"I was thinking this one evening last week just after I had popped a humble cockle into my mouth. A small shellfish I’ve enjoyed all my life, but this cockle was different. It was a super-cockle. It was as if the most cockly cockle in the world had been produced especially for this moment of personal enjoyment. It tasted of the essence of ocean. Its velvety texture was salty, sweet and creamy all at the same time. It was so sublime, it brought a little tear to my eye."

From harbour-side terraces to hidden countryside lawns, here are some of the finest pub gardens in the South West—personally tried, tested and worth seeking out on a sunny day.

40 years of Michelin stars and still the same passion. As La Chapelle Saint Martin marks a landmark anniversary in 2026, Chef Gilles Dudognon reflects on four decades of culinary excellence, the art of "truth in cooking," and passing the torch to a new generation in the heart of Limoges.

A stay at the luxurious Farncombe Estate reveals the magic of the northern Cotswolds. Travel writer Martin Hesp explores Stow-on-the-Wold, Chipping Campden and Broadway while experiencing Dormy House and The Fish Hotel.

A quick and easy guide to some of Cornwall's specialities

A dozen years after fishing with chef Alex Aitken, I visit The Jetty at Harbour Hotel Christchurch to see how this Dorset waterside restaurant continues to thrive.

The last of the British salmon netters

Here is an evocative excerpt for your website and social media. I’ve designed this to hook the "old school" reader with a strong seasonal opening while subtly hinting at the expert advice contained within. Wild Garlic: The Pungent Herald of Spring 2026 The distinctive scent of garlic is once again wafting through the West Country woods, marking the true start of the foraging season. From the simplicity of a butter-rich omelette to the vibrant kick of a fresh pesto, wild garl

On March 21st, Sandford Orchards in Crediton is turning its cider works into a concert hall with a mission. Partnering with the charity Edukid, the award-winning cidermaker aims to fund a borehole in Uganda, providing 800 children with clean, safe water.

The Cornish coffee scene has a new champion, and it’s one that’s roasting, pouring, and proving its worth on the national stage. Dark Pony Coffee , tucked away in the heart of Falmouth, has just been named one of the 44 Greatest Coffee Shops in Britain by Time Out . In a significant coup for the West Country, the Falmouth roastery and cafe has earned the distinction of being the only establishment in Cornwall or Devon to make the prestigious 2026 list. The Rigorous Road to

Winter BBQ: Why the Best Roasts are Made in the Rain Think barbecuing is just for summer? Think again. From succulent pork loin to rich ox cheek ragu, discover why cooking over a live flame in a Westcountry winter is the secret to unbeatable flavour. Featuring expert tips from Sue Stoneman and Marcus Bawdon, we explore how to defy the elements, master the "Maillard reaction," and turn a cold afternoon into a gourmet feast.

Most of us pass through Paddington Station with a single, urgent goal: to get out as fast as possible. But step south of the platform and you’ll find a London far removed from the 'concrete canyons' and the sardine-can crush of the Bakerloo line. From the quiet grandeur of Lancaster Gate to a 'secret' pub tucked away in the mews of Belgravia, I discovered that a 40-minute stroll through the green-lung of Hyde Park is the perfect antidote to the culture shock of arriving from

After a month of heavy roasts and carnivorous delights, the body begins to cry out for something light, easy-going, and plant-based. But how do you eat seasonally in the depths of winter without relying on tasteless supermarket salads? The answer lies in the humble pulse. From protein-packed Sicilian lentils to warming Moroccan tagines, I’m taking the healthy Mediterranean route to bridge the gap between midwinter and spring—without breaking the bank.

A quick guide to the markets of the Caribbean

<p style="white-space:pre-wrap;" data-rte-preserve-empty="true">After the festive slump, a simple stir-fry and a coastal walk might be the best medicine. I catch up with health coach Rebecca Farrington Turner to share three grounding recipes—from butternut soup to turmeric shots—designed to nourish the body without the 'detox' misery</p>

Quick guide to finding authentic food while abroad

Luscombe Drinks at 50: The Pursuit of Britain's Best Soft Drinks The sound of milling resounded through the orchard and we watched as hundreds of fresh-picked apples bobbed along in clear water, gushing down a metal chute towards the ‘scratter’ or crusher , and eventually the press which would extract their delicious juice. Most Westcountry folk reading this sentence will immediately assume this article is going to be about the new cider season, but I had actually gone to the

A Celebration of Perry at the Malvern Show James Crowden, a great friend of these pages, invited me along to the Malvern show where he was judging at the Three Counties Cider and Perry Association’s annual Perry Festival. The event is dedicated to promoting knowledge, understanding and appreciation of that most delicious of English drinks, made from fermented pear juice. The Orchard Marquee: A Cathedral of Apples and Pears It all takes place in the amazing orchard marquee. If

Timing Is Everything in Mushroom Foraging Timing. So much of life is about timing. Last week we promised to dedicate this Hesp Out West feature to the wonderful fungi explosion that has been occurring here in the South West of England of late. I’d already found more edible field mushrooms than I could possibly eat, but I was hoping to find some delicious ceps before I had to file this article. And, hey-presto. Monday and Tuesday’s bright sunshine brought the blighters out.

AI, Processed Information, and the Value of First-Hand Experience This week Google announced a new way of browsing for information online - a system that relies on artificial intelligence to find out, describe or explain whatever it is you wish to learn. Which will no doubt be very useful. But, as an expert told the BBC Today programme, it’s the information equivalent of highly-processed food - and I know what most readers of this newspaper will think of that. The Hesp Out