FOODLOVER magazine

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Changing food trends: Matthew Peryer

Matthew Peryer, head chef at Devon’s Lewtrenchard Manor, on his top food trends – including healthy eating, foraged foods, and..

30 April, 2017

Chris Cleghorn – An homage to asparagus

One of the key seasonal ingredients just around now is asparagus; Chris Cleghorn, head chef at The Olive Tree, Bath, uses it whenever..

26 April, 2017

Good times without the guilt – healthier party food

Kit Davis, head chef at The Wellington in Boscastle, is passionate about healthy eating. We asked him for his top tips for tasty party..

25 April, 2017

Five new ways with wild garlic

The versatility of wild garlic knows no bounds, as Barbora Ormerod of online cookery school The Devilled Egg shows. 1. Wild garlic is a..

21 April, 2017

Love local ingredients for spring entertaining

Spring heralds the arrival of so many great seasonal ingredients that are perfect for entertaining at this time of year – we asked keen..

7 April, 2017

Getting more dairy into kids’ diets…

Dairy is a vital component of our diets, for both children and adults alike. Mum Katy Hofstede-Smith is keen to make sure her whole family..

12 March, 2017

#KitchenQuestions: Bulk cooking, vegan meals and more

In this week’s #KitchenQuestions feature, Barbora Ormerod of The Devilled Egg tackles three questions posed by FOODLOVER..

24 February, 2017

Pancake Day possibilities from Katy Hofstede-Smith

When Shrove Tuesday comes around, do you tend to enjoy the same toppings year in, year out, or do you prefer to try something new? Katy..

15 February, 2017

Don’t leave your Valentine’s wine to chance!

Inspiration for a Valentine’s Day Supper can be sought from art, history, places and people. France is renowned for romance, so where..

13 February, 2017

#KitchenQuestions: wheat berries, dinner parties and more

In this week’s #KitchenQuestions feature, Barbora Ormerod of The Devilled Egg tackles three questions posed by FOODLOVER..

10 February, 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.