Country Life

Country Life 12-May-2021

Published by TI Media Limited Country Life, the quintessential English magazine, is undoubtedly one of the biggest and instantly recognisable brands in the UK today. It has a unique core mix of contemporary country-related editorial and top end property advertising. Editorially, the magazine comments in-depth on a wide variety of subjects, such as architecture, the arts, gardens and gardening, travel, the countryside, field-sports and wildlife. With renowned columnists and superb photography Country Life delivers the very best of British life every week.

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Pays:
United Kingdom
Langue:
English
Éditeur:
Future Publishing Ltd
Fréquence:
Weekly
4,76 €(TVA Incluse)
148,67 €(TVA Incluse)
51 Numéros

dans ce numéro

5 min
you hunt with the beaver?

EMBARRASSMENT can scorch like boiling water and I was 18 when I made one of my worst faux pas. During my first year at university, I was talking about an author when my tutor cut in: ‘It’s Pole, not Powell.’ I was talking about Anthony Powell, but I’d pronounced his name incorrectly. I had no business writing about the great man if I couldn’t even get his name right, she snapped. Just as most things in this country can come down to class, so, too, can language and whether or not we get it ‘right’, even down to the stress we put on words: ‘research’ or ‘research’? Knowing that the Marquess of Cholmondeley is pronounced ‘Chumley’ puts you in one camp; not knowing might put you in another. It has been…

2 min
open for business

HOW heartening to see the gates of Brodsworth Hall, five miles from Doncaster in South Yorkshire, standing wide in welcome as visitors wander the broad paths under unimaginably blue skies, simply enjoying all that this wonderful garden has to offer. The gigantic topiary displays are clipped sharp and, in the formal flower garden, pompoms of pink spring bedding are still looking fresh in their razor-edged beds. Lockdowns? Furloughs? Of these there is barely any sign. Thanks to the dedication of the team at Brodsworth, the garden has been looked after throughout this awful past year. It may have taken almost 30 years for English Heritage to have brought this garden back to life, but letting things slip for even one year would have required a mammoth task to reverse. Like empty stages,…

3 min
town & country notebook

Quiz of the week 1) In which part of your body would you find the cruciate ligament? 2) According to Walkers, which is its most popular crisp flavour? 3) What is the name of the antagonist in Shakespeare's Othello? 4) How many permanent teeth does an adult dog have? 5) In which decade was pop singer Madonna born? Word of the week Hardiment (noun) A bold deed Time to buy Rhubarb Crumble ice cream, £6.50, Brickell's Ice Cream (www.brickellsicecream.co.uk) From Beder’s Kitchen charity cook book (all proceeds towards mental-health awareness and suicide prevention), £22, Beder (www.beder.org.uk) Smathers & Branson Salmon Needlepoint Belt (15% of sales to the Atlantic Salmon Trust), £160, Glaze & Gordon (07538 366282; www.glazeandgordon.com) Book of the week Gardens in my Life, Arabella Lennox-Boyd (Head of Zeus, £40) It's a rare garden designer that has such a sharp eye for anecdote,…

1 min
wines of the week

Incredible value Tesco, Finest Chilean Merlot, Colchagua Valley, Chile 2019. £8, Tesco, alc 14.5% This wine offers incredible value. It's made by Luis Felipe Edwards in the Colchagua Valley and the fruit is sourced mainly from vineyards on granitic soils in the coastal region, with cooler conditions ideally suited to quality Merlot. Fragrant and fleshy, with some vanilla spice, rich plummy fruit and a hint of sun-dried tomato. A stand out. Mellow red apple Pere Ventura, Primer Reserva Cava, Penedès, Spain NV. £12.99, Waitrose, alc 11.5% There are cracking value Cavas to be had and this is one of them, made by a leading family estate. Remember that Cava is produced using the traditional (Champagne) method, this one spending 15–18 months ageing on lees for the fermentation in bottle. It's fresh, harmonious and faintly toasty,…

1 min
natterjack toad (bufo calamita)

Measuring about 2½in, the natterjack toad -our only other species-is smaller than the common toad, with a greener, smoother and shinier skin, together with a distinctive yellow stripe down the middle of its back. The biggest distinguishing feature is that natterjacks are far more vocal than common toads, hence the name-their loud, chirruping love song can be heard on warm spring nights. The fact they prefer to live in sandy, dry areas, such as heathland and dunes-where they burrow into soft sand and venture out at night to hunt for small insects-means they are a lot rarer, too. They are fond of spawning in shallow pools, which warm up easily, making it a risky business-particularly due to climate change. There is always a danger that, in a dry spring, these watery…

3 min
have a little patience

SOME of the finest ingredients don’t so much require your attention as demand it. Take the sea urchin, for example. Hidden within that treacherous carapace is a nugget of sweetly lascivious delight—the art of reaching that nugget lies in avoiding those spikes. Dismantling a crab necessitates a mixture of nimble dexterity and brute force, likewise oysters, which make you toil to reveal their gently wobbling treasure. The globe artichoke, however, requires a whole different set of skills, a slow, systematic undressing—the foreplay, if you will, to the main event. ‘The eater must be equipped with front teeth and patience,’ notes The Oxford Companion to Food and the process of removing those bracts (the petal-like leaves) is as delectable as it is tantalising. It’s all about ‘the languid pleasure of pulling off…