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If travel is about getting away from it all, then a flit to the countryside to escape the grind of modern life definitely fits the bill. Outside of the urban hubs, Britain and Ireland are blessed with country houses that have been transformed into elegant rural hideaways in which to spend the night. As the Good Hotel Guide award winners for 2024 are announced, The Independent can reveal the picks for the best 10 country house hotels in the UK and Ireland. Whether you're after Michelin-starred dinners in Devon or a hearty Cumbrian breakfast to start the day, whether exploring ancient woodlands or lounging beside a pool appeals, there's no shortage of options across this green and pleasant land. To find out more, visit the Good Hotel Guide website. But for now, here are some exceptional hotels that are sure to inspire an escape to the country. Viewfield House Portree, Isle of Skye, Scotland A house-party atmosphere prevails at this 19th-century mansion in 20 acres of woodland garden, home to the Macdonald family for 200 years. Victorian interiors are filled with antiques and paintings, and you won’t find a TV in your bedroom – though it might have dual-aspect windows, a pedestal desk and original fireplace. In a dining room hung with ancestral portraits, guests sit down to a full Scottish breakfast, kippers or a vegetarian option, while at night there is home-made soup, cheese and charcuterie, devilled smoked salmon and vegetarian platters. Mallory Court Leamington Spa, Warwickshire, England Built in 1916 in the romantic Elizabethan vernacular and set within formal gardens and pleasure grounds, Mallory Court welcomes families and their dogs. Described as “sumptuous and relaxing”, bedrooms in the main house blend traditional and contemporary style. Elsewhere, you’ll find places to relax over afternoon tea after a game of croquet or tennis, and in the spa or pool. Dinner in the panelled dining room is formal and fine. Gidleigh Park Chagford, Devon, England A single-track lane leads to this 1920s Tudor-style house, amid 107 acres of gardens and woodland on the banks of the North Teign. It’s home to a Michelin-starred restaurant, tennis court, croquet lawn and putting course. It is family friendly, with picnic hampers available to order and Dartmoor almost on the doorstep. Accommodation ranges from contemporary “classics” to spacious “master” rooms, up to the vast Spa Suite (where guests will find panoramic views of the valley). Chef Paul Eden’s “nouvelle but exquisite” dishes might include steamed turbot, mixed squash, pumpkin seeds, caviar and seaweed. Langar Hall Langar, Nottinghamshire, England This Georgian house in the Vale of Belvoir has been welcoming guests since the late Imogen Skirving was inspired by a dream to open her doors, greeting strangers as friends. Granddaughter Lila Arora now presides over a delightful, faintly eccentric operation. Bedrooms have intense charm; Cartland was a favourite of the late Dame Barbara, and Bohemia, featuring a four-poster bed, has poetry on the walls. Public rooms are filled with antiques and curios. Chef Gary Booth cooks locally sourced dishes, such as assiette of Langar lamb and warm salad of garden beetroot. langarhall.com Enniscoe House Castlehill, County Mayo, Ireland In wooded grounds on Lough Conn, against the backdrop of solitary Mount Nephin, this ancestral home is the very epitome of a Georgian country house in Ireland. Guests are hosted by Susan Kellett and her son, DJ, in a warm, inviting ambience. Bedrooms are spacious, and there is a comfy drawing room with open fire and much-faded Adam wallpaper. Guests meet over drinks before excellent, pared-back suppers cooked by Susan with produce from the organic walled garden. After breakfast, explore the 19th-century pleasure grounds, fish in the Lough, or follow nature trails through ancient woodland. Ty Mawr Brechfa, Carmarthenshire, Wales On the edge of Brechfa Forest in the Cothi valley, this 17th-century country house wins plaudits as “a lovely comfortable hotel”, with individually styled bedrooms, locally sourced food, and great walks from the door. Lastingham Grange Lastingham, Yorkshire, England There is a home-from-home ethos at this former farmhouse on the edge of Spaunton Moor, owned by the Wood family for 70 years, where comforts include tea with scones, a dinner menu that changes each night, and breakfasts of kippers and Yorkshire ham. Warwick Hall Carlisle, Cumbria, England Fishing is popular on the River Eden, which loops around the estate at this dog-friendly mansion, where the day begins with a hearty Cumbrian breakfast, tea is served by the drawing room fire, and guests convene for dinner in the dual-aspect dining room. The Priory Wareham, Dorset, England Four acres of English cottage gardens on the banks of the River Frome surround this former monastery, home to smart and stylish bedrooms and a glass-walled dining room, where chef Stephan Guinebault’s menus draw inspiration from his grandmother’s cooking on her Loire Valley farm. The Old Rectory Martinhoe, Devon, England In a remote hamlet in rolling countryside between Exmoor and the sea, Huw and Sam Rees-Prosser have created the kind of hotel where friends would love to gather, hosting guests for drinks and canapés before they dine from an imaginative nightly menu. oldrectoryhotel.co.uk Read reviews of the best UK hotels Read More Best UK hotels 2022 Best luxury hotels in Scotland for 2022 Family-friendly hotels in the UK for style, location and value Best Isle of Wight hotels 2023 Best hotels in Devon 2023 Best hotels in Europe 2023

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Let’s be real: Big boobs only come in handy if you’re feminine. Maybe that’s a hot take, but as someone who’s lived with a 38H chest since puberty, I think I have the authority to say that. Every single non-binary, genderqueer, and gender-nonconforming person is different with differing gender dysphoria, but for me, binding is the only way to feel comfortable some days. I had been wearing the binder alternative from Girlfriend Collective, which was good, but I wanted something that not only had more compression without making me want to die but was also made by and for people like me.

For people with a stammer, it can be hard to deal with, but it’s made worse by the fact that understanding of the condition amongst the general public is low. The speech problem usually starts in childhood, between the ages of around two and five years old, affecting around 8% of children and 2% of adults – that’s more than 1.3 million people in the UK. International Stammering Awareness Day (October 22) aims to destigmatise stammering and promote understanding and support for people who do have it, including advice for parents about how they can help affected children. “There’s a lot of stigma around stammering in society – even from an early age, children may be teased or bullied, and adults may tell them to speak properly,” says Catherine Woolley, children and families programme lead at STAMMA (the British Stammering Association). “Children who stammer sometimes feel embarrassed or worried about their speech and try to hide it. They might start to speak less or change words they want to say to ones which are easier to produce. “How you respond to your child can affect how they feel about their talking. It’s common for parents to worry about stammering, and if this is you, you can seek support to help you feel comfortable around your child’s stammering.” Woolley points out that, contrary to popular belief, stammering isn’t caused by anxiety or stress, and there’s no evidence that people who stammer are less intelligent than fluent speakers. “Research suggests stammering is neurological, which means there are subtle differences in the way the brains of people who stammer work,” she explains. “This means it belongs to the same group of neurodiverse conditions as ADHD, autism and dyslexia.” The condition is often hereditary, with about 60% of people who stammer having another family member who stammers, and while there’s no specific cure, Woolley says there are many different techniques and approaches that can increase people’s fluency in certain situations, although they may not work for everyone. “There isn’t one treatment which can miraculously make all people stop stammering,” she stresses. “Everyone’s stammer is unique, as is the way they want to manage their speech.” But there’s no doubt, she says, that parents can help their children deal with stammering, and make them feel more comfortable. 1. Value your child’s stammered voice “It’s simply the way they talk,” says Woolley. “What’s important is what they say and not the way they say it.” 2. Be patient Although it can obviously take more time for a child who stammers to say something, it’s important for parents and the rest of the family not to rush them. “Give them time to say what they want, and model this to their siblings and other family members,” she adds. 3. Don’t finish their words or sentences Woolley says that while it can be tempting to finish your child’s words or sentences for them, especially if you can see them struggling, it’s important to resist this urge to help. “It can be disempowering and embarrassing if you speak over them,” explains Woolley, “not to mention frustrating if your guess is wrong and they have to start all over again.” 4, Slow down yourself Rather than telling your child to speed up, slow down your own speech to reduce any time pressure they may feel. 5. Don’t show your own anxietyEven if you feel anxious when your child is stammering, try not to show it, advises Woolley, who suggests maintaining natural eye contact and remaining calm. “It can be uncomfortable listening to someone who stammers, but think how they feel. Try and maintain eye contact even if you feel awkward, as looking away can make them feel awkward too, or think you’ve lost interest in what they’re saying. Keep looking at them and give the occasional encouraging head nod to show you’re interested.” 6. Try not to be negative Woolley says it can be important to describe stammering using neutral language instead of negative references. So, for example, say, ‘He’s stammered more this week’, rather than, ‘His speech has been bad’. 7. Seek help Parents who are worried about their child’s talking or would like some help should contact their local NHS speech and language therapy department to talk through their concerns. In addition, STAMMA offers free Parent2Parent peer support groups run by parents of children who stammer, and workshops for such parents, plus a helpline (0808 802 0002) and a webchat service. Read More From colourful gowns to drones, these wedding trends are set take over 2024 Call The Midwife ‘should come with a health warning’ Halloween: 10 wicked ways to kit out your haunted house Black magic: Go back to black this season with the catwalk-inspired trend How to prep your home for when the clocks go back Menopause campaigner Mariella Frostrup: ‘I look forward to a future where women gradually stop feeling so ashamed’

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Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine

Welcome to Hype Machine, our hit-list of the top reviewed products across the web — according to a crowd of die-hard shoppers. Call this your 4-star & up only club, with entry granted by our devoted-to-the-goods shop editors.