FOODLOVER magazine

Somerset News

Somerset Chef Celebrating the Seasons at Stately Home 

With an interesting history dating back to Tudor times, Ston Easton Park in Somerset is entering a new gastronomic era with Chef Ashley..


A New Look for Puxton Farm Shop & Butchers 

Over the past few months, there have been some major changes to Puxton Park Farm Shop & Butchers in Hewish, Somerset. While..


Celebrate Somerset Day

11 May 2017: Join the County’s annual celebrations of all things ‘Somerset’ The perfect opportunity to celebrate all..


Yeo Valley’s Farm to Fridge days

Visit the valley and take a guided around Yeo Valley HQ and Organic Gardens Last month we visited Yeo Valley HQ to experience the full Yeo..


The Dig For Victory Show: 10 & 11 June 2017

Rationing is over at The Dig For Victory Show – a 1940s festival at The North Somerset Showground Food rationing begin in 1940 during..


Taunton’s BRAZZ reopens after full refit

After a six-week closure, BRAZZ – Taunton’s popular town centre restaurant, bar & cafe – has now reopened after a full..


Hamish’s hog roast and pulled pork to go

For every gathering there’s a need for food, but what if you could have a hog roast or pulled pork without having to..


#SelfTea on Exmoor competition from Miles Tea and Coffee

This summer, Miles Tea and Coffee, based in the foothills of Exmoor National Park, is working with the National Park to promote the..


New owners at Torre Cider Farm

Torre Cider Farm has new owners! They are Neil and Gemma and they look forward to welcoming you. The farm is free to visit and has ample..


Rebrand for Blackacre Farm Eggs

Somerset free range egg producer, Blackacre Farm Eggs, has rebranded to become The Traditional Free Range Egg Company. Owners Dan and..

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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.