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Are we paying too much for food?As grocery and menu prices continue to climb, even the glitterati is beginning to feel the pinch. How are restaurateurs coping — and adapting?
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Rolls-Royce Spectre II: Can you perfect perfection?Do not adjust your screen: the Rolls-Royce Spectre Series II is a dead ringer for the original — but that's a good thing, says Toby Keel.
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Before the pocket-size Pomeranian charmed Marie-Antoinette, it pulled sledges and guarded livestockOnce a hardworking dog of the Baltic coast, the Pomeranian became a favourite of royalty and fashionable society. Agnes Stamp traces the remarkable rise of this spirited little breed.
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From Aztecs to artists, one of nature's most remarkable flowers is the gift that keeps on givingDahlias' dramatic blooms and unique genetic makeup has inspired gardeners, painters, jewellery makers and more since the Aztec Empire.
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‘I got this recipe from someone I know': Eight years before he served it at the Omani State Banquet, The King revealed his favourite food to Country LifeHow to make pheasant crumble pie, The King's favourite dish, as demonstrated by John Williams, executive chef at The Ritz in London.
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The veal thing: Tom Parker Bowles on why a true schnitzel should be the size of your plateCrumbs, there’s no need to fly by the seat of your pants to produce the perfect schnitzel.
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Love at first bite? In Paris, the only thing they take more seriously than fashion is the macaronThe macaron has travelled from simple almond biscuit to Parisian treasure, spawning rivalries, innovations and an extraordinary array of flavours, discovers pâtisserie aficionado Harry Pearson
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Reader Event: Jewels of distinction at Elizabeth GageSponsor Content Created With Elizabeth Gage
Country Life readers are invited to an exclusive private Christmas salon at Elizabeth Gage in Belgravia on Wednesday, November 25.
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If the Porsche Mission S has taught me anything, it's that if you want people to buy your cars, you had better make them prettyA host of new launches in the past week gives hope that style and substance are not mutually exclusive desires.
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Britain's 'bad boy chef' is ready to take a bite out of the Big AppleJo Rodgers talks to Thomas Straker about dying his hair neon pink, serving ‘real’ food and going Stateside.
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'Leaving your jacket pocket empty is like leaving a corner of a beautiful work of art unpainted'If you only buy one silk pocket square, make sure it's one by Turnbull & Asser.
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It's not all doom and gloom for British farmers — just ask the winemakersThe long, hot summer has yielded a bountiful and uncommonly sweet supply of wine — better even than last year's. England's vintners are rejoicing.
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Simplify, and add fjords: Why you should conquer Scandinavia in a small sports carCharlie Thomas gets back to basics driving around Norway in a Morgan.
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Bizarre, bat-eared, wrinkly and bonkers — so how did French bulldogs win over the world?Agnes Stamp celebrates the breed in this week's dogs feature.
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David Gandy: ‘I was sent the script for Fifty Shades of Grey’Lotte Brundle meets the model and businessman to discuss his love of tailoring, life with two young daughters and thoughts on going into acting.
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The miniature pieces of jewellery worth more than a BotticelliCameos need to be seen to be believed.
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We're all going coconuts for a Bounty barIt might have been created to whisper seductively of sunshine and sandy beaches, but, on its 75th birthday, the Bounty bar feels distinctly British, says Rob Crossan.
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Watch what you owe: Five extraordinarily rare watches seized by HMRC are going up for auctionAt the end of this month a Philippe Dufour, Patek Philippe, two Audemars Piguet and an Omega will go under the hammer with no minimum selling prices.
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Let's get physical: The future of shopping is decidedly old-fashionedAmie Elizabeth White celebrates the return of in-person shopping.
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Mimosas, mud and 'Trinity, would you mind?' How to save a wet wedding with an Ineos Grenadier QuartermasterWeddings are always a hectic affair, but if you want to actually make yourself useful to the bride and groom, you best turn up in a small tank, advises Trinity Francis.
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The staunch and sturdy Austrian export that's even better than schnitzelAgnes Stamp extolls the virtues of the schnauzer.
