The 1,000-year-old sweet chestnut tree you'll find in the Cotswolds — and what to do if you have a younger example near your home
Tis the season to roast sweet chestnuts.
Food and Drink
Discover the latest in food and drink news, try our delicious and easy recipes using fresh seasonal produce and read our pub and restaurant reviews.
Here at Country Life we love to cook and we love to eat. Seasonality is important, whether you’re growing your own or visiting the farmers’ market for your ingredients – but we love to cook seasonally. Whether it’s our brilliant collection of elderflower recipes in the summertime, our ultimate sloe gin recipe in autumn or gorgeous roast goose recipes in the winter, we have collected the best seasonal recipes by ingredient on dedicated pages
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'A British comfort-food classic, it soothes and satisfies in equal measure': Tom Parker Bowles and the perfect cottage pie
A British food classic, the humble cottage pie–lusciously rich beef mince, topped with buttery, yet crisply tipped mashed potato–is guaranteed to sooth and satisfy in equal, economic measure.
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The Dawn Chorus: We tried a Guinness shandy so you don't have to
Plus the quiz of the day, swimming the Channel three times to raise money for the Garden Museum, and why the moon looks so big and bright.
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The garden fruit that's a blend of strawberry, blueberry and kiwi — and it grows beautifully in Britain
The Chilean Guava was Queen Victoria's favourite fruit — so why don't we grow more of them, asks Mark Diacono.
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Wine has been made in Britain for over 1,000 years — so why have we only just turned it into an industry?
With the UK wine industry booming, Martin Fone takes a look at its history.
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Dessert divine: A pear and saffron clafoutis
This recipe from Melanie Johnson combines two seasonal fruits you can find in your garden to create a sumptuous dessert.
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'Handheld heaven: Tom Parker Bowles on the 'baroque symphony' of spicy, sublime Mexican corn
Hot and cool, sharp and sweet, spicy and sublime, Mexican corn on the cob is peerless — but the golden kernels must never, ever be allowed near a pizza.
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A fig, honey and walnut cake that's the perfect autumn bake
Make the most of these sweet late summer fruits, and finish them off with a Cognac glaze.
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Charlie Bigham: The man behind the meals on food, farming, and why cooking his lasagne takes three hours
Who doesn't love a Charlie Bigham fish pie or tikka masala? We spoke to the main man on the Country Life podcast to learn the secrets behind his famous food and hear more about his new cookbook.
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'I enjoy seeing people having a good time. That, for me, is the key': Meet some of London's best restaurateurs
The secret to success in hospitality is often a simple one — give people what they want and do it well.
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This Victorian boozy blackberry cordial is as good today as it was 150 years ago. Here's how to make it.
Deborah Nicholls-Lee has been delving into the history of the blackberry, and discovered a brandy-enhanced blackberry cordial recipe from Victorian cook Phyllis Browne.
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The story of the Victoria plum, and how to serve them roast with nuts and cream
Tom Parker-Bowles on delight of the perfect plum, and a recipe that lets them shine.
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Better than Heinz? How to make your own tomato ketchup
Whether using tomatoes from your own kitchen garden, or from the shop, nothing beats home-made.
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The ultimate starter: Tempura courgette flowers stuffed with smoked salmon and ricotta
A little something to impress the eyes and the palate of your friends and family.
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How to make the ultimate posh chicken and chips
Melanie Johnson's recipe for spatchcock chicken is a marvel.
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Greatest recipes ever: Heston Blumenthal's chips
Tom Parker Bowles chooses Heston Blumenthal's chips as one of his greatest recipes ever.
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Bay watch: Why laurel leaves have done everything from crown emperors and Olympic champions to flavouring stews
Not many plants can claim a place both on the haughty brow of an emperor and in the humble stew pot, says Ian Morton, as he looks at the laurel tree.
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How to make cherry and pistachio cake that's perfect for a summery afternoon tea
Our kitchen garden cook Melanie Johnson provides a recipe using some of the best fruit of the season.
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How to eat seasonally in August, by Tom Parker Bowles
'August may mark the end of summer,' says Tom Parker Bowles, 'but it’s a time to revel in the moment.' Especially when it comes to enjoying the best foods of the height of summer.
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Tom Parker-Bowles on the BBQ: 'Cooking over coals is both empirical science and blessed art, as well as mastery, albeit temporary, of that naughty Titan’s greatest gift'
Sausages are all well and good (unless simultaneously raw and burnt to a crisp), but the primitive art of barbecuing over charcoal lends itself to far grander fare.
