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Summer Foodie Break  

Darts Farm’s ultimate guide to the perfect summer foodie break. Any good summer break in the West Country is fuelled by great food...

07/06/2017

Dorset Seafood Festival: Chefs, Champagne & Cuttlefish

Pommery Dorset Seafood Festival: 8 & 9 July 2017 Pommery Dorset Seafood Festival is celebrating its 10th year over the weekend of the..

07/03/2017

5 Ways with Peas

Barbora Ormerod from The Devilled Egg inspires us with her 5 favourite ways to cook with peas Fresh vs. frozen peas? No contest. Try a pea..

06/30/2017

Monkfish harissa kebabs

Monkfish is a firm, meaty fish which is perfectly suited to the strong flavours of harissa.  SERVES 4   50g harissa paste  Olive oil ..

06/28/2017

That’s a bit cheeky

When it comes to trying new things, offal may not be top of everyone’s list, but perhaps it should be. Just like the unsung heroes of the..

06/28/2017

New on the Block

Salt Block: A new way for seasoned entertainers to cook and serve. Salt is the world’s oldest form of seasoning, long utilised for..

06/26/2017

Pan-fried Mackerel with Wheat Berry Salad

  Wheat berries are a versatile whole grain with a sweet, nutty taste that pairs perfectly with mackerel for a seasonal salad. SERVES..

06/25/2017

Kid’s Pizza Party

The perfect party host, Katy Hofstede-Smith explains how to plan a stress-free pizza party for little fingers! “If the idea of a group of..

06/23/2017

Tide to Table: A Summer of Sea Bass

  Sea bass is a white, meaty fish that is extremely versatile. Cooked on the bone or beautifully filleted, sea bass can stand up to..

06/21/2017

Help Okehampton’s Harvest Workers’ Co-op

The Harvest Workers’ Co-op needs your help to start a food revolution. A group of growers and food educators local to Okehampton hope..

06/20/2017
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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.