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PUBLISHER Lindsay Moulin


lindsay@foodlovermagazine.com EDITOR


Gaby Dyson


editor@foodlovermagazine.com CONTRIBUTORS


Barbora Ormerod & Katy Hofstede-Smith


ACCOUNTS & MARKETING SUPPORT Julie Cageao


accounts@bridgecmedia.com


GRAPHIC DESIGNER James English PUBLISHED BY


BridgeCom Media Ltd FRONT COVER IMAGE


Iced Cranberry & Orange Bundt Cake, p38


THE WEST COUNTRY FOODLOVER® T: 01458 224555


www.foodlovermagazine.com


Whilst every care has been taken in compiling this publication FOODLOVER® shall not be made liable for any inaccuracies therein. The opinions expressed in the magazine are not necessarily those of the Editor.


Welcome


It’s Christmas! T e only time of year when it’s perfectly acceptable to scoff mince pies all day, warm up our wine and eat back-to-back roast dinners...


We’re getting festivities off to a bang this issue, with a round- up of West Country Christmas events and our favourite foodie decorations to adorn the tree. In our lead feature we’re examining the pièce de résistance of the Christmas table, with several tempting alternatives to the traditional turkey centrepiece. Sprouts, chestnuts and cavolo nero get a delicious makeover in this issue’s Field to Plate segment (p.23) and we’re getting craſt y in the kitchen making our own edible giſt s (p.42).


I’ll admit, I’ve let my sweet tooth run wild this issue, with several pages dedicated to sweet treats. T ere are yule logs to roll, Bundt cakes to bake, and decadent parfaits to enjoy… Ashburton Cookery School are lending their expertise to a Christmas muffi n masterclass (p.60) and in Little Cooks we’re having fun with edible decorations (p.62).


Elsewhere in the mag, we’re mastering the art of Christmas canapés (p.50), cooking up some hearty winter meals (p.55), and getting into the festive spirit with some tasty cocktails (p.47). As always, our Christmas giſt guides are on hand to inspire (p.32) and this month’s Cookbook Corner (p.59) is fi lled with fabulous titles.


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Not only is this the last issue of the year, but it is also my last issue as Editor. I want to take this opportunity to say thank you to everyone who has made this experience so enjoyable; from producers to cooks, chefs to growers, and most importantly, you the reader.


Have a wonderful Christmas and a Happy New Year!


Gaby Dyson, Editor editor@foodlovermagazine.com


WWW. I O S H E N. CO . U K


e n g ra v in g & g i f t wra p p in g s e r v ic e a v ai l a b l e


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