FOODLOVER magazine


Jerusalem Artichokes

This knobbly, brown-skinned tuber is surprisingly versatile and can be roasted, sautéed, puréed or fried…   We asked Guy Watson..


Know Your Onions!

India Langley, from The Community Farm, Chew Magna, takes a fresh look at onions – that staple ingredient that’s often..


Autumn Lamb

A year-round meat not just for Spring…   We spoke to farmers Jo and Tim Budden from Higher Hacknell Farm about why lamb should be..


Bit of a Squeeze

It is not just the wine that is squeezed out of the Autumn grape harvest…  Grapes are a surprisingly versatile fruit, whether eaten as a..


The Autumn Crab Rush

Autumn marks the prime crab season. This might not be the first ingredient you associate to the cold autumnal months, however, after a..


Sustainable Farming: Birds & Herds  

How hens and cows are working in harmony with the return of traditional farming methods Mob grazing is a century-old farming method that..


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..

Page 1 of 3112345...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.