Food Lifestyle Magazine Summer 2026

Summer

This season's best places to eat, stay, shop and visit in the South West

Our place to come together by the sea.

Make the most of the summer holidays by the coast with a self-catered stay designed for families, friends and group getaways. Our luxury apartments range from 1-4 bedrooms, giving you space to slow down, gather together and enjoy Falmouth at your own pace.

With summer dates filling fast, now is the time to plan relaxed mornings, long lunches and easy evenings by the sea, with the resort just moments away whenever you need it.

‘Hanging out with your colleagues on a white-sand beach in Cornwall’

That's how to do a Monday afternoon at work: spend time hanging out with your colleagues on a white sand beach in Cornwall. This is what Abi and I were doing while taking a break during the set up for the Trencherman's Awards 2026 at Carbis Bay Hotel in St Ives. The glorious day turned into a glorious evening, hosting hospitality legends from across the South West. Turn to page 60 to find out who won awards this year and for a peek at what went down on the night. The best bit of the event – beyond the Caribbean esque setting – was the standing ovation for Jill Stein OBE. It was a moment of magic that saw the industry honouring her role in building The Seafood Restaurant and its sister businesses over the past 51 years.

This issue is full of other special moments, ranging from cool places to stay and spa to fresh recipes from new cookbooks, spritz inspo and a trio of ceramicists you need to know about.

Our mission is always to reveal the most special ways to revel in the South West, whether you're a resident or a visitor. If you're the kind of person who likes to stay up to date with what's hot and gets a kick out of insider's finds and off the beaten track gems, why not get the magazine delivered to your door each season? Simply scan the QR code below for an analogue hit of inspiration and good times. Enjoy the summer.

Jo Rees

Editorial director and founder, Salt Media

 jo_rees browser food mag.co.uk

 foodlifestylesw Facebook‑F foodlifestylesw

Editorial Wiktoria Jazwinska, Abi Manning, Jane Rakison, Jo Rees, Rosanna Rothery and Selena Young

Design Christopher Mulholland Publishing Charlotte Cummins, Tamsin Powell Accounts Richard Bailey

Commercial/advertising Nick Cooper, Claire Fegan, Jeni Smith ‑ 01271 859182

Publisher Salt Media – ideas@saltmedia.co.uk, 01271 859299, saltmedia.co.uk

Cover image summer at Kudhva in Cornwall – see page 55. Image by Cat Vinton. browser food mag.co.uk  foodlifestylesw Facebook‑F foodlifestylesw

Thanks to our clients for supporting the magazine that supports South West independent businesses. Copyright The contents of this magazine are fully protected by copyright and may not be reproduced without permission. Disclaimer We choose the businesses included in Food Lifestyle features based on editorial integrity. Sometimes, inclusions will be handpicked from clients with whom we have a commercial relationship. While every effort has been made to ensure that adverts, details and articles appear correctly, Food Lifestyle cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. The views expressed in this magazine are not necessarily those of its publisher or editor. Print We're serious about protecting the planet, which is why we print using solvent‑free inks on FSC‑certified paper, working with a printer that holds ISO14001 certification for environmental good practice. Published 2026 ISSN 2977‑5582 (print) ISSN 2977‑5590 (online).

This issue

FEATURES

8. Nine things to do this season The transformation edit.

16. Tastemakers: Yolanda Cruwys and Ben Horne

Meet the couple living in 300 acres of rewilded Devon wilderness.

22. Bite size: Altin Ndoja

Cracking the crab with the head chef of Harbour House in Bristol.

26. The curation: three ceramicists you need to know A trio of artisans creating lust worthy ceramics.

30. New-wave French

French restaurants are en vogue once more; here's where to go.

EATING OUT

36. Restaurant reviews

We visit Dinnington Docks, New Inn, The Rose & Crown and The Duke Hotel.

44. Five of the best tasting menus

Exceptional finds for culinary theatre.

TRAVEL

50. Cool places to stay

Destinations that rewrite the definition of ‘British summer holiday’.

56. Tried & tested: The Falmouth

Vintage glamour at a hotel in the midst of a dramatic transformation.

60. Onto a winner

Take a trip to visit Trencherman's Award winning restaurants.

68. The spa inspector: Budock Vean Experiencing alignment by the Cornish riverside.

WEEKEND COOKING

74. Cooking the books

Four new cookbooks and two must try seasonal recipes.

80. The pastry pro: gluten-free fix Crafting GF pastry is deliciously achievable, says Stacey Bretschneider.

84. Scott's hero ingredients: honey Making the most of the season's golden nectar.

DRINKS

88. Jane Rakison's drinks diary Spritzing hour aperitifs.

MORE

96. Directory

98. Stockists

95. Win!

A £500 voucher towards a Forever Cornwall break.

1. Go next-gen camping

Cherry Tree Farm (cherrytreefarmcroyde.co.uk) on the north Devon coast has transformed the camping experience so you can enjoy a luxurious lifestyle under canvas. Bell tents, a wood fired sauna overlooking Croyde Bay, ice baths, speciality coffee and bakes from an on site coffee van and a rolling programme of events – including barn feasts led by guest chefs such as Mark Hix –deliver coastal luxe for less. ››

2. Be transported to the Med

Book out a feast for your tribe at La Taberna – a sun soaked slice of the Med reimagined on the lawns of Homewood (homewood.co.uk) hotel near Bath. Beneath a billowing canvas where chandeliers glow and colourful fabrics sway, you and your guests are instantly transported to sunnier climes. Begin your experience with a wander through Homewood's gardens, glass in hand, before sharing generous platters of flame kissed meat, fish and peak season produce with your guests.

3. Boss the beach

Tide + Seek (tideandseek.com) has made swimming leggings the latest beach must have. They're UV protective, super soft and fast drying – perfect for watersports and also pretty smart in the yoga studio.

Marcel Rodrigues (marcelrodrigues.com) crafts stunning hats that are handwoven in Cornwall. His range includes the Atlas fedora, destined to be the accessory of the summer.

Micro mill Bristol Weaving Mill (bristolweavingmill.co.uk) marries traditional craft with understated contemporary design, which is beautifully showcased in its soft blankets. Too good for the beach? Possibly. ››

4. Crave dinner in Bristol

There's a new reason to head to Whiteladies Road as Exeter favourite Crave (craverestaurant.co.uk) makes its Bristol debut as Crave @ 52. Building on the original restaurant's easygoing charm, this sister spot focuses on seafood and small plates threaded through with Mediterranean and Eastern influences. A cocktail bar adds extra appeal and completes a space that effortlessly transforms from laidback lunches to lively evenings.

5. Hang at Heron Farm

Take a farm and vineyard tour at Heron Farm (heron farm.co.uk) in Devon. Its remarkable patchwork of produce runs from medlars to sichuan pepper, alongside 3,000 vines. The 90 minute tour takes in the vineyard, orchard and kitchen garden (pictured). It also includes tastings of farm produce, wines, gin, and apple juice pressed from heritage varieties. Afterwards, settle in for a leisurely lunch.

6. Idle at the Rocks

Few pleasures rival waterside dining in summer, and at The Idle Rocks (idlerocks.com) in St Mawes it's done in style. The hotel's south facing terrace overlooks the Fal River, where harbour life drifts by while you feast. In the kitchen, executive chef Guy Owen showcases Cornwall's larder in a seafood led menu shaped by the daily catch and often sourced from the hotel's own fisherman. On Saturdays in July and August, switch your phone to ‘do not disturb’ and ease into Rosé on the Rocks, a celebration of seafood, seasonal sides and chilled rosé on the terrace. ››

8. Sing it loud

During Falmouth International Sea Shanty Festival (falmouthseashanty.co.uk) in June, traditional songs echo through the Cornish harbour town for three days. Take in the action from the private quay of The Greenbank (greenbank hotel.co.uk) – which, as the festival sponsor, hosts 18 of the acts – while refreshed by its buzzy pub The Working Boat, just steps away. Sister hotel The Falmouth (falmouthhotel.co.uk) will pair lively performances with sweeping coastal views as it hosts the festival's main stage. (Read our Tried & Tested review of the newly transformed hotel on page 56).

7. Feel the transformation

Wiltshire is in the midst of an exciting cultural transformation. The Beckford Group (always a good barometer of what's hot) is on the cusp of opening two projects in the county: Corsham House (corshamhouse. com) and Teffont House (teffonthouse.com).

Vibrant art space Messums West (messums.org) in Tisbury is running thought provoking exhibitions and events all summer, including workshops on Sculpting the Human Torso with Valentina Zlatarova (pictured) and an immersive Forest Cathedral installation.

For a different kind of immersion, Wiltshire Wild Sauna (wiltshirewildsauna.co.uk) offers wood fired sauna and cold water therapy.

Also check out Witchmark Distillery 's (witchmark.co.uk) Grade II listed barn, which is now hosting cocktail evenings.

9. Join the festival crew

Elevate your summer at a South West festival. In June, the Eden Sessions (edensessions.com) get underway in Cornwall, kicking off with Wolf Alice.

Also in June, Iford Manor (ifordmanor.co.uk) in Wiltshire hosts its fifth jazz festival. Picnic in its gardens before the sun dips and the music begins.

In July, Feast On Bristol (bristol.feaston. co.uk) champions the city's thriving indie food scene, while Rock Oyster in north Cornwall sets the standard once again for stonking cheffy food served with a side order of banging beats.

As summer draws to a close, longstanding Dorset favourite End of the Road (endoftheroadfestival.com) showcases a brilliant bill of comedy, cinema, art, literature and DJ sessions alongside over a hundred music acts. •

Rosanna Rothery meets a couple living in 300 acres of rewilded Devon wilderness, where nature thrives and guests revive

Yolanda Ben Horne Cruwys & TASTEMAKERS

Ared deer nestles up to Yolanda Cruwys, appealing to her to stroke its slender neck. Not to be outdone, a pair of wild boars survey this remarkable love in before trotting over, rolling onto their backs and inviting her to rub their stomachs.

If that sounds like a scene from Snow White, it has to be said that there is a distinct fairytale quality to Cove Valley, a rewilding project in the Exe Valley on the edge of Exmoor National Park.

Yolanda and husband Ben Horne are helping facilitate a wilderness that's designed to bring nature (and those willing to embrace it) fully back to life. Spending a few nights in one of their three rustic chic cabins is a chance to allow the tranquility of the countryside to seep into the soul and restore the spirit.

Call of the wild

It's not unreasonable to surmise that hanging out with wild animals (preferably ones that are demonstrably affectionate) makes you a better human being. And those looking to test the theory will find plenty of convivial creatures to convene with in Cove Valley's hillside enclosure.

Yolanda and Ben, who spend their time living and working on the land with their two children Yohana and Yula, have taken this human animal connection a step further.

‘My friends have often said I am Snow White, especially when we had a rescued deer called Tallulah residing with us in the house,’ says Yolanda. ‘I can live with them calling me that because that's who I wanted to be when I was a child.’

A slice of wilderness

The couple's rewilding project covers 300 acres and is a collaborative effort with their neighbouring Cove landowners. Yolanda, who grew up near Tiverton, studied Animal Science at university, and Ben's family have been involved in rewilding projects across Europe and Scotland.

Ben manages a property portfolio, and the couple bought the farm at Cove with a view to cultivating the land and rearing animals. However, its steep hills and difficult terrain led them to return it to its natural state instead. And now, after refraining from grazing and land management practices, they are witnessing the return of diverse species of flora and fauna. ››

‘Our vision was to create a mosaic of habitats by introducing low numbers of red deer, longhorn cattle and iron-age pigs,’ says Yolanda. ‘We're using proxy animals to fulfil the ecological roles of extinct breeds that would have been native to Devon.’

During walks along the trails or when visiting the feeding stations dotted around the land, it's not unknown to spy turtle doves, beavers, badgers, red deer, ponies and storks.

‘It's not just about the large untamed animals though,’ says Yolanda. ‘Our skies are full of swallows and songbirds, and we have mallard ducks paddling through the wetlands keeping the ecosystem in check.

‘Guests may also catch a glimpse of shy hazel dormice, which we've been helping to protect through the National Dormouse Monitoring Programme.’

Reconnecting with the countryside

Beyond the fauna, this rewilding project is also about transforming people's lives by helping them reconnect with the natural world. Cove Valley is ideal if you want a getaway that includes forest bathing, hiking, stargazing, foraging or simply chilling out in a beautiful landscape.

‘The bigger part of the story is bringing people back to nature and reconnecting them with the countryside,’ says Yolanda. ‘We all need reminding that we're part of nature and that it has the power to heal.’

One way the couple are doing that is by inviting people to stay in one of their cabins: Chatan, Ukai and Hopi.

‘A

ranch-style aesthetic’

Woodland wonderland

Tree tourism has never been more popular. Spending time in the woods (also known as forest bathing) is said to boost health and wellbeing. Those in search of such arboreal adventures couldn't do better than to squirrel themselves away in Chatan. The two storey treehouse is romantic, with a gorgeous picnic spot just a short hike away. The wild at heart may prefer Ukai, a woodland lookout with breathtaking floor to ceiling views of the forest and a Big Green Egg for alfresco cooking.

Hopi, meanwhile, feels like a hideaway for those looking for pure escapism. With stunning views of sunsets over the Exe Valley, its decked platform is an awe inspiring spot for a summer sundowner or a morning coffee while planning the day's walks. It also has its own dome shaped sauna.

‘It's lovely to invite people to come and see what we're doing and be part of the story,’ says Yolanda. ‘And the cabins are a nice way to do that.

‘The main thing is for people to get away from the crazy busyness of day-to-day life and slow down a little. We purposely haven't put TVs in the cabins, although they do all have wifi, so they're good for creatives still looking to work while being immersed in nature.’ ››

Luxury in the wild

A ranch style aesthetic runs through each of the cabins, which were designed by the couple's friend Tom Cox of HAM Interiors. Natural materials, Navajo inspired fabrics, timber cladding, Commune toiletries and original artworks of native animals are all in keeping with the surrounding environment. Each cabin has a private outdoor wood fired bath (at Ukai you can literally forest bathe in a tub secluded among the trees) and outdoor cooking facilities.

‘Tom's got an amazing eye,’ says Yolanda. ‘We asked him to use as much rustic and reclaimed material as possible because we wanted each cabin to blend with the landscape and look as if it had always been there.’

The results are stunning. Each of the remote cabins exudes rustic luxe so guests can disappear into nature without sacrificing luxury.

Rewilding in action

When it comes to rewilding, Yolanda and Ben are letting the land take the lead.

‘It's quite a hands-off approach,’ says Yolanda. ‘Nature knows what it's doing, and we are simply learning from it as we go. There's no real rulebook on how to do rewilding.’

The couple welcome others to share the experience with them, whether as a guest in a cabin or as an event host or participant. Cove Valley has a stone circle for outdoor gatherings, additional camping space and The Roundhouse which can be hired for private events.

‘Once people come here, the story tells itself,’ says Yolanda. ‘Sometimes, though, it's hard to get that narrative across with just a couple of photos and a reel on Instagram. People need to experience Cove Valley – and its very special energy – for themselves.’ •

covevalley.co.uk

Yolanda's FOOD LIFESTYLE

Favourite finds?

‘I like looking for vintage stuff at markets. I love The Frome Independent and South Molton Salvage Fair. The Antique Village near Exeter is a lovely day out –it has a beautiful cafe and lots of independent sellers.’

Where do you eat out?

‘My favourite local place is The Lost Kitchen near Tiverton, which specialises in wood-fired feasting and rustic menus. The Swan in Bampton is a lovely pub and uses natural fermentation, pickling and foraging to create its menus.’

Where do you shop for food?

‘I'm strict on everything being organic and grow a lot of our food, supplemented by the occasional Riverford box. I occasionally visit local markets, as well as Fordmore Farm Shop near Cullompton.’

Ndoja Altin

Selena Young cracks the crab with the captain of Bristol's waterside restaurant Harbour House

SIZE

When did you become head chef at Harbour House?

I joined the restaurant in 2020, after 20 years of experience in the industry. It was a pivotal time for Harbour House as it was going through a rebrand. A lot was changing to make it a standout spot for British cuisine with South West meets Mediterranean influence.

What's the dining experience like?

The building was rumoured to be designed by Brunel as his private boathouse on Bristol's floating harbour, so it's a unique setting with a fascinating history.

I cook what I love to eat myself, so there's a strong focus on local seafood. I want people to leave the restaurant feeling like they've left my house after a happy and relaxed lunch or dinner (the menu runs all day).

Why the focus on tide-to-table eating?

We source from boats bringing in fresh seafood each day, so whatever is landed comes straight to us via the market and Wing of St Mawes.

I love the freshness and seasonality of seafood and how it changes depending on its accompanying ingredients. Also, you don't get the same seafood year round; some things only have a short window of three months so you have to make the most of it.

When it comes to creating the dishes, inspiration usually starts at the fish market. I consider the fish and what else is in season and then build a dish around it. I might think ‘a lobster bisque reduction would go well with this hake, maybe with risotto and fresh asparagus’ and it goes from there. Inspiration also comes from what we can get from Bristol's Reg the Veg.

‘Fresh fish on the grill with lemon juice, olive oil and a pinch of salt. That's it’

Do you favour simple or more complex dishes?

Always simple. When ingredients are fresh and in season, you don't need to overcomplicate things. Most seafood dishes don't need more than three or four elements to make the hero ingredient shine. I learnt that when I lived in Greece, where the cooking style is often very simple: fresh fish on the grill with lemon juice, olive oil and a pinch of salt. That's it.

What will you be cooking this summer?

At this time of year, I get excited about curing fish. I'm adding a new crudo section to the menu, which will feature cured monkfish, sea bass and prawns.

What are some of your favourite ingredients?

The dairy produced in the South West is incredible, especially the various cheeses. I also love working with the abundance of local vegetables, while smoked anchovies and smoked mackerel are firm favourites of mine. ››

What's your kitchen environment like?

The only music is the sound of pots and pans; we keep it quiet so everyone can concentrate. I'm also mindful of not overworking the kitchen team, so people don't do 60 hour working weeks – it's more like 40 45.

What dining trends are you seeing in Bristol?

Diners are more aware than ever of what they're eating; they care about ingredients and where they come from.

At the same time, people want honest food at an affordable price. Cost pressures are affecting everyone, which is why we keep pricing transparent. For example, our catch of the day varies depending on market price and is balanced by the set lunch menu which is just £15 for three courses [The Fishmonger's Lunch].

Where do you eat out in the city?

I like Noah's for its fish and chips. I also enjoy the steaks at Pasture, and The Granary [also owned by Harbour House] is great.

What's your must-order recommendation at Harbour House?

Start with oysters, then try the cured monkfish and the homemade focaccia which is baked fresh each morning. For mains, I'd go for the catch of the day, grilled on the bone and served with homemade chimichurri and grilled lemon. Pair it with a glass of British fizz.

What's on your to-do list at the restaurant?

The terrace is a big draw in summer. I'd like to elevate the experience further by adding a barbecue where we can grill fresh fish and serve it to diners while they're sitting outdoors by the water. • hhbristol.com

Out West Studio

Falmouth, Cornwall

With a background in architecture, design, photography and filmmaking, it's no surprise that ceramicist Louis Domville Musters has a finely tuned eye for beautifully crafted objects.

you need to know THE CURATION

3 ceramicists

Meet a trio of artisans transforming clay into lust worthy ceramics

After studying pottery in Raglan, New Zealand, he returned to the South West all fired up to transform his mum's garden shed into a workshop. By late 2025, Louis had launched his own studio and store in Falmouth. Visit to pore over fresh from the kiln pieces with coastal hued glazes. out-west.co.uk

Finnerty Ceramics

Bristol

Discerning foodies who frequent Bristol's most interesting restaurants and speciality coffee shops may well have already encountered the work of Irish potter Rebecca Finnerty. Her gorgeous tableware and pleasingly tactile cups turn up on tables in standout venues across the city – and beyond.

Explore her range of speckled Scandi style pieces online and introduce a touch of Roots Bristol or Full Court Press into your own home. ››

finnertyceramics.com

Seasonal menus, vineyard and orchard tours, pop up supper clubs, evening events and creative workshops, all set in the beautiful East Devon countryside. Come as

are, bring the family and stay a while! heron-farm.co.uk Friday-Monday 9.00-16.00 Evening Dining Events hello@heron-farm.co.uk Near Honiton, Devon, EX14 3NZ Visit Us:

Popalini & Jezando

Hartland, north Devon

Collaborative duo Pop Wilkinson and Jez Anderson grew up surrounded by the clay rich fields and stormy seas of Hartland Peninsula – a wild landscape that inspires their wheel thrown, wood fired work. Earthenware clay is dug from ground around the studio, while stoneware clay is sourced from a small pit just over the border in Cornwall.

The potters' influences extend beyond the north Devon coastline to time spent working in studios in Japan, where they refined wood firing techniques and deepened their appreciation of Japanese ceramic aesthetics. • popaliniandjezando.com

New-wave

French

After a few years in the wilderness, French restaurants are en vogue once more. Jo Rees reveals where to eat new wave French in the South West

It was easy to be cool in the late 80s and early 90s – you just needed to be French. If that wasn't an option, the next best thing was to watch Betty Blue and Jean de Florette on repeat, dress entirely in black, smoke Gauloises and quaff Beaujolais Nouveau while lounging in an insouciant way outside your local Café Rouge.

The cafe chain launched in Richmond in 1989 and was one element of the great Frenchification of British food culture at that time. Also on the high street, Pierre Victoire bistros were booming (there were 147 across the UK before the chain sank like a soggy soufflé in 1998), while Pret A Manger (which launched in 1991) reinvented the sandwich shop. It didn't even sell specifically French food – other than filled baguettes and coffee (which, weirdly, did seem quite French back then, especially when served in a cafetière) – but just having a French name conferred the kind of elan that pulled in the punters.

At the smarter end of the dining spectrum, Hotel du Vin, with its brasserie style restaurants and serious wine list, leant into France as the spiritual home of viniculture and gastronomy. Launched in 1994, it built upon a style finessed by Terence Conran, whose Bibendum restaurant (1987) in Chelsea reimagined the classic French brasserie for affluent diners in Thatcher's Britain.

Clockwise from left:

lunch at Lapin; Lapin

exec chef and co founder

Jack Briggs Horan

Then all of a sudden, and as with every trend since year dot, French gastronomy stopped being flavour of the month. After a good run, it was superseded by new faves that included Tex Mex, Thai and the reinvention of smart Italian cuisine via the likes of The River Cafe. Of course, chefs never lost their allegiance to la gastronomie française – it's the foundation of their craft, after all – but they didn't lead with it.

Now a new generation is discovering the joy of French restaurants, just as they're in love with 90s Blur esque Adidas zip ups and back copies of ID magazine. Maybe it's simply the never ending churn of old trends into new, or perhaps, a decade since the vote for Brexit, France feels less familiar and therefore more interesting. Whatever the reason, France is vieux chapeau no longer. ››

In the South West, some new wave French restaurants are making headlines. One of the most exciting is Lapin. Housed in a shipping container in Bristol's Wapping Wharf, it's become a favourite in the city for its fresh take on Gallic classics. Created by Dan O'Regan and Jack Briggs Horan, it's a sister restaurant to their first venture, Bank, and where exec chef Jack gets to play with the flavours of his childhood holidays across the Channel.

Bijou in size and with a menu built around what's in season locally, it reads like a Bristol spin on the classic French bistro.

Dishes are good across the board but, if they're on, don't hesitate to order the sharing main of roast duck à l'orange with braised chicory, or the veggie gnocchi parisienne with roscoff onions and soubise. The unctuous pomme purée with its obscene ratio of butter to potato is another must order, especially when pimped with the addition of Rollright cheese. Magnifique! •

Where to eat French

Lapin, Wapping Wharf, Bristol

French in flavour yet resolutely Bristolian in attitude, Lapin delivers a casual, contemporary take on classic French cooking – in a shipping container. The wine list boasts a whopping 60 French bins, all available by the glass.

Caper & Cure, St Paul's, Bristol

Caper & Cure takes a modern European approach with a tonne of French influence. Feast on warm crab and crayfish butter with soft herbs and house bread, followed by braised Cornish octopus with cuttlefish and chorizo cassoulet.

From top: lunch at Saveur; at the pass at Caper & Cure

Saveur, Exmouth, Devon

Chef‑patron Nigel Wright crafts modern, seasonal dishes with French flair. Expect plenty of seafood and meaty mains like Powderham fillet steak with bone marrow mash, confit garlic, braised beef cheek and truffle sauce. The cheeseboard is great.

Chez Dominique, Bath

This family owned restaurant radiates French charm and reflects owner Chris Tabbitt's culinary experience in establishments like Bibendum. Scoff the likes of griottine cherry clafoutis with vanilla ice cream.

Le Champignon Sauvage, Cheltenham

David Everitt Matthias's Michelin starred restaurant deals in modern French cooking crafted with exquisite attention to detail.

Eating out

The Food Lifestyle team have been table hopping around the South West. Here's where to go this season

Holm, page 46

Dinnington Docks

Jane Rakison stops by a Somerset pub worth visiting for its food and quirky history

Alocal-stone pub, tucked into a quaint Somerset hamlet, wrapped within lush countryside and layered with old stories, is the perfect country-pub set-up. So it's all the more surprising that Dinnington Docks has somehow escaped my attention for the five years I've lived in the county.

It's the kind of place you either know about or are very pleased to stumble upon, and it relies as much on its loyal locals as it does on destination diners. Fittingly, it was a local who bought Dinnington Docks: Matthew Mills (pictured) took it on in 2018 after his wife spotted their much-loved village pub was up for sale.

Steeped in history

The pub's name is rooted in local lore: once known as the Rose & Crown, it's said to have been given its current name by North American soldiers stationed nearby during the second world war. They told superiors they were going to ‘the docs’ when making a visit to the pub.

A local revival

On selling his software business after the pandemic, Matthew (a front-of-house natural) turned his attention to the pub full-time. In 2025, he appointed Mitchell Anstey as head chef to take the Docks' dining experience up a notch. Mitchell, who'd previously held sous chef positions at Holm and The Barrington Boar, brought experience in both modern dining and elevated pub cooking.

Refined pub plates

Mitchell's menus feature reassuring casual classics as well as more aspirational dishes. Despite starters such as panfried scallops and pork belly yelling ‘pick me’, we plumped for the intriguing grilled flatbread with Driftwood cheese, roasted jerusalem artichoke, confit garlic and honey, which proved an excellent choice. Moreover, it arrived looking like the work of Victor Vasarely, all swirling patterns and textures and with nicely balanced proportions of each topping. It was swiftly devoured. Another starter of cauliflower and turmeric soup, flecked with chives, was velvety smooth.

For mains, the day's pie – beef and paprika –was a handsomely presented dish: a large wedge of golden pastry filled with chunks of beef and accompanied by buttery cabbage and a generous quenelle of mash. The fish of the day was another showstopper: grilled red mullet with Wye Valley asparagus, romesco sauce, crispy new potatoes and cucumber vierge. Brightly plated, and with its array of textures, it was a triumph.

Desserts worth debating

The dessert menu at Dinnington Docks encourages vacillation: an affogato would be a modest way to end proceedings, while sticky toffee pudding holds pub-pud cult status ... However, after deliciously tortured indecision, the apple crumble with homemade vanilla custard won us over. The pub also showcases a cheese selection that covers the full (pungent) spectrum and prioritises hyper-local choices, while beers and ciders by local makers are strongly represented, too.•

Dinnington Docks

Fosse Way, Dinnington, Hinton St George, Somerset, TA17 8SX dinningtondocks.com

New Inn

Rosanna Rothery discovers a picturesque 16th century Dorset inn with an up and coming chef who should be on your radar

If Dorset's Cerne Abbas isn't on your radar, allow me to let you in on the secret. With its rows of quaint stone houses and ancient abbey (not to mention the chalk figure of a rude giant cut into a nearby hill), it's the kind of village that any location scout for English period dramas should have in their little black book. It's certainly a rival to Wiltshire's better known National Trust-owned Lacock, which always garners a serious amount of screen time.

In the centre of the village sits the New Inn, a charming 16th-century coaching house, run by one of the most welcoming couples in hospitality. With their attention to detail, Annette Beardsmore and Julian Dove make you feel like a cherished guest rather than just another customer (a subtle but important distinction).

Conversations and Dorset ales flow freely at this village pub, which offers the kind of IRL bonhomie many crave in an age of screens and soundbites.

A fervent forager heads up the kitchen, crafting the sort of appetising and artistic fare that's worth travelling for. Neal Chainey began his career, aged 15, as an apprentice at the New Inn before working in Australia and Switzerland. Later, with his wife Catriona, he ran bistro Found in Dorchester, before making a return to the New Inn full of renewed vision and enthusiasm.

While it's perfectly possible to sample Neal's excellent handiwork in the New Inn's menu of elevated pub classics, such as the 28-day-aged sirloin steak or the smash burger, his talent is best showcased in the fine-dining menu. We recommend starting by nibbling a Dorset Red beignet dotted with walnut pesto while you peruse the menu. Who doesn't love a pillowy soft bun laden with smoky melted cheese?

Light, fresh and clean is a good maxim for any starter. With this in mind, we opted for the cured Houghton Springs trout tartare with blood orange, tapioca and miso emulsion. It satisfied all kinds of cravings (sweet, salty, tangy and umami) in a single delectable forkful. The tapioca crisp accompaniment added contrasting crunch.

Our other starter, a braised beef-shin croquette with black garlic emulsion and pickled quince, tarragon, was equally fabulous – and remarkably light, given its deep savoury richness.

Mains ranged from a sumptuously on-point Lulworth Estate venison loin to a risotto revealing the cottage-garden flavours of New Forest asparagus, Jersey Royals, White Lake goat curd and garden herbs.

Each dish looked as sophisticated as it tasted and was nicely matched by an array of tipples from Julian's apothecary of mood-elevating wines. Chocoholics shouldn't leave without trying the dark chocolate tart, its crumbly biscuit base a winning foil for a rich mousse offset with coffee crémeux and vanilla crème fraîche.

There's no doubt that Chainey is one to watch, but those thinking of putting the New Inn on their hit list may also be swayed by the pub's other credentials: a suntrap courtyard, a beer garden and an array of accommodation, including converted outbuildings providing split-level suites with roll-top baths and funky four-posters.

Stay the night and fortify yourself with the inn's fine Dorset brekkie before exploring the village walk. It leads to the best viewing point to gawp at one of the UK's largest (and most talked about) hill figures.•

New Inn

14 Long Street, Cerne Abbas, Dorset, DT2 7JF thenewinncerneabbas.co.uk

The Rose & Crown, Trent

Jane Rakison visits a pretty Dorset pub that delivers on every front

Can you imagine returning, as an adult, to the scene of your teenage Saturday job –only this time to run the show? That was the reality for Amelia Moore when, in 2024, she took over The Rose & Crown in the bucolic Dorset village of Trent. Amelia returned to head up the front-of-house team, while her chef husband, Malachai (pictured), took the helm in the kitchen.

The lure of the pub for the couple goes beyond nostalgia. The setting is a chocolate-box-pretty village, stuffed with grand manor houses, a beautiful church, and countryside that rolls into the distance, infinity-pool-style. It's all devastatingly charming.

Period panache

Inside, the cosy pub is rich in historical features, sympathetically enhanced by soft lighting and pleasing period accessories. That this is a place loved by the locals – a crucial element in any pub's success – is clear from the montage of Polaroids of villagers' dogs that hangs in the bar.

A dining room with wooden floorboards and windows overlooking the garden is connected to the pub through a large hatch, allowing the gentle hum of bar life to carry through. In this attractive pub setting, it's not immediately clear whether to expect pub classics or smarter cooking. Happily, a merging of the two keeps purists satisfied, while those looking for something fancier can find it on the specials board.

Food worth finding

The integrity of local ingredients is hard to beat. Fresh produce is sourced from villagers' polytunnels wherever possible, while Amelia's father, who raises pigs, occasionally supplies the pork for the Sunday roasts. Trent is home to the Tom Hicks apple, and local orchard owner Jeremy makes the pub's bespoke apple juice – the only drink permitted outside the Wadworth pub's designated drinks list.

In the kitchen, Malachai weaves his culinary creativity through a selection of modern British dishes. Our parsnip soup was silky smooth, beautifully presented and accompanied by warm bread and a knob of butter so large it should really be called a wedge. A smoked mackerel pâté was similarly generous, served with a dollop of pink horseradish and beetroot slaw.

For mains, we selected a beef short-rib sandwich, unctuous and served with a large bone planted confidently through the bread. A tart from the specials selection – taleggio with confit tomatoes and courgette – arrived as a huge, oozing triangle, served with a crunchy, delicately dressed fennel-and-leaf salad and crushed potatoes.

Our desperate efforts to find space for dessert were rewarded with a tangy lemon tart and punchy raspberry sorbet. This turned out to be the more restrained choice: a chocolate and caramel delice – layers of cream, mousse and chocolate cake piled high – was topped with two cream-filled choux buns. Amelia and Malachai have brought more than hospitality know-how and quality cooking to this rural pub; they've created the sort of place that has you planning a return before you've even left.

Those who want to make a meal of their visit will be pleased to know the pub also has tastefully decorated bedrooms.•

The Rose & Crown, Trent

Trent, Sherborne, Dorset, DT9 4SL theroseandcrowntrent.co.uk

The Duke Hotel

Jo Rees finds showstopping theatricality in an unassuming Victorian pub just off the M4

In the age of Instagram, there are clicks to be had in sharing new and exciting discoveries with your followers. So why no one has yet filmed themselves, like Lucy Punch in Amandaland, revealing The Duke Hotel as the Next Big Thing is a head-scratcher. Anyway, this is your heads-up on a restaurant that's all theatre, Japanese elegance and accomplished cooking in a roadside pub you've almost certainly never heard of.

Just a few minutes off the M4 in Wiltshire, The Duke Hotel – which looks like just another charming Victorian coaching inn from the outside – is a hugely entertaining pit-stop with delightful rooms and a restaurant worth planning a trip around.

Owners Matteo and Brandon Romeo-Marais (chef and front of house, pictured) have sunk everything into turning the village pub into a canvas for Matteo's passion for pan-Asian food. And he's certainly got the chops, having spent six years refining his skills under a talented Japanese chef.

It's worth stating up front that, on our visit, we had the tasting menu, which is run as a once-a-month supper club as well as being available (with prior notice) for overnight guests. We didn't sample the à la carte menu but, given the quality of the tasting menu, one could be confident of Matteo's ability to carry off pub classics.

The couple's ardour for all things Japanese is clear the moment you enter the bar and restaurant, where a colour scheme of deep blue and ochre is accented by Asian ceramics and artwork. It feels characterful and carefully judged, not gimmicky.

The tasting menu comprises nine courses. Now there's a sentence that can inspire mixed feelings; in the wrong hands, such a feast can leave you feeling like a foie gras goose. This was distinctly different, more akin to musical theatre where each number delivers a dopamine hit of delight.

The curtain went up to a shichimi togarashi dip served with shards of rice crisp, followed by a delicate blini topped with beluga caviar and sour cream, blinged with a flake of gold leaf. Caviar is a bit of a thing at The Duke; numerous types are showcased and there's even a caviar tasting experience.

Next came a panko-coated peking duck bonbon on a wakame seaweed salad, then a comforting tonkotsu dashi poured from a Japanese teapot over plump chicken gyoza.

The subsequent course of a bouncy steamed bao stuffed with Japanese barbecue pork and gochujang, served in a bamboo steamer, was unctuous and sticky. It was followed by a thick wedge of black cod that delivered rich, sweet barbecue notes, its flaky flesh and bed of lobster red-curry bisque ‘ta-dahd’ from beneath a smoke-filled cloche.

A tiny frozen Strawberry Daiquiri palate cleanser arrived next, providing a moment of pause after the rich savoury dishes.

While theatricality was woven through the entire experience, Matteo saved the big number for dessert. A large icy glass dish arrived, from which grew a chocolate tree embedded in chocolate and mint soil. It was dotted with meringue pieces, served with clotted-cream ice cream and topped with an enormous canopy of candyfloss. Striking though it was, it required the perfectly chilled Left Bank Martini that followed to cut its sweetness. Served in an elegant coupe with a tiny origami bird perched on the rim, the cocktail made for a lovely finale, before an encore of coffee with homemade mochi (cocoa and red bean) ended the show to a metaphorical standing ovation.•

The Duke Hotel 1 Church Road, Hilmarton, Wiltshire, SN11 8SD dukehotelhilmarton.co.uk

Tasting

menus

When the occasion calls for culinary theatre, tasting menus deliver in spades. Wiki Jazwinska shares five spots delivering exceptional experiences

Olive Tree Bath

As Bath's only Michelin starred restaurant, expectations are justifiably high at Olive Tree – and met with seemingly effortless ease. The restaurant is tucked beneath the boutique one Michelin key Queensberry Hotel, where chic styling sets the scene for a smart dining experience.

Olive Tree's Taste of the Seasons menu is available for both lunch and dinner all week and comprises seven courses that celebrate uber seasonal British ingredients. The experience is bookended with homebaked bread and thoughtful extras, creating a palate pleasing journey from first bite to last.

Examples of the kind of exquisite dishes served include veal sweetbread with jerusalem artichoke, Piedmont hazelnuts, pedro ximenez and Jamaican Blue Mountain coffee, as well as rhubarb with tonka bean, pink peppercorns and rose.

olivetreebath.co.uk

Àclèaf

Near Plymouth, Devon

Diners who appreciate culinary storytelling and theatre will fall for chef patron Scott Paton's tasting menu.

The contemporary offering at the Michelin starred, four AA rosette restaurant takes guests on an interactive journey via Scott's artful plating and imaginative twists on classic dishes and flavour combinations.

At first glance, the menu – with its one word description of each course – is enigmatic. Yet those in the know are happy to put their trust in the hands of the accomplished chef.

Hyper local hero ingredients shine across both the four and seven course menus, from Devon crab paired with juicy mango and fragrant curry to honey harvested from Boringdon hives lifted by crème fraîche and cut through with a zingy hit of yuzu.

Elevate the experience further by opting for the wine flight, where Scott's nose for exceptional pairings shines. Then sit back and take in the beautiful surroundings of Grade I listed Boringdon Hall Hotel. ››

acleaf.co.uk

Holm

South Petherton, Somerset

Over the past few years, a wave of London chefs and restaurateurs has rolled west, trading the bright lights for the South West's big skies, coastlines and lush greenery. Nicholas Balfe –whose ever evolving menus draw directly from the fields of Somerset – joined the movement at the end of 2021.

The format for the chef's tasting menu is concise yet indulgent: a sequence of small bites that awaken the palate, followed by lighter, zingy dishes, a pasta course and a main centred on seasonal protein – often cooked in numerous ways as the restaurant sources whole animals. The magic usually concludes with a nostalgic pudding.

Foraged and homegrown ingredients play a central role, particularly in summer. Expect to feast on the likes of preserved elderflower, garden botanicals and herbs from the restaurant's raised beds. In season, treats also include gooseberries, tomatoes, peppers and strawberries from the kitchen garden.

The addition of seven guest rooms, complete with Egyptian cotton sheets, artisanal toiletries and well stocked minibars, transforms the Holm experience into something altogether more immersive. Make the most of alfresco dining on the terrace before retreating to a boutique room.

Book a visit to coincide with one of the morning foraging trips led by Nicholas. holmsomerset.co.uk

Thirteen

Poole, Dorset

At Thirteen, the clue is in the name. Visit to experience a flowing sequence of 13 plates, each carefully balanced, confidently executed and beautifully presented. The cooking is modern British at heart, driven by seasonality and a strong focus on local, sustainable and foraged ingredients.

This is a family affair: head chef Alex Naik leads the kitchen, with sister Frances front of house, father Hem curating the wines, and mum Elisabeth contributing to the menu. Dial up the indulgence with the chef's table experience, where diners take a front row seat in the open kitchen and watch Alex and team bring each dish to life.

Dishes evolve with the season, yet one remains a constant: the legendary goat samosa. thirteenrestaurant.com

Lympstone Manor

Exmouth, Devon

Lympstone Manor's star status shows no sign of waning, with five AA rosettes, two Michelin Keys, a Michelin star and an AA Notable Wine List Award to its name – plus a place on LaListe's Top Restaurants.

Chef owner Michael Caines and his kitchen brigade craft refined tasting menus rooted in the flavours of land and sea. For a deep dive into Michael's most iconic dishes, opt for the eight course signature tasting menu, where intricate plates include the likes of ballotine of duck with Yorkshire rhubarb, lemongrass and rhubarb jelly, and hazelnut. Seafood lovers, meanwhile, should look to the seven course estuary menu to feast on a bounty of coastal ingredients. Dishes such as Cornish sole with jerusalem artichoke, scallop mousseline, white asparagus, and chive and truffle butter sauce are guaranteed to delight.•

lympstonemanor.co.uk

@bramleyproducts . bramleyproducts.com

Travel

The South West's coolest, quirkiest and most fabulous places to escape to in summer

to stay Cool places

Transform your definition of ‘British summer holiday’ says Abi Manning

The Nici

Bournemouth, Dorset

On Bournemouth's West Cliff, The Nici offers a Miami coded, sunshine soaked escape, whatever the British weather.

The chic hotel has nailed laid back luxury in an unapologetically kitsch and colourful manner. Playfulness is found at every turn – from the beachy bright artwork and opportunity to sip in room spiced rum out of a golden pineapple to basking next to the flamingos flanking the outdoor pool.

The Nici is one of those rare finds that's equally as chic for a grown up getaway as it's fun for a multi generational break. The cinema room (with popcorn machine, natch), kids' den and dedicated family swim times offer bonding moments for grandparents and littlies while parents sneak off for a spa treatment.

There are two dining options: classic elegance abounds at South Beach restaurant, while Old Harry Rocks bar and restaurant is the go to for easygoing vibes, big flavours and live DJs. ››

thenici.com

Pythouse Kitchen Garden

Tisbury, Wiltshire

For sensory seekers, green fingered folks and the sustainably minded alike, this 18th century walled garden in stunning Wiltshire landscape is an enchanting place to call home for a weekend.

Book a spot in the glamping village, located in a secluded orchard, or an atmospheric shepherd's hut for two to enjoy a restorative stay. Days spent in the outdoor sauna, pottering through the gardens and sampling Pythouse's own Sprigster botanical drinks conclude with ethically aligned dining, which is cooked with a lick of fire and smoke, in the Michelin Green Star restaurant.

pythousekitchengarden.co.uk

North Rocks

Sennen, Cornwall

What could possibly transform your summer more than a getaway at a clifftop oasis? Answer: a getaway at a clifftop oasis complete with heated outdoor pool, sauna, ice bath and knockout sea views of course.

The exquisite North Rocks house sleeps seven, so take the gang and embrace Mediterranean villa style living. Spend the long summer days tag teaming dips in the pool and the ocean, embracing the nordic cycle with hot and cold therapy, strolling through sprawling gardens and gathering round the firepit under the evening sky. Wherever you choose to spend time, you'll find every inch maximised to make the most of the panoramic views.

A stay includes a £100 Cornish Food Box voucher so you can order goodies ready for your arrival, while sumptuous land&water products are placed throughout the property. ››

beachretreats.co.uk

Parnham Park

Beaminster, Dorset

This sprawling, fairytale mansion suffered devastating fire damage in 2017, but its custodians are overseeing a rebirth that's transforming the 16th century, Grade I listed home into a hub of craftsmanship, culture and community. The vision includes nurturing new ecosystems, generating homegrown produce, and hosting workshops, events and exhibitions.

Experience the evolving magic with a stay in one of the elegant bedrooms in the West Wing (which also includes a grand dining space, tranquil library and hidden speakeasy) or in the private three bedroom retreat The Dower House.

Magical opportunities amid the estate's 139 acres are boundless. Wander through woodland and gardens, spot deer in the park, splash in the waterfall, go boating on the spring fed lake, search for treasures by the river and delight in creative dishes at the Michelin recognised walled garden restaurant.

parnhampark.co.uk

Kudhva

Tintagel, Cornwall

Give your annual camping holiday a serious upgrade by staying in one of the artfully curated spaces at this old slate quarry.

There are four choices of lodgings at the off grid location. The Kudhva cabins (pictured) are towering treehouse like structures amid woodland. The TPs are simple comfortable tipis overlooking the Atlantic. There's also the Kudhva Kanvas, an innovative elevated canvas cabin, or choose the Danish Cabin, a one of a kind 1:3 replica of the quarry's old engine house.

A wild swimming lake, waterfall, climbing wall, hot tub and the nearby coast deliver the rest of the fun.

kudhva.com

Thyme

Southrop, Gloucestershire

Shaped by nature, Thyme is like a self contained idyllic Cotswolds village. It comprises 17th century houses and cottages (31 bedrooms in all), the Ox Barn restaurant, the Baa Bar, The Swan pub, a cookery school, Meadow Spa, a couple of boutiques and the Tithe Barn event and exhibition space.

Visit to immerse in a slower pace of life and reconnect with nature. • thyme.co.uk

TRIED & TESTED

Falmouth The

Jo Rees enjoys a dose of sea air and vintage glamour at a hotel in the midst of a dramatic transformation

What's the skinny?

A grand Victorian hotel that's been a seafront fixture for 160 years, The Falmouth was no one's idea of an exciting newcomer. However, as a result of being bought by the hotel group that owns The Greenbank (also in Falmouth) and The Alverton (Truro), it's suddenly in the midst of dramatic transformation.

Seeing the beauty in the old girl and deciding she deserved to be spruced up for the next generation of pleasure trippers, the new team have given her a fresh lease of life. Happily, that hasn't involved stripping out her charm, just polishing her vintage good looks and leaning into a particular moment in the hotel's history. Imagine a seaside jaunt to Falmouth in the mid 1920s and you've conjured the spirit of the place.

Why visit?

Step through potted palms into a terrazzo tiled hallway of sweeping arches revealing glimpses of turquoise waters beyond huge windows. It's a deliciously old school entrance that's been restored to its former glory.

In the airy lounge and bar, guests are enveloped by lush planting, comfy sofas, paintings of 1920s bathers, and curations of books paired with vintage curios. A period palette of pistachio green and blush pink in the downstairs areas references the building's past without tipping into pastiche.

‘Like the setting for an Agatha Christie novel –without the aggravation of finding a body’

In the restaurant, groups cluster to feast on finger sandwiches and warm scones from towering stands. In the lounge, guests loll with magazines and coffee, while couples clink glasses of fizz.

Upstairs, it's more a case of ‘work in progress’. At the time of our visit, only five bedrooms had been completely refurbished, so the transformation is still underway – and will be for a while as it's a capacious building. Our spacious room was one of the newly zhuzhed, featuring a beautiful bathroom furnished with period style fittings and a large bed dressed in crisp white linen.

Although Falmouth has loads of good restaurants, visitors don't need to leave the building to eat well. The hotel has its own restaurant, which serves modern British dishes. Other attractions include a pool, gym and a couple of treatment rooms tucked away at basement level. Unfurling under the expert hands of a masseuse before dinner is a treat, but those visiting in summer would undoubtedly want to spend as much time outdoors as possible, as the surrounding seascape is especially lovely. ››

Left: restaurant at The Falmouth

The hotel overlooks Castle Beach, while a short walk along the seafront reveals soft sanded Gyllyngvase Beach with its smart cafe. From there, the South West Coast Path beckons to Maenporth and beyond. Turn left from the hotel and you can stroll to Pendennis Castle. Or hop on the little passenger ferry, which departs from the Prince of Wales Pier and putters round to St Mawes (the journey takes about 20 minutes). It's the most charming way to travel, especially on a calm summer morning when the water is glassy and still.

Falmouth itself is a brilliant base: arty, fun and full of independent bars, restaurants and shops. Boredom won't get a look in.

When to visit

We visited during an unseasonably sunny weekend in March. The sight of a deep blue sky hanging over the hotel's lush front lawn – and the miles of ocean beyond – provided a tantalising glimpse of just how good this place must be in high season. If it had been warm enough for alfresco drinks or to lounge on our private balcony overlooking the bay, we'd have been out there in a shot.

Verdict

This is a fun spot that combines vintage glamour with an easygoing vibe. It's like the setting for an Agatha Christie novel –without the aggravation of discovering a body. Whether because of the art student waiting staff in its restaurant or Falmouth's pleasing lack of formality, the hotel feels relaxed and welcoming.

Recommend to friends?

Yes. For charm and jolly seaside vibes served with a dose of retro glamour. Just aim to book one of the newly refurbished rooms if you can (more are being finished all the time). •

The Falmouth

Castle Beach, Falmouth, Cornwall, TR11 4NZ falmouthhotel.co.uk

Need to know

Must pack

Beach towel and swimmers

If you do one thing

Take a ferry trip

Insider's tip

Scoff a traditional afternoon tea in this charmingly vintage setting

Onto a

Set your satnav for ‘Trencherman's Awards 2026 winners’ and take a trip across the South West to visit the restaurants that took home prizes

1. Special Contribution

Jill Stein, The Seafood Restaurant, Padstow

Jill founded The Seafood Restaurant in Padstow with Rick in 1975 and, over 50 years on, remains central to the success of one of the region's most iconic restaurant groups. Her talent for interior design, showcased in the restaurants and accommodation, developed the brand identity of the Stein group and set the benchmark for South West contemporary luxury.

2. Best Bar List

Kota, Porthleven

Jude Kereama and team curate their evolving drinks offering with as much care as they do their inventive tasting menu. The creative list includes left field cocktails like the fig and lapsang sour, carefully chosen wines (including a good showing of UK wines) and plenty of Cornish gins and beers.

3. Best Restaurant

Ugly Butterfly, Headland Hotel, Newquay

Ugly Butterfly has made waves in the region thanks to impeccable food from boundary pushing chefs, wines recommended by experienced sommeliers and service from an uber efficient team. Guests take a journey through the South West larder while feasting on menus woven through with theatrical magic.

4. Best Front of House Greenbank

Hotel, Falmouth

The Greenbank may be steeped in history (it dates back to 1640), but the atmosphere at the harbourside hotel is casual and contemporary. At its restaurant, creative cooking is complemented by smart service from an experienced team that take care of guests' every need.

Devon, Somerset & Dorset

5. Best Newcomer

Lapin, Bristol

French in flavour and heart, yet resolutely Bristolian in attitude, Lapin is housed on the city's historic floating harbour and is building a reputation for its contemporary take on classic French cooking. Its other claim to fame is a fabulous wine list of over 60 French bottles available by the glass. (Read more on page 30).

6. Best Hotel

Homewood, near Bath

Nothing about this gabled Georgian mansion is quite what it seems, from the giant topiary animals to a reception area dominated by a wall of antique clocks. Playful indulgence continues in the restaurant, where chef Jamie Forman's British dishes with a Mediterranean twist utilise kitchen garden grown produce.

7. Best Chef

Ben Champkin, Catch at the Old Fish Market, Weymouth

Chef patron Ben Champkin brought a wealth of top drawer kitchen experience (including stints as head chef at The Newt and sous chef at L'Enclume) with him when he took the helm at Weymouth's Grade II listed Old Fish Market. His dishes are stamped with the trademarks of simplicity and precision, celebrating Weymouth's coastal flavours and rich maritime history.

8. Best Pub

The Tytherleigh Arms, near Axminster

This 16th century former coaching inn, situated in bucolic countryside, has sated guests for over 500 years with fine food, drink and hospitality. Since 2011, Mark and Rosie Starling have held the reins, treating guests to a quality experience via creative dishes, quality drinks and a laid back atmosphere.

9. Creativity & Innovation

Holm, South Petherton

Connecting with locals and the land are the driving forces at Holm, a contemporary Somerset restaurant housed in a former bank. Chef owner Nicholas Balfe (formerly of esteemed London restaurants Salon, Levan and Larry's) builds partnerships with producers who share his respect for exceptional ingredients. This produce shines in dishes inspired by the restaurant's Somerset surroundings. (Read more on page 46).

Discover the South West's best restaurants

For 34 years, the Trencherman's Guide has revealed South West restaurants showcasing creativity and culinary excellence. Trusted by chefs and restaurateurs, the guide exists for those who care deeply about where they eat.

Get your copy at trenchermans-guide.com

Trencherman's Awards 2026

Behind the scenes at the awards, which were held at Carbis Bay Estate in St Ives

Photographs by Guy Harrop

Clockwise from top: chefs who cooked on the night with Trencherman's Guide editor Abi Manning (centre); Jill Stein OBE and Food Lifestyle editor Jo Rees; gurnard tostada fish course by Eddie Thomson of Barnaby's, Padstow; Adam Handling MBE of Ugly Butterfly, Newquay; Robert and Devan Clifford Wing of Wing of St Mawes; Carly Fordy and Elizabeth Edmonson of Trevethan; Rilla Skinner and Catherine Cotton of La Chasse with Lisa John and Debbie Daniel of Harvey & Brockless

Clockwise from top left: venison main by Ayesha Kalaji of Queen of Cups, Glastonbury and Lebanese Syrah selected by Hallgarten & Novum Wines; Navas tonics; Nicholas Balfe of Holm, South Petherton with Jude Kereama of Kota, Porthleven; Will Barns and Kirsty Telling of Four Seasons Fruiterers with Lewis Collins and Cherry Spicer of Homewood near Bath and Michelle Smith of Bishopstrow, Warminster; rhubarb tart dessert by Andrew Houghton of Carbis Bay Estate; mushroom ravioli starter by Luke Bryant of The Clockspire, Sherborne; Aspall Premier Cru supplied by Sharp's Brewing Co

Scan the QR code for the gallery of images from the event.

If you want to improve your cookery skills the Ashburton Cookery School is the best place to start. With over 50 cookery courses aimed at home cooks of all levels, you are sure to find a course to suit your taste.

Our award-winning courses are taught by experienced chefs using only the best locally-sourced ingredients.

Master a specific skill such as Knife Skills, Patisserie or Sauces, learn to cook a favourite cuisine on courses such as Italian, French, Indian and Thai or study a cookery qualifications at our prestiguous Chefs Academy.

Visit our website and see how easy it is to take your cookery skills to the next level at Ashburton Cookery School & Chefs Academy.

Nestled with views of the donkeys in an area of outstanding beauty, get a taste of our new, fresh, local, seasonal menu.

Teals timeIt's

Put a date in your diary to visit Somerset's smartest food market

Teals oozes destination shopping status.

Stepping across the threshold of the charming purpose built barn, discerning food lovers stock up on beautifully packaged artisan products from its heaving shelves and linger over rows of carefully considered accessories and homewares. Younger visitors, meanwhile, walk around wide eyed, captivated by the colours and textures of artisan toys and games.

Meet, eat and repeat

Regular customers are savvy enough to book a table at Teals' bustling restaurant. Loved by locals and passersby alike, its wholesome and flavourful dishes celebrate exceptional, locally produced ingredients in tune with the seasons.

Home cooks aiming to stock up for the week ahead are well rewarded too. There is no shortage of top quality temptations to drop in the basket from the butcher's counter, while fresh pasta and kimchi, just prepared salads, artisan bread and interesting cheeses all call to be taken home. The bottle store is also a find, showcasing a beautifully curated range of beers, ciders and wines, as well as low and no alcohol drinks to suit all palates and budgets.

The buzz at Teals extends beyond the impeccably stocked shelves and busy restaurant. The site is also a hive of activity thanks to its rotating programme of events and masterclasses. Subjects range from fermented drinks to flower arranging, with much in between, while outdoor bootcamps and indoor Pilates sessions provide further reasons to set the satnav for BA22 7FS.

teals.co.uk

THE SPA INSPECTOR

Budock

Vean

Abi Manning seeks total alignment on a spa break at the Cornish riverside retreat

What's the word you'd use to describe the level of bliss reached after a spa treatment? Tranquility? Relaxation? Peace? For me, it's alignment – for its description of the shift from chaos to calm.

Arriving hot off the Easter-holiday-hectic A39 and straight into a midday treatment had me feeling about as far as one can get from alignment. So the 90-minute Gaia Calming Journey, described as a ‘tranquil experience to offer complete relaxation and peace within’, had some serious work to do.

Anyone who has experienced a Gaia treatment at one of its spas, or dabbled in its swoony skincare products, knows the brand is associated with quality, luxury and sustainability. Expectations were high.

Self-care mode: activated

The odyssey to alignment began in a soothingly airy waiting area, where a feasting table of Gaia testers titillates the senses and heightens anticipation.

The Calming Journey opened with a gentle foot bath and scrub, which eased accelerator-weary soles. Then, my favourite part: a blind sniff-test of various Gaia potions. The scented oil you're most drawn to is used by your therapist during the treatment. Usually leaning towards citrusy or spicy points on the scent spectrum, I was surprised to be especially soothed by the Calming Blend of chamomile, clary sage and orange blossom in olive and almond base oils. Clearly, I was craving restful self-care instead of energetic revitalisation. ››

After inhaling a few deep breaths of the warmed oil, the journey progressed to a soothing full body massage which dissolved all tension. It was followed by an indian head massage that included a facial cleanse and tone. In addition to inducing the kind of influencer style glassy glow that's impossible to replicate at home, it drew me into that drowsy space just before sleep, where the mind empties of the pressures of everyday life. A gentle turning of my head awoke me from my almost slumber, ready for a spine tingling scalp kneading.

Balm for the soul

Alongside the Gaia treatments, facilities at Budock Vean include a 15 metre indoor pool, a huge Aspen wood Finnish sauna and an outdoor hot tub overlooking subtropical gardens. It's a serene space in which to relish ‘me time’ by swimming lazy lengths, sizzling your cares away and bubbling your way to bliss.

The grounds deserve special mention as the hotel and spa are situated in a knockout location right beside the Helford River. It's worth making time during your visit to explore: play a round on the scenic parkland course, head to the river for a boat cruise, or go kayaking or paddleboarding. There are also tennis courts, extensive woodlands, valley gardens, ponds and a private foreshore, while the paradise of Trebah Garden is just next door.

Do not disturb

Full alignment on a spa break is only partially achieved by a top notch treatment; the experience is complete when you add luxurious digs and nourishing dining and drinks.

Take your pick from well appointed hotel rooms (our suite overlooking the golf course and spa was delightful), lodges and cottages, all of which provide access to the spa, golf course and leisure facilities.

Dining options include afternoon teas, relaxed terrace dining and dinners packed with produce from the Cornish coast. And make sure you arrive at the bar with time to spare before your reservation to make the most of the seasonal cocktail menu: the Pineapple Margarita is a sweet standout. •

budockvean.co.uk

All-season comfort for your period home

We have over 15 years’ experience cra ing award-winning insulation for period and listed properties without compromising their historic character. Our projects range from National Trust buildings to Victorian cottages.

Bespoke insulation solutions include:

• Handcra ed shutters

• Virtually invisible secondary glazing

• Sheep’s wool lo and floor insulation

• Heritage-friendly restoration, ventilation and discreet draught proo ng

Find more information by searching for ‘Mitchell & Dickinson’ or scan the QR code. Call our friendly team on 0333 772 4124

Weekend cooking

Celebrating South West chefs' new cookbooks, and learning how to master gluten free pastry

Cooking the books

Four new cookbooks from South West foodies deserve a home on your bookshelf. Running the gamut from barbie bro cook ups to celeb chef fishy feasts, they promise a summer of inspired cooking, says Wiki Jazwinska

The South West, with its bountiful landscape and fish filled coastline, has long been a hotbed of exceptional produce and culinary talent, and this summer's wave of cookbooks from some of the region's most exciting foodie names captures that energy in full. From fire led feasts to globally inspired plates and ingredient driven storytelling, they offer a snapshot of a region in creative flow.

The Beefy Boys' flame cooking journey began with a back garden barbecue, which snowballed into a full blown burger empire that now spans the south of England. Their latest book, The Great British BBQ, honours their live fire roots and celebrates British barbecue in recipes shaped by a decade spent cooking over coals.

MasterChef 2024 winner Brin Pirathapan, who lives in Bristol, brings a different kind of heat to his debut tome Elevate. Drawing on his Tamil Sri Lankan heritage and passion for pan global cooking, he transforms everyday ingredients into punchy, vibrant dishes that are as accessible as they are exciting.

Seafood star Mark Hix , a long time champion of the South West's coastal larder, takes a more artistic turn in Fishy Tales. Illustrated by Nettie Wakefield and inspired by Andy Warhol's Wild Raspberries, the book blurs the line between cookbook and art.

From The Pony in Chew Valley, near Bristol, trots The Pony Cookbook. In their debut book, siblings Josh and Holly Eggleton pull together a collection of their most iconic recipes from two decades at their much loved restaurant. ››

Turn the page for exclusive recipes from The Beefy Boys' and Brin's new books

The Beefy Boys' butterflied leg of lamb with salsa verde and lamb-fat flatbreads

Serves up to 8

Barbecue set up 2 zone direct grilling

For the lamb

Leg of lamb 1 (about 2kg), butterflied

Rosemary leaves from 4 sprigs

Garlic cloves 4, peeled

Lemon 1, zest and juice

Oil 80ml

Salt 1½ tbsp

Black pepper ½ tbsp, ground

Lamb trimmings or offcuts for rendering fat ask your butcher or use lard

Herb basting brush handful of woody herbs like rosemary and thyme plus a wooden spoon

Basting liquor melted butter with mint, garlic and lemon juice

For the grilled veg

Spring onions 10

Rapeseed or olive oil a splash

Red bell peppers 4

For the salsa verde

Parsley 25g

Mint leaves 30g

Garlic cloves 2, peeled

Anchovy fillets in oil 9

Honey 1 tbsp

Capers 1 tbsp

Lemon 1, zest and juice

Red wine vinegar 1 tbsp

For the flatbreads

Rendered lamb fat 4 tbsp, plus extra for frying

Plain flour 500g

Water 300ml

Salt 2 tsp

1 For the lamb: butterfly the lamb so it's as even in thickness as possible (or ask your butcher to do this). Use a sharp knife to open out thicker sections so the meat is roughly 5cm thick throughout. In a pestle and mortar or food processor, combine the rosemary, garlic, lemon zest and juice, oil, salt and pepper to form a paste. Rub all over the lamb, working it into every crevice. If time allows, cover and chill overnight.

2 To render the fat, place the lamb trimmings on a tray and cook in the oven at 150C/gas 2 for around 30 minutes until the fat has melted out. Strain and set aside.

3 Set up your barbecue for 2 zone cooking with a medium heat. Make a basting brush by tying a handful of woody herbs like rosemary and thyme to the handle of a wooden spoon using butcher's string. For the basting liquor, melt the butter with chopped garlic, mint and a squeeze of lemon juice.

4 Place the lamb skin side down over direct heat to begin crisping the fat. If flames flare up, move it to the cooler side. Continue to cook, turning every few minutes and moving between direct and indirect heat. Baste regularly to build flavour. Cook for 60–90 minutes, aiming for an internal temperature of around 58C for medium. Rest for 10–15 minutes before slicing.

5 For the grilled veg: while the lamb is resting, toss the spring onions in oil and salt, then grill until charred and tender. Place the peppers directly onto the coals, turning until blackened all over. Remove from the barbecue, peel away the skins, discard the cores and slice into strips.

6 For the salsa verde: combine all ingredients using a food processor (or pestle and mortar) and blend to a vibrant green sauce.

7 For the flatbreads: if the lamb fat has solidified, gently reheat until melted. Combine all the flatbread ingredients in a bowl and mix until a smooth dough forms, then divide into 8 balls. Cover and set aside. Heat a cast iron pan or hotplate over the coals and add a little lamb fat. Roll each dough ball out flat and cook for about 2 minutes on each side until puffed and golden.

8 To serve: slice the lamb against the grain. Serve layered onto flatbreads with the grilled veg and a generous spoonful of salsa verde. ››

Brin Pirathapan's crunchy courgette salad

Serves 4

For the croutons

Sourdough 200g, cut into cubes

Olive oil 2 tbsp, plus extra for drizzling

For the salad

Courgettes 3, chopped into bite size chunks

Asparagus spears 360g, hard bottoms trimmed off, cut into 4–5cm pieces

Lemon 1, zest

Feta 200g

Mint leaves 20g

Salt to taste

For the hot dressing

Lemon 1, juice

Honey 2 tbsp

Apple cider vinegar 1 tbsp

Olive oil 1 tbsp

Chilli flakes ½ tsp

To serve

Pistachios 50g, shelled

1 Preheat the oven to 180C fan/200C/gas 6.

2 For the sourdough croutons: place the sourdough cubes in a roasting tin. Drizzle with olive oil, toss to coat, then roast for around 20 minutes, turning halfway through until crisp. Set aside.

3 For the salad: heat 1 tablespoon of olive oil in a large frying pan over a medium high heat. Add the courgettes, flesh side down, season and cook until lightly coloured and charred. Flip, season and cook the other side. Once evenly coloured (about 8 minutes total), transfer to a large mixing bowl. You may need to do this in batches.

4 Add the remaining 1 tbsp olive oil to the same pan, toss in the asparagus and cook over a high heat for 4–5 minutes until lightly charred and bright green. Transfer to the bowl. Add the lemon zest and crumble in the feta. Chiffonade the mint leaves and add to the bowl.

5 For the hot dressing: combine all the ingredients in a small saucepan over a medium heat. Bring to the boil for 1 minute, then remove from the heat.

6 To serve: toast the pistachios in a dry frying pan over a medium heat for 3 minutes, stirring regularly. Roughly chop and add to the bowl. Add the sourdough croutons to the bowl, pour over the hot dressing and toss everything together. Serve immediately. •

THE PASTRY PRO

fixGluten-free

Stacey Bretschneider, pastry chef and co owner of Restaurant Roots in Bournemouth, proves crafting gluten free pastry can be deliciously achievable, says Selena Young

Whether you're coeliac yourself, cook regularly for ‘free from’ friends and family or are simply curious about eating gluten free, you'll have noticed how many more options there are now for those following a GF diet. Yet, while there are some decent alternatives to be found in supermarkets and restaurants, gluten free bakes are still sometimes seen as poor relations to their traditional counterparts.

The reason it's tough to craft gluten free treats is because gluten (a protein) is an important binding agent. However, pastry queen Stacey Bretschneider of Restaurant Roots in Bournemouth is proof that – with the right intel and ingredients – GF bakes can be utterly delicious and highly successful.

Practice makes perfect

Stacey's pastry cheffing journey began when she was just a little cruffin. ‘I was interested in pastry from a young age and constantly experimented with recipes,’ she recalls. ‘My family were particularly fond of my golf-ball-size chocolate truffles, which I'd have to hide at the back of the fridge.’

The hobby blossomed into a career when she secured a Royal Academy of Culinary Arts Specialised Chef Scholarship, which included a placement at Hartwell House & Spa in Buckinghamshire.

‘I was lucky enough to work under some fabulous pastry chefs – each with their own style and strengths, and I naturally gravitated towards that part of the kitchen.’

A job at Langshott Manor in Surrey provided further experience. There, surrounded by berries, herbs and Edwardian era fruit trees, she honed a style rooted in seasonality and discovery. ‘It was such a pleasure to create desserts using that abundance of wild produce,’ she says.

The next chapter saw Stacey and husband Jan Bretschneider (they met while working at Hartwell House) return to her hometown of Bournemouth to open Restaurant Roots. The intimate dining experience has now been an insider's favourite for over a decade.

This is where Stacey flexes her formidable pastry muscles, including crafting desserts for numerous types of allergen avoidant customers.

Not a simple swap

For many home cooks, gluten free baking is a case of replacing wheat flour with a GF alternative and hoping for the best. But, as Stacey explains, it's rarely that straightforward.

‘People assume they can simply swap wheat flour for gluten-free flour in a recipe,’ she says. ‘But it's much lighter and requires more moisture. In fact, it behaves differently.’ ››

‘People assume they can swap wheat flour for gluten-free flour, but it behaves differently’

‘Shortcrust and sweet pastry are the easiest to adapt’

Gluten is responsible for structure, elasticity and stability. Without it, dough can collapse, crumble or become excessively dry.

‘There's a lot of science in pastry,’ explains Stacey. ‘Each ingredient has a purpose: to sweeten, soften, give structure or provide texture. Once you know the function of the ingredient you're replacing, you need to find something that ticks the same box. The tricky bit is doing that while getting the quantities right.’

That's why, for beginners, she advises resisting the urge to improvise too soon. ‘Start with specifically gluten-free recipes until you feel comfortable with the new ingredients and methods.’

Flaky fundamentals

One of the biggest obstacles in gluten free baking is building structure, which often means introducing emulsifiers or ingredients that mimic gluten's binding properties.

‘Many GF bread and pastry recipes call for emulsifiers like xanthan gum, guar gum or psyllium husk,’ she says. ‘This is to replace the gluten, which holds the structure while the item is rising and prevents it from collapsing. Some ready-made GF flour blends contain these elements already, but you need to check the ingredients.’

Moisture is another crucial factor. Gluten free flours absorb liquid differently and take more time to hydrate fully.

‘They require about ten per cent more moisture,’ she says. ‘And some have a better texture when they've had more time to absorb. You should rest the batter for 30 minutes before baking, especially when using rice flour.’

If there's one mistake Stacey sees time and again, it's overcompensation.

‘When a dough seems too wet, it's automatic to add more flour,’ she says. ‘With gluten-free baking, that can lead to very dry, crumbly and unpleasant dough.’

So patience is key: let the dough rest and allow the flour to absorb moisture. ‘Then add as little flour as possible when rolling out,’ she advises

And, for that all important flakiness, Stacey says: ‘Use extremely cold fat, the right amount of emulsifier – too much and it will be chewy, too little and it will fall apart – and don't overwork the dough.’

On a roll

When it comes to gluten free adaptation, not all pastries are created equal. Some lend themselves naturally to the process; others remain a challenge – even for professionals.

‘Shortcrust and sweet pastry are the easiest to adapt,’ she says. ‘Homemade puff pastry is more difficult. When making a gluten-free version, the issues are often a result of its laminated structure.’

When it comes to flour blends, there's no one size fits all solution. ‘It depends on what you are making,’ she explains. ‘The most readily available are Dove's Farm gluten-free flours, but I like adding other flours, such as coconut, chestnut or gram for texture or flavour.’

And sometimes, the best solution is not to replace flour at all. ‘One of the things people think they'll miss out on when eating gluten-free is cake,’ she says. ‘But there are some amazing recipes that don't use any flour and are great.’ Her go to is citrus polenta cake served with a spoonful of mascarpone cream.

Stacey asserts that gluten free baking isn't about restriction; it's about rethinking the rules. ‘There are so many good alternatives out there. You just have to keep experimenting to find what you like.’ •

restaurantroots.co.uk

SCOTT'S HERO INGREDIENTS

Honey

Scott Paton, head chef of Michelin starred Àclèaf in Plymouth, shares his tips on how to use summer's honey

Where to source

Thanks to the shift towards natural alternatives to sugar, honey and beekeeping are having something of a moment. Yet, while supermarket shelves are stocked with numerous types of the golden nectar, not all honey is created equal.

Scott says: ‘I've always been a fan of raw honey. We're lucky here because we have beehives in the Boringdon Hall gardens and a beekeeper who looks after them. The honey is collected a few times a year and, depending on what's in bloom, its flavour profile changes. Its characteristics are a representation of the kinds of pollen the bees are harvesting at any time.

‘If I buy honey from a supermarket, I always check the MGO score. If it's scored, it means the honey will still contain health benefits and most likely have a more complex flavour. However, the best places to find good honey are farmers' markets and farm shops. And if you can find out where the honey is from, it will give you a better idea of what flavours to expect.’

How to prep

Honey is a remarkably versatile ingredient and just as useful in savoury dishes as sweet. It can be whisked into dressings, used in cakes or incorporated into glossy glazes.

‘The savoury applications are wonderful,’ says Scott. ‘It's phenomenal in honey-spiced duck breast, where the flavour of the honey permeates the meat. It also goes very well with pork and as a glaze for other meats and vegetables.

‘In most sweet recipes, you can substitute sugar with honey in a one-to-one ratio. For example, find a vanilla mousse recipe, skip the vanilla, swap the sugar for honey and let the honey's subtle floral notes sing.’

‘Depending on what's in bloom, its flavour profile changes’

How to serve

With its sweet fragrance, honey pairs beautifully with creamy textures and sharp citrus notes, plus it provides balance and depth.

Scott says: ‘I love to serve a spread: a big bowl of good quality greek yogurt, a bowl of stewed fruits, grilled figs and granola so everyone can muddle it themselves and drizzle on as much honey as they like.

‘At Àclèaf, we have a dish which is our take on the classic milk and honey combination. It's a crème fraîche mousse and a honey parfait served with a yuzu ice cream, which delivers jaw-tingling citrus notes. It's super light and fresh, yet indulgent with the deep flavours of our honey.’

Wine pairing

When it comes to pairing honey led desserts with wines, Scott recommends leaning into equally expressive sweetness.

‘Pellar Estate Icewine from Ontario in Canada is a Riesling made from grapes that naturally freeze on the vine. They're picked and processed while frozen, resulting in a highly concentrated and sweet dessert wine,’ explains Scott. ‘With its notes of ripe orchard fruits, honey and caramel, balanced by a bright citrus finish, it's a natural match for honey-based desserts. ’ • boringdonhall.co.uk

Drinks

As summer's here, we're raising a glass to the deceptively simple art of the spritz

JANE RAKISON'S DRINKS DIARY

The spritzing

When golden hour calls for a light and refreshing sip, something spritzy is the answer

Creating a sensational spritz is just the kind of summer solstice sorcery that bewitches me, and I'm not alone. In the last decade or so, the spritz has firmly embedded itself in the British summer drinking psyche.

Simple though a spritz is, there's something mesmerising about a glass packed with ice and effervescence. But peak refreshment is just one of the many qualities of this type of drink. Versatility is also part of its appeal. Whether its base is beer, cider, wine or a spirit, every spritz can be lifted and lengthened with the right balance of mixers, fruits and herbs. A creative attitude towards mixing produces even more adventurous flavour combinations.

Perhaps best of all, spritzy drinks are disarmingly easy to make and far simpler than their polished appearance suggests. And they can be elevated in any number of ways: beautiful glassware, uniquely shaped ice cubes, neat garnishes and quality straws are just a few of the tools at your disposal. Follow these simple steps and consider effortless summertime entertaining nailed.

This Pink Collins pairs the savoury, saline coastal notes of Pinkmead's award winning gin with a bright and fruity sweetness, making it a sophisticated and refreshing spritzy serve in summer.

The gin is made with samphire as its signature botanical (essential juniper aside), which is foraged from the Pinkmead Estate's lagoons. This recipe is especially good with a tart lime garnish to balance the botanical profile.

Serves 1

Ice cubes

Pinkmead Estate Wild Samphire Gin (40%) 50ml

Lime 25ml of fresh juice and a wheel garnish

Sugar syrup 15ml

Pink grapefruit soda to taste

1 Fill a highball glass with ice.

2 Add the gin, lime juice, syrup and soda.

3 Run a lime wedge lightly across the rim.

4 Stir gently, then add the lime as a garnish (or any other garnish of your choice).

£42, 700ml

pinkmeadestate.co.uk

Swanaford Mojito Spritz

This unique take on the classic Mojito switches out the soda for an English sparkling wine like Swanaford's Classic Cuvée.

The traditional method, multi award winning wine is made on Dartmoor using grapes grown on the slopes of the Teign Valley just outside Exeter. Its zesty and biscuity flavours give a lovely, rounded depth to the minty Mojito.

Serves 1

Fresh mint leaves a handful

White rum 25ml

Lime juice 15ml

Sugar syrup 1 tsp

Bitters a dash

Ice cubes

Swanaford Estate Classic Cuvée 2018 (12%) to taste

1 Gently bruise the mint leaves then place in a highball or large wine glass.

2 Pour over the rum, lime juice, syrup and bitters. Stir.

3 Add ice.

4 Top with Swanaford Cuvée as desired.

5 Add a mint garnish.

From £29.95, 750ml swanaford.com

Lost and Grounded Sun Chaser Spritz

A sunshine ready serve that leans perfectly into Lost and Grounded's Wanna Go To The Sun's citrus laden pale ale base.

This spritz heightens those citrus flavours, while a snick of vermouth bitterness sharpens the edges and creates a properly grown up, aperitivo style drink that's tangily refreshing.

Serves 1

Ice cubes

Tangerine juice 45ml Dry vermouth 20ml

Lost and Grounded

Wanna Go To The Sun pale ale (4.6%) 180ml

Soda water 30ml

Orange 1 strip of peel

1 Fill a tall glass with ice.

2 Add the tangerine juice and vermouth.

3 Carefully pour in the pale ale.

4 Top with soda water and stir gently.

5 Twist the orange peel over the glass to release the oils, then drop into the glass as a garnish.

From £3.55, 440ml lostandgrounded.co.uk

Nc'nean Whisky Six

Check out multiple South West outlets for the arrival of Nc'nean. The independent organic whisky distillery, which pioneers sustainable production, can be found on the west coast of Scotland. Unlike some stuffy whisky brands, Nc'nean refreshingly encourages you to drink whisky however you want.

Whisky Six is the team's favourite way to enhance the easygoing peach, apricot and spice flavours of its Organic Single Malt Scotch Whisky. It's both delicious and really easy to make.

Serves 1

Ice cubes

Nc'nean Organic Single Malt

Scotch Whisky (46%) 50ml

Soda water 100ml

Fresh mint 1 sprig

1 Fill a lowball glass with ice.

2 Add the whisky and soda water.

3 Gently stir, then garnish with a sprig of mint.

From £55.95, 700ml ncnean.com

St Austell sips

While you can make the following summery spritzes at home, you'll also find them on the menu at St Austell Brewery's managed pubs this summer

The Limone

Lemon is a flavour that beautifully cuts through a hot summer's evening, and this concoction is bright, zesty and effortlessly refreshing.

At the heart of The Limone is an aperitivo from the Italian island of Procida, where local limoncello is infused with herbs and botanicals for a uniquely vibrant finish. Lengthened with soda water or tonic in this recipe, it becomes a long, breezy serve that's perfect for garden sipping.

Serves 1

Ice

Allora Aperitivo al Limone (17%) 75ml

Soda water or tonic water 75ml

Lemon a wedge

1 Fill a large wine glass with ice.

2 Add the Allora Aperitivo al Limone and soda or tonic water.

3 Gently stir, then garnish with a lemon wedge.

The Passionfruit

Nothing says summer like passionfruit. Bold, tangy and bursting with tropical brightness, it makes an effortless base for a refreshing spritz.

Connie Glaze's spirits are all filtered through golden Cornish sand at its craft distillery. Its Passionfruit Vodka has such a fresh tropical flavour that all it needs is a splash of soda water to let the sweetness shine through. Destined to be a summer smash.

Serves 1 Ice

Connie Glaze Passionfruit Vodka (20%) 75ml Soda water 75ml Passionfruit ½

1 Fill a large wine glass with ice.

2 Add the vodka and soda water.

3 Gently stir, then garnish with fresh passionfruit.

staustellbrewery.co.uk

Win a £500 voucher towards a

Forever Cornwall break

The Cornish coast has a way of transforming even the shortest stay into something blissfully restorative.

Forever Cornwall simplifies the search for that perfect coastal escape with a carefully curated collection of characterful homes. Each one is expertly chosen by the team – who are based in Falmouth and Bude – for its setting, style and sense of place.

Every property oozes coastal cool: romantic cottages made for slow mornings by the beach, design led view apartments, laid back beach huts, and creative retreats. Whichever you choose, you're invited to settle in, switch off and experience Cornwall at

To enter, visit food‑mag.co.uk/win

See website for T&Cs. Closing date is August 31, 2026

its most authentic. Fancy a break this year? Give our competition a whirl and you could win a voucher towards your glorious getaway.

PRIZE £500 voucher towards a stay at any Forever Cornwall property.

QUESTION Name a town in which the Forever Cornwall team is based. forevercornwall.co.uk

Dripping in good taste.

Download the NEW Indy Coffee Guide London app

Revealing over 150 of London's best speciality coffee shops.

Interactive map to find where's good near you.

Events and exclusive app-only deals.

3 months' use for the price of a flat white

Food Lifestyle directory

Marshford Organic Foods

Visit Marshford's farm shop in Northam, north Devon, for a fabulous array of fresh and seasonal organic produce – much of it homegrown. Visit the shop or order online for collection and local deliveries.

marshford.co.uk

Heydays

Easygoing, all day dining, including seafood classics, gourmet burgers, and veggie and vegan fare – all served with the best sea views in Exmouth. Kids, dogs and walk ins all welcome, so bring the whole gang for fresh air and good food.

heydaysdevon.co.uk

The Grey Lurcher

Browse luxury homewares and contemporary gifts at this Falmouth store. The shop stocks Annie Sloan chalk paint, home fragrances from Illumens, jewellery, greetings cards, French soap and other delightful items.

 thegreylurcherfalmouth

Stay in the know!

Food Lifestyle magazine reveals the South West's best food, hospitality and lifestyle finds while championing independence and authenticity. If you like to stay in the know on where's good to go each season, get Food Lifestyle delivered to your door by becoming a subscriber. The four seasonal issues (delivered) plus a weekly email newsletter sharing new openings and hot finds costs just £25 per year. Gift options also available. food-mag.co.uk/subscribe

The Queen's Arms

At this charming dining pub nestled in a quaint village on the Dorset/Somerset border, the focus is on exceptional food – from pub classics to elevated dishes – made using locally sourced ingredients. The delicious menu is bolstered by friendly staff, ten luxurious guest rooms and a wide selection of drinks. Dogs and muddy boots encouraged! thequeensarms.com

The View Restaurant at Sandy Park

Enjoying vistas overlooking stunning Devonshire countryside, The View delivers the finest flavours from a sleek penthouse location on the edge of Exeter. Start the experience with an aperitif in a bar decked with festoon lighting, before indulging in expertly grilled steaks, fresh seafood and hearty Sunday roasts. Meats are sourced from local artisan butchers and dry aged for exceptional flavour and texture.

theviewexeter.co.uk

The Chagford Inn

An award winning and family‑run independent pub in the heart of Dartmoor. Visit for an excellent casual dining experience crafted using the best of Devon's food and drink larder, showcased with creativity and authenticity. Make a weekend of it by staying in one of the recently refurbished guest rooms.

thechagfordinn.co.uk

Stockists

Here are just a few of the exceptional places you can pick up a copy of Food Lifestyle. Find the full list at food‑mag.co.uk

Bath

Chandos Deli

Colonna & Small's

Cortado Café

No. 15 Bath, by GuestHouse

Picnic Coffee

Robun

The Beckford Bottle Shop

The Fine Cheese Co.

The Queensberry Hotel

The Royal Crescent

Cornwall

Beach House Falmouth

Bedruthan Hotel & Spa

Electric Bakery

Fee's Deli

Fistral Beach Hotel and Spa

Great Cornish Food Store

Indidog

Jo & Co

Kota

Padstow Farm Shop

Porthminster Beach Cafe

Scarlet Hotel

St Kew Farmshop

St Michaels Resort

St Moritz

Strong Adolfos

The Alverton

The Greenbank

The Grey Lurcher

The Headland

The Idle Rocks

The Old Coastguard

The Square at Porthleven

Tinkture

Trevisker's Kitchen + Dining

Trudgian Farm Shop

Devon

Ashburton Cookery School

Ashburton Delicatessen

Ben's Farm Shop

Boringdon Hall Hotel

Bovey Castle

Darts Farm

Gidleigh Park

Glebe House

Harbour Beach Club

Lympstone Manor

Marshford Organic Foods

Millbrook Inn

Rangemoors

River Cottage

The Bull Inn

The Cheese Larder

Lilac Bakery

The Lost Kitchen

The Riverford Field Kitchen

The Salutation Inn

Waitrose, Okehampton

Dorset

Acorn Inn

Crab House Cafe

Langham Wine Estate

Majestic, Dorchester

RISE Market & Bakery

Soulshine

Summer Lodge

Swim

The Club House

The Seaside Boarding House

The Three Horseshoes

The Queen's Arms

Tom's Lyme Regis

Town Mill Bakery

Waitrose, Bridport

The King's Arms, Dorchester

Gloucestershire

Cheeseworks

Daylesford

Ritual Coffee Roasters

Scandinavian Coffee Pod

The Slaughters Country Inn

Thyme

Vinotopia

Somerset

At the Chapel

Brown & Forrest

Chandos Deli

Dunster Living

FARA

Farrington's

Flourish Food Hall

Holm

Homewood

Horrell & Horrell

Iford Manor Estate

Little Walcot

Lord Poulett Arms

MAKE

Number One Bruton

Teals

The Barrington Boar

The Bath Priory

The Cellarhand

The Cotley Inn

The Holcombe

The Manor House Inn, Ditcheat

The Talbot Inn

The Three Horseshoes, Batcombe

Vintage & Vine

White Row Farm Shop

Wiltshire

Little Rituals

Lucknam Park

Majestic, Devizes

Majestic, Marlborough

Messums West

Pythouse Kitchen Garden

Sign of the Angel

The Bath Arms at Longleat

The Beckford Arms

The Bell & Crown

The Bradley Hare

The Dog & Gun

The Fleur de Lys

The Great Bustard

The Grosvenor Arms

The Old Bell Hotel

The Pembroke Arms

The Queen's Head

Timbrell's Yard

www.penventon.co.uk|01209203000|enquiries@penventon.com|TR151TE