FOODLOVER magazine

Katy Hofstede-Smith on cooking and camping

Katy Hofstede-Smith on cooking and camping

Breakfast, dinner, sweet snacks – cooking is one of the most exciting parts of camping holidays for Katy Hofstede-Smith… Summer days..

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Ideas for the perfect “posh picnic”

Ideas for the perfect “posh picnic”

For Barbora Stiess of The Devilled Egg Cookery School, a picnic is about far more than soggy sandwiches and warm cartons of drink. We..

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GWR support for Powderham Food Festival

GWR support for Powderham Food Festival

Powderham Food Festival, which takes place on October 1st and 2nd, has been revealed as the last stop on Great Western Railway’s..

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Make camping a little more glamping…

Make camping a little more glamping…

It’s those little added extras that make your perfect glamping holiday. Come rain or shine, on the hills or on the beach, Miles’..

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The Melplash Show: Friday, August 25th

The Melplash Show: Friday, August 25th

The Melplash Agricultural Show is the one day show not to be missed! Being located on the coast at West Bay near Bridport, it successfully..

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Blue cheese and walnut savoury cheesecakes

Blue cheese and walnut savoury cheesecakes

These versatile savoury cheesecakes can be served warm as a starter or light lunch at home, but are also fantastic served cold as part of a..

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Sparkworld Big Bake raises £2300 for Rowcroft Hospice

Sparkworld Big Bake raises £2300 for Rowcroft Hospice

Star bakers of the South West came together last week at kitchen and appliance retailer Sparkworld Ltd in Newton Abbott to create a visual..

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Orzo pasta salad with grilled salmon

Orzo pasta salad with grilled salmon

Carrot and beetroot lend sweet, earthy flavours and vibrant colours to this beautiful summery orzo salad dish. Serves 2 150g orzo or other..

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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.