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

The Enchanting Landscape of West Dorset Certain corners of the landscape somehow hold or retain a greater air of mystery and intrigue than others. There’s no real reason for this - maybe something to do with the curvature of hills or a sense of intimacy promoted by the lay of the land. But somehow, when the contours combine and the geology and the flora and fauna all come together in one glorious orchestration, you can find yourself in a place that is not only different from

What Makes a Classic English Tea-Garden So Special? If you were playing host to a foreign guest who had never been to the UK before, which unique British delight would you be tempted to show them at this sunny time of year? A country pub with a garden, perhaps? Well, you can never go wrong with a country pub, but other countries have bars or restaurants that are similar to pubs in many ways. The classic English tea-garden, however, represents a little corner of earthly paradi

Nothing captures the flavour of the English countryside quite like a traditional cream tea. Discover the history of this much-loved West Country tradition, the secrets of the perfect scone, and some of the finest tea gardens in Somerset where you can enjoy this timeless British treat.

The Isles of Scilly have long been famed for their white sands and turquoise waters, but a new revolution is simmering beneath the surface. Beyond the subtropical landscapes lies a world of passionate producers, from boutique gin distillers to island-born vintners. Join Martin Hesp and photographer Veryan Lammoran as they go island-hopping to uncover the unique flavours, heritage, and characters defining the modern Scillonian palate.

I have recently been beach-foraging with a couple of well-known Cornish chefs and I will be writing about that adventure in the coming weekend’s newspapers - in the meantime I recall writing another piece about beach foraging a few years ago… Here it is… There are few human pursuits more primeval than scavenging for food on a beach. Our early ancestors spent thousands of years practicing this skill as Homo sapiens began their slow migration out of Africa. In fact, it's reckon

People talk about an “embarrassment or riches” - a state of affairs which is not, for most of us, a phenomenon that occurs very often. But the phrase did come to mind one day recently after I’d arrived home laden with an abundance of edible goodies, some of them foraged from the wild, and other delicious items grown by vegetable gardeners of my acquaintance. There are times when you can only beam at nature’s bounty and admire the treasures which can come out of the soil. Of

There are times when you taste something that’s so good, you feel an urgent need to know more. What exactly is this, you ask? Who made it? Why and how were they able to develop it and make it so good? If you are really serious, such questions can turn into a quest which takes you on a journey of discovery. That is what happened recently when I tasted a truly amazing perry made by a man called Tom Oliver. It was like champagne. Indeed, this fermented pear juice drink was bett

The sun has been out and there have been evenings this week when the temperature has remained warm until late, but that’s not the only excuse one needs to enjoy dinner outdoors. Food cooked over an open fire can taste wonderful - indeed, even ordinary things cooked over charcoal will be promoted to another league of deliciousness if you know what you’re doing. And it doesn’t always have to be a case of meat sizzling on a grill - you can introduce pots, pans and woks to the fl

Few afternoon teas can match the magic of dining on an island reached by an ancient causeway. Join me as I discover why St Michael's Mount serves one of Cornwall's finest afternoon teas, complete with breathtaking views and outstanding local produce.

<p class="">The first in the Hesp Out West series</p>

<p class="">About the delights of foraging wild garlic, a flavourful herb thriving in England's South West. This short article explores its culinary uses, from homemade pesto to sauces, highlighting renowned chef Mark Hix's insights. You must distinguish safe wild garlic from toxic lookalikes like Lilly of the Valley, ensuring a safe foraging experience. </p>

<p class=""><strong><em>This article nostalgically contrasts traditional West Country Christmas customs with modern celebrations. It reminisces about unique practices like ashen faggot burning, where participants drink and toast to banish spirits; the Mummers’ Play, featuring characters like Father Christmas; and 'guise-dancing' in St Ives, where people wore disguises and danced. It also mentions the belief of master bullocks kneeling at midnight on Christmas Eve and tradesme

<p class=""><strong><em>Delve into the gastronomic wonders of the Danish region of Kystlandet, located around the town of Horsens in eastern Jutland. A blend of scenic coastal beauty, lush landscapes, and historical depth, the article recounts memorable dining experiences during a British Guild of Travel Writers visit. Highlights include a standout meal at Ji-Mi’s, curated by the talented chef Jimmy Jensen, and traditional homemade dishes at the renowned Dolly’s in Horsens. T

Years ago we lived in Greece where we learned to catch octopus in the little bay where we lived. We also used to visit a town called Galatas where some very untouristy old bars - full of old men - used to serve grilled octopus as a kind of tapas when you bought enough ouzo. I loved that stuff. Really loved the smoky, sweet salty sea-flavour of the very chewy octopus with a squeeze of lemon. Grilling octopus might seem like a daunting task, reserved only for seasoned grill mas

<p class="">A day back in school - Salcombe Distilling Co’s new Rum School, to be exact</p>

<p class="">Midwinter is a wonderful time for the cold-water seafood caught off the coast of South West England </p>