FOODLOVER magazine

Beef Tataki with Ponzu-Style Dressing & Vegetables

Beef Tataki with Ponzu-Style Dressing & Vegetables

A traditional raw Japanese dish, consisting of a centre-cut fillet steak marinated in light soy sauce, mirin, spring onions, garlic and..

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Asian-Style Beef Noodles 

Asian-Style Beef Noodles 

An oriental-inspired quick stir-fry recipe with spring onions, ginger, noodles, oyster and hoisin sauce, and Chinese five-spice powder. ..

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A Cut Above the Rest… 

A Cut Above the Rest… 

Making most of beef in its raw form. In the South West, we are lucky enough to have some of the best beef farmers in the country. Head..

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Celebrating the best of British beef with Ladies in Beef

Celebrating the best of British beef with Ladies in Beef

23 – 30 April 2018  Farming, and particularly beef farming, has long been a man’s game. But with diversity emerging in all areas..

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The Power of Herbal Teas 

The Power of Herbal Teas 

It is unarguable that tea is one of the nation’s favourite drinks, but the world of tea far outreaches the realms of a strong British..

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National Tea Day

National Tea Day

Exploring the fragrant and floral world of the nation’s favourite comfort…      Us Brits can be seen sipping on a brew..

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Florentine Pizza

Florentine Pizza

Try using a wholemeal or mixed grain bread mix for this delicious spinach pizza. Add a pinch of chilli flakes to the passata for an extra..

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8 things you didn’t know about SPINACH…  

8 things you didn’t know about SPINACH…  

Things you might not know about this wonderfully, nutritious, versatile leaf… Words written by Jennifer Rhodes  Nutrient-rich  ..

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RECIPES: Featured recipes from across the West Country

 

COMPETITIONS: Competitions from West Country FOODLOVER Magazine

FEATURES: Whats on across the South West

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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.