FOODLOVER magazine

Escape to Padstow with Rick Stein this winter

Escape to Padstow with Rick Stein this winter

Escape to Padstow this winter for the ultimate Rick Stein foodie experience. Enjoy breathtaking views across the Camel Estuary and..

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Hamish’s hog roast and pulled pork to go

Hamish’s hog roast and pulled pork to go

For every gathering there’s a need for food, but what if you could have a hog roast or pulled pork without having to..

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Neff live cooking demo at Sparkworld

Neff live cooking demo at Sparkworld

Why not visit the Sparkworld kitchen studio in either Heathfield or Martock and get closer to your dream kitchen at the Neff live cooking..

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Andy Fussell on September’s rape harvest

Andy Fussell on September’s rape harvest

September brings with it the rape harvest – it’s an exciting time of year for Andy Fussell of Fussels Fine Foods… I have to say that..

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Save 25% on Powderham Food Festival tickets

Save 25% on Powderham Food Festival tickets

The family home of the Earl and Countess of Devon, Powderham Castle sits in an idyllic spot within an ancient deer park just south of..

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Steak and wine offer at Walter’s Bar & Grill, Bristol

Steak and wine offer at Walter’s Bar & Grill, Bristol

The story of Walter’s Bar & Grill Walter William Hughes who in his day was a discerning businessman with several interests in the..

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Coombe Farm explain organic farming

Coombe Farm explain organic farming

It’s clear that there’s plenty of reasons why people choose organic produce – but what does creating it actually involve? We spoke to..

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Partridge, artichoke, leek, hazelnut and summer truffle

Partridge, artichoke, leek, hazelnut and summer truffle

This dinner party partridge recipe from The Olive Tree in Bath takes some effort, but is sure to impress game-loving guests. Serves 4 4..

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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.