FOODLOVER magazine

Halloween Party Ideas: Monster Cupcakes

Halloween Party Ideas: Monster Cupcakes

Use a special piping nozzle tip to make spaghetti-like strands for the monsters’ hair. Makes 12 For the cakes: 200g self-raising flour..

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Learn to Cook Mexican Dishes with Demuths

Learn to Cook Mexican Dishes with Demuths

Dia de los Muertos, the Day of the Dead, is a holiday celebrated on November 1st. Although marked throughout Latin America, Dia de los..

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Pot-Roasted Pheasant, Root Veg & Black Cabbage

Pot-Roasted Pheasant, Root Veg & Black Cabbage

Roasting pheasant in a pot helps to keep moisture in and you can use up seasonal vegetables to serve it with. Serves 4 4 pheasant breasts..

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5th December: WIN Your Christmas Order in Pylle

5th December: WIN Your Christmas Order in Pylle

Sit up to the table and enjoy a Christmas dinner which is absolutely free! Five lucky Jon Thorner’s customers will get to experience..

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Local Producer Highlights by Andy Fussel

Local Producer Highlights by Andy Fussel

We have all become used to the rich and varied food culture of the West Country, but we would not be enjoying all that it has to offer..

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Festive Party Ideas: Spiced Sticky Toffee Apples

Festive Party Ideas: Spiced Sticky Toffee Apples

These little beauts are the perfect treat for Halloween or Bonfire Night celebrations. If you have any to spare, you can slice the toffee..

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Halloween Party Ideas: Vegetable Skeleton Dip

Halloween Party Ideas: Vegetable Skeleton Dip

Super healthy and easy to make together. Makes 1 Skeleton For the Sweet Chilli and Sour Cream Dip: 100g cream cheese 100g soured cream 2..

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Ian Webber on Creating the Perfect Village Pub

Ian Webber on Creating the Perfect Village Pub

Ian Webber, head chef at The Five Bells Inn in Clyst Hydon on making good food accessible to all. Ian Webber joined The Five Bells Inn in..

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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 and website reach more than 110,000 foodies each issue.