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.
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
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!
Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.
Jeff Cooper: 01626 871161
Jennie Cooper: 01626 871161
Julie Hutchins: 07843 621463
The SepOct issue of Taste Buds is out now