FOODLOVER magazine

Features

Getting creative with curds… 

Ann Stallard from Waterhouse Fayre looks at cooking with curd to arrive at innovative, yet super easy desserts…  Get your hands on a..

06/22/2018

Cracking the Curd 

How to perfect this classic fruity condiment…  A jar of curd can be found in most breakfast cupboards and although it is a great way of..

06/20/2018

Longleat Food & Drink Festival Returns 

23 & 24 June 2018  Returning for its second year, this tasty event is a celebration of all things food and drink; showcasing local..

06/18/2018

Ascot Tea at Lewtrenchard Manor  

21 June 2018  On Thursday 21 June at 3pm, visit Lewtrenchard Manor for a sophisticated afternoon and indulge in some delicious treats..

06/17/2018

Meet Yanni, it’s cocktail time

Brazz Bar in Taunton has swiftly earned itself a loyal fan base since its refurbishment in 2017, winning a Taste of the West Award for Best..

06/16/2018

Amazing Eggs

A little bit more than just boiled, scrambled or fried…  Words by Barbora Ormerod  “Unless you happen to be vegan, chances..

06/12/2018

Kefir & Blackberry Smoothie

This bright smoothie with blackberry, mint and honey is full of flavour and equipped with all of the soothing and nourish benefits of milk..

06/11/2018

Kefir: the potent probiotic powerhouse 

  Words by Jennifer Rhodes  Many cultures have created culinary delicacies with their fermented food traditions: miso from Japan;..

06/10/2018

The Benefits of Drinking Organic Milk 

We spoke to our milk mates, Yeo Valley, about the additional benefits of consuming the organic variety of this protein-packed..

06/08/2018

A Day in the Life of a Dairy Cow

From Friesian to farmer, there is a lot that is forgotten when it comes to the process of field to fridge, so we asked those working..

06/07/2018
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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.