Farmageddon returns

EVENT FARMAGGEDON IS BACK!

If you can hear the screaming, you know you’re still alive...

Now in its 15th season, Farmaggedon is an awardwinning interactive horror experience. The whole park is themed with roaming zombies and creatures of the night. The park contains interactive scare attractions, a brilliantly themed zombie paintball experience and a whole host of gruesome entertainments from live bands to magicians and specialist performers.

NEW FOR 2021

In 2021 Farmaggedon evolves and has made a series of major changes to its operation. Age restriction: To attend Farmaggedon all visitors must be 16 years of age and over. Proof of ID will be required for all those who are lucky enough to look under 21. No Entry for those under 16 years of age. Due to the nature of this year’s event, Farmaggedon deems the attraction not suitable for anyone under the age of 16, even when accompanied by a responsible adult. Proof of ID will be required. PASS accredited photographic ID proof of age cards are available to all ages and are readily available in the UK. Entrance times: In 2021 we will have four entry slots - 7pm, 7:30pm, 8:15pm and 8:45pm.

ATTRACTIONS

FARMAGGEDON FEAR GOROUND Relive your youth, as your life flashes before your eyes! Farmaggedon introduces funfair rides to keep the thrills coming in between scares. The Fear Go-Round is in the pay per ride zone and costs £4 per ride. SCARY-OKE ‘Whoa, you’re half way there. Woah-oh, you haven’t got a prayer’! Get ready to sing your heart out, literally. An undead DJ will play the hits. You’ve got to sing along to survive! Group-Karaoke with a scary twist! MAZE OF DEATH Dare you enter this labyrinth of torments? Evil lurks behind every corner...hesitation is your enemy... one wrong turn could mean the end. Only the chosen escape! AXE-THROWING A key skill in any zombie apocalypse, being able to chuck an axe on target may be the only thing which stands between you and certain death. Test your skills in our Axe-throwing booth. This experience won’t cost you an arm and a leg, only £5 for 10 throws. BATTLE OF THE BANDS Locals bands from around the North-West will compete for the Farmaggedon Battle of the Bands crown. We’re not looking for the X-Factor, we’re looking for bands who can thrill an audience! Farmaggedon 2019 House Band Seas of Neptune return to launch the event, with 15 other bands getting ready to face battle. One band must conquer all. Your favourite interactive horror houses return… The Beast of Terror is the original mausoleum of mayhem has been constantly reinvented by Mark Edwards and his team for the delights and terrors of visitors. Now the haunted house is a mansion of trapped demonic souls, featuring a labyrinth of corridors, crypts, caverns and many of your worst nightmares. Visitors are advised to stick together, keep heading forward and maybe, just maybe they will make their way through our labyrinth and live to tell the tale. Contagion is a different experience altogether, preying on all 6 senses, flaunting phobias and leaving visitors a shadow of their former self. Where vicious clowns take centre stage leaving many clinging to their loved ones for help! Enter The Meat Locker and become prey to Malachi Throne’s evil whim. An evil

spirt who’s hunger for flesh knows no bounds. When visitors enter the Meat Locker they will be processed, some will be chosen, in the end everyone squeals – in the land of the pigs, the butcher is King. All hail Malachi. Zombie Outlaw Paintball - if it moves and it’s dead, aim for the head! Visitors are encouraged to add Zombie Outlaw, the interactive paintball experience to their night of terror. Brave visitors lock and load their paintball machines and travel around on a specially designed vehicle, like Zombie safari. Only participants have paintball machines, the zombies will not fire paintballs back at visitors. Visitors will also be granted the chance to visit Freak Street, the House of Rock and The Zombie Arms – our onsite bar returns for 2021, where evil spirts are served in a glass! A challenge 25 scheme is in operation. Mark Edwards commented “At Farmaggedon, we are constantly evolving to improve what we offer to our visitors. The team and I can’t wait to unleash hell on our willing victims in 2021. Farmaggedon continues to grow from strength to strength, and we are all very proud of what we have achieved over these last 15 seasons. All of us at Farmaggedon are dedicated to giving our audiences the very best terrifying night out, we are so excited to be back and we will continue to provide your nightmares for a long time to come.”

Book tickets from www.farmaggedon.co.uk

It’s the ultimate autumnal recipe - pumpkin soup….It’s super creamy (thanks mostly to the pumpkin, with a little help from coconut milk yet healthy, too. It’s easy to make and the leftovers taste even better the next day!

• 4 tablespoons olive oil, divided

• One 4-pound sugar pie pumpkin • 1 large yellow onion, chopped • 4 large or 6 medium garlic cloves, pressed or minced

• ½ teaspoon sea salt • ½ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg • 1/8 teaspoon cloves • Tiny dash of cayenne pepper (optional, if you like spice) • Freshly ground black pepper • 4 cups (32 ounces) vegetable broth • ½ cup full fat coconut milk

• 2 tablespoons maple syrup or honeyPreheat oven to 425 degrees and line a baking sheet with parchment paper.

Carefully halve the pumpkin and scoop out the seeds Preheat oven to 425 degrees F and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Heat the remaining 3 tablespoons olive oil in a pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Peel the pumpkin skin off the pumpkins and discard the skin. Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavours time to fuse. While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Ladle the soup into bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days. Or freeze for up to 3 months.