FOODLOVER magazine


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..


Favis of Salcombe

Cracking Crab since 1972 Cracking meals that are fresh, fun, sustainable, easy to cook and are good for you are quick and simple to make..


Meet the Producer: MILES TEA & COFFEE

The Reliable Roasters A long established family firm, Miles Tea & Coffee have been specialising in coffee roasting and tea blending for..


The Perfect Pairing: Wine & White Fish

Liam Idzikowski, head winemaker at Lyme Bay Winery, talks pairing wine with white fish “For Wine Pairings 101 a good place to start..


Making Veg the Centrepiece with Riverford’s Guy Watson

Guy Watsons talks spring greens, seasonality and how to place rightful emphasis on vegetables. Swiftly approaching the most fruitful time..


A family affair: Dorset Shellfish Company

Not just keeping it local but in the family, Dorset Shellfish really do source their workforce close to home!      Made up of Mum..

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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.