The popular street food market at Temple Quay in Bristol is set to return on Thursday 15th April.
Around two in five licensed premises nationally have some kind of space to trade from when the market reopens for outside trading on Monday 12th April.
Somerset craft cider producer Harry’s Cider Company will be launching a new Pink Rhubarb cider at an open day on 17 April as part of the Southwest Cider Week celebrations.
Many shops, restaurants and cafes are preparing to re-open from Monday April 12th onwards at Wapping Wharf.
Electric Bear Brewery based on Brassmill Lane in Bath has partnered with café and coffee roaster, Mokoko Café on Dorchester Street to develop a craft beer.
The English Spirit Distillery have distilled a bold new Cornish rum, filled with the hearty flavours of a Cornish pasty.
SCOFF Pop-up, an exciting new street food concept, will launch at Avonside, Melksham on Thursday and Friday evenings.
Alcohol-free spirits company Sea Arch Drinks is teaming up with The Seahorse Trust to help boost awareness of the charity and raise much-needed funds to support its research and conservation work.
The South West Food Hub is working with the Crown Commercial Service to support the delivery of a new dynamic approach to public sector food procurement.
A Bristol hotel has become part of a global network officially approved by the Hilton group as being able to accommodate the new way people meet and celebrate.
The Rise Bakery is a new concept from local entrepreneur and well-known restauranteur Lloyd Inwood in Plymouth and aims to elevate traditional baking methods to a new level.
The Department for Work and Pensions (DWP) is backing a scheme which will enable hospitality employers to provide work placements to unemployed people aged 16-24.
Richard Mortimore is the fourth generation to farm at Corndon on the edge of Meldon above Chagford.
Taste of the West 20/21 Gold winner Strawberry Line Tea Room is a vintage tearoom in Winscombe, Somerset who, like many other small businesses has been affected with lockdown restrictions.
Liberation Group (owners of Butcombe Brewing Co) has joined forces with The Burnt Chef Project to raise money for those struggling in the hospitality industry with mental health.
The Driftwood Spars Brewery, a pioneering microbrewery on the North Cornwall coast, is donating a percentage of all profits from its Cove range of beers to the Fathoms Free charity, which actively cleans the ocean around the Cornish peninsula.