FOODLOVER magazine

Lagan Farm Shop’s favourite local cheeses

Lagan Farm Shop’s favourite local cheeses

Lagan Farm Shop at Orchard Park is well placed to pick from the tastiest cheeses in the West Country; being located right on the border..

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Creating a clutter-free kitchen

Creating a clutter-free kitchen

Robin Durie, Sales Director at Spillers of Chard, offers solutions for a clutter-free kitchen. When it comes to home improvements, the..

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How does the climate affect our crops?

How does the climate affect our crops?

We’ve had a topsy turvy season over winter and spring, with mild weather right into December followed by an unseasonably cold March and..

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Linleys Deli – and now also café-restaurant

Linleys Deli – and now also café-restaurant

It was in December 2015 that Linleys Deli & Eatery first opened its doors on Honiton’s High Street: the brainchild of former street..

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Family half-term fun at RHS Garden Rosemoor

Family half-term fun at RHS Garden Rosemoor

In the year that celebrates the centenary of the Cub Scouts movement, RHS Garden Rosemoor gives you the opportunity to explore the great..

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Love Local Food: Farrington’s Farm Shop

Love Local Food: Farrington’s Farm Shop

Andy Jeffery of Farrington’s Farm Shop in Farrington Gurney, near Bristol, gives us his verdict on the South West’s local..

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Free dessert with Sunday lunch at the Wellington Hotel

Free dessert with Sunday lunch at the Wellington Hotel

Treat yourself, friends or family to a Sunday roast at the Wellington Hotel in Cornwall’s Boscastle, a country house by the sea, and..

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Saffron poached chicken with cauliflower couscous

Saffron poached chicken with cauliflower couscous

Cauliflower acts as a low-carb alternative to couscous in this simple poached chicken dish. Serves 4 Half a tsp saffron threads 2 carrots,..

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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.