FOODLOVER magazine


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..


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..


After Dusk Drinks 

For when the suns goes down, but the party has only just started… Dim the lights and set the scene because FOODLOVER is enjoying a..


Introducing Cocavo, the coconut and avocado oil blend

Brand new to the UK market, this oil duo of coconut and avocado is set to be the next popular thing in natural oils. Somerset based..


Summer Coolers with Thatchers

The perfect pairing as stunning cider meets summer parties   Pairing cider with food is not always held in the same regard as the pairing..


From Pasture to Pint

Meet the Producer: TREWITHEN DAIRY In recent years, the dairy industry has had a challenging time with struggling milk prices and..


The healthy way to do BBQ season – 20% OFF Lean and Lite sausages

The Sausage Shed launched Lean and Lite Pork and Apple sausages back in January. This new gluten free, low-fat recipe has proved to be a..


Traditional Cornish cream tea ‘by post’… for Dad! Order now.

Treat your Dad and Grandad to something special this Fathers Day from The Cornish Scone Company – cream teas and hampers by post..


Loving Lettuce

Whether you’re looking for sweet, soft, subtle, or bitter flavours, lettuce leaves cover it all. There are hundreds of different..


Sausages….the way to dad’s heart this Father’s Day

As Father’s Day beckons, sons and daughters across the nation will be debating the fastest way to their father’s heart. The answer of..

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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.