FOODLOVER magazine

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A Summer of Foraging Land & Sea

LAND: FOODLOVER’s summer guide to exploring the great outdoors for edible offerings. Here in the South West, we have such a bounty..

07/21/2017

Ahoy there – we’re going on a gin cruise…

Dorset Cruises has teamed up with Conker Spirit, Dorset’s first gin distillery, to bring you a truly unique experience – The Conker Gin..

07/20/2017

Summer Parties: Nautical-themed feast

How to use crab to create a delicious nautical-themed fishy feast this summer Cooking up a storm using pre-prepared crab meat is a simple..

07/19/2017

Summer Parties: Feeding a Crowd

Pylle-based butcher, Jon Thorner tells us his favourite barbecue dishes for summer sharing… Pork ribs… …are..

07/18/2017

Keeping it Cool 

Chill out this summer with the ultimate ice cream bar. What better way to inject a bit of fun into a summer party or barbecue than with an..

07/14/2017

Getting Creative with Courgettes 

As we reap the rewards of an abundant allotment, managing the numerous barrowfuls of these courgettes can sometimes be a little..

07/13/2017

Seared Tuna Steak Salad with Ginger & Lime Vinaigrette

A super special summer salad – try this tuna steak salad with zesty lime and ginger dressing. SERVES 4 FOR THE TUNA 120ml soy sauce 2..

07/07/2017

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
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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.