The right lawnmower can prevent cutting the grass from being a really tedious job. From traditional corded mowers to high-tech battery-operated models, here are the ones we rate – and why...

Raymond Blanc’s long-held plan to write a cookbook inspired by his mother was finally taking shape last year. Then the pandemic hit. Stuck at home, and isolated from his family – as well as his teams at the mighty Le Manoir aux Quat'Saisons and his Brasserie Blanc restaurants – Raymond cooked and cooked. He found himself making simple dishes that evoked happy memories. These home-cooked recipes are the basis of his new book, Simply Raymond. Here, he explains a bit more about his last year – and shares four easy ways with lamb, steak and pork chops.

You might have never heard of padel, but there are now almost 50 clubs up and down the country where you can get involved - even David Beckham is a fan. A great way to build stamina and improve your tennis technique, it’s easy to pick up – which is probably what makes it one of Europe’s fastest growing sports. We asked Tom Murray, head of padel at the Lawn Tennis Association (LTA), for the lowdown…

George Phillips has been trading grain for 12 years. In that time, weather events, geopolitics and one-offs like Brexit have made the markets for wheat and barley more volatile. George told Tobias Gourlay how he keeps a cool head, while juggling sceptical farmers and thirsty European buyers…

From a BBQ box with same-day delivery to the crisp subscription service you didn’t know you needed, these are the latest food and drink releases out there.

It would be rude not to BBQ on a bank holiday weekend, so we asked some of our favourite chefs for their best tips and tricks. From how to select the right meat to Tom Aikens’ ultimate sauce, here’s how to raise the bar SLMan style.

Ross Dobson is an Australian food writer and chef. He’s written bestselling cookbooks while establishing a number of cafés and restaurants in the western suburbs of Sydney. His latest venture is Café Royce in Penrith, where he cooks classic and contemporary Australian food. In his new Australia: The Cookbook, he explains exactly what Australian food is today and showcases it with some outstanding examples of it – look out for hot and spicy Australian-Chinese fusions, updated British classics, fresh Thai and Vietnamese-inspired dishes, as well as Greek and Turkish imports. He told SLMan more, and picked out some of his favourite recipes that you can easily recreate at home…

Julie Wacker is a business psychologist at Robertson Cooper, the workplace wellbeing consultancy that runs the Good Day At Work initiative. She spoke to Tobias Gourlay about the positive and negative impacts of the pandemic on our working lives – and why history indicates the vast majority of us will bounce back from it quickly and easily.

Electric toothbrushes are the best way to keep your teeth and gums in good shape between dentist appointments. They offer a deeper clean, more thorough plaque removal and can whiten teeth too. Here are the best out there right now...

Tablets have come a long way since the very first iPad launched back in 2010. The latest models make great choices for both work and play. From the best one for streaming to the tablet that will make WFH that bit easier, here are the current market leaders…

Whether you’re looking for ways to raise your weekend breakfast game or need something quick and tasty to rustle up while entertaining in your garden, a seriously good barcon sarnie is hard to beat. From where to buy the best meat to tips on which bread and accompaniments to use, ten top chefs share their advice for making the best.

Together with his colleague Javier Blas, Bloomberg News journalist Jack Farchy has dug deeper into the closed world of commodity trading than anyone has gone before. Speaking to people who tend to remain tight lipped, they have uncovered a high-risk, high-reward business that explains how the global economy really works. Jack told Tobias Gourlay what they’ve found so far…