Win a copy of A Taste of the West Country

Five copies of this recipe book are up for grabs

Following on from the success of last year’s recipe book, publishers We Make Magazines has once again teamed up with Taste of the West to bring you the new edition of A Taste of the West Country.

This collection of original recipes was created by pairing Taste of the West’s award-winning chefs and producers from across Cornwall, Devon, Dorset, Somerset and Wiltshire. The result? Simple, restaurant-quality dishes using local produce to try at home.

Recipes include: Roasted fillet of plaice by Janey Syrett, Head Chef, Oceans Restaurant, Dry-cured bacon with cavolo nero cabbage and cream by Steve Pyner, Head Chef, Cary Arms & Spa, and Pork belly with Good Game's organic chorizo and chickpea stew, by Malcolm Church, Head Chef, The Bear & Blacksmith.

We Make Magazines

Terms and Conditions

The first name drawn with the correct answer on the closing date of 31 October 2019 will be deemed the winner. Read the full competition rules.

How to Enter

For your chance to win, simply answer the question correctly and send us your contact details.


Whose chorizo is used in the Pork Belly Recipe

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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Jeff Cooper: 01626 871161

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Jennie Cooper: 01626 871161

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The NovDec issue of Taste Buds is out now