Articles
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1 month ago |
countryandtownhouse.com | Tessa Dunthorne
Cromlix, Dunblane Cromlix, Dunblane Precious holiday memories: ice-creams devoured on a sandy beach, muddy boots kicked off after a day spent exploring through rugged countryside, the whole family piling through the hotel lobby – ready to do it all again the next day. And while the perfect family holiday is not all about the location, PoB Hotels has the nous to identify the best independent stays for families. Whether it’s a countryside adventure, coastal retreat, or cultured city escape,...
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1 month ago |
countryandtownhouse.com | Tessa Dunthorne
The new Kew Gardens Salad Book is quietly vegetarian. But you’ll barely notice – Jenny Linford has packed it full of fresh ideas and zesty recipes to liven up any summertime supper. Here’s one of our favourite recipes from the book: a fresh, colourful radicchio salad that’s perfect for warmer days.
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1 month ago |
countryandtownhouse.com | Tessa Dunthorne
Venice receives 30 million visitors a year, many of whom are excited by the prospect of tasty Italian food. But whilst you can still find fantastic pizza and Mediterranean classics in the floating city, Venetian fare is better known for its focus on quality seafood and tapas-like plates of Cicchetti. If you’re visiting for the first time, you’ll be overwhelmed with places to eat and drink.
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1 month ago |
countryandtownhouse.com | Tessa Dunthorne
How do modern business owners ‘do’ sustainability? It’s a tough gig but Mark and Charmaine McHugo seem to have it figured out – the restauranteurs behind Hay-on-Wye’s Chapters won a Michelin Green Star for its conscious culinary approach. It enjoys its very own kitchen-garden, cultivated by Charmaine while Mark steers the kitchen, which forms a core part of Chapters’ food philosophy. We sat down with the husband-and-wife duo to find out what ‘doing’ sustainability looks like for them.
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1 month ago |
countryandtownhouse.com | Tessa Dunthorne
Kitchen by Smallbone Kitchen by Smallbone Eating out is getting more expensive – and eating in is getting a serious upgrade. With 71 percent of meals now consumed at home, more of us are levelling up our culinary skills and kitchen setups to restaurant standards. The hottest kitchen trend for 2025? Pro-level kitchen gear, says Tessa Dunthorne. The Rise Of The ‘Cheffy’ Kitchen Picture the scene: you enter a foodie friend’s kitchen in 2025. How can you tell? The first hint was the dough cutter...
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PRs… we are doing a tried and tested of Christmas sandwiches, mince pies and panetonnes. If you’re working with a brand with a range, please get in touch. For Country & Town House. ps also very keen to hear about gluten free (or other dietary) options. #journorequest
Looking to hear from anyone organising or working with a posh (and or ticketed) Christmas carol service anywhere in the UK this year, for a piece I’m writing for the @countryandtown Christmas issue. #journorequest #prrequest
Thanks for suggestions so far. To clarify - not seeking reviews or hotel roundups (these are produced in house). Features we commissioned last year included a wonderful tongue in cheek feature by @sophiamcoutts about finding your travel tribe and a spotlight on midpriced hotels
We have budget to commission for the Country & Town House UK & Ireland Hotels Guide 2025 – freelancers, we'd love to hear your zeitgeisty ideas... More info in replies. #journorequest