FOODLOVER magazine

National Allotments Week  

National Allotments Week  

13–19 August 2018  As we celebrate all things sowing and growing, we spoke with Diane Appleyard at the National Allotment Society about..

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Somerset’s Luxury Country House Hotel

Somerset’s Luxury Country House Hotel

New flavours steeped in history at Somerset’s luxury Ston Easton Park Country House Hotel… Food lovers are flocking to the..

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Not a Beer Fan… 

Not a Beer Fan… 

…there’s always a refreshing alternative! Over the summer, when the sun’s out, our thoughts always turn to a thirst..

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The Small Brewery Making Big Beer 

The Small Brewery Making Big Beer 

Wriggle Valley Brewery, Dorset Small batch brewery is now big business and owner of Wriggle Valley Brewery, Chris Clark, knows this first..

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Chicken Burgers with Maple-chipotle Mayonnaise & Pickled Cucumber  

Chicken Burgers with Maple-chipotle Mayonnaise & Pickled Cucumber  

These burgers feels fresh and different, and it’s on the healthy side as far as burgers go. You could make it even lighter by ditching..

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Beers for Barbecues 

Beers for Barbecues 

Matching food with beer can lift a dish, as well as showcase the complex nature of a truly great brew. Now that barbecue season is in full..

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Low & Slow Shredded Beef Brisket 

Low & Slow Shredded Beef Brisket 

This tender beef brisket is slow cooked, shred and served in soft rolls with caramelised sweet onions. Great for a barbecue gathering. ..

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The ‘Craft Beer’ Era

The ‘Craft Beer’ Era

Beer has seen a massive revival in recent years, with a particular emphasis on small-batch brewing. With the South West having a plethora..

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RECIPES: Featured recipes from across the West Country

 

COMPETITIONS: Competitions from West Country FOODLOVER Magazine

FEATURES: Whats on across the South West

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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.