FOODLOVER magazine

Mini sausage rolls – with Christmas leftovers

Mini sausage rolls – with Christmas leftovers

If you find yourself left with an abundance of sausage meat that’s left over from your Christmas stuffing recipe or you still have a load..

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Stress-free Christmas food from Rick Stein

Stress-free Christmas food from Rick Stein

When looking for tips for stress-free hosting, who better to ask than Rick Stein restaurant chefs who have to cook for a crowd on a daily..

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Mark Banham on choosing wines for Christmas

Mark Banham on choosing wines for Christmas

Choosing the right wines for your Christmas party can be a minefield. Luckily, we have Mark Banham of wine merchants Morrish & Banham..

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Roast partridge with celeriac, apple and crisp leg

Roast partridge with celeriac, apple and crisp leg

Says Liam Finnegan, Head Chef, The Castle Hotel, Taunton: “I love working with game, it’s my favourite – really hearty, comforting..

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Have yourself a stress-free Christmas…

Have yourself a stress-free Christmas…

Our columnist Katy Hofstede-Smith, who’s a dab hand when it comes to Christmas entertaining for family and friends, gives her three tips..

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Christmas is coming and Bridport is ready!

Christmas is coming and Bridport is ready!

The whole town, surrounding villages and visitors to the area are invited to attend the popular Christmas Cheer evening taking place in..

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Enjoy a global foodie Christmas this year

Enjoy a global foodie Christmas this year

What do you eat at Christmas when you’ve grown up in Prague, moved to the UK and married into a Danish family? Barbora Ormerod has the..

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Conker Spirit: a unique gin with delightful Dorset flavours

Conker Spirit: a unique gin with delightful Dorset flavours

Bournemouth’s Conker Spirit has the claim to fame of being the first gin distillery in Dorset: an operation nestled in an old Victorian..

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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.