Food & Drink

Nick's traditional loaves of bread are on the rise

Family-run: Brothers Will and Toby May with loaves fresh out of the oven at Bread of Devon, which is run by their father, Nick

Monday, March 15, 2010

FORMER university lecturer Nick May has turned his hobby of baking bread into a full-time business — and now people can't get enough of the tasty results.

Bread of Devon, based in an industrial unit in Stoke Canon, is a family venture Nick runs with his wife,...

A wine to match your personality

Monday, March 08, 2010

A NEW wine menu launches today at Ember Inns's pub the Seven Stars, Alphington Road, Exeter. But this is no ordinary collection, these wines come...

Clive used his loaf and got a slice of the bread market

MILL MAN: Mark Murrin checks a batch of organic loaves and focaccia at the Town Mill Bakery near Topsham

Monday, March 08, 2010

HAVING conquered the advertising world in London, Clive Cobb headed to the South West to pursue new challenges. Settling in Lyme Regis, Dorset in...

Cider orchard is at the core of this family's business

cottage industry: Jill Courtney has helped to develop a range of cider apple products, which she markets under the name Courtneys of Whimple

Monday, March 01, 2010

EVERYONE helps run the family business Courtneys of Whimple — from the children to great grandpa Courtney. The cottage industry, at Whiteways...

Traditional way to full-flavoured cider

Monday, February 22, 2010

NESTLED in the quintessential Devon village of Dunsford, the 130-acre Farrant's Farm is home to Brimblecombe's Devon Farmhouse Cider. The drink is...

Eggs make a really cracking business

flocking together: Elsa Amiss and her brothers, Alfred, and twins Percy and Harold, round up a goose and some ducksRICHARD AUSTIN

Monday, February 15, 2010

NESTLED on the edge of Dartmoor, Higher Fingle Farm hit the headlines in 2008 when it won a national food prize for its organic duck eggs and the...

Savouring the sweet secrets of success

SWEET JOB: Toffee is laid out to cool before it is turned into sweets at Bristow's Marcus Thompson MDG060309_MT01_02

Monday, February 08, 2010

WHEN I asked the general manager of Crediton fudge-making company Bristow's for the secret behind its sweet treats he laughed. "Recipes for confection...

Birgit finds her niche with a taste of home

Monday, February 01, 2010

AFTER surviving breast cancer Birgit Verbarg reassessed her life and swapped her job in banking to start a business in baking. The 43-year-old set up...