foodinsidersguide-blog-blog

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Boring canapés, bog-standard menus, uninspired table decorations – all things that any self-respecting foodie should say “I don’t” to on their big day. We’ve taken the hard work out of it for you, and rounded up some of our favourite wedding venues across the South West, plus some crafty ideas for the reception. Read more here: http://www.food-mag.co.uk/good-stuff/features/ultimate-foodie-weddings/

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Jamie Porter, head chef of St Moritz Hotel, on why oysters are one of Cornwall's finest ingredients: http://www.food-mag.co.uk/falling-oysters-st-moritz-hotel/

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Cook up a Mediterranean storm with this Catalan seafood stew recipe from chef Julian Alcaraz of Southernhay House.

http://www.food-mag.co.uk/zarzuela-des-mariscos-catalan-seafood-stew/

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I would eat these by the handful like bar peanuts.

Arancine - Sicilian Rice Balls with Saffron and Mozzarella via Eat In My Kitcen

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We love this beautiful recipe for slow-braised beef cheeks from Yeo Valley head chef Paul Collins: http://www.food-mag.co.uk/slow-braised-beef-cheeks-creamed-potato-roast-shallots-and-cavolo-nero-recipe/

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Insider review: Food Magazine editor Jo Rees visited charming Wiltshire pub, The Fox at Broughton Gifford, this month. Here’s what she had to say: http://www.food-mag.co.uk/insider-reviews-fox-broughton-gifford/  

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Black Loose Leaf Tea

Nom Nom Photography

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raspberry, pear & almond crumble

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Kiwi Fiona Were, head chef of Mullion Cove Hotel, has conquered Cornwall bit by bit, having worked at The Greenbank in Falmouth and Fifteen Cornwall. Food got the lowdown: http://www.food-mag.co.uk/meet-fiona-mullion-cove-hotel-cornwall/

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The Jan/Feb issue of Food Magazine is out now! Read it online here: http://www.food-mag.co.uk/food-magazine/

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In pictures: the Food Reader Awards 2015 at Yeo Valley HQ in Blagdon, Somerset. Find out who the winners were here.

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"Good coffee shouldn’t be an exception, it should be the norm."

Saskia Falconer of Little and Long Coffee Roasters in Bristol. Read the article here.

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Blueberry pancakes with ricotta and orange

http://bit.ly/1yBXLjV

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We wouldn't blame you for wanting to keep this fiorentina steak for two all to yourself. Read all about our fantastic trip to Zacry's Restaurant at Watergate Bay Hotel here. 

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In terms of fundamental techniques I would say knife skills are the most difficult. It is arguably more time consuming than it is difficult, because it simply requires practice. Nevertheless a lot of people struggle to override their existing chopping habits!

Barbara Stiess of The Devilled Egg Cookery School. Find out the rest of her culinary secrets here. 

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Cue uncontrollable food envy... don't panic, you can get this indulgent chocolate fudge cake recipe right here. 

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We're still dreaming of this pork and pea tortellini from The Olive Tree Restaurant at The Queensberry Hotel in Bath. Check out our full guide to dining in the city here.