FOODLOVER magazine

Feeding the Community Spirit   

Feeding the Community Spirit   

Keep Cornwall Fed – fuelling community initiatives through surplus summer veggies. What better way to ensure summer fruit and..

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Radish Bombs

Radish Bombs

Radish Bombs are an easy place to start when it comes to exploring fermentation for the first time. This recipe is brilliantly fiery..

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Smoky Corn & Avocado Mexican Bites 

Smoky Corn & Avocado Mexican Bites 

The perfect little bites to keep your guests entertained whilst you warm up the barbecue. They also make a great side for..

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Cheese-stuffed baby plum tomatoes

Cheese-stuffed baby plum tomatoes

Try these cheese-stuffed baby plum tomatoes with your summer harvest – perfect accompaniment to mezze boards and sharing platters.  ..

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Field to Plate: Blackcurrants

Field to Plate: Blackcurrants

The bittersweet berry     Yielding 6 to 8 times the concentration of antioxidants than blueberries, not only are blackcurrants one of..

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Samphire & Prawns with Butter & Mace   

Samphire & Prawns with Butter & Mace   

Salty samphire and plump prawns all tied together in the aromatics of a mace butter. A definite dish to try during the samphire season...

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Conker Cocktails: Tiramisu Martini 

Conker Cocktails: Tiramisu Martini 

Coffee lovers rejoice! Conker Spirit is shaking things up with the launch of their brand new product, Conker Cold Brew Coffee Liqueur...

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Grilled Halloumi & Apricot Skewers with Tomato Relish 

Grilled Halloumi & Apricot Skewers with Tomato Relish 

From editor to reader: make the most of the barbecue season with these halloumi and grilled apricot skewers. They’re a great alternative..

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RECIPES: Featured recipes from across the West Country

FEATURES: Whats on across the South West

 

COMPETITIONS: Competitions from West Country FOODLOVER Magazine

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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.