlong summer ingredients with this easy and delicious chutney.
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Nibbling at wild fruit is in our bones, so here's how to harvest the finest hedgerow bountyIf you know where to look and what to do with it, profound pleasure can be gleaned from foraging autumn’s hedgerow bounty.
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What is everyone talking about this week? Is peated whisky living on borrowed time?What is the best use of £60? Buying a bottle of peat.
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From Cornish Gilliflower to Rivers Early Peach: An apple a day keeps Britain’s heritage native fruit from dying out81% of traditional apple orchards have vanished from Britain, but ‘heritage’ apples retain a following, says Jack Watkins, who rounds up nine of the most interesting.
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How to make a fig caramel tart with cocoa and almond crustFig tart that's a work of art and looks the part, courtesy of our kitchen garden cook Melanie Johnson.
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Some of the city’s finest restaurants are found inside museums. Country Life writers round up the very bestLondon has a rich history of repurposing grand architecture into dining spaces, including inside its museums, galleries and shops. Here are some of our favourites.
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Marilyn, maraschino cherries and classic movie musicals await you in Country Life's Quiz of the Day, August 29, 2025Friday's quiz puts your cocktail knowledge to the test.
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Gill Meller wants to make soufflé great again with his sweetcorn and smoked cheddar recipeIs the soufflé on the brink of extinction? Well, not if Gill Meller's recipe for a sweetcorn and smoked cheddar has anything to do with it.
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The Japanese superfood described as 'a blueberry on steroids' taking Scotland by stormWith oodles of vitamin C and potassium, honeyberries are being hailed as the new Scottish superfood, but can they find a place in our kitchens?
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‘Some people find it a bit daunting being faced with a big beast and a couple of utensils’: Mitch Tonks on the perfect seafood platterMitch Tonks creates the ultimate fisherman’s feast using crab, langoustines and of course, oysters.
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Will Hosie: In defence of gatekeeping and why we have to stop confusing TopJaw with proper critiqueModern audiences expect critics to keep up with the times, but it's always been their job to keep some places under wraps.
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Come shell or high water: Rugged coastlines, surging tides and deep, cold water put Scottish shellfish in a class of its ownNick Hammond heads north to taste his way around some seafood hotspots.
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Guernsey's world-renowned dairy cows churn out the most delicious ice cream, but the best is only available to try on the islandWith its glorious weather, endless beaches and world-famous dairy farms, it’s no wonder that Guernsey is an ice-cream hotspot.
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Not mush-room for error: The tasty-looking fungi that could be the last thing you ever eatThe best thing that can happen on a mushroom hunt is a lovely day out with friends and a nice meal in the evening. The worst that can happen is death, warns John Wright.
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The 11 best restaurants in London for al fresco diningThere is no shortage of places to dine outside in London, from five-star hotels to canal-side picnic tables.
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The quiet corner of Suffolk where the country pub is thriving — and why it mattersPubs are more than just a place for a drink, they are the heartbeat of rural communities. Agromenes celebrates their survival.
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'You have to commit, due to the time it takes, but it’s worth it. The flavour is unbeatable': Slow down, and barbecue betterGoing back to ‘fire school’ to learn how to barbecue better might conjure images of scorched sausages cooked over a fast and furious heat. However, as Paula Minchin discovers, long and slow is best.
