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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Best Father's Day gifts for foodie fathers and thirsty dads
Father's Day is coming up on June 20, and a little treat will always be a winner. Of course, a big treat is even better... Toby Keel and Martin Fone pick out some of their favourite Father's Day food gifts.
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How to make Tom Parker Bowles's pasta with artichokes and pecorino
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How to make perfect burgers to barbecue at home, with blue cheese, avocado and pancetta
Guilty pleasures don't come any more pleasurable than a really great burger; if this recipe doesn't make your mouth water, you're most likely a vegetarian.
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How to make Spring roast lamb with maple yoghurt marinade, and maple-glazed roast potatoes
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Chateau International Space Station: The $1 million bottle of wine that's literally out of this world
Sending wine to space, and bringing it back down to earth to sell for a good cause seems like a Herculean effort. But the true admiration must be for the astronauts who managed to resist the temptation to pop it open for some 14 months.
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Tom Parker Bowles: Why Dorset snails are as good (if not better) than French ones — and a recipe to prove it
Snails might forever be associated with French cuisine, but the slippery little suckers bred on these shores are rivalling the best Bordeaux has to offer, says Tom Parker Bowles.
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How to make elderflower drizzle cake, by Michelin-starred chef Tommy Banks
Tommy Banks, head chef at The Black Swan at Oldstead, shares a delicious summery recipe to make the most of the elderflower as it comes into bloom.
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How to make Ed Brown's Elderflower 'Champagne'
Ed Brown is arguably Britain's top expert on elderflowers — and here's his favourite method for turning them into something rather special...
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Curious Questions: Is the chocolate side really the top of a Jaffa Cake?
Martin Fone discovers nothing is quite as it seems in the world of Jaffa Cakes — including whether they are a biscuit or a cake or whether chocolate sits at the top.
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Tom Parker-Bowles on the king of potatoes, the Jersey Royal
Whether boiled and slathered with butter or fried then served with crab mayonnaise, the Jersey Royal is alwys delicious.
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How to make lemon and mascarpone tart with a naughty touch of Drambuie
Now that you can have friends around for afternoon tea in the garden once more, you'll want something nice to serve — and this lemon and mascarpone tart, with an added hint of Drambuie, is an ideal fit.
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The British dishes that conquered the menus of the world
British food has often been the butt of jokes, but the reach — and popularity — of our island's food is more global than you might think.
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Three perfect picnic recipes from Emily Roux: Arancini, home-made bagels and chocolate cookies
Emily Roux's picnic recipes are as good as you'd expect from the latest culinary star from an extraordinary family.
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Tom Parker-Bowles on forced rhubarb, the crop grown in the dark and harvested by candlelight
Only available for a fleeting moment, rose-hued forced rhubarb — grown in the dark and harvested by candlelight in Yorkshire’s ‘tusky triangle’ — is an ephemeral vegetable with a muted, yet distinct, lip-smacking tartness, says Tom Parker Bowles.
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The best gins for Mother's Day
What better for Mother's Day than a bottle of 'Mother's Ruin'? We've selected some of the finest gins on the market which are sure to give your long-suffering parent a treat.
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How to make Eton Mess with coffee and hazelnut
How to make Eton Mess that's got a hidden surprise within.
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Recipe: Tom Aikens's roast leg of lamb
The arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads. Tom Aikens shares his recipe for roast lamb.
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How to make a two-course meal at home, with Raymond Blanc's chefs from Le Manoir on hand to help
Raymond Blanc's cookery school is running online cookery classes, with live advice beamed to your kitchen from Le Manoir aux Quat-Saisons. Octavia Pollock gave it a try.
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Recipe: Maple-and-sloe glazed venison loin with winter squash
For comfort food with a twist, try this rich, elegant dish that pairs venison with winter squash, all dressed in a lovely sloe glaze.
