Chargrilling is a great way to cook asparagus, and dipping it in a runny egg yolk is a great way to eat it!
Go to Recipe
Jody’s take on the Italian classic. The home-grown rhubarb adds a Devon twist!
Go to Recipe
Lamb cutlets with puy lentils, chicory and blood orange salad, purple sprouting and parmesan gratin
Go to Recipe
This recipe, for spinach, leek and blue cheese tart, is perfect for a light lunch or to take on a picnic
Go to Recipe
Recipe by Edgar Rodrigues, Head Chef at the Cottage Hotel in Hope Cove, Devon
Go to Recipe
Recipe by Edgar Rodrigues. Head Chef at The Cottage Hotel in Hope Cove, Devon
Go to Recipe
Recipe by Edgar Rodrigues, Head Chef at The Cottage Hotel in Hope Cove, Devon
Go to Recipe
The Sling is a basic form of mixed drink. The name comes from the old German verb schlingen, which means to swallow quickly
Go to Recipe
The Cobbler was one of the most popular drinks during the 1800s. It is based on a spirit of any kind, wine, liqueur and fruit
Go to Recipe
A squab is a young pigeon, which would have been plentiful in the Georgian era. Today, it’s made with lamb but it’s also delicious with mutton
Go to Recipe
A fragrant starter, with an oriental twist
Go to Recipe
Six times a year, delivered to your door
Annual subscription: £15
Single Issue: £3
May June 2024 issue out now
Try before you buy. View digital edition
Go to Shop
Taste Buds is published by We Make Media, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!
Publishing Enquiries
Jeff Cooper: 01626 871161
Editorial Enquiries
Jennie Cooper: 01626 871161
Advertising Enquiries
Joan Redwood: 07902 528001
