FOODLOVER magazine


Kitchen Nostalgia: The Old Dairy Farm

Our editor, Gaby Dyson, chats to Chris Onions from The Old Dairy Kitchen about the importance of reconnecting with our food.  Nestled on..


Lewtrenchard Manor: The Purple Carrot Dining Experience

A decade or so ago you would have been hard pressed to find much in the way of dining innovation outside of The Big Smoke. But in recent..


Join The Scone Revolution

Join The Scone Revolution Always on the front foot when it comes to new ideas, Trewithen Dairy have launched the ‘Scone Revolution’ to..


Frighteningly Good Fun at Brewery Square

In the lead up to Halloween, Dorchester’s Brewery Square is welcoming families to take part in its annual free ghost hunt. Ghosts and..


Forage for Fungi at Sculpture by the Lakes

23rd October 2018  Sculpture by the Lakes is offering visitors the chance spend a day learning how to identify mushrooms and toadstools..


Symondsbury Estate Christmas Market

Symondsbury Estate is excited to announce the next upcoming annual Christmas Market on Saturday 1 December from 11am to 6pm. The Christmas..


Post Workout Mushroom Salad

Post Workout Mushroom Salad  SERVES 2   2 Portobello mushrooms, sliced  100g butternut squash, cut into thin slices  50g green lentils,..



Fermentation wizard, Katie Venner, runs Tracebridge Sourdough in Somerset with her husband, Gordon Woodcock, where they teach the secrets..


Here’s your chance to judge at The FEAST Food Festival

FEAST Food & Drink Festival begins this year with a very special kitchen competition between top chefs Chris & James Tanner and The..


The Magic of Miso

Just one ingredient with a whole pack of mouthwatering recipes in its repertoire…  WORDS BY BARBORA ORMEROD  “If you’re a curious..


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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.