Food & Drink

Buckfast Abbey will be hosting a Foragers Feast pop up kitchen with local foraging expert David Beazley.

The feast will take place on the evening of Saturday 23 July in the restaurant of the Buckfast Abbey Conference Centre looking across the lawn to the Abbey Church.

Throughout March to October Devon provides a feast for foragers with food such as clams, crabs, mussels, chive, rock samphire, blueberries, strawberries and raspberries.

Using locally foraged foods, David and the Abbey chef John Hughes will serve a delicious four course menu with a selection of wines...

Quicke’s cheddar cheese is to be featured on Virgin Train’s new menu.

The menu, developed for Virgin trains exclusively by the award winning chef James Martin will feature Quicke’s cheese for first class customers.

The Quicke family have been farming in Newton st Cyres for nearly 500 years, making traditional clothbound cheddar.

The multi award winning cheddar is created using traditional recipes handed down from generation to generation with milk from their specially bred herd of grass fed cows.

Mary Quicke, Managing director for Quicke’s said: “I’m...

Research released as part of Food Safety Week 4-10 July has shown 64 percent of people in the South West have unnecessarily thrown food away in the past month.

The Food Standards Agency (FSA) are urging the public in the South West to face their “freezer fear” to tackle the issue of food waste.

FSA’s research showed that 33 percent of people interviewed said it is dangerous to freeze cooked meat, and 41 percent believe food becomes unsafe to eat while in the freezer.

The most common reason that was found for throwing away food was that if it is past it’s ‘use by’...

This summer, Devon-based artisan hand-cooked potato crisps company, Burts Chips, is determined to get Brits enjoying their favourite crunchy snack in sandwich form. The Ultimate Crisp Sandwich campaign is encouraging foodies to get creative and liven up dull lunchtimes by enjoying some delicious crisp sandwiches. Burts has partnered with TV chef Dean Edwards, who shares South West roots, to create recipes using Burts’ core range or eight bold flavours. The recipes range from a variation of a Sunday roast, the Beef Yorkie, to a spicy Firecracker Lobster Prawn Cocktail, and are all available...