FOODLOVER magazine


Little Cooks: Blackberry Picking  

With blackberry season now in full swing, India Langley from Earthwise has the best tips for family foraging trips and growing your..


Spookley’s return to Farrington’s Farm Shop

After its huge success last year, Spookley’s Pumpkin Festival returns to Farrington’s Farm Shop this autumn. Available for both..


In Season: Awesome Aubergines 

Shillingford Organics knows a thing or two when it comes to aubergines. We talked to Bridget Rendall about these bulbous beauties...


Catch & Cook with Steins  

There is nothing better than cooking fish hooked fresh from the sea. Nick Evans, head chef lecturer at Rick Stein’s Cookery School tells..


 The Wonders of ‘Free-From’ Baking 

You can still have your cake and eat it, even without gluten, dairy or sugar…   Whether you have a need to eliminate gluten or are..


Celebrating Bacon with Brian Etherington Meat Co.

Breakfast, lunch or dinner, bacon’s always a winner…    Around since the Roman times, bacon has long been a staple in British..


What’s On at Brewery Square

Taste the Flavours of the World and regular street food at Brewery Square Brewery Square plays host to the artisan Flavours of the World..


Game Changer: Rabbit

With its sweet yet subtle gamey flavours, rabbit is a brilliant meat to introduce new eaters to the world of game. Extremely lean and as..


What’s On: Somerset Rural Life Museum in Glastonbury

Autumn Events & Exhibitions at the re-opened Somerset Rural Life Museum in Glastonbury Following a £2.4 million redevelopment,..


Organic September: Riverford’s 30 years of Organic   

Celebrating Organic September with Riverford… 2017 marks 30 years since founder Guy Watson began growing organic vegetables on his..

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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.