FOODLOVER magazine

North African spiced beef and root vegetable stew

North African spiced beef and root vegetable stew

Ras el hanout is a complex North African spice mix. If you can’t get hold of it, mix a large pinch each of cumin, coriander, cinnamon,..

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Lamb and mint couscous

Lamb and mint couscous

This couscous dish is the perfect way to turn Sunday’s roast lamb into Monday’s lunchbox. Leftover gravy can be added to the liquid..

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Crunchy apple & raspberry granola

Crunchy apple & raspberry granola

Try making your own granola for breakfast – you’ll know exactly what’s gone into it, and can adjust the ingredients to suit your..

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Celeriac soup with cabbage, bacon and herbs

Celeriac soup with cabbage, bacon and herbs

The strong flavour of smoked bacon pairs beautifully with the mellowness of celeriac and makes an excellent soup. It tastes very good..

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Royal William Good Food Market returns in March

Royal William Good Food Market returns in March

After a break over the Christmas period, the Royal William Yard Good Food Market returns in March, running monthly from then on. The first..

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Artisan beers from Wiper and True

Artisan beers from Wiper and True

Bristol-based Wiper and True began thanks to a love of experimentation: the study of traditional beer making, the exploration of a variety..

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Michael Wignall now underway at Gidleigh Park

Michael Wignall now underway at Gidleigh Park

Gidleigh Park celebrated on January 22nd, with new Executive Head Chef Michael Wignall enjoying his first service at the Devon hotel...

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Valentine’s Romance at By the Bay, Lyme Regis

Valentine’s Romance at By the Bay, Lyme Regis

Imagine the scene: you’re strolling along the seafront hand in hand with your loved one. The waves are lapping the shore and the wind 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, website and newsletter reach more than 128,000 foodies each issue.