<p class="">In the second of our special articles on West Country chefs we meet Ross Sloan who now runs a remarkable ‘shell and fish takeaway’ in Porthleven in Cornwall. At the time of writing the article he was head chef at a rather lovely hotel nearby….</p>

<p class="">Time to give a shout-out to all those talented chefs out there who aren’t working at present because of the lockdown - here’s an article about the brilliant Greg Milne, head chef at St Michael’s Mount</p>

<p class="">You can buy some very, very good butter from the supermarket - Trewithen Dairy’s being among the best - but every once in a while if you’ve time, why not have a go at making a pat of butter? </p>

<p class="">A West Country food writer embarks on a journey of food and drink discovery around a rural part of West Devon and unearths all manner of delights</p>

<p class="">Journalist Martin Hesp looks back at articles he has written about Cornish food producers who have recently featured on Rick Stein’s series about Cornwall - in this piece he travels to Launceston to visit Philip Warren &amp; Son in their ‘shrine of good meat’</p>

<p class="">We visit the Cornish potato vodka makers - just like Rick Stein does in his latest TV series</p>

<p class="">A few thoughts on some ideal dishes for January - especially a lockdown January…</p>

<p class="">There are an awful lot of new names for the months of the year - like Veganuary or Flexibuary - but do they add up to more than a hill of beans?</p>

<p class="">Mezze - small plates - why didn’t we ever have them as part of our national cuisine here in the UK?</p>

Of all the things we cook, fish can be the most challenging. Not, perhaps, when you have a single fillet or even one whole fish - it’s when you are confronted by an entire basket, bag or net full of various swimming creatures hauled from the deep that you can be forgiven for wondering what on earth to do with such variety. The French have the ultimate answer to this shoal-sized problem - they make their famous Mediterranean fish soup called bouillabaisse. Done well, this is -

<p class="">At the National Trust’s water-powered flour mill in Dunster they do an excellent job of showing the public how cereal grain is turned into something edible </p>

<p class="">An interview on Rick Stein’s new programme about Cornwall inspired us to put up this article and photos originally written about the Cornish Gouda Company back in 2015</p>

<p class="">In these days when so many so-called experts are claiming that all animal based products are bad for the planet it is worth reporting that there are traditional grazing systems in South West England which are actually good for the environment - and which produce delicious top of the range beef that is good for human health. Now a new system called the <a href="https://Goodbeefindex.org" target="">Good Beef Index</a> had been set up so consumers can find out all th

<p class="">The genesis of the amazing Porlock Pie - made with local Porlock Oysters</p>

<p class="">In the second of our six-part Devon Walks series, Martin Hesp explores Brixham and strolls out to Berry Head</p>

<p class="">Of all the meals in all the world… Martin Hesp remembers the first ever Low Tide Pop-Up Even between Tresco and Bryher on the Isles of Scilly</p>

<p class="">An account of the Cutcombe Christmas Fatstock Show - this one’s from a report Martin Hesp wrote in 2016</p>

<p class="">Making winter beer - the art of traditional ale making in winter</p>

<p class="">Martin Hesp remembers a fantastic beach cook-up he did with North Devon’s Dan the Fishman 2 years ago - it was a celebration of Christmas in the run-up to December 25th - and, as Dan says, everyone should enjoy a beach picnic in the depths of winter</p>

<p class="">Robin Turner talks fish at Christmas - advice and how to order the shellfish and other marine delights for the festive period</p>