FOODLOVER magazine

Features

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..

04/26/2018

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. ..

04/25/2018

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..

04/24/2018

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..

04/23/2018

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..

04/22/2018

National Tea Day

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

04/21/2018

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  ..

04/19/2018

Broccoli or calabrese?   

Rearing their little green florets in the coming months, we spoke spoke to Jade McKenzie from West Country Fruit Sales about this cute..

04/17/2018

Sweet Potato – More than just a spud

Sweet potato, a vegetable that has seen increased interest over the last decade, has swiftly become a staple of the British dinner plate. A..

04/13/2018

Slow Cooked Pasanda Lamb Leg

Leftover curry paste is great to use as a marinade to give a little kick to joints of meat. Try this lamb leg coated in korma paste for a..

04/12/2018
Page 1 of 6612345...102030...Last

We are partners of…

Follow us on Twitter

Connect with FOODLOVER

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.