FOODLOVER THE WEST COUNTRY
Commercial Director Lindsay Moulin
lindsay@foodlovermagazine.com
Editorial Team Tom Smart
Katy Hofstede-Smith Tammy Molesworth Tamsin Pearce Emma Herrod
editor@foodlovermagazine.com
Advertising Lynn Boyson
Contributing Photographer Clive Guest
Graphic Designer James English
Digital Marketing Manager Martin Hiscox
martin@foodlovermagazine.com Published by
BridgeCom Media Ltd
WEST COUNTRY FOODLOVER® T: 01963 31172
info@foodlovermagazine.com www.foodlovermagazine.com
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Whilst every care has been taken in compiling this publication THE WEST COUNTRY FOODLOVER® shall not be made liable
for any inaccuracies therein. The opinions expressed in the magazine are not necessarily those of the Editor.
Some of us know all too well what it’s like to stand in front of the fish counter and not feel quite so confident about choosing something new and even what to do with it when we get it home. According to many fishmongers, it’s a familiar feeling for lots of foodies. After all, cooking fish can be a delicate matter and with fish prices on the up we don’t want to waste it. So what better way to begin to remedy the situation than by meeting our West Country fishermen, chefs and fishmongers in a quest to learn more. Starting on page 10, read about one of the biggest industries in our region, and pick up preparation tips and plenty of recipes. Don’t miss the Cornish Arms Beer and Mussel Festival on page 12 and check in with Chef Tom Woods of the Dart Marina Hotel as his menus take the exciting seasonal turn. As you’d expect, there’s just so much to say on this subject that we couldn’t fit it all in, so keep up with more stories and events at
foodlovermagazine.com throughout March. In this issue’s ‘Field to Plate’ feature (page 38), you’ll find recipe ideas
for rhubarb and tender stem broccoli, as well as some great pizza recipes and seasonal topping suggestions. Plus, this month we’ve teamed up with River Cottage HQ to offer FOODLOVER readers an exclusive 20% off selected Build and Bake courses. It’s a limited offer while dates are available, so if the pizzas float your boat turn to page 45 to find out how you can get yourself off to River Cottage HQ this spring. There’s plenty more inside, from sharing foods to planting your edible
garden, homemade gifts for your party hosts and some great foodie columns. So with some foodie inspiration in hand, join us in welcoming spring and its much-loved seasonal flavours. Happy cooking!
THE FOODLOVER TEAM
FOODLOVERMAGAZINE.COM | 3
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