A sense of nostalgia and a passion to protect the planet drives Devon consumers to find alternatives to supermarket milk, discovers Su Carroll
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Organising Christmas is no easy task, so treat your host to something really special (it will make a change from a poinsettia plant!).
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It’s never too early to get them interested in cooking – kids will love these food-themed presents.
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For those who love to celebrate, Taste Buds has selected some key ingredients to get any great dinner party started
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We’ve all got one in our lives: that person who loves to wow in the kitchen and constantly push their culinary limits. These gifts will inspire them.
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Plant Life Kitchen is this year’s winner of Dartmouth Food Festival’s Devon Start-Up Award. We find out about this flourishing vegan business
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Restaurants, cafés, producers and shoppers across Devon are turning the tide on single-use plastic in the food and drink industry. Anna Turns finds out how
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Recycle Devon shares its top tips on how to reduce food waste and has launched an online recipe book to help make your food go further
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You can’t get more Devon than a cream tea. Dr Paul Cleave (Food Historian, University of Exeter) looks at its origins and discovers more
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Celebrating 20 years of serving up a storm in the South West, the Tanner brothers share their Devon journey
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Chrissy Harris finds out where to go in Devon for a flame-grilled food fix
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Clare Hunt has peeped through the shrubbery to discover some local pubs with great beer gardens
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Matthew and Lizzie Tilt are celebrating their 20th year at Rodean Restaurant in Kenton. Taste Buds reflects on their success
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More people than ever before are eating plant-based meals. As Su Carroll discovers, adopting a vegan lifestyle is not just an ethical decision...
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Many restaurants and cafés across Devon are now mindful of vegetarians and vegans. Here are six places with plant-based menus.
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The South West Wine School quenches the region’s thirst for wine knowledge
Read FeatureIn uncertain times, the mood in Devon’s food industry remains positive. Su Carroll chats to some of our longstanding foodies about what the future holds
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