FOODLOVER magazine

Seasonal Chef: Chef Adam Woodhams

Seasonal Chef: Chef Adam Woodhams

Adam from the Riverford Field Kitchen Restaurant explains how using seasonal produce makes chefs be creative. We’re lucky that we have to..

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Local Talent Recognised by Mitch Tonks & South Devon College

Local Talent Recognised by Mitch Tonks & South Devon College

Prodigious talent was the order of the day on Thursday 26th June as the Mitch Tonks Seafood Academy hosted this year’s final seafood..

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Dust Off the Barbecue and Get Cooking!

Dust Off the Barbecue and Get Cooking!

There’s something about the fresh Summer air that works up an appetite, and the merest whiff of smouldering charcoal gets your taste buds..

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From Field to Plate: Beans, Beans & More Beans

From Field to Plate: Beans, Beans & More Beans

With so much choice in these abundant summer months we choose one savoury and one sweet British favourite.   It’s the time that chefs,..

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Summer Dining at River Cottage HQ

Summer Dining at River Cottage HQ

In the middle of summer, blue skies overhead, there really is nowhere like River Cottage HQ. With the garden bursting with beautiful fresh..

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Touch of Hart Launches in Selfridges

Touch of Hart Launches in Selfridges

Set up by Lord Ivar Mountbatten and Julian Hodge, the company has launched their website, attended local food festivals, won three Taste of..

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New Scientific Research: Local Organic Business Delighted

New Scientific Research: Local Organic Business Delighted

New study finds significant differences between organic and non-organic food.   Local organic business Riverford is delighted after a new..

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Barbecued Steaks with Lime, Tomatoes & Anchovies

Barbecued Steaks with Lime, Tomatoes & Anchovies

Salty anchovy may seem an odd choice, but it really brings out the flavour of the meat. Serves 4 Cooking time (Based on a 2cm thick steak):..

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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. The magazine is read by 69,000 foodies each issue.