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
Absinthe is almost unique among alcoholic spirits for having been outlawed in even some of the world's most liberal countries — but how did that happen? Martin Fone traces back the story to find the tales of debauchery, hallucination and even murder that once gave the drink its bad name — and looks at how it's returned to prominence.
Crafting wooden casks is an ancient art form that requires traditional makers to jump through hoops to construct vessels strong enough for the task of maturing precious Scotch whisky, says Joe Gibbs. Photographs by Jeremy Flint.
The jury is out as to whether the humble Scotch egg is a snack or a ‘substantial meal’. Either way, this headline-stealing, hand-held hero is outrageously delicious, says Tom Parker Bowles.
Pavlova is always good. Now it's even better.
Tom Parker Bowles on the unbeatable joy of the fool, and his favourite strawberry fool recipe.
Martin Fone takes a look at one of the all-time great toast toppers: Gentleman's Relish.
Homegrown runner beans turn this lovely lamb cutlet dish into something memorable.
The numbers show that pubs across the country are shutting down — but those that are still thriving are doing so because they're better than ever, says Giles Kime.
Coming across a bizarre statistic prompts Martin Fone to look at the creation of the vending machine, unearthing an incredible tale.
Everything tastes better when it's cooked outdoors, and even more so when it's on the beach. Award-winning food writer Jack Adair Bevan shares his best beach barbecue recipes; photos shot for Country Life on location in Port Gaverne, Cornwall by Benjamin Pryor.
The world-famous Worcestershire sauce owes a great deal to a product that comes a very, very long way from Worcestershire itself, as Martin Fone discovers.
Country Life's kitchen garden cook Melanie Johnson shares a sensational recipe which makes the most of the cherry tomatoes now in season.
Portuguese cuisine is vibrant and enchanting, says Tom Parker Bowles.
Melanie Johnson shares a recipe to make the most of redcurrants, a sharp but tasty seasonal fruit.
A British summer without strawberries would be unthinkable.
The chef and food writer Tom Parker Bowles on the culinary highlights of July, from artichoke to watercress — plus a recipe which will persuade you that broad beans aren't all bad.
Raw milk has been vilified in the press and by food agencies and competitor industries for decades, but its superior taste and health benefits demand we take a second look, argues Tom Parker Bowles.
The gooseberry might be the least sexy of all fruit, resembling a fat green blob wearing a three-day growth of stubble. Yet it adds a welcome sharpness to jellies, jams and a simple fool, says Tom Parker Bowles.
Melanie Johnson is here with what is ostensibly a cake, but is in fact a truck to drive straight through your early-summer diet plans.
If ever a vegetable's diminutive size belied the flavour it delivers, it's the pea. Melanie Johnson shares a recipe to make the most of the fresh crop.
