AN Ex-Argyle player and his wife have returned to Plymouth - and are hoping to score with the locals with their new ice cream business.

Striker Rory Fallon, 33, and his wife of seven years Carly, 36, launched the award-winning Cowlick Creamery ten months ago in Barnsley.

"The whole concept started five years ago when Plymouth Argyle went into administration," The New Zealand born athlete explained, "I realised that I needed to consider what I would do if my career in football ended. I had nothing on my CV apart from football.

"Carly had just started a cooking course. She used to bring ice-cream back for me after her classes, and honestly – it is the best ice-cream that I've ever tasted! I was so passionate about it that I was 100% behind her pursuing it."

Carly, who quit her job as a solicitor to run the business, added: "I bought myself a cheap ice-cream maker and studied the science of ice-cream. The long-term goal for me after Rory's career had finished was to have my own ice-cream parlour but I never knew when that was going to happen. I absolutely love it!"

However, after four long years away from Plymouth, Rory and Carly found the pull of the city too strong.

Now the couple hope to settle down permanently, providing hand-made artisan ice cream for local businesses and events such as weddings from their base in Estover, with the vision to eventually open a shop.

Carly said: "It feels so good to be back in Plymouth and we have so many friends here. It was always our goal to settle down here."

Rory explained: "We're sick of moving around all of the time and Plymouth really reminds me of New Zealand. It has such a great vibe."

The ice-cream is made of locally sourced ingredients. Flavours range from chilli chocolate to champagne and strawberry sorbet - and for pooches there's even exclusive lactose-free flavours for dogs.

Rory played for Argyle between 2007 and 2011 and has since then joined teams Yeovil, Aberdeen and Crawley. He now plays for Bristol Rovers.

However the ice-cold question is: what's better - football or ice-cream?

"It will always be football for me," Rory said, "it's my number one passion."

Fans of football and ice-cream alike, take a look at our super cool ice-cream 11:

A PLYMOUTH nightclub has shut down and been turned into a restaurant – because its owners were sick of "too many late nights", writes Louise Daniel.

Lavish, on the Barbican, has been reborn as the new home of the Meze Grill. The family-run Greek-style restaurant has moved in after turning its back on its former Sutton Harbour home following a row over outdoor seating.

See 36 pictures inside the restaurant here

The Herald reported last year how council chiefs had ordered the removal of decking outside the waterfront restaurant, claiming it was in the way of a vehicle turning area.

Retrospective planning permision was then refused and bosses Anna and Barry Oxinou threatened to move out altogether.

Now they have – and have transformed their popular former weekend-only nightspot Lavish, in busy Southside Street, into Meze's new home.

Mrs Oxinou said the clincher for moving the restaurant and closing Lavish, which was originally called Bar Rumba, was "too many late nights."

Meze has already opened its doors in its new 2,000 sq ft home. Lavish's last day of trading was New Year's Eve and the family then worked "night and day" to get the restaurant ship shape for loyal clientele and new patrons.

Mrs Oxinou said: "We closed for a month and then opened four weeks later."

Mr and Mrs Oxinou and Neely Jane McBride designed the luxurious interior and the family employed local crafts people to create hand-made tables and turquoise plush booth seating which offers a "chef's table experience" close to the newly fitted kitchen.

An exposed brick wall is now a feature in the historic building and room has been made for 70 diners downstairs.

"We also have two mezzanine floors and a bar with private dining upstairs – families and parties love it because it feels quite exclusive."

The revamp came at a cost but Mrs Oxinou says they have achieved what they set out to do. "We probably spent a couple of hundred thousand pounds on it, not including the hard work and hours we've put in. The atmosphere we wanted to create was comfortable, welcoming, warm and relaxed and we've had lovely comments about it."

The hard work, time and money spent converting Lavish has been well received by loyal customers and a growing number of new patrons.

"The response has been good. Of course, the original site of the Meze Grill was lovely and a gorgeous building but it was more a rustic Greek tavernera. The new restaurant has that too, but it's much more plush," added Mrs Oxinou.

The change of location has boosted footfall, encouraged people to revisit the Meze Grill and enabled the couple to employ more local people. "We've found it been busier than the other place so we've employed seven new staff.

What do you think of the new location and interior? Have you been to the Meze Grill lately? What did you think? Let me know @LDanielPlym

A NEW drive-thru Starbucks is set to open in Devon later this week.

Located within Alphington Park in Marsh Barton, Starbucks say their new store will open on Friday, April 1.

It will serve customers seven days a week and has created 20 new jobs.

The store will cater for both commuters travelling in and out of the area, as well as businessmen and women from the local industrial park.

It will also cater to shoppers visiting the retail park, which is near to the A38 and the M5.

It's the first drive-thru store in Devon to be opened by franchisee partner, Amsric Ltd.

"We're thrilled to be opening a new Starbucks store in the Marsh Barton area," explained Amish Patel, Director for Amsric Ltd,

"We're looking forward to building relationships with the local community and getting to know our neighbours".

Karen Fenwick, director of franchising and licensing, Starbucks UK said: "We're delighted to be opening our new store on Friday.

"It's particularly exciting to be opening the first Starbucks drive-thru in the Exeter area and we're all looking forward to becoming part of the local community."

The branch will open from 6am to 9pm Mondays to Saturdays and 8am to 7pm on Sundays.

READ NEXT: Will £6m Next superstore wreck Plymouth City Centre?

Cornish pasties have just missed out on being named Britain's best regional snack - but the Westcountry still dominates the top five.

Yorkshire puddings have come top in a nationwide search to find the UK's best regional dish.

A study by the Gourmet Society found that Yorkshire puddings beat Cornish pasties into second place, ahead of Devon cream teas, Bakewell tart and Cheddar cheese.

Despite haggis being the most well-known regional dish, with 73 per cent having heard of it, it is not very popular – 15 per cent of those quizzed voted it their least favourite.

The Herald reported last month how pasty fans and pie lovers were united in horror after an unexpected snack won a top prize at the annual British Pie Awards.

Controversy erupted after a pasty made in Cumbria - hundreds of miles from Cornwall - was given the title of Supreme Champion.

The Beef Skirt and Vegetable Pasty, made by family-run AF Huddleston Butchers in the Lake District, took the coveted gong.

Read next: Our continuing quest to make the perfect pasty

Awards chairman Matthew O'Callaghan, defended the decision and insisted a pasty was a type of pie.

He said: "I know many will be surprised to see a pasty winning the British Pie Awards, but the definition of a pie is a filling totally encased in pastry.

"Pies come in all shapes including round pies, square pies and pasties. A pasty is simply a subsection of a pie."

But social media users took to the internet to describe the decision as "scandalous".

Some pie-makers even suggested boycotting the event next year in protest.

Former awards judge Pierate described the news as "a sad day for pie fans".

But Mr O'Callaghan added: "The winning pasty was outstanding.

"It looked so appealing; an even bake with a beautiful glaze and a perfect crimp. Eating it was a delight, well balanced flavours, tender meat, small chunks of vegetable and a delicious gravy with just the right amount of seasoning. One of the best examples of a perfectly produced pasty.

"Pasties have been a feature of British cuisine for centuries ranging from the Forfar Bridie in Scotland through to the Midland's Bedfordshire Clanger and down to the iconic Cornish Pasty.

"I'm pleased that we now have an award-winning pasty to shout about from Cumbria."

Read next: Our continuing quest to make the perfect pasty

Scientists have caused a stink after research revealed how all burgers are almost certain to contain at least some poo.

Boffins at a top university tested minced beef from supermarkets for bacteria linked to faeces.

And they found that all 458lbs of meat that they studied had traces of the brown stuff.

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One hundred per cent of the beef - the kind used to make burgers - contained "bacteria that signified faecal contamination", the study for Consumer Reports found.

Meanwhile, one per cent also featured potentially-lethal salmonella and 20 per cent contained another nasty food poisoning bacteria, C. perfringens.

READ NEXT: Beards may contain more poo than a toilet

The study, which was carried out in the United States, has led experts to recommend buying steak instead of mince.

Penn State University's Jonathan Campbell said: "Think of bacteria like pepper.

"If you pepper the outside of a steak and sear it on the grill, you'll kill the bacteria.

"If you grind that meat, you'll mix the pepper throughout all of the meat."

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Everyone knows summer doesn't officially start until the first tennis ball soars over the net at Wimbledon. The oldest tennis tournament in the world heralds whiter-than-white whites, grumpy umpires, nervous ball boys and of course strawberries and cream – the quintessentially British treat.

British strawberries are at their best right now and every summer, come rain or shine, it remains the tennis tournament's iconic signature dish.

Around 28,000kg of delicious berries and 7,000 litres of cream will be eaten by spectators at the tournament this year.

The origins of eating the soft fruit favourite combined with cream harks back to the Tudor period when Cardinal Wolsey, a powerful pal of King Henry VIII, served guests at a banquet in the summer of 1509. It's popularity grew from there, with the most fashionable Brits cultivating their own strawberry plants.

The reason for the strawberry and cream tradition at Wimbledon (and the staggering 142,000 servings likely to be consumed over the tournament) is unclear and the cost, like the tennis star's aces have soared to £2.50 – pricey for 10 strawberries!

If tennis has put you in the mood for Wimbledon's favourite fleshy fruit there are plenty of places to tuck in around Plymouth. Here are ten of the best places.

Where? Hollands Diner, Frankfort Gate

Why? Casual retro chic in the heart of the independent quarter

Go for: A huge strawberry sundae

Don't forget: To grab a second spoon

Where? Jolly Jacks, Mayflower Marina

Why? Al fresco dining with a continental feel

Go for: Strawberry cheesecake, sambucca strawberries with vanilla ice cream

Don't forget: To check out the specials board

Where? The Dock, King Point Marina

Why? Fresh, local produce, clever menus and excellent views

Go for: English strawberries and cream

Don't forget: to grab a balcony table

Where? The Village, Southside Street

Why? A long-standing family restaurant in the heart of the Barbican

Go for: Strawberries, cream and home-made meringues

Don't forget: You can share!

Where? The Brook Inn, Plympton St Maurice

Why? Traditional local pub with hearty helpings

Go for: Strawberries, clotted cream and a liqueur sauce

Don't forget: To book at the weekend

Where? The Moorland Garden Hotel, Yelverton Down

Why? Country location and great food

Go for: Pimms jelly with summer fruits, cucumber sorbet

Don't forget: To check out their afternoon teas

Where? The Treasury Bar, Catherine Street

Why? City centre cool in an historic building

Go for: Strawberries and cream

Don't forget: To order Prosecco for an extra posh flourish

Where? Berties ice cream van, Hoe Road

Why? Amazing ice creams with a view to die for. Fresh fruit served with cream and ice cream is a real treat

Go for: Strawberry and cream ice-cream

Don't forget: They create delicious home-made sauces too

Where? The Barbican Kitchen

Why? Southside street cool and a Tanner brother in the kitchen

Go for: Tamar valley strawberry bavarois, strawberry and clotted cream ice cream

Don't forget: To ask for fizz

Where? The Treby Arms

Why? Lovely village boozer with a Michelin starred restaurant upstairs

Go for: Strawberries and cream

Don't forget: It might sound simple but there's always a twist

The city centre came alive with mouth-watering sights and smells for the as thousands enjoy Flavour Fest this weekend.

Lobsters, cake and bubbly were on the menu for hungry shoppers who also got to enjoy cooking masterclasses.

The sun was shining for all three days of the event as the city centre came to life with Flavour Fest market traders plying visitors with international cuisine, home-made goodies and the drama of the cookery theatre.

If this video by Jon Bishop doesn't make you hungry, you must have already eaten.

The 2016 festival officially opened at 10am on Friday.

People have flocked from all over the region already to sample the deslights which are on display.

On Friday top chef Chris Tanner kicked-off the Cookery Theatre dishing up filleted plaice and Grassington duck served with beetroot while Liz Lawson and Jacques were on hand behind the scenes making sure everything ran smoothly – even serving the people with samples of the dishes they'd seen prepared.

With over 109 stallsserving up everything from cupcakes to olives; cheese to cannoli decisions on what to eat were difficult for visitors.

City Centre manager Jon Walton agreed making choices was hard but said:

"Over the course of the three days, I am hoping to try every stall!"

Mr Walton continued: "It's a fantastic event – it's certainly my favourite event of the year and great for everyone – lots of stuff going on over the three days. Sampling all the wonderful food – the things I do for my craft!

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AWARD-winning burger chain HUBBOX this week opened its first restaurant in Plymouth.

The chain has created 21 jobs in the branch in Old Town Street, just outside Drake Circus shopping centre.

HUBBOX restaurant area is able to seat 72 with additional outdoor seating.

The location was scouted earlier this year by HUBBOX, which has wanted to expand the chain to Plymouth for some time. It already has restaurants in St Ives, Exeter, Truro and Pentewan Sands in St Austell.

Richard Boon, managing director of HUBBOX, said: "We wanted to move to Plymouth for a long time; it's a vibrant city with a huge amount going on – we want to be a part of that scene.

"The new restaurant has created jobs and we will continue to use our locally sourced ingredients for all our food.

"We are excited to be open in time for the Christmas period."

HUBBOX was recently named one of the top 100 eateries in the country by a leading national food magazine, and has become one of the South West's leading casual dining venues.

It's been a busy 12 months for Langdon Court Hotel head chef Jamie Rogers. He talks to Louise Daniel about lessons learned from BBC's MasterChef: The Professionals and his success at the South West Chef of the Year competition

Jamie Rogers is one of the youngest head chefs in the region, but it doesn't mean the 24-year-old is lacking the cooking chops to go up against some of the best professional chefs in the business.

He took over as head chef at Langdon Court Hotel 18 months ago and in the intervening months, he has gained two AA rosettes (he's tipped for a third in September) and made a concerted effort to bring the menu back to fine and classic British cuisine.

Awards have brought renewed confidence, maturity has reined-in some of his more complicated dishes and a triple win at the prestigious South West Chef of the Year competition has conquered a few demons, too.

Last year when we met, Jamie had a slightly embarrassing turn on MasterChef, where he was completely thrown by a challenging 'mystery box' and served fried rice to rather bemused Michelin-starred chef Marcus Waring and food expert Gregg Wallace.

Has he watched the footage since being on the show?

"I never look at it," he laughs, "but I'm enjoying the new one."

I imagine it's a little strange watching yourself on the box...

"You think something is a good idea at the time under the pressure and obviously it's not," he says, and admits time hasn't been much of a healer. Looking back I think, 'Oh, god, what was I doing?"

I can clearly remember watching it and thinking the same – he looked very flustered.

"I looked in the mystery box and nothing made sense. There were scraps and leftovers in it and I only use the best of everything here." I ask if he thinks it revealed his inexperience. "Yes," he replies, "with me another problem was that I'd never followed the programme."

He reached the quarter-finals – which he says was "still not bad" – but he wasn't happy with the outcome, adding: "I obviously messed up". He also points out his contemporaries in the quarter-final heat went on the final – with one eventually winning the BBC cookery show.

It's clear he learned invaluable lessons from the experience and is a better chef because of it. A year on, his confidence has grown, his cooking has matured and he's happy to have nailed his nemesis – the mystery-box challenge – to come out on top at the South West Chef of the Year competition.

At Exeter College he cooked under the watchful eyes of legendary chefs James and Chris Tanner, Michael Caines, Simon Hulstone, Peter Gorton, Paul Ainsworth and Neil Haydock (to name a few) and faced his nemesis with enthusiasm. Chris Tanner tells me Jamie was the "best performer on the day", which is why he won, but the idea of another secret set of ingredients must have been daunting.

"We had half-an-hour to come up with the menu and two-and-a-half hours to cook it. It sounds reasonable but it's not much time, especially when they all come and talk to you."

Jamie says he was confident he nailed the food, but an encounter in the car park with one of the judges made him question whether he was in with a chance of winning.

"At the end of the competition, as I was taking stuff to my car, Paul Ainsworth came up and said, 'I can't believe you are only 24, you're a massive talent, but if I could give you some advice for next year I'd say work tidier'."

Jamie tells me the 'next year' reference implied he'd missed out, but at the awards dinner the same night he made history by scooping the three top prizes: Best Menu, Best Professional and the coveted overall Chef of the Year accolade.

Though he will admit keeping things tidy under pressure wasn't easy at the competition, here at Langdon Court Hotel, away from the demands of a contest, the kitchen is pristine, relaxed and chilled out.

He says this in part because he has a great team to support him.

"I won't have ego in the kitchen and I've got a great brigade around me.

"I don't just tell them what to do – I still like to learn and jump on starters or mains – I let the boys do the pass – I go wherever I'm needed, I just love to cook."

Plymouth is a fantastic place to head out for office Christmas parties whether it is a lunch or dinner you want.

There is a huge variety of menus to choose from with cuisine from across the world, thanks to Plymouth's rich heritage and maritime culture.

Here are 13 killer Christmas party venues in Plymouth for work lunches and office parties.

WET WOK CHINESE RESTAURANT, Hoe Road

Traditional cuisine from across China and South East Asia, the recently ermodelled venue also offers special menues for occasions including Christmas and New Year.

SHIRLEY VALENTINES, New Street Taste of the Mediterranean with a venue calling itself Plymouth's only Turkish restaurant. The restaurant has created a spacial menu for Christmas 2015, which you can pre-order.

THE STABLE, Sutton Harbour One of Plymouth's newest restaurants with local fare alongside stunning pizzas and an amazing array of craft ciders to sample.

ROYAL CORINTHIAN YACHT CLUB, Madeira Road Known for its Sunday Carvery, the yacht club offers a 'Winter Wonderland' theme for Christmas lucnhes and evenings out.

GANGES AND GURKHA, Bretonside British Curry Awards nominated Indian restaurant with a wide-ranging menu, See what's on offer online where you can also book.

ROSE & CROWN, Market Street, Yealmpton Humbly calling itslef a traditional village pub The Rosie offers a high-ed dining experience with a daily a la carte menu just five miles from the centre of Plymouth.

THE TREASURY, Royal Parade a great bar and a great place to eat - popular in the evenings and boasting the largest Christmas tree in Plymouth.

THE DOLPHIN HOUSE BRAZZERIE, Sutton Harbour Traditional British cuisine with an international flavour. The Dolphim Brazzerie won gold at Taste of the West 2015.

ARRIBAS, Notte Street Arribas and The Havana share one venue close to the centre of Plymouth and the Christmas menu, from November 27, includes traditional British as well as Mexican offerings with a wide vegetarian option.

CHLOES, Princess Street fine dining in the heart of Plymouth. Chloes is renowned for special events and has a reputation for fantastic wine knowledge.

POSITANO, Mayflower Street The Godfather of Italian restaurants in Plymouth, well known for traditional fare from across Italy served in a warm, welcoming environment.

BARBICAN STEAKHOUSE, Notte Street Great steak menu with a range of 'Man v Food' challenges and an impressive fish menu.

THE THAI HOUSE, Notte Street Serving Thai cuisine in Plymouth wince 1998 The Thai House is one of Plymouth's most well-known venues.

Louise Daniel talks with WYB Burger owner Stefan Piotrowski about perfect patties, working his way up at the Treby Arms and why the Army and hospitality aren't so different.

Like fashion, food trends come and go.

Thankfully, nouvelle cuisine and buttoned-up fine dining are (for most of us) distant memories, but some trends, like relaxed, sociable eating come back around and are improved upon and transformed.

It's fair to say food in the city is finally evolving in line with our desire for fine, drama-free food in pleasant surrounds. Forward thinking restaurateurs know diners should be treated as people, not numbers to be crunched and quickly pushed out the door.

Middle-ground eating is right at the cutting edge of this timely shift, and I include burger bars in the group.

Of course, burgers are so embedded in our eating-out culture they can hardly be called a trend and despite warnings to our health, are a global phenomenon, showing no signs of disappearing.

Juicy meat slapped between bread can be found in almost every culture across the world, with the tasty combo dating as far back as the invention of bread – and no wonder, it works.

2015's incarnations are – like it or not – of the 'gourmet' kind. But don't be put off by fancy names, essentially it's shorthand (or should be) for quality ingredients put together by people who care about what we put in our mouths.

Stefan Piotrowski's WYB Burger on Ebrington Street is a good example of this next generation of food hangout.

This little burger bar is right on the money – and I don't mean it's trendy or fashionable, though the benches, comic book decorated toilet and excellent pop art adorning the walls (by local artist Jason Pengelly) definitely make this a 'cool' hangout – but what WYB looks like is only part of the story.

Take a pew, order off the pleasingly short menu and you are treated to great burgers made from top quality local meat, served in Jacka Bakery rolls. You get juicy meat, a modest (but very good) selection of sides, including sweet potato fries, and great craft beers.

Very nice indeed.

Stefan Piotrowski greets me with a firm handshake – if the name is familiar, that's because his brother won MasterChef the professionals in 2011 – and being a gent, if he's bothered I'm very early, he doesn't say and treats me to a lovely cuppa.

Stefan left the Cavalry in 2012 where he worked his way up from front line trooper to warrant officer over a career spanning 24 years and more than half a dozen countries.

Since then he's been busy honing his hospitality management skills at the Michelin-starred Treby Arms and award-winning Springer Spaniel in Launceston owned by his brother.

"Anton asked me if I wanted to help him out and after 24 years it was time for me to leave the army. But being the boss's brother didn't mean any favouritism, plus Stefan genuinely wanted to learn.

"I started at the bottom and worked my way up to become assistant manager. I wanted to understand every aspect of the business."

"It was a big leap after the Army, but since we were children, Anton and I said we would run a pub together – even before he became a chef."

I ask if there are any similarities between the army and the restaurant business,

"I think there are. Certainly at the Treby.

"It's classically driven kitchen so there's lots of shouting and one focal point which is Anton. He's like the sergeant major with the rank structure below him, like the army. A word of command is shouted out and everybody answers immediately."

"Also there's also a lot of banter," he laughs.

Stefan tells me the main difference between the service and hospitality is the gender balance.

"You don't get many women on the front line. When I left I thought 'this'll be different and good'. It was probably easier dealing with soldiers than waitresses for a while," he laughs.

Stefan doesn't strike me as the sort of guy who lets the unknown phase him much – he clearly pays attention to detail and has made it his business to understand every aspect of the trade.

In the year before leaving the army, Stefan ran the officer's mess in Germany.

"They had five courses and it was black tie, silver service so I had fine dining experience."

He even served royalty.

"I was in charge of the chicken Caesar salad recipe for Prince Philip. We were told his request in advance and there was a tasting process. Of course, everything had to be rehearsed and absolutely perfect."

Stefan was also an instructor at Bovington and taught students to drive and maintain Challenger 2 tanks.

"Prince Harry was on his troop leaders course while I was there and I took him for one of his final assessments. He was a nice guy, very down to earth. I just treated him like any other soldier who's in uniform – he was there to learn, there are no airs or graces."

Simple, honest and straightforward certainly seems to be the WYB Burger way – is that Stefan's 'comfort zone'? "Yes it is," he says "high quality but rustic and relaxed."

Have you got a food story you want to tell? Contact me @LDanielPlym

An all-new Christmas Craft and Food Market is transforming the heart of Plymouth.

Plymouth City Centre is set to be a fabulous festive shopping scene packed with everything you need to up the seasonal ante and get in the mood for Christmas.

he brand new Christmas Craft and Food Market, organised by Plymouth City Centre Company, opens on on Thursday at 10am.

The market offers a wide selection of food producers and independent businesses selling everything from traditional Christmas puddings to tasty mulled wine, fantastic unique gift ideas to stocking fillers for all the family.

Jon Walton, City Centre Company Manager said: "For me, food and gifts are two of the most important parts of Christmas and this year's new Christmas Craft and Food Market will not disappoint.

"Not only will there be a huge array of choice but the heart of the city centre is going to be transformed into a Christmas village!

"I am looking forward to the aroma of warming mulled wine and freshly baked mince pies, as well as topping up on some of my favourite local produce to take home."

Each stall is a traditional log cabin which transforms the city centre into a market scene similar to ones seen in popular Christmas market destinations like Prague or Berlin.

Every cabin will be decorated with sparkling Christmas lights and traditional garlands, reflecting the main Christmas lights around the city centre.

Local trade fayre organiser and founder of 'All things Vintage and Lovely', Miss Ivy Events has teamed up with the market to offer a selection of quirky and unique gifts, one of which may be just right for a family member or friend for Christmas.

Taste of the West is back and partnering with the event to provide impressive, mouth-watering and tempting dishes. There will be enticing fresh smells, tastes and sights to will set the senses tingling, from local food producers.

Chutneys, roasted chestnuts and the sweet scent of freshly made crepes and waffles will be warming the heart of Plymouth's city centre, enticing everyone to join in with the Christmas spirit. Exhibitors such as the South Devon Chilli Farm, The Wonky Kitchen, Riverford Organic Farms and Godminster Cheeses will be bringing their specialist artisan produce to the market too.

Holly Reynolds, Assistant City Centre Company Manager, said; "The Christmas Craft and Food Market is not one to be missed! With so much to choose from, you will have plenty of gifts to buy and extras to add to your Christmas dinner! With days to go, make sure you come on down for a Christmas market like no other!"

"Christmas is a great time for crafts people to show off their products, so expect to see plenty of handpicked artists selling unique gifts and decorations and high quality and interesting food and drink producers. So, there is no reason for you not to come down to Plymouth's new Christmas Craft and Food Market, where you will be able to find something for everyone!"

The market will be in Plymouth until Sunday 6 December and will be open daily from 10am. Trading will finish at 5.30pm Monday to Fridays, except for Thursdays when late night shoppers will be able to visit the market until 9pm. Saturdays it will remain open until 6pm and Sundays 4pm.

For more information about the Christmas Craft and Food Market go to www.visitplymouth.co.uk/christmas.