FOODLOVER magazine

Cinnamon scented rice pudding with poached rhubarb

Cinnamon scented rice pudding with poached rhubarb

“This dish really showcases seasonal rhubarb. I ensure we keep to the seasons across both our food and drink menus here at South Sands..

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Royal Bath & West Show: 31st May to 1st June

Royal Bath & West Show: 31st May to 1st June

Visitors will enjoy a fabulous assault on the senses at this year’s Royal Bath & West Show, with everything from live music and first..

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Taher Jibet’s prawn tempura

Taher Jibet’s prawn tempura

“Tempura prawns are great for parties as they are easy to eat and absolutely delicious. You can also use vegetables instead of the prawns..

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Rhubarb: a tale of two growing seasons

Rhubarb: a tale of two growing seasons

Rhubarb is an ingredient with an interesting history, and two different growing seasons, as Roger Rossignol of Cornish Food..

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Hot chicken wings with clotted cream & blue cheese sauce

Hot chicken wings with clotted cream & blue cheese sauce

Over the years the South West has developed a real love of BBQ and Cajun spices. The clotted cream works really well with this sauce –..

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Devon Distillery’s new ‘Still on the Move’

Devon Distillery’s new ‘Still on the Move’

Launching this spring, we are excited to offer you a sneak peek into Devon Distillery’s latest distilling adventure. Diverting slightly..

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Spring green and coconut dal

Spring green and coconut dal

Make the most of tasty spring greens with this colourful and healthy meal. Organic coconut oil is great for stir-fries and curries, or for..

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Swoon gelato to open its second gelateria in Bath

Swoon gelato to open its second gelateria in Bath

After a successful first year in Bristol, Swoon gelato are all set to open their second gelateria in Bath in May. Swoon will be serving its..

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Foodlover Magazine
West Country FOODLOVER is a print magazine and news based website offering a foodie's guide of what's hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.