This season's best places to eat, stay, shop and visit in the South West
‘In winter you can steal away somewhere special for just a slice of the high‑season rate’
Jo, photographed by Guy Harrop at Hotel Endsleigh, Devon
We're calling winter as the season for adventures. It's all too easy to batten down the hatches and stay home, but it's actually a great time to go out exploring. The low season yields some very keenly priced accommodation at hotels, dining pubs with rooms and holiday rentals, so in winter you can steal away for a weekend somewhere special for just a slice of the high‑season rate. Need some inspo? Check out Cool Places to Stay on page 64.
When the holidaymakers have returned home and the packed restaurants of summer are a distant memory, this is also the time to support our independent restaurants. For special dining finds this season, head to Eating Out on page 47, and read Abi's feature on page 56 that reveals some Trencherman's Guide restaurants for your winter hit list.
The Food Lifestyle team love sea swimming but it gets a bit challenging from October. That's why we've been buoyed up by Selena's feature on Finnish sauna culture and the opportunities to luxuriate in heat after a dip in the ocean. Sea saunas are turning up on beaches across the South West – flick to page 30 to find one near you. And for full‑on spa indulgence, Abi's Spa Inspector visit to Boringdon Hall provides a moment of vicarious pleasure (page 70).
Also in this issue, Rosanna meets tastemaker Chloë Luxton of Wiltshire natural beauty brand Bramley (page 24), Jane puts South West‑grown fizz to the test to find five of the best for the festive season (page 84) and Susy shares three drinks that pair perfectly with Christmas pud (page 90).
More Christmassy finds include 15 Things To Do This Season which reveals some lovely gift ideas (page 10). And we've collaborated with the team at Darts Farm to discover their favourite pressie ideas (page 44).
There's lots more, of course, so dive in and feed a winter of adventures.
Jo Rees Editorial director and founder, Salt Media
foodlifestylesw Facebook‑F FoodLifestyleSW
Find our Food Lifestyle Winter playlist on Spotify for a festive soiree soundtrack. Simply search for ‘Salt Media’.
issue
FEATURES REGULARS
24. Tastemaker: Chloë Luxton
The Bramley founder shares her little black book of South West places to visit.
30. Full steam ahead
How Finnish sauna culture is hitting the region's beaches.
38. Food Lifestyle Awards 2024
Meet the winners of this year's awards and see fly‑on‑the‑wall piccies from the big night.
44. The curation X Darts Farm
The team share their favourite ways to treat loved ones during the festive season.
56. Dine like a Trencherman
Trencherman's Guide editor Abi Manning reveals some special restaurants to visit this season.
70. The spa inspector: Gaia Spa
Enjoy a vicarious moment of bliss at Boringdon Hall's astonishing spa.
72. Alverton adventures
What's instore when you stay at the Truro hotel in 2025.
84. Five of the best South West sparklers
Jane Rakison finds the perfect festive fizz.
88. Gin‑gle bells
Trevethan Distillery brings glad tidings of an industry disrupting new gin.
10. 15 things to do this season
A present hunter's paradise and must‑visit winter hotspots.
47. Eating out
We visit Bandook in Bath, Bearslake Inn on Dartmoor, Restaurant Kensington in Lynton and School House at Mothecombe Beach.
64. Cool places to stay
Our favourite places for a winter escape.
75. Weekend baking
When it's chilly, no carbs hit the spot like spiced buns. We share three finger‑licking recipes.
90. Susy Atkins' tasting notes
Susy solves the Christmas pud pairing dilemma.
96 Food Lifestyle directory
98. Stockists
92 Win!
Win a Lyme Regis winter weekend getaway with accommodation and food (worth £550); a bundle of Cordiality nolo cordials (worth £170); and dinner and a stay at The Live and Let Live in Devon (worth £280).
Feast day and night on the f inest Cornish cuisine
at the Water’s Edge restaurant in Falmouth
Give the gift of Food Lifestyle magazine
Join our gang of subscribers or treat a discerning friend to the gift of a year's worth of magazines, with each new issue delivered to the door. The four seasonal issues cover spring, summer, autumn and winter and reveal the best of the South West. To give a gift and save 20 percent on the subscription price of £28, use code FOODLIFESTYLEGIFT. Scan the QR code or visit food mag.co.uk/subscribe
Editorial Abi Manning, Melissa Morris, Jane Rakison, Jo Rees, Rosanna Rothery, Selena Young
Design Christopher Mulholland Publishing Charlotte Cummins, Tamsin Powell Accounts Richard Bailey
Commercial/advertising Nick Cooper, Claire Fegan, Jeni Smith – 01271 859182
Cover image Bill Measom
Publisher Salt Media – ideas@saltmedia.co.uk, 01271 859299, saltmedia.co.uk
Social FoodLifestylesw Facebook‑F FoodLifestyleSW
Scan to receive our free weekly email of special finds
at the launch of the Trencherman's Guide edition 32 at Hotel Endsleigh
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 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
Left to right Tamsin, Jo, Abi, Nick and Claire, photographed by Guy Harrop
Things 15 to do this season
Image: Kate Whittaker
1. SIGN UP FOR THE ULTIMATE SUPPER CLUB A Year at Birch Farm is a new series of seasonal suppers at The Collective at Woolsery's beautiful new space THE POTTING SHED.
By day, the team use the stunning workspace to perform tasks such as making natural treatments for the garden and pickling produce. By night, The Potting Shed becomes a magical feasting wonderland at the epicentre of The Collective's regenerative farm (as featured recently on BBC1's Gardeners' World)
Four suppers will be hosted at The Potting Shed in 2025, each reflecting the season's very best produce. Head gardener Josh Sparkes and head chef Toby Neal will attend each event to introduce the ingredients and courses.
Winter starts with a bang on January 30 as the Food Lifestyle team collaborate with The Collective for an evening that features wine pairings curated by our wine guru Jane Rakison (pictured).
Whether it's a gift to yourself or someone else, pick up tickets while you can (woolsery.com) as only 18 seats are available for this exclusive evening. £120pp. ››
Image: Guy Harrop
2. GIVE GORGEOUS HANDMADE GIFTS If jewellery is on the gift list this year, check out the contemporary rings and earrings from Devon's JDG JEWELLERY (jdg‑jewellery.co.uk). Jonathan Gillard crafts a range of cast items, using recycled silver and precious and semi‑precious stones, in his tiny rural workshop.
In Cornwall, Nynke Besemer of NYN CERAMICS (nynceramics.co.uk) has the knack of throwing down clay and coming up with talking point yet functional pieces, such as the beautiful mugs and bowls pictured below.
RICHARD GIBSON from Shaftesbury is an engineer‑turned‑craftsman who specialises in the simple beauty of shaker‑style boxes and trays. Find them at FOLDE (foldedorset.com) in Dorchester.
Clockwise from top JDG Jewellery; Richard Gibson trays; Nyn Ceramics
Image: Guy Harrop
3. SEX UP THE SEASONING
More than just a seasoning, DORSET SEA SALT 's truffle salt (dorsetseasalt.co.uk) is hedonism on a teaspoon and an indispensable Great Taste two star ingredient at this time of year. It's also an ace stocking filler for foodies.
4. DISCOVER A SLICE OF HISTORY IN CORNWALL Newly opened property and sister to The Newt in Somerset, THE STORY OF EMILY (thestoryofemily. com) near Liskeard is an immersive historical adventure, telling the fascinating tale of Emily Hobhouse, a welfare campaigner, anti‑war activist and feminist who challenged the norms of the Victoria era. It's a chance to follow Emily's extraordinary life while strolling through her childhood home and gardens (Newt members get free entry). ››
5. SERVE YOUR GUESTS WOW‑FACTOR MEAT From free‑range turkey to grass‑fed beef, and honey‑glazed ham to neatly wrapped pigs in blankets (life's too short to make your own), everything from THE DORSET MEAT COMPANY (thedorsetmeatcompany.co.uk) is locally sourced and prepared by an award‑winning team of master butchers. Order online for home delivery.
6. BRING THE FESTIVE BEER CHEER For friends who know their hops, DRIFTWOOD SPARS' (driftwoodsparsbrewery.com) mixed case of Cove beers is the perfect gift. The case includes eight cans of at least four of the Cornish brewery's beers, a tumbler and a personalised note on a Driftwood Spars postcard.
7. DELVE INTO DARTMOOR Cosy pub season has well and truly arrived, so a visit to award‑winning Dartmoor pub THE CHAGFORD INN (thechagfordinn. co.uk) should be on the cards. Exceptional cooking and top‑drawer ingredients – including the current season's game – can be found on its ever‑changing menu. You can even stay overnight in one of its three dog‑friendly rooms if a stroll on the moors with a canine companion is on the winter road‑trip agenda.
Nearby, THE DARTMOOR SHEPHERD (thedartmoorshepherd.co.uk) knows just how to make interiors feel cosy. Its range of decadent sheepskin rugs, throws, cushions and furniture are made from own reared sheepskins, crafted on‑site at the farm workshop. Visit the Chagford shop or check out the range online. ››
Above The Chagford Inn
8. TREAT THE COFFEE ADDICTS No coffee table is complete without its INDY COFFEE GUIDE collection (indycoffee. guide), the go‑to bibles of the best speciality coffee shops and roasteries, which cover the length and breadth of the UK. Check out the latest Southern guide as well as the new London tome and pimp up the bundle with some matching merch.
9. BEE KIND TO SOMEONE SPECIAL Sweeten Christmas with a gift pack from BLACK BEE HONEY (blackbeehoney.com), the B Corp‑certified single origin honey crafted in Somerset. The 4 Seasons Honey Jar Box brings together four seasonal varieties, including creamy soft set Spring, runny wildflower Summer, dark, treacle‑like Autumn and ivy flower‑foraged Winter, in a box designed by renowned illustrator Cari Vander Yacht. ››
10. SINK INTO THE SCENT OF CHRISTMAS If heaven did advent calendars, we imagine they'd be similar to ST. EVAL's (st‑eval.com). Behind a beautiful illustration, 24 tea lights using new and existing fragrances promote peace, harmony and relaxation in the frantic run up to Christmas.
11. TREAT YOURSELF TO A HIDEAWAY HUT In south Devon, LIFE SPACE CABINS (lifespacecabins.co.uk) designs and builds a range of stylish and customisable cabins from sustainable wood. The Dart hut (pictured) is large enough to be a countryside crash pad, while the smaller Hide Hut makes the perfect back garden yoga sanctuary, art studio or office.
Image: Beth Squire
12. JOIN A CHRISTMAS HOUSE PARTY at CHEWTON GLEN (chewtonglen.com) in the New Forest. Three nights of serious Christmas indulgence begin on Christmas Eve with a Champagne welcome before afternoon tea with mince pies and mulled wine followed by carol singing.
Make some truly special memories with friends and family as every festive whim is magically catered for. Lounge around in the matching PJs, enjoy your very own Christmas tree and experience a visit from Father Christmas with gifts for the children – all included as part of the house party package.
When craving some crisp December air, embark on a family festive trail and walk off all the feasting with a bracing stroll through the hotel's famously beautiful grounds before the evening partying gets underway.
The Christmas House Party (December 24‑27) features endless courses of celebratory food served with equally festive‑worthy drinks, which takes the decadent Christmas experience up a notch or ten. ››
Dinner:
Lunch:
theholcombe.com
info@theholcombe.com 01761 232478
Visit
13. CHANGE A DONKEY'S LIFE
The donkey community at Sidmouth's DONKEY SANCTUARY (thedonkeysanctuary.org.uk) is full of special characters, from social butterfly Cleo to gentle giant Percy. Visit them in person – and pick up a bite to eat at the award winning restaurant at the same time –or simply gift one of them a better life through adoption. It makes a huge difference to these lovely animals.
Donkey adoption costs just £3 a month and helps fund essentials such as food and medicine, as well as the rescue of helpless donkeys in difficult situations. ››
Image: Vasyl Helevachuk
14. MAKE IT A SMOKIN' HOT CHRISTMAS Spice fans rejoice as CUT TO THE SMOKE (cuttothesmoke.co.uk) in Hampshire is offering a spice customiser service based on its premium ingredients. From base flavours to chillis, your bespoke blend comes in a customised bag, making it the perfect piquant present for those who love to cook with bold flavours.
15. TAKE NOLO NEXT LEVEL
Make ‘no booze’ a breeze by fixing a grown‑up drink that's both delicious and free of alcohol, using DRINKS KITCHEN's (drinkskitchen.online) punchy aperitifs made with natural botanicals.
Herb Verde is great for a mojito‑style sip, Spiced Rhubarb is knockout in a cosmo‑inspired beverage, while the Orange Cinchona has nogroni written all over it. Or go ultra simple and mix with a sparkling water or tonic. •
Image: Kirstie Young
TASTEMAKER
Chloë
Luxton
The Wiltshire‑based creator of the Bramley natural bath and body products tells Rosanna Rothery where she likes to eat, shop and hang out in the South West
Bramley personal care and wellness products have become a beloved South West brand – favoured by those who value nature, beauty, sustainability and the therapeutic potency of essential oils. The woman behind these bottles of ‘botanical magic’ is Chloë Luxton, a busy mother of three who believes we can all inject a much‑needed moment of calm and joy into an otherwise frantic day by utilising the sensory uplift of fragrance.
Chloë first developed her all‑natural skin, hair and hand products for The Beckford Arms in Wiltshire, when she and her husband took over the inn 15 years ago. Her desire was to offer guests beautiful bathroom products to reflect the pub's stunning countryside setting on the edge of the Fonthill Estate. When she couldn't find products with all‑natural and sustainable ingredients she decided to create her own.
Believing in the secrets of centuries old botany, Chloë and a team of expert plantsmiths worked to harness the power of nature to create the Bramley brand. The resulting products were not only a hit with her guests at The Beckford but also further afield. Today, Bramley is found in over 500 hotels, pubs and restaurants as well as retailers such as Fortnum & Mason and John Lewis.
Chloë's life is rooted firmly in the South West countryside: she lives in Wiltshire with her husband Charlie Luxton (co‑founder of The Beckford Group) and their tribe of kids, dogs, tortoise and chickens. ››
‘The botanical magic happens when you experience the fragrance; it's a little moment for yourself’
Why do you use essential oils to fragrance your products?
Artificial fragrances can be very one‑dimensional. You get a hit and then it just disappears. In contrast, all our products are layered with at least six essential oils, working together beautifully to ensure the scent comes back at you throughout the day. The botanical magic happens when you experience the fragrance; it's a moment for yourself. We are all so busy, but even something as simple as washing your hands can provide a reset.
What is your definition of beauty?
Living and immersing yourself in the countryside. I love the seasons: even when you go for a walk in autumn or winter you can always find something utterly amazing growing. The natural world is so beautiful, whether that's the British countryside, the seaside or wildlife.
What do you consider luxury?
Luxury is time – like a lot of people I feel I never have enough. It's that moment when you don't really have to do anything and can just relax.
How do you switch off?
I attend a weekly pottery course at Messums Art Gallery in Tisbury. I love it because my mind has to focus on something other than the to‑do list. It's like therapy too: once a week you get to check in with this lovely diverse bunch of creative people.
It's also rewarding to come away with something you've made. Some of it doesn't work out and is a bit rubbish of course but that doesn't really matter.
Where do you go for a night out?
If we want a treat, we head to Matt's Kitchen in Bruton. You could say it was the original supper club, before supper clubs even became a thing. It feels like you're dining in chef Matt Watson's home because he rustles up one small set menu and it's always delicious.
If we're going out after work, we go to the most amazing curry house in Shaftesbury called Chutney's – David Beckham has been spotted there! It's got a great reputation and a good curry house in the countryside can be hard to find.
Your favourite pub?
I'm not just saying this because it's my husband's pub, but The Beckford Arms has an amazing garden, atmosphere and staff. The food is dependably good and the location on the edge of the Fonthill Estate is second to none.
The kids even come along for the Friday Night Feasts they hold for children. ››
Where do you take friends when they stay?
To browse the exhibitions in Messums Art Gallery in Tisbury or to visit two fantastic antiques emporiums in Semley. We usually follow the latter by a bite to eat at Pythouse Kitchen Garden.
There's also a lovely walk from our house down to The Compasses Inn in Lower Chicksgrove.
Where do you shop for clothes?
Shaftesbury has some independent boutiques and is a sweet town for pottering around. However, a couple of years ago I decided to do an experiment for 12 months and buy only secondhand clothes from charity or vintage shops. It really changed my mindset and to be honest I don't really buy new clothes any more.
Where do you do your food shopping?
There's a great deli called Bird & Carter in Wilton as well as an independent butcher in Tisbury. For fruit and veg I like The Veg Shed at Kensons Farm in Sutton Mandeville and Tokes Farm in Semley.
What's been your most recent foodie find?
Sea Sisters: it's a craft cannery based in Bridport, Dorset. They do fantastic South West fish in a can. British bacalhau in garlic and bay oil is delicious on a slice of sourdough.
‘If we want a treat, we head to Matt's Kitchen in Bruton. You could say it was the original supper club, before supper clubs even became a thing’
Must‑have South West product?
I love Compton Marbling in Tisbury which makes beautiful old‑school marbled paper, notebooks and recipe books.
Favourite spot for a weekend away?
Charlie and I love Cornwall. I spent my early childhood in Millbrook in the southeast of the county and Charlie has family in Penzance.
We sometimes stay at Artist Residence, a Georgian hotel in Penzance, and eat out at Mackerel Sky in Newlyn. It's small plates so you get to feast on an amazing variety of fresh fish. We also like Argoe, which is a newer trendy seafood restaurant on Newlyn harbour.
Our stay wouldn't be complete without a visit to Jelbert's Ice Cream in Newlyn. They do massive vats of vanilla ice cream next to a massive vat of clotted cream. It's so good we actually served their ice creams at our wedding. •
Win a collection of Bramley products
From the restorative effects of pure essential oils to the potency of botanical actives, Bramley products are all about the power of nature. To try this combination of centuries‑old botany and modern‑day science in an array of wonderfully fragranced products, enter our competition.
One lucky reader will receive a selection of natural body and skin care products worth over £300.
PRIZE 250ml bottles of hand wash, hand cream, shampoo, conditioner, body wash, bubble bath, body lotion, spearmint invigorating face wash with geranium and clementine, and rose petal refreshing toner with Somerset rose and lavender, plus a 30ml bottle of raspberry illuminating face oil, a 50g bottle of primrose hydrating face cream and a 75ml marigold purifying mask.
QUESTION For which Wiltshire inn were Bramley products originally made?
To enter, visit food‑mag.co.uk/win
See the website for individual terms and conditions. Closing date for entries is February 28, 2025.
Full steam
ahead
Wood‑fired saunas specialising in contrast therapy with cold‑water immersion are springing up around the South West. Selena Young got the low down on this Finnish sauna culture from The Saltwater Sauna in Dorset and found a lifestyle movement going full steam ahead
Images: Bill Measom, Arran Kenny, Nathaniel Reeks
On the surface, contrast therapy looks to be just the latest element of culture we've pinched from northern Europe, like Scandi‑style coffee shops, Nordic bakes and hygge home environments. However, a deeper dive reveals that the growing number of saunas offering the Finnish‑style practice feeds into more than just an appetite for a slice of Nordic cool.
From the explosion in cold‑water swimming and recovery ice baths to the popularity of places offering digital detoxes and alcohol‑free socialising, there are a lot of cultural currents rippling beneath the sea and sauna movement. Let's take a dip.
The Saltwater Sauna story
If you regularly hit the coast you've probably spotted a steamy wooden sauna on the shoreline, while those who are devout sea dippers or surfers have likely already roadtested one.
The Saltwater Sauna, located on Sandbanks Beach in Poole, was one of the first wood‑fired saunas in the UK and was launched by husband‑and‑wife team Sam and Arlene Glyn‑Jones in 2021. The duo started Saltwater out of a desire to combine Arlene's Finnish heritage (she describes authentic sauna culture as ingrained in her DNA) and passions for cold‑water immersion, nature and surfing
with Sam's doctorate in the wellbeing sphere.
The idea for the sauna formed during their time at Resurface, a non‑profit charity Sam founded in 2017. The charity offers lifestyle programmes of surfing, yoga and cold‑water swimming for people experiencing mental ill health.
‘Sessions often saw a large group going for a sea dip, then settling on Moroccan rugs on the beach around a firepit and watching the sun rise. We started out with around 30 people but that soon grew to 150,’ says Sam.
‘Arlene would come and guide people through the cold‑water immersion. As a Finn she had the experience and would often say things like “My goodness this is really begging for a sauna”. She was used to having saunas in natural environments and couldn't understand why we didn't have the same in the UK.’
Sam and Arlene took the step of hiring a sauna for Resurface participants to use after their morning dip. They knew they were on to something special and so The Saltwater Sauna was born.
Such has been its success that the duo recently opened a second site in Christchurch, while other businesses have joined the movement: ‘When we started three years ago we were one of four beachfront saunas in the UK. There are now over 150.’ ››
Sam and Arlene Glyn‑Jones of The Saltwater Sauna
‘It's about experiencing changing natural environments like storms on the beach’
Clockwise from top The Saltwater Sauna on Sandbanks Beach; salt inhalations; thermal leaf whisks
Wood‑fired sauna experience
You may be wondering how a mobile sauna differs from what you find in a hotel or spa, but Sam finds them incomparable.
‘If a Finn, Swede or Russian visited a sauna in the UK that didn't have rocks exposed to pour water over to create steam, they would find it laughable. It's not an authentic sauna experience,’ he says. ‘Without being able to pour water on the steam it sucks out all the humidity and makes the air very dry. It's not meant to be 90 degrees with scalding hot benches. You want to be able to create steam and a soft humidity.
‘The other difference is that you're right there in nature and that's what Finnish sauna culture is about. It's about experiencing changing natural environments like storms on the beach – you can't do that in a hotel sauna as it's the same every time.’
A typical experience at The Saltwater Sauna consists of a 65‑minute private or communal session, in which attendees are briefed by one of the hosts trained in the Thermalist Method (more on that later) before they take a sea dip. This could simply be 20 seconds of splashing water over the body or up to five minutes of full immersion. Then, it's back to the sauna where guests usually sit for seven to 15 minutes, before repeating. It's a pattern that involves four dips and four stints in the sauna: ‘The official term for this back and forth process is the Nordic cycle,’ says Sam.
At the end of the Nordic cycle, guests are encouraged to take a cold shower. Afterwards, Sam and Arlene recommend guests go out for food and drink. Sam says: ‘Even though this is considered a wellness thing, personally I like to end the experience with a couple of pints and a meal in a pub. In Finland you would rarely find someone without a beer – if not after the sauna then in the sauna! It speaks to how social the experience is supposed to be.’
At The Saltwater Sauna, they also work with resident sauna master Jane Witt, who curates 90‑minute guided rituals which take guests through a sequence exploring the elements of air, water, fire and earth. The ritual includes homemade salt inhalations and scrubs to cleanse and detoxify, steam aromatherapy infusions, thermal leaf whisking and a honey moisturising mask to nourish and tone skin.
‘For those unfamiliar with thermal leaf whisking, it's basically being beaten with a whisk made from birch or oak leaf – it's much nicer than it sounds! It's great for circulation, makes the sauna smell incredible and helps move the steam around the room.’
The science
The Saltwater Sauna credits Dr Susanna Søberg for providing the science‑backed benefits of contrast therapy. Susanna is a renowned expert in cold and heat therapy and founded the Søberg Institute, a platform that documents her research into metabolism and her self‑developed Thermalist Method.
The method explores the minimum threshold for reaping the health benefits of heat exposure and cold immersion, confirming it as 57 minutes of heat and 11 minutes of cold per week – ideally alternating between the two – and dividing it over two to three days. It's something Jane received training and accreditation for and she was the first person in the UK to receive this stamp of approval (numbers are now growing).
The physical benefits are reportedly numerous. For heat exposure, they include reducing inflammation and acute and chronic pain, improving heart health, increasing metabolism and recovery after workout.
In terms of cold exposure, benefits range from better resilience and reduction in stress and anxiety to the prevention of lifestyle diseases and the ability to find comfort in the cold. ››
‘90 per cent of the time it's an incredibly social time that's full of chatter’
Clockwise from top Socialising in the sauna; cold‑water immersion; salt inhalations
Mind, body and soul
A lot of the science around contrast therapy is in agreement on the benefits regarding improved mood and happiness levels (lest we forget that Finland and other Nordic countries are consistently ranked the happiest countries in the world). It's also the benefit Sam feels most strongly about.
‘Being in a sauna in a natural environment is really good for mental health, as is being involved in this unique social experience that gets you talking and pulls you out of your comfort zone,’ he says.
‘Everyone is stripped down to their swimwear and equal in the sauna. Some sit there very peacefully and want a tranquil experience, but I find 90 per cent of the time that it's an incredibly social time that's full of chatter.
‘When people go into the cold they get a rush of endorphins and that high feeling continues in the sauna. It connects them and leads to much deeper conversations.’
Sam believes that this, and their role as a non‑alcohol‑related place to spend time, is why saunas are booming. He links his reasoning to the ‘third place’, Ray Oldenburg's concept in which home is defined as the ‘first place’, the workplace as the second and the third as a social setting – considered the most important for civil society and social engagement.
While ‘third places’ were typically religious establishments and pubs, that notion is broadening as people turn to saunas and coffee shops to socialise.
Fad or future?
‘It's not a fad,’ insists Sam
‘Saunas have been around in Europe for centuries and, historically, once sauna culture has landed in a country it hasn't gone away. Now that it's been discovered in the UK I think it will soon become mainstream and ingrained in daily life. I could be wrong, but what I'm seeing from our customers suggests it isn't temporary.
‘Our sauna fits eight people but our dream is to have a large bathhouse that fits 50‑100, so more people can access it, enjoy the benefits and experience blue space throughout winter.’
Sauna etiquette
Trying a wood‑fired sauna can be daunting if you're unsure of the social norms. Sam's advice means you can jump straight in.
‘Nudity is an obvious no‑no, so wear your bathers. We do get Europeans coming who expect nudity but this is a public space, so it's not allowed,’ Sam says.
‘You don't want to be hungover, have drunk too much or had a big meal beforehand. It can really ruin the experience.
‘Lastly, always ask before you pour water on the stove. If you poured water for steam (in Finnish culture this is called the löyly) and then left, it would be bad etiquette. This isn't necessarily embedded in UK sauna culture but do ask others if they're ok with you pouring. If they say no, they'll jump out and you can pour. If they say yes, everyone should sit with it for at least a minute and let the steam settle, otherwise it ruins the löyly.’ ››
Ready to take the plunge?
Seaside
saunas to try
Blackpool Sands Sauna – Dartmouth, Devon
Campwell – Bath
Escape to the Sauna – Hayle, Falmouth and Carlyon Bay, Cornwall
Halogi Sauna – Brixham and Plymouth, Devon
Kernow Springs – Wadebridge, Cornwall
Kiln Sauna – Falmouth and Flushing, Cornwall
Löyly Health Recovery + Resilience – Redruth, Cornwall
Mor Holan Sauna + Wild Spa – Porthleven, Cornwall
Motts Sauna – Torpoint, Cornwall
Ocean Soul Sauna – Bude, Cornwall
Olla Hiki Sauna – Newquay, Cornwall
Revive Wild Sauna – Weymouth, Dorset
Rising Embers Sauna – Penzance, Cornwall
Saunas by the Sea – Polzeath and Padstow, Cornwall
Saunassa – Newquay, Cornwall
Saunton Sea Sauna – Saunton, north Devon
Seaside Sauna Haus – Bridport, west Dorset
Soul Sweats – Porthtowan, Cornwall
The Island Sauna – Portland, Dorset
The Somewhere Sauna – south Devon •
Food Lifestyle
Awards 2024
The winners of the Food Lifestyle Awards 2024 were revealed on September 30 at Nancarrow Farm near Truro. Discover who went home with the gongs and browse behind‑the‑scenes pics of what went down on the night
Images: Guy Harrop
For over a decade, our awards have celebrated the South West's best chefs, restaurants, dining pubs, foodie hotels, drinks products, farm shops and more.
To mark our evolution from Food Magazine into Food Lifestyle, this year we established new categories to reflect our broader editorial coverage. New awards included Exceptional Spa Experience, Cool Place to Stay and Outstanding Retail Experience, giving readers even more opportunity to support local indie businesses.
Each year we receive tens of thousands of reader votes – thank you – and this year the winners (pictured left) were revealed at a celebratory supper and awards ceremony at Nancarrow Farm in Cornwall on September 30.
The feast cooked by the Nancarrow Farm team, led by head chef Jack Bristow, included dishes such as ricotta ravioli with heritage tomato, lovage and Old Winchester, and grilled hispi cabbage with lamb‑fat crumb, Cornish seaweed and shallot.
Exceptional ingredients were supplied by the organic farm, along with Trewithen Dairy and St. Ewe eggs. Ellis Wines, Knightor Winery and Pebblebed Vineyards supplied wines for the night while further delicious drinks came courtesy of Thatchers, Trevethan Distillery, Navas, Drinks Kitchen and Yallah Coffee.
Turn the pages to find out who won and see what went down on the night. ››
Chef of the Year
Sponsored by Knightor Winery
Winner: Adam Handling, Ugly Butterfly & Bar
Finalists: Cass Titcombe, Brassica Restaurant; Connor Reed, River Cottage; Elly Wentworth, The Angel of Dartmouth; Paul Ainsworth, Paul Ainsworth at No6
Food Lifestyle Awards 2024 were produced in partnership with
THE CURATION
Darts Farm
Nowhere curates a gorgeous Christmas like Darts Farm near Exeter. We asked the team to share their favourite ways to treat loved ones this season
Treat them to an experience
Darts' new SQUARE‑1 Wellness Spa provides the perfect opportunity to give the gift of rejuvenation via a set of vouchers. Those for whom warm scented oils hold no allure might prefer vouchers for a Tour and Tasting experience at Pebblebed Vineyard. Visit the winery and vineyard before tucking into a selection of farmhouse cheeses and artisan charcuterie. Or how about a voucher for Food Lifestyle Awards 2024's Casual Dining Experience: SQUARE‑2 The Farm Table at Darts Farm? We guarantee a good time and fabulous cooking from head chef Tom Chivers.
Festive hampers
SQUARE‑3 Food hampers are always a winning gift and Darts has a wide range of options. We especially like SQUARE‑4 The Ultimate Christmas Cheeseboard Hamper, which includes a stonking selection of world‑class British farmhouse cheeses.
Bean to bar chocolate
square‑5 The Cow & Cacao team at Darts source ethically grown cacao from small farms, then roast and process it by hand to create a range of fabulous chocolate gifts, bars and truffles
Single estate sparkling wine
square‑6 Pebblebed is one of very few single‑estate wine producers in the country. The wines are crafted to reflect each growing season and showcase the unique flavours of that year. Make a bottle or case even more special with personalised labels.
Homewares and artisan gifts
Swing by the Topsham store to discover delightful gift ideas including books, clothing, homewares, children's toys and foodie stocking fillers to appeal to everyone from little ones to grandma. •
Visit the store or order everything online at dartsfarm.co.uk
SQUARE‑1
SQUARE‑3
SQUARE‑2
Image: Matt Austin
Image: Matt Austin
Eating out
The Food Lifestyle team dine at the South West's most interesting restaurants to reveal where's worth visiting Restaurant
Kensington, page 52
EATING OUT
Bandook
Jane Rakison heads to Bath to spice up her life at an Indian restaurant with smart street food at its heart
Image: Paulo Ferla
What's the draw? A courtyard‑based restaurant immediately beckons you in. Is it the lack of traffic noise? The feeling it's an off‑grid gem? Perhaps both, which, together with Bath‑stone environs leading to Bandook's entrance, only add to the seduction of eating à la courtyard.
Bandook's interior is equally as appealing. Dark wood panels, leather banquettes and soft lighting create a welcoming vibe, while walls are plastered in prints and vintage photographs complete with annotations: 'Miss India 1966' here, 'The first rupee coin to feature Queen Victoria's portrait' there.
Who's cooking? Head chef Sunil Duklan joined the Bandook team in 2024, bringing with him first‑rate Indian restaurant creds. He's done stints at Amaya in Belgravia and Tamarind of Mayfair – one of the first Indian restaurants in the world to pick up a Michelin star.
Once the bulk of service is over and everyone's contemplating whether there's room for dessert, Sunil is partial to chin‑wagging with diners. Artfully, he weaves his way through the restaurant's three main rooms to discuss the menu and his own take on – and appreciation of –Indian‑style sweet and sour flavours.
What to order? The menu is a sight for greedy eyes, even if it does come as a simple‑to‑navigate single sheet. Dishes arrive as they're ready, and it begins with a touch of theatre in the form of pani puri: puffed semolina shells filled with chickpeas and served with a mini jug of jal jeera. This is duly poured into the top of the shell before each is immediately consumed in one cheek‑filling mouthful. This fun and flavour‑packed start is enhanced by the arrival of vintage teacups and a teapot filled with a Hendrick's‑based English Summer Punch.
The small plates section of the menu is where Bandook's street food personality really shines. A tempting array of dishes hover around the £7‑£8 mark – apart from Punjabi lamb chops which, at £13, are still well worth the money. The tender Welsh lamb is marinated in Punjabi spices, grilled to perfection with a crusty coating, and topped with mint chutney.
While chilli paneer may not sound especially intriguing, it was the surprise hit of our visit, the sticky amber‑coloured cubes delivering a fascinating – and very moreish – take on sweet and sour. The gobi 65 was another favourite, its mini cauliflower florets deep fried, thoughtfully spiced and satisfyingly crunchy.
From the curry bowl menu, Grandma's Chicken Curry is an understandable house favourite and an homage to cinnamon.
To finish with less of a bang and more of a hug, we ordered gulab jamun – stickiness personified – and saffron kheer, a rice pudding made with basmati, saffron and pistachio. It was like visiting an old friend who's been on a month‑long wellness retreat – familiar yet noticeably improved.
Need to know Fans of jazz should visit on a Thursday evening when a live five‑piece band is in residence. And if a romantic evening is on the cards, book one of the intimate booths for two.
Abi Manning heads to Dartmoor to eat dining‑pub classics in an ancient inn
Image: Martin Bartnicki
What's the draw? The opportunity to dive back in time in the wibbly‑wobbly setting of a thatched 13th‑century inn with granite walls that blend into the surrounding moorland.
Character continues inside the Bearslake Inn, with its cob walls, low beams and labyrinthine passages leading to numerous cosy corners for supper. The pub was once three separate cottages, so it's appropriate that guests feel so at home here. Warm hospitality from owner Lisa Jenkins and team also plays its part.
Who's cooking? Head chef Dolton Lodge (formerly of The Galley in Topsham and The Lamb at Longdown).
Dolton upholds his reputation for precise cooking using quality seasonal ingredients, but in this setting does the honours with gastropub classics, giving them contemporary relevance.
What to order? On our visit, we were seduced by a range of snacks including whipped chicken‑liver parfait with burnt orange and red‑wine shallots on toasted clotted‑cream brioche.
The chef's pleasure in the playful opportunities of his craft was clear in a crispy squid starter spiked with lime aioli, caramelised lime, pickled chilli dressing and coriander, presented in fish and chip paper.
Mains were a celebration of local, seasonal flavours. Cider‑braised pork belly with roast Cornish cauliflower, confit potato, Granny Smith and cider jus saw a beautifully tender piece of meat paired with vibrant apple elements.
To finish, our duo of puds were a joy of texture and flavour. The Bearslake Signature Chocolate Bar of hazelnut crémeux and double chocolate ice cream is a treat which, when breached, delivers grown‑up‑Nutella vibes with just the right amount of richness. A sweet white chocolate dish cut through with the tang of blood orange and passionfruit provided an alternative, but just as notable, end to the meal.
Need to know After venturing across the moor to the sanctuary of the inn, it would be a shame not to stay the night. Happily, guests can turn dinner into a gourmet getaway in one of six unique rooms (four of which are dog‑friendly). A stay includes delivery of a breakfast hamper brimming with local yogurt, warm muffins, cereal, fresh fruits, juices and tea and coffee.
We stayed in the spacious Hayloft in the rafters of the thatch, which has views to Sourton Tor from its juliet balcony.
Bearslake Inn
Lake, Okehampton, Devon, EX20 4HQ bearslakeinn.com
Restaurant Kensington
The reinvention of the glamorous steak restaurant has hit Exmoor, discovers Jo Rees. Berni Inn, it ain't
Image: Faydit Photography
What's the draw? Back in the 70s, no dining experience was as sophisticated as a steak restaurant. They suggested the kind of affluent American life we saw on the TV of the time, which came with big cars and beautiful women. No wonder steak diane with a paris goblet of Italian red was the fantasy supper of Brut wearing British men.
Yet, when tastes changed and aspirational dining moved on, steak restaurants seemed to stay at Berni Inn level. However, the wheel of fashion is ever turning, so it was only a matter of time before quality steak restaurants were reinvented. London's Hawksmoor introduced a new generation to the pleasures of upscale steak and chips.
And now it's Lynton's turn to get in on this reinvention. The opening of Restaurant Kensington has given the Exmoor town a smart new wave steak restaurant serving beautifully aged, high quality Exmoor beef in cuts such as tomahawk, T bone, porterhouse and chateaubriand.
This is more than simply a steak restaurant, as the menu also includes dishes using local lamb, chicken, fish and shellfish, but the stonking steaks and numerous sides are definitely the main event.
Who's cooking? Head chef Matthew Rutter is a shareholder in the restaurant, which is great news as it means he's not likely to disappear over the horizon – a big deal in these times of chef scarcity. The chef is a calm and centred presence in the open kitchen and has crafted a menu that's both crowd pleasing and finely executed.
What to order? Obviously you've got to go for a big hunk of beef, and there's plenty on offer. We did juicy rump with bearnaise and sides of chargrilled hispi cabbage with chipotle butter, smoked mash, and a spinach gratin that was as much cheese as spinach.
The quality of the beef served at Restaurant Kensington is exceptional – tender and full of flavour – but the sides are also pretty fabulous. Indeed, there's such a strong array of sides and sauces that, even if you had steak each time you visited, it would take quite some time to feel you'd fully done the menu.
Everything we ate was first rate, yet rich –something to bear in mind because it would be remiss not to kick off with a beef shin doughnut or to fail to leave room for pud. The desserts were particularly beautiful and the chocolate delice (pictured) notable for its crisp shard of praline, malty homemade ice cream and suck it off the spoon smooth cocoa delice.
Need to know This is the home of the most pimped affogato we've seen anywhere: a joyful amalgam of homemade vanilla gelato, coffee brownie, olive oil roasted almonds, PX sherry, waste coffee caramel and coffee Italian meringue. Sometimes more is more.
Restaurant Kensington
1 Castle Hill, Lynton, Devon, EX35 6JA restaurantkensington.co.uk
School House
Med inspired feasting above Mothecombe Beach makes this en vogue restaurant one for your little black book, says Selena Young
What's the draw? This former school turned cool eatery lies within the Flete Estate on the south Devon coast, a frequented spot thanks to the secluded cove of Mothecombe Beach nearby.
However, there wasn't a soul on the scenic expanse of beach when we visited for lunch. Visitors were instead busily nibbling on bubbling stone-baked pizzas and downing juicy cocktails in the covered courtyard of School House.
The restaurant blurs the line between casual bites and refined dining, which feels perfect in this coastal setting. When deciding where to eat out, so often the consensus among family and friends is somewhere laidback with small plates or ‘good’ pizza; a place where it's perfectly acceptable to wear Birkenstocks and socks while knocking back a spicy Picanté or two and feasting on dishes of sound provenance. School House scores top marks across the board.
From its rustic aesthetic and smooth service to the modern Mediterranean-influenced menus, it's a crowd-pleasing find in line with the dining zeitgeist.
Who's cooking? Lloyd Inwood is the culinary headmaster to be found trimming pasta, stretching dough and filleting fish in the open kitchen. The head chef trained with Rick Stein and also worked alongside the Tanner brothers in Plymouth.
What to order? The menu comprises small and large plates (sharing is encouraged so don't sit selfish eaters in the middle), as well as hand-stretched pizzas with bougie toppings like taleggio with mushroom, truffle oil and rosemary salt – with sides of black garlic aioli and pesto sour cream for crust dunking.
With a salt-tinged breeze in the sea air, our appetite for net-fresh seafood was keen, so the school bell sounded for our first class –sorry, course – with a large serving of grilled sardines blanketed in punchy salsa verde with a squeeze of fresh lemon. Underneath their piquant coat of parsley and garlic, the sardines' flesh was unctuously soft. We also ordered an orb of burrata served with jammy figs and truffle honey.
Sticking with seafood for mains, we hit up the catch of the day – a handsome hunk of pan-fried hake dressed in more of the racy salsa verde – and checked out the house favourite of Devon crab linguine. The freshly made pasta had perfect bite, each silken strand unfurling potent flavours from its bedfellows of crab, chilli, garlic, parsley and samphire.
Need to know The takeaway menu is ideal if you want to snaffle your School House haul on the beach. It's also worth exploring the calendar of events, plus seasonal offers such as £10 pizza and happy hour.
School House also has sister establishments: Harbour House in Flushing and Beach House in Salcombe.
The Trencherman's Guide is the discerning diner's passport to the South West's most exceptional restaurants. On the launch of its 32nd edition, editor Abi Manning shares eight destinations to dine at this winter Osip
Osip
BRUTON, SOMERSET
Uber contemporary farm‑to‑table fare
Osip is revelling in its new digs on the outskirts of Bruton, where it's now housed in a slick barn with a giant window connecting diners with the surrounding landscape. It's an apt metaphor for a restaurant that, along with a Michelin star, holds a Michelin Green Star for its sustainable credentials.
Chef‑owner Merlin Labron‑Johnson is obsessed with ingredient integrity so the produce is hyper‑local and the entire team do a stint on a gardening rota that keeps them close to the source of produce. Thought‑provoking dishes naturally centre around hero veg, while any meat used is whole‑animal or bird, organic and processed in‑house.
Circa
TOTNES, DEVON
Eco‑conscious cooking with unusual ingredients
Following its success at Sharpham Wine's HQ at Sandridge Barton (where it continues to serve low key lunches), Circa launched at a Grade II listed building in Totnes this October. Despite the new location, chef‑director Rob Weeks' passion for all things seasonal, organic and sustainable remains unchanged.
The team are constantly working to improve their zero‑waste systems while concocting expansion plans that include a fermentation lab, mushroom grow‑room, kitchen garden and microbrewery. The aim is to guarantee wholesome and full‑flavoured produce for dishes such as fallow‑deer tartare with hawthorn and celeriac, and ember beetroot with nettle and labneh. ››
Left to right Merlin Labron Johnson; food at Circa
Image: Marco Kessler
BRISTOL
Fired up sharing plates
Set in a former Lloyds Bank near Temple Meads Station, this easygoing neighbourhood restaurant enjoys a city‑wide reputation for its contemporary flame‑cooked sharing plates.
Fire is treated more like seasoning than a method of cooking and is incorporated into every course, including dessert. Head chef and co‑owner Jack Briggs‑Horan champions local ingredients, with all meat sourced from within a 30‑mile radius and vegetables harvested from the restaurant's own smallholding.
Feast on pork belly and octopus with Sichuan and orange kosho, or leave the decision making in the hands of the kitchen team and roll with their relaxed take on a tasting menu.
The Circus Restaurant
BATH
Dine in historic surrounds
Situated in a golden‑stone Georgian townhouse, The Circus Restaurant exudes the city's historic splendour – minus pomp or pretension.
The buzzy family‑run establishment specialises in modern European cooking and global wines. French‑inspired mains crafted from South West ingredients include the likes of French‑trimmed guinea fowl served with goat's cheese arancini, courgette ribbons and roasted peach.
The sweet‑toothed can relish desserts such as lemon and elderflower posset with lemon curd, crushed ricciarelli biscuits and lemon verbena.
Catch at the Old Fish Market
WEYMOUTH, DORSET
Smart seafood by the water
Weymouth's Grade II‑listed Old Fish Market provides a fitting home for a restaurant delivering dishes that provide a culinary journey through the town's maritime history.
Led by executive chef (and former Great British Menu contestant) Mike Naidoo, the kitchen team create ever‑changing set menus designed to surprise and delight. Dishes such as lobster croustade are elevated to star status with the assistance of black pepper, ginger and chilli‑oil seasoning, kaffir‑lime‑leaf mayonnaise and toasted nori accompaniment.
The chefs are supplied by traditional artisan fishmonger Weyfish which sits below the restaurant – arrive at the right time and see dayboats landing baskets of Portland crab, oysters, and line‑caught sea bass, mackerel and pollock. ››
Clockwise from top Catch at the Old Fish Market; sharing plates at BANK; The Circus Restaurant
Image: Dan O'Regan
from
plates
Clockwise
left Sharing
at Barnaby's; Daniel Chadwick (owner of The Woolpack Inn); The Sheppey Inn
Image: Claudia Legge
The Woolpack Inn
SLAD, GLOUCESTERSHIRE
Cool Cotswolds local
A history dating back 300 years, views stretching across the heart of England, and a critically acclaimed chef in the modern kitchen: it's no surprise this homely inn has become a fashionable favourite.
Beneath its popularity, The Woolpack remains as resolutely rustic and true to its local heritage as owner (and celebrated British artist) Daniel Chadwick hoped when he bought it in 1999.
Head chef Adam Glover's daily changing seasonal menu takes inspiration from Mediterranean cooking and British classics with a twist – think whole plaice with braised fennel or ChalkStream trout en papillote.
Barnaby's
TREVIBBAN MILL NEAR PADSTOW
Vine dining
This home of hyper‑local seasonal sharing plates (and sister site to popular Prawn on the Lawn) is ensconced within family‑run Trevibban Mill vineyard and orchards.
Barnaby's specialises in Middle Eastern and Mediterranean dishes made with produce from nearby farms, fishermen and growers. The team also do butchery in‑house and make their own charcuterie.
Pair the likes of bass roti tostada, fermented cabbage and bronze fennel mayo with a sparkling pink Pinot Noir grown on vines surrounding the restaurant.
The Sheppey Inn
LOWER GODNEY, SOMERSET
Funky country pub
Farm workers on the Somerset Levels have lubricated their thirsty throats at this Godney pub for centuries, so when Tamsin and Ben Costigan took over The Sheppey they were determined to maintain its position at the heart of the community. A renovation with eclectic materials and furnishings, paired with superior food, turned the dream into reality.
In the kitchen, head chef Callum O'Doherty whips up modern European food with a Somerset twist. Try the longstanding house classic: fish stew made with smoked haddock, mussels, cod and salmon, served with fresh bread, parmesan and romesco. Accompanying the edibles are fine wines, a roster of local beers and ales, and a bar stocked with exceptional cask ciders. •
AUTHENTIC, CREATIVE AND INNOVATIVE
The new 32nd edition of the Trencherman's Guide includes 111 restaurants across Cornwall, Devon, Dorset, Somerset, Bristol, Bath, Wiltshire and Gloucestershire. Each restaurant meets the extremely high scoring criteria required to be included, and the guide (pictured with Trencherman's chairman, Michael Caines) makes a perfect gift for discerning diners.
£12.99 from trenchermans‑guide.com
Creative Cuisine
Embracing the essence of seasonality and celebrating fresh, locally sourced produce, executive chef Anuj Thakur seamlessly blends his Indian heritage with modern British cuisine, curating an exceptional dining experience with his six-course tasting menu.
Travel
The coolest, quirkiest and most fabulous places to visit in the South West
Gaia Spa at Boringdon Hall Hotel, The Spa Inspector, page 70
Image: Matthew Hawkey
to stay Cool places
Time is precious, so spend your weekends somewhere exceptional. Jo Rees picks a few cool places to stay in winter
Scarlet Hotel Mawgan Porth, Cornwall
Peel off those layers of woolly winter clothing and revel in reconnection with your physical self at this eco hotel (scarlethotel.co.uk) on Cornwall's north coast.
The grown‑ups‑only space is all about rejuvenating mind, body and soul. Take a cold water dip in the outdoor reed pool, indulge in treatments in lantern‑lit tented rooms, melt via the sauna and steam experiences, and relax in a suspended cocoon pod.
Wellness‑restoring wonders are fabulous, but great food and wine are the key to a fully rounded getaway. Happily, the hotel's season‑specific cooking and wine tasting sessions are seriously good too.
With sustainability and ecological considerations built into everything, indulgence feels contemporary and justified.
Bluebird Penthouse Taw Valley, Devon
Bet you've never taken a dip in a Land Rover? That's one of the fun elements of a stay at Little Place in the Country's (littleplaceinthecountry.com) Bluebird Penthouse.
The beautifully restored 1950s‑style caravan is a vintage heartbreaker set in rural surrounds overlooking the Taw Valley.
Bluebird may feel like a spot for a summer getaway, but it's actually very cosy in winter, thanks to generous insulation and central heating. That said, the best bits are outdoors: the views, the covered terrace with pizza oven and barbecue, and the opportunity to lounge beneath the stars in the toasty waters of that Land Rover hot tub (fuelled by a biomass boiler using wood grown on the farm next door). ››
Star & Garter
Falmouth, Cornwall
When you're after a weekend away in one of the South West's coolest towns, Star & Garter's guesthouse and serviced apartments (starandgarterfalmouth.co.uk) are an attractive find.
The apartments and rooms are in the most interesting part of Falmouth, and feature the harbour on one side while also being surrounded by the town's best indie restaurants, an artisan bakery, speciality coffee shops and exquisite lifestyle stores.
Winner of the Cool Place to Stay award in the Food Lifestyle Awards 2024, the accommodation is an adjunct to The Star & Garter pub. It's now open from Thursdays to Sundays when the Restaurant Mine team (who have a restaurant across the road) take over the kitchen to craft a menu of seasonal small plates and bar snacks.
Bovey Castle Dartmoor, Devon
For traditional glamour of the classic country house hotel variety, take flight to Bovey Castle (boveycastle.com) on Dartmoor. The huge estate is the setting of a PG Wodehouse novel brought to life with its roaring fires in carved stone fireplaces, huge comfy sofas, smart food and falconry displays. One of the best bits is arriving via the long and winding drive through the golf course and grounds to be greeted at the grand house by tweed‑clad porters. Visit in winter for stomps over the moor followed by tea by the fire.
Kin House
Kingston Langley, Wiltshire
The ultimate upmarket party pad, Kin House (kinhouse.co.uk) is an elegant Georgian manor that's been restored with style and contemporary good taste.
Its 12 bedrooms make it a special find for a large group getaway where you, as the organiser, won't have to do anything. That's because the Kin House team can arrange everything from yoga classes and treatments to foraging walks. They'll also rustle up drinks at the smart bar and cook fabulous family‑style breakfasts and dinners; the house speciality is a huge joint cooked over fire in a woodland glade in the grounds. •
Image: Laura Harvey
Gaia Spa
Abi Manning undertook an odyssey of restorative wellness at Boringdon Hall Hotel, winner of Exceptional Spa Experience at the Food Lifestyle Awards 2024
Image: Matthew Hawkey
The greater the disparity between ‘normal’ life and spa life, the more pleasurable the latter – in my experience. So I thanked the spa gods for the particular trauma of getting my children to bed the night prior to my Calming Spa Break at Boringdon. Being slathered in mud, exfoliated from top to toe and having my knots satisfyingly crunched away led to a euphoria which may not have been reached without the help of two small children.
The theme of contrasts continued on arrival.
Gaia Spa is set within Boringdon Hall's 16th‑century country estate yet, on stepping through glass doors to the wellness wing, the building's ornate carvings and ancient oak panelling give way to airy tranquillity. This modern building houses the spa and treatment rooms but also a serene Spatisserie and slick accommodation with in‑room freestanding tubs and decked balconies.
The building's separate and self‑contained nature allows spa visitors to waft in dressing gowns through wide hallways of moss‑covered living walls, without the usual self‑consciousness of squelching past hotel reception in flip‑flops.
Holistic healing
A reviving shower cued the next chapter: a full‑body massage incorporating the long strokes of the Hawaiian lomi lomi technique and a facial treatment. A dose of forest berry elixir provided sweet motivation to unpeel from the table for a moment before the final step: floating off to one of the curtained‑off beds in the relaxation room for post‑treatment basking.
In the hot seat
Gaia treatments range from beauty, facial and massage to Journeys and 120‑minute Rituals. The latter are designed to take guests on a mental, physical and spiritual odyssey with the goal of reaching spa nirvana.
The Total Holistic Ritual made some big promises: the release of ‘tension and stress, bringing mind and body into harmonious balance’. It started with a foot scrub then a choice of four oils. I was drawn to the spicy ‘Strengthen’ blend of ginger, black pepper and ylang ylang – blame the kids.
After a few deep inhalations came a top‑to‑toe buff and polish. Skin baby‑soft, I was coated in a ginger‑scented Gaia mud wrap and swaddled in warm towels. While marinating in this cocoon, an ASMR‑inducing head massage delivered a hypnagogic state.
Gaia Spa at Boringdon Hall Hotel
Plympton, Devon, PL7 4DP
boringdonhall.co.uk
Considerable time is needed to immerse fully in the Gaia Spa experience. Begin the journey by easing into the gently warming Roman‑inspired Laconium, then turn up the heat in the saunas (herbal and traditional Finnish), aromatherapy and crystal‑salt steam rooms, hydrotherapy pool with swim‑through area, tepidarium‑style loungers and patio hot tubs. Punctuate the heat with a breathtaking splash under the cold‑water bucket shower. There's also a well‑equipped gym.
Gaia getaway
For a one‑night sojourn to serenity, opt for the Calming Spa Break which includes an overnight stay, four‑course dinner at Boringdon's Michelin‑star restaurant Àclèaf, breakfast, full use of the spa and gym facilities, a 60‑minute treatment and a discount on additional treatments. •
Alverton
adventures
Liven up 2025 with gourmet treats at Truro's former convent turned smart hotel
When a Cornish retreat is on the cards, Truro is often overlooked in favour of the county's coastal destinations. However, this picturesque hotel on the outskirts of the city is a find for discerning gourmets.
Although it's tucked away in a charming Grade II listed hotel among mature gardens, The Alverton is a hub of activity thanks to its award‑winning restaurant and packed diary of dining experiences and events.
Duchy dining
At the heart of the hotel is a two‑AA‑rosette and Trencherman's Guide restaurant, led by head chef Ollie Wyatt and overseen by executive chef Nick Hodges. The duo are aligned in their vision of creating gourmet pleasures that showcase the best of Cornish produce.
Dishes provide a seasonal snapshot of the local landscape and what's plucked from nearby waters. Try the likes of duck leg scrumpet served with fennel, pistachio, orange and white‑miso mayonnaise; and whole Cornish sole with grape vermouth velouté and samphire.
For a truly immersive dining adventure, coincide your stay with one of Ollie's epicurean events. Recurring fixtures include the Taste of Truro, which sees the chef's produce‑led feasts amped up as he finds new ways to utilise ingredients and talks guests through the story behind each dish.
‘Our approach focuses on using the entire ingredient throughout the dish,’ says Ollie.
‘For instance, a carrot may feature in the main course, while its greens might be repurposed in salads, garnishes or juices. The menus at these events emphasise simplicity and incorporate a few thoughtfully crafted elements rather than an excessive number of components on the plate.’
Clockwise from far left Winter dish at The Alverton; Taste of Truro evening; head chef Ollie Wyatt
The Coast‑to‑Coast charity dinner on February 27 is a highlight in winter's calendar. Cornwall chefs Nick Hodges, Tim Kendall of The Rising Sun Inn, Jude Kereama of Kota Restaurant, Guy Owen of St Enodoc Hotel and Ben Palmer of The Sardine Factory will craft a five‑course feast for guests in aid of Hospitality Action. Tickets cost £90.
Planning a stay in spring or summer? Book a spot at one of the Lobster on the Lawn evenings or extravagant barbecues. Check out the hotel's events calendar, too, for a list of the year's seasonal must‑dos. •
thealverton.co.uk
WEEKEND BAKING
Bun-dle up
'Tis the season to cocoon yourself in a toasty kitchen and bake buns. We've shared our fave recipes for cinnamon, lemon and cardamom varieties. That's the weekend sorted ...
Cardamom buns
Pair these spiced Swedish buns (also known as kardemummabullar) with a silky flat white. For best results, eat them on the day you make them.
Recipe by Matthews Cotswold Flour
Makes 6
Stand mixer (with a dough attachment)
Muffin cases
Baking tray
Milk 200ml
Fresh yeast 25g
Sugar 75g
Vegetable oil 3 tbsp
Organic Cotswold plain flour 550g
Butter 100g, softened
Salt 3.5g
Cardamom
seeds 3.5g, crushed
Free range egg 1
For the filling
Ground cardamom 10g
Butter 200g, softened
Light brown
soft sugar 200g
Salt a pinch
For the topping
Free range egg 1, beaten
Demerara or nibbed sugar
1 In a pan over a medium heat, warm the milk. Add the yeast and 2 tbsp of sugar and stir until dissolved.
2 Put all of the other ingredients, including the rest of the sugar, into a standing mixing bowl and mix until combined.
3 Add the milk mixture, then mix everything once more, until a smooth dough has formed which comes away from the sides of the bowl.
4 Check if the dough has been kneaded long enough by doing a windowpane test –stretch a little of the dough between your fingers to make it as thin as possible. If it quickly breaks rather than stretching, knead the dough for longer. You should be able to see your finger wiggle behind the dough.
5 Once the dough is ready, cover the bowl with a clean tea towel and leave to prove for 30 minutes.
6 For the filling: combine all of the ingredients together in a bowl.
7 Roll out the dough to a thickness of 0.5cm.
8 Spread all of the butter filling on top, then carefully roll the dough into a spiral. Cut into 2.5cm pieces.
9 Preheat the oven to 200C / gas 6.
10 Put the cardamom buns into muffin cases and leave to prove on a tray for at least 1 hour or until they have doubled in size.
11 For the topping: Brush the buns with the beaten egg and sprinkle with demerara or nibbed sugar.
12 Bake for 20 minutes or until golden brown. ››
cotswoldflour.com
Lemon buns
Buns that deliver a triple lemon hit: zesty dough, curd filling and a drizzle topping. Recipe by Finca, Dorset's speciality coffee roastery, bakery and cafes
Serves 12
Stand mixer (with a dough attachment)
30cm × 40cm
baking tray
For the buns
Plain flour 1kg
Caster sugar 75g
Salt 18g
Dried yeast 7g
Lukewarm water 530ml
Lemon essence 15ml
Butter 160g, softened
Lemon curd 300g, chilled
For the lemon topping
Lemon juice 60ml
Caster sugar 120g
Optional
Poppy seeds 1 tsp
1 For the buns: put the flour, sugar, salt and yeast in a stand mixer and mix for 20 seconds.
2 In a separate bowl, combine the water and lemon essence. Add it to the dry ingredients and mix at a slow speed for 5 minutes, or until all of the ingredients are combined and the mixture pulls away from the sides of the bowl.
3 Add a third of the butter and mix again until combined. Repeat this process twice to incorporate the rest of the butter.
4 Take the dough out of the mixer and place in a clean bowl. Cover with clingfilm and leave to prove in the fridge overnight.
5 The next morning, place the dough on a lightly floured surface. Using a rolling pin, roll the dough into a rectangle approximately 30cm × 50cm, keeping the long side closest to you.
6 Spread the lemon curd evenly across the top of the dough and then roll (swiss roll style) lengthways away from you.
7 Using a knife, cut the roll evenly into 12 pieces. The easiest way is to cut the roll in half, then in half again, then cut each quarter into three.
8 Line the baking tray with baking parchment and place the buns on the tray, leaving an even gap between the buns and the tray edges. Put in the fridge, uncovered, to chill for 30 minutes.
9 Preheat the oven to 60C. Put the buns in the oven, leaving the door open, for approximately 30 minutes for the dough to prove. The buns should expand to fill the gaps and become warm and soft to the touch.
10 Once proved, bake the buns in the oven at 180C / gas 4 for 14–16 minutes or until they are golden brown.
11 For the lemon topping: place the lemon juice and caster sugar in a bowl and mix with a spoon until the sugar has dissolved.
12 While the buns are still warm, use a brush to generously glaze them with the lemon topping then, if desired, sprinkle with poppy seeds. Once cooled, use a knife to separate the buns. ››
Cinnamon buns
No one does cinnamon buns quite like Cornwall's Da Bara Bakery. The dough pros share an easy version of their classic bun recipe so you can give them a (s)whirl at home
Makes 8
Muffin tin
For the buns
Whole milk 300ml
Butter 50g
Plain flour 225g
Bread flour 200g
Fast action yeast 7g
Caster sugar 60g
Fine salt ½ tsp
Free range egg 1, beaten
For the filling
Butter 75g, softened
Light brown soft sugar 50g
Cinnamon 2 tsp
For the dusting
Caster sugar 100g
Cinnamon 2 tsp
1 For the buns: in a pan over a medium heat, bring the milk to room temperature before mixing with the rest of the bun ingredients to form a strong, stretchy dough. Place in a bowl, then cover with clingfilm and leave to prove for an hour.
2 Tip the dough onto a lightly floured worktop and roll out to a rectangle (around 35cm × 25cm).
3 For the filling: beat the ingredients together and spread over the dough.
4 Preheat the oven to 190C / gas 5 and line a muffin tin with baking parchment. Roll the dough tightly into a 35cm long cylinder and cut into 8 pieces. Place the buns in the lined tin and leave to rise for 45 minutes.
5 Bake the buns in the oven for 20 25 minutes until dark golden, then remove from the tin to a cooling rack.
6 For the dusting: mix together the sugar and cinnamon and toss each bun in the mix until coated. •
dabara.co.uk
Drinks
We roadtest the best South West sparklers, find Christmas pudding pairings and discover an industry disrupting gin
South Westsparklers
Jane Rakison puts English fizz to the test and reveals five finds for the festive season
‘A dry pink sparkling of real complexity’
1. Langham Wine Estate
Rosé NV
Dorset
£36.95, langhamwine.co.uk
Justin Langham was inspired by his father's hobby vineyard when he started planting vines in 2009. He's still planting now as the venture goes from strength to strength; this year Langham Wine Estate was named The Real Review's Winery of the Year Great Britain 2024. The winery's rosé makes the most of the two Pinot varieties loved for sparkling wine – Noir and Meunier – and the ‘bigger’ flavour of these red grapes gives the raspberry fruit a really bold character. When combined with the wine's gentle buttery creaminess, it makes for a dry pink sparkling of real complexity. It's super versatile for food matching too.
Pair with a festive ham. The rounded fruitiness of this rosé is not only fantastic for offsetting the saltiness of ham but also for standing up to all types of cures and glazes. ››
2. Huxbear
Classic Sparkling 2018
Devon
£25, huxbear.co.uk
Lucy and Ben Hulland planted their vineyard in the Teign Valley in 2007 and it went so well they planted more in 2013. Sustainability is central to everything done at Huxbear, where the off grid winery runs on solar power.
This wine is made from Chardonnay, Pinot Noir and Pinot Meunier, and is aged for three years on the lees, giving it a lovely rich roundness of flavour, including pastry and biscuit, which nicely offsets the bright bubbles.
Pair with panettone. Although this is technically a dry wine, the glossy roundness of flavour makes it a great match for any kind of sweet bread.
3. Swanaford Estate
Classic Cuvée 2018
Devon
£28.95, swanaford.com
Caroline and Ben Goulden quit London in 2013 in search of the good life and started making wine in Devon. They produce both still and sparkling wines, and host lucky visitors at their bespoke tasting barn.
Classic Cuvée is usually the flagship wine of an estate, and typically means using the trio of Chardonnay, Pinot Noir and Pinot Meunier grapes. That's the case with this award winning wine based on the incredible 2018 vintage, when warm temperatures and a long summer boosted the flavour and pedigree.
This wine has a great lemon sherbet zing and freshness together with savoury pastry flavours.
Pair with cheese. The freshness of the wine cuts through its dairy fat brilliantly, while the lightly toasted flavour matches the richness of varieties from brie and cheddar to goat's.
4. Bride Valley
Blanc de Blancs 2018
Dorset
£38, bridevalleyvineyard.com
This dream turned reality wine estate for a global wine superstar, the late Steven Spurrier, has picked up a legion of fans since its first harvest back in 2011.
Blanc de Blancs is a Chardonnay only style of sparkling wine. The grape brings serious quality characteristics to this fizz, including freshness, the bold citrussy flavours of grapefruit and lemon, and the trademark Blanc de Blancs quality of flinty oyster shell salinity. All are perfectly illustrated in this particular example.
Pair with seafood. The inherent salinity of the wine makes it a no brainer to match with any well seasoned festive fish or shellfish. Trout paté, gravadlax or ceviche – this wine would elevate them all.
5. Trevibban Mill
Pét‑Nat 2023
Cornwall
£25.45, trevibbanmill.com
This super contemporary and award winning winery near Padstow specialises in both wine and cider.
Pét nat (pétillant naturel) is a style of sparkling wine which finishes its fermentation inside the bottle. Typically they're fun, fresh and sometimes a little yeasty (cloudy) and they're bang on trend right now. This version really champions the lesser known red grape Dornfelder with all its sour red cherry and cranberry juiciness.
Pair with cranberry sauce. Often, sauce is the hero ingredient to pair with wine (rather than the protein or carbs). The refreshing sour factor of this wine gives it perfect cranberry sauce matching creds, whether served with the full roast or Boxing Day sarnies. •
SQUARE‑2
'Rich roundness of flavour, including pastry and biscuit'
SQUARE‑3
'Lemon sherbet zing and freshness together with savoury pastry flavours'
SQUARE‑4
'A dream‑turned‑reality wine estate for a global wine superstar'
square‑5
'Bang on trend right now'
Gin-gle
bellsGin is always a festive favourite but, this year, Trevethan Distillery's industry disrupting new spirit is promising gin with bells on, reveals Melissa Morris
As Christmas prep gets underway and bottles are clinked into cabinets, a quality London dry gin is a non‑negotiable inclusion.
The London dry method of producing gin adheres to strict protocols and is challenging to make well. However, it's a skill that John Hall, the multi‑awarded cofounder and head distiller at Trevethan Distillery in Cornwall, has mastered.
‘ The London dry method is known as the one‑shot process because, when done properly, all the ingredients go into the still at the same time and are distilled together, with nothing but spring water added to the end distillate,’ he explains.
‘If you get the wrong proportion of botanicals or ratio of alcohol to water, you distort the flavour balance. To create a high‑quality, consistent gin at scale using the one‑shot process, you've got to know what you're doing – you can't go back and correct things later.’
When you get it right, it pays dividends. Trevethan Original Dry Gin is ranked among Forbes magazine's top 20 gins in the world. Both the distillery and the gin have won several IWSC medals, including UK Gin Distillery of the Year and a Gold Outstanding Medal with a landmark score. Then, in 2024, the gin won a Gold Medal in the prestigious San Francisco World Spirits Competition. While John appreciates the accolades, he's driven by something deeper.
‘Standard London dry gin tends to have three to four notes. This new gin has eight to ten which dance much longer in the finish’
‘ I've always been fascinated by molecular formulas and the mechanisms that go on at a subatomic level to enable us to combine things to create something completely new. Everything around us is made up of tiny particles governed by a set of universal laws; they're moving infinitesimally fast but appear still and solid only because their movement and energy is perfectly balanced.’
John says this applies to the botanicals, alcohol and water in gin distillation, where the balance affects flavour. ‘ When you understand the end balance, you can work out the input you need at the start of the distillation process to optimise the final flavour.’
This even extends to the serve stage. John says: ‘When making a G&T, I advise people to pour the gin in last – after the ice and mixer – giving it just a gentle stir so the molecules in the gin have longer to adjust to the cold, which balances their density so they sink to mix with the tonic.’
John's scientific stance on spirit distillation underpins his development of a state‑of‑the‑art still design and new gin‑distillation protocols, in order to create a completely new category of gin that promises to entirely disrupt the industry.
‘Standard London dry gin tends to have three to four flavour notes – usually earthy at the front, followed by citrus and then a drier grassy, pine or
floral finish. This new gin has eight to ten notes, which dance much longer in the finish. It's a genuine innovation and there's nothing else like it. We're able to extract more flavour, perfect the balance and let the flavours separate further.’
The new gin is expected to be the source of many a spirited discussion when it launches this winter (its name and launch date are still under wraps) but the perennial popularity of a Trevethan Original Dry gin and tonic is a reassuring reminder that quality classics will always have a special place at the heart of Christmas celebrations. •
trevethandistillery.com
Image: Guy Harrop
SUSY ATKINS' TASTING NOTES
pairings Pudding
Drinks pro Susy reveals her South West picks to pair with your Christmas pud
Image: Matt Austin
It's one of the ultimate festive indulgences ‑ pouring a special drop to go with a classic Christmas pudding. But what to choose? Tradition may dictate a strong spirit like Cognac, but somewhat lighter and sweeter drinks work better and don't overwhelm the dish. Apple flavours are especially good, so bring on the sweet cider. Here are three South West picks to
Somerset Cider Brandy Company Somerset Pomona, (20%)
Ice cider is made by freezing the apple juice to remove some of its water, intensifying its sweetness and flavours. This one conjures up baked apples stuffed with brown sugar. It's rich and toffeed but has apple structure. I love it lightly chilled
sandfordorchards.co.uk, £22/50cl
A blend of apple juice and cider brandy from the orchards of Kingsbury Episcopi near Yeovil, aged in oak casks for two years. Expect sweet juicy cooked apples and subtle hints of wood spice. It's usually poured at room temperature and suits pudding perfectly.
somersetciderbrandy.com, £17.80/50cl
Luscombe Mulled Winter Warmer (0%)
A new soft drink for Christmas from Devon's Luscombe. This is balanced with a little tart lemon which offsets the sweet fruitiness of cherry juice. There are soft, gentle spices in the mix too: cinnamon, clove and nutmeg. Serve hot or cold; either way it's a family friendly star with Christmas pudding.
luscombe.co.uk, £2.75/27cl; £4/74cl.
winter Lyme Regis Win a getaway at
Winter at the British seaside is one of the South West's best kept secrets. Imagine indulging in fresh seafood or local vodka and cheese while, outside, dramatic wintry waves crash onto the beach and moody grey clouds swirl overhead.
This is the Jurassic Coast at its most thrilling, a film‑worthy, soul‑touching backdrop that's best experienced at the historic Dorset town of Lyme Regis.
Here, celebrated chef and restaurateur Mark Hix serves nothing but the freshest local and seasonal produce at The Oyster & Fish House, a restaurant as renowned for its carefully sourced seafood as it is for its picturesque views of the Cobb and Jurassic Coast.
Those visiting the town need somewhere special to stay and award‑winning accommodation provider Lyme Regis Stays delivers in style. Its 12 boutique cottages are in the heart of town and include The Lyme Nook, a perfect winter retreat that's part of the famous French‑inspired blue shutter house, built in the 19th century.
Complete the Dorset experience with drinks and cheese from Black Cow. Its vodka is the world's first to be made using milk and is crafted from the dairy produce of West Dorset grass‑grazed cows, making it exceptionally smooth. The milk's curds and whey are separated – the curds make cheese (including Black Cow Deluxe Cheddar) while the whey is part of a secret distilling process that results in a vodka so smooth you could drink it till the cows come home.
PRIZE A meal for two at The Oyster & Fish House plus a two‑night stay for two at The Lyme Nook, where a bespoke selection of Black Cow Vodka and cheese will be available to enjoy.
QUESTION In which century was Lyme Regis' blue shutter house built?
See the website for individual terms and conditions. Closing date for entries is December 6, 2024.
Clockwise from top Lyme Regis harbour; The Oyster & Fish House; The Lyme Nook; Black Cow Vodka and Deluxe Cheddar
Image: Matt Austin Image: Mila Kiratzova
Win a bundle of Cordiality low-alc cordials
Cordiality's low alcohol drinks always get the spotlight in summer as a lighter way of enjoying alcohol at alfresco soirees. However, we think they're just as pertinent a pour in the winter months.
Whether you're sober curious, the designated driver or simply want to avoid the head thrumming effects of full whack spirits with mixers during party season, these cordials offer a compelling alternative.
Reflecting the abundant orchards, hedgerows and kitchen gardens of the South West, the cordials are blended in small batches in Cornwall using natural fruits and herbs – plus organic agave syrup for subtle sweetness. The range currently comprises three flavours: rhubarb, ginger and thyme; blackberry, lime and lavender; and peach, pear and bay.
There are multiple ways to serve Cordiality: mix with chilled sparkling water and ice for a grown up party alternative to sweet fizzy drinks, pour over shaved ice, or serve neat and chilled as an intense shot. It doesn't have to be all about the no alc, of course, as the cordials can be made into delicious low sugar and low calorie cocktails, or as an addition to spritzers when served with fizzy water and sparkling wine.
The lucky winner of our competition will receive a bumper haul to see them through the winter months, plus a set of tumblers and a retro Polarbox Cooler – useful when cosied around the firepit with friends.
PRIZE Three 70cl bottles of Cordiality (one of each flavour), a set of plastic tumblers and a Polarbox cooler.
QUESTION In which South West county is Cordiality made?
yourcordiality.com
The Live and Let Live Win a stay
Fancy a night and dinner at one of the oldest pubs in the South Hams?
The Live and Let Live in Landscove, Devon, balances hip with heritage, delivering top notch contemporary food to complement its historic setting.
Since 1850, visitors and locals have revelled in the pleasures of the inn but, these days, guests visit to feast on the cooking of head chef Iain Dawson and team.
Iain began his culinary career in Canada, before crossing the ocean to join Heston Blumenthal's kitchens in Bray. He's passionate about French cuisine and cooking over fire, which shows in dishes such as grilled pork chop with celeriac puree, green beans, cider and fennel jus and triple mustard. It's appropriately full on fare for a country pub, but hearty mains are accompanied by a selection of small plates such as braised snails with smoked bone marrow, caperberries, shallots and pumpkin seeds.
Provenance, sustainability and seasonality are buzzwords in the kitchen and behind the bar, with fresh produce from local suppliers paired with wild ingredients foraged from the surrounding countryside.
As The Live and Live is sandwiched between Dartmoor and the coastal towns of Torquay, Paignton and Brixham, not only is its culinary catchment area special, but it's also well placed for a gourmet getaway in south Devon.
PRIZE A one night stay with dinner for two, plus Prosecco on arrival, on a Wednesday or Thursday evening at The Live and Let Live in Landscove, Devon.
QUESTION In which country did head chef Iain Dawson begin his career?
liveandletlivepub.com
Food Lifestyle directory
Navas Drinks
A range of premium botanical mixers and tonics, made using a blend of distilled botanicals, natural plant extracts and Cornish spring water. Carefully curated flavours elevate fine spirits and are equally uplifting and enjoyable on their own. B Corp certified and an Eden Project licensee. navasdrinks.com
The Cellarhand
Independent wine shop and wholesaler in Bruton, Somerset, stocking a carefully sourced selection of wines from around the world. Let the knowledgeable team guide you to wines that suit your tastes. Mixed case discounts in store and free next day delivery when you spend £125 online.
thecellarhand.co.uk
Cornish Sea Salt Co
Hand harvested from Grade A Atlantic waters off the Cornish coast, this delicious salt contains the rich zesty punch of over 60 natural sea minerals, lending versatility and creativity to cooking.
cornishseasalt.co.uk
The Chagford Inn
A delightful, family run, independent pub in the heart of Dartmoor that promises an excellent casual dining experience. The best of Devon's food and drink scene showcased with creativity and authenticity. thechagfordinn.co.uk
The Dorset Gin Company
Purbeck Gin distilled and hand made using organic botanicals on our smallholding overlooking the Purbeck Valley. Solar panels power our stills to produce an exceptionally high quality and extremely smooth gin. Enjoy! dorsetgincompany.co.uk
Knightor Winery
A working winery set in four lush acres above St Austell Bay. Delve into a world of premium wines, spritzers and cocktails. Wine shop open Wednesdays to Sundays for wine tastings. Guided winery tours on Sundays. Visit website for upcoming events celebrating great food, wine and live music.
knightor.com
The Queen's Arms
At this lovely dining pub on the Dorset/Somerset border, the focus is on exceptional food – from pub classics to elevated dishes – made from locally sourced ingredients. This is bolstered by a wide selection of drinks and ten luxurious guestrooms. Dogs and muddy boots encouraged! thequeensarms.com
Salutation Inn
A smart restaurant with rooms in the centre of Topsham, run by the Williams‑Hawkes family and team. Serving light lunches, afternoon tea, tasting menus and seasonal event menus crafted from local ingredients of provenance. salutationtopsham.co.uk
Flory Restaurant
This elegant and welcoming restaurant in Bodmin is set across three floors and serves European inspired dishes which utilise quality Cornish ingredients. Open for brunch, lunch, dinner and Sunday lunches. Parking in Priory Car Park.
floryrestaurant.co.uk
The Grey Lurcher
Browse luxury homewares and contemporary gifts at this Falmouth store. The shop stocks Annie Sloan chalk paint, luxury home fragrances from Illumens Candles, jewellery, greetings cards, French soap and other quality items. greylurcherfalmouth.com
Marshford Organic Foods
Visit Marshford's farm shop in Northam, north Devon, for a fabulous array of fresh organic veggies, salads and herbs (many of which are homegrown).
Local fish, meat, eggs, bread, dairy products (including a selection of interesting cheeses) and a wide variety of groceries (all environmentally friendly and organic) are also available from the store, while veg boxes and produce can be delivered.
Visit the shop or order online for collection and local deliveries.
marshford.co.uk
St Austell Brewery Proper Job 0.5%
When it comes to low alcohol beer, this Cornish brewery does a proper job, with heartfelt craft. An authentic IPA with all the flavour and aroma, with just 0.5% alcohol. That's the taste of a Proper Job.
Black Bee Honey is a beekeeper collective producing delicious local honeys you can trust. The beekeeper and hive location are stamped on every jar, and 2 per cent of the company's turnover is used to create bee friendly wildflower meadows. blackbeehoney.com
Trenance Chocolate
Luxury hand crafted chocolates from Cornwall. A family run business since 2002, which is based in Mullion. Visit our shop and factory at The Chocolate Factory in Mullion or order online and follow us on social media. trenancechocolate.co.uk
Stockists
These 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
