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Eating In

Sharpham Rustic and chive muffins with ham and tomato relish

Sharpham Rustic and chive muffins with ham and tomato relish

Serve straight out of the oven for the full Sharpham Rustic flavour

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Baked Camembert with figs, nuts and honey recipe

Baked Sharpham Camembert with figs, nuts and honey

A baked cheese classic, supercharged with Sharpham Camembert

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Baked salmon with fennel mustard crust

Baked salmon with a garlic and fennel mustard crust

The fennel flavour of this Bay Tree mustard marries perfectly with salmon

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Coconut fish curry with aubergine pickle

Coconut fish curry with aubergine pickle

Dip into The Bay Tree’s Awesome Aubergine Pickle for an added depth of flavour in this creamy fish curry

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Sharpham Cheese Ticklemore Salad

Grilled peach, red cos lettuce, watercress and Sharpham’s Ticklemore cheese salad with pomegranate dressing

The crumbliness of Sharpham’s Ticklemore adds texture and a creaminess to this summery salad

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Sharpham Cheese selection: Elmhurst, Camembert, Rustic and Ticklemore

Taste Buds Tasters: Sharpham Cheese

Our readers sample four cheeses from Sharpham Dairy – here’s what they enjoyed

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Devon Cheesemakers

Our round-up of some fine Devon cheesemakers

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Verneys Molton Ice

Verney’s Molton Ice

Verney’s Molton Ice is a family-run farm and ice cream business using local produce to create award-winning flavours. It sponsors Devon Restaurant Month.

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Swanaford Vineyard

Vineyards in Devon

Support local and explore the range of award-winning wines from these Devon vineyards, producers and merchants

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Devonia bottled water

Devonia

This family business, run by Neil Graham, supplies still and sparkling natural Devon spring water. Devonia sponsors Devon Restaurant Month 2022

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Choosing a bootle of wine

Sovereign Wines

Proud sponsor of Devon Restaurant Month, Sovereign Wines in Tavistock supplies to restaurants, hotels and pubs across the South West and further afield

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Devon Rum at Dartmouth Food Festival

Festivals Matter

Martin Hesp talks to local producers about the importance of food fairs and festivals

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The Cridford Inn team standing outside the pub in Trusham

Planning for the Future

Chrissy Harris discovers how Paul and Ness Moir are future-proofing the historic Cridford Inn in Trusham with community-focused and green goals

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Hand-dived seared scallops, Teign Valley wild garlic pesto, asparagus, snap pea julienne, chilli, Szechuan pepper, coriander

Hand-dived seared scallops, Teign Valley wild garlic pesto, asparagus and snap pea julienne

Enjoy this dish prepared with local ingredients from Johnny Varah, Head Chef, The Cridford Inn, Trusham

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Crispy Fried Cauliflower

Crispy Fried Cauliflower

Johnny Varah, Head Chef at The Cridford Inn in Trusham, shares his popular cauliflower starter recipe

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South West Wine School

Learning from the Experts

Martin Hesp talks to local food and drink companies about the recent surge in interest in courses and experiences across the region

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Seafood Chowder recipe by Gareth Head. Head Chef, Crabshell Inn

Seafood chowder

Try this flavoursome summer seafood dish, recipe courtesy of Gareth Head, Head Chef at The Crabshell Inn

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Braised pig cheeks with deep-fried black pudding, crispy pancetta and celeriac purée

Braised pig cheeks with deep-fried black pudding, crispy pancetta and celeriac purée

Tuck into this perfect autumn dish, recipe courtesy of Gareth Head, Head Chef at The Crabshell Inn

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JulyAugust22 Taste Buds front cover