Gently tended by devoted staff, the country-station garden has become a rural idyll in its own right, says Andrew Martin

Whether Metroland breakfasts or picnics on the go, the railways have transformed how we eat forever, finds Emma Hughes

From Brown Windsor Soup to how we came to have fish and chips, ANDY COMFORT discovers the railway’s links with food and fine dining

Ingredients (Serves 6) 800 g beef fillet 2 tbs vegetable oil Sea salt 500 g watercress 12 slices smoked prosciutto 500 g ready-made puff pastry 2 egg yolks Plain flour 1 tbs English mustard 1 Pat the

Celebrating 100 years of the BBC Shipping Forecast, Jane Russell takes us on a series of coastal cruises through the forecast sea areas, exploring some of the special places on offer in each of them

One of the few benefits of the country’s transformation into a cashless society is that schoolchildren in receipt of free school meals are no longer made to standout from their peers. With senior scho