Enjoy being home while you can, says Eleanor Doughty, because all too soon that provincial home will seem oddly comforting
This week I've been eating... beef ribs
For the last twelve weeks, we've been asking how you planned to make today delicious through food for your partner, family or friends, and giving away £50 M&S gift cards to the best suggestions - plus monthly grand prizes like everything you need for a champagne picnic.
This week I've been eating... Short pasta with prawns and aioli
Mallorca is keen to change its image as a boozy holiday destination.
This week I've been eating... posh picnics
Out of America: As summers get hotter we will see more blazes like the one that killed 19 firefighters last week
Contenders for the Diageo World Class Bartender contest had an added challenge this year: to shake up a drink that still tasted good in mid-air. Samuel Muston joined them on board.
Born in Wokingham, Fordham started out as a chemist, studying the subject with biology at Plymouth University, a discipline that helped him when he joined Beefeater Gin as distillery manager in 2008. He went on to receive a diploma in distilling and the picked up the Worshipful Company of Distillers scholarship award for excellence in 2011. Since March this year he has been master distiller at Bombay Sapphire. He will also be leading the Bombay Sapphire Ultimate G&T Studio Workshops at The Hoxton Hotel (Tuesday 18 and Tuesday 25 June 7pm – 8.30pm)
The hat/make up
Out of ideas for a dinner party? Why not serve up a dish made out of the heads of two children stewed in their own blood encased in a pie-crust of their ground down bones? Such is the notoriously grisly fare of Shakespeare's revenge tragedy Titus Andronicus and, in a cheeky nod to the play's nasty nosh, two chefs at the RSC's Rooftop Restaurant in Stratford-upon-Avon have devised a Titus Andronicus-themed pie with a steak and KIDney (boom boom) filling as a culinary accompaniment to the RSC's new production.
1. Charleston cup and saucer
The Hedonist: What to see and where to be seen
This week i’ve been Drinking...Negroni
The Mexican spirit is the new favourite spirit for mixologists. Samuel Muston can see why