Food & Drink

Father and son farming partnership Mike and Tim Leach of Glebelands Farm, Upton Pyne celebrates 75 years of rearing top-quality turkeys and geese specifically for the Christmas market with the launch of a new website called ‘TastyBird’.

Free-range bronze turkeys and geese roam freely through the fields and are fed with natural cereals from the farm with no growth promoters or antibiotics. White turkeys are happily housed in straw-bedded barns with space to walk around and all poultry are reared to full maturity and hung for up to 14 days to give a fuller flavour.

The third...

New food labelling regulations that come into force from Friday 12 December will mean that all food products, bought from shops or in cafes and restaurants, will have to display information about its allergen content.

Specific allergens, which can cause serious health problems for some people will need to be highlighted so that consumers can make informed choices about their purchases.

Those allergens include: Cereals containing gluten; crustaceans; eggs; fish; peanuts; soybeans; milk; nuts; celery; mustard; sesame; sulphur dioxide or sulphites (at a level above 10mg/kg or...

Brand new pub-restaurant the Samuel Jones created by St Austell Brewery, one of the South West’s leading breweries, has opened on Exeter’s quayside.

The brewery has invested £1.5 million in transforming a derelict 19th century former bonded warehouse in Commercial Road on The Quay into a barbecue and smokehouse-inspired venue which now boasts the most extensive range of craft beers in the Westcountry.

St Austell Brewery delegates celebrated the new venue at a launch event (4 Nov) alongside special guest Denise Chantrey, the great grand-daughter of Samuel Jones himself, who...

Ethical restaurant Rusty Pig is holding a special themed event during Tar Barrels in Ottery St Mary on November 5 to raise funds for the town’s Carnival Committee.

£5 from every booking will go directly to the committee to help ensure that the town’s annual carnival continues.

Rusty Pig Chef, Robin Rea explained: “I thought this would be a great way for people to have an even more entertaining experience of Tar Barrels, whilst at the same time raising a good sum for the carnival.

“Ticket holders will be able to dip in and out of the restaurant in Yonder Street...