Top 50 2015

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A SPECIAL REPORT FROM

With thanks to our sponsors & supporters Supreme Champion 2015 Ambient Product of the Year

Speciality Producer of the Year

Best Imported Speciality

Golden Fork from the South West

Golden Fork from the East Anglia & Midlands

Golden Fork from Wales

Golden Fork from the North of England

Golden Fork from Scotland

Golden Fork from London & the South East

Golden Fork from Northern Ireland

Great Taste Shop of the Year

Nigel Barden Heritage Award

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Woman & Home Great Taste VIP Award

Feel Good Food

Lifetime Achievement

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TECTED

Charcuterie Product of the Year

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Golden Fork from Ireland

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Small Artisan Producer of the Year

G&T Bar sponsored by

Heavenly half century Whether you’re looking for traditional foods and cuts of meat, exotic flavours or just a nice tipple, this year’s Great Taste Top 50 has got it all

G

etting to this point – the 50 bestscoring products in the whole of Great Taste 2015 – is quite a

journey.

It begins with 10,000 products submitted for judging. Over the course of 49 days, more than 400 judges from the food world – including chefs, food writers, top retail buyers and professional critics – participated in assessing this vast amount of food and drink.

Teams of judges blind-tasted and determined what level, if any, of accolade every item deserved. The end result was 2,382 one-stars, 597 two-stars and just 130 of the highest accolade, a three-star award.

The elite three-star group are resubmitted for a second round of judging and scoring at the hands of experts, including critic Charles Campion, The Telegraph’s Xanthe Clay, wine journalist Jane Parkinson, Felicity Cloake of The Guardian, 2013 Great British Bake Off champion Frances Quinn and Harrods’ Bruce Langlands. Only then is the Great Taste Top 50 decided.

In this supplement, you will find all 50 of these products and the lowdown on each one, including what the judges had to say.

EDITORIAL editorial@gff.co.uk Editor: Mick Whitworth Deputy editor: Michael Lane Art director: Mark Windsor Photography: Richard Faulks

ADVERTISING advertise@gff.co.uk Sales manager: Sally Coley Advertisement sales: Becky Stacey, Ruth Debnam Published by Great Taste Publications Ltd and the Guild of Fine Food Ltd GENERAL ENQUIRIES Tel: 01747 825200 Fax: 01747 824065 info@gff.co.uk www.gff.co.uk Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Shaftesbury Rd, Gillingham, Dorset SP8 5FB UK Fine Food Digest is published 11 times a year and is available on subscription for £45pa inclusive of post and packing.

Printed by: Blackmore, Dorset, UK © Great Taste Publications Ltd and The Guild of Fine Food Ltd 2015.

Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher.

The publisher cannot accept responsibility for unsolicited manuscripts, photographs or illustrations.

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Halcyon Imperial IPA

THORNBRIDGE BREWERY www.thornbridgebrewery.co.uk

It was the directness and depth of this honeycoloured beer that won the judges’ approval.

Although it is strong (ABV 7.4%), Halcyon is “bright, fresh and almost tropical” on the nose with a big, dry, hoppy flavour that fills the mouth.

ALDI UK

www.aldi.co.uk

One judge boldly proclaimed this single malt was his “new favourite whisky”. The marriage of “intense smokiness and sweet honey” astounded judges and they were equally surprised by the “warm and smooth” finish.

Artisan Crispbread - Original (Medium with Hole) PETER’S YARD

Shropshire Blue

COLSTON BASSETT DAIRY www.colstonbassettdairy.co.uk

Colston Bassett’s Shropshire Blue has a buttery, paste-like texture but balances its creaminess with a sharpness and acidity from its blue veins, which judges said were distributed well throughout.

They said this “very munchable” cheese would work equally well with a pint of beer, a crisp white wine or a dry cider.

www.petersyard.com

“The best biscuit for cheese out there”, said the judges of these Swedishstyle rye crispbreads. Each one is baked by hand using naturally fermenting sourdough, organic flour, honey, salt and fresh milk. The end result is “deliciously malty”.

Chocolate Madagascar 58% Milk Chocolate PUMP STREET BAKERY

www.pumpstreetbakery.com

Handmade in small batches from bean-to-bar, this Madagascar 58% chocolate bar was deemed “a scrummy premium milk chocolate with a hint of pepper”. Judges also appreciated the well balanced flavours and the “exceptional” finish.

Free Range Belly Pork

REDHILL FARM FREE RANGE PORK www.redhillfarm.com

Dried Porcini mushrooms GET FUNGHI

www.getfunghi.co.uk

Get Funghi handpicks its top quality wild porcini (Boletus Edulis) in West Sweden. The pickers sort, slice and dry their “woodland treasure” on the same day for maximum flavour conservation. While their nutty and umami flavours found favour, the mushrooms’ texture and mouthfeel also impressed judges, who labelled them a store cupboard essential.

Beauvale

CROPWELL BISHOP CREAMERY www.cropwellbishopstilton.com

Made from pasteurised cows’ milk, this blue cheese was applauded for its “creaminess and crumbliness without being too curdy”, as well as it long finish and enduring taste. With hints of “granny’s milking room” on the nose, this “moreish” cheese would be welcome on any judge’s cheeseboard.

Jaipur IPA

THORNBRIDGE BREWERY www.thornbridgebrewery.co.uk

This hoppy India Pale Ale (ABV 5.9%) is a regular Great Taste three star winner and a former winner of the Best Speciality from the Midlands & East Anglia (2012). Jaipur has made the Top 50 this year thanks to its balance of grains and hops, “beautiful” amber hue and the floral honeysuckle notes on both the nose and the palate.

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Exclamations such as “scrummy” and “full of flavour” were heard around the judging table. The clarity and intensity of flavour in this belly pork enamoured the judges, who declared that this is “how pork should be”.

The “moist” and “juicy” crackling also wowed the panel.

East Anglia & the Midlands

Glen Marnoch Islay Single Malt Whisky

Ireland

Smoked Irish Organic Salmon cured with Irish Atlantic Sea Salt QUINLAN’S KERRYFISH www.kerryfish.com

“A taste of the coastline, rock pools and sea weed”, this evocative smoked salmon’s firm texture, fresh taste and well-balanced cure ticked every judging box.

Smoked Irish Organic Salmon QUINLAN’S KERRYFISH www.kerryfish.com

The close grains, succulent melting texture and fresh taste of this salmon were deemed exemplary for a farmed fish.

The experience is completed by the “awesome” notes of the smokehouse and seaweed on the nose.

Irish Farmhouse Country Butter

Beef Dripping

CUINNEOG

JAMES WHELAN BUTCHERS

www.cuinneog.com

It’s not often you hear butter described as “gorgeous, subtle and enticing” but that’s what judges thought of Cuinneog’s efforts.

Produced using pasteurised cream and a little salt, this butter impressed with its complexity – sweet and rich with a hint of cream cheese tang.

www. jameswhelanbutchers.com

This beef dripping is made from the suet of grass-fed Angus and Hereford beef, rendered down and clarified into a pure fat. Although it is a simple, traditional product, the dripping evoked a great deal of nostalgia among the judges, who enjoyed its meaty flavour and the balance of sweet and savouriness. “A pure distillation of bovine goodness,” they said.

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Martins Meats are immensely proud to announce that they have THREE of their products in this year’s GREAT TASTE TOP 50! Our Gloucester Old Spot Spare Rib Pork Joint, Longhorn Jacob’s Ladder and Longhorn Rib of Beef have all be recognised for their amazing “taste, appearance and aroma”.

Specialising in 28-day aged Longhorn beef, reared in the Cotswolds, Martin and his team take pride and care in the vital processes required to produce the UK’s finest quality meats.

martinsmeats.com

Meat reared in the Cotswolds 8

01242 621493

Organic Argan Oil No. 1 Ardent Artisan

Barrel Aged Feta PDO www.roussas.gr

Made using pasteurised sheep’s and goats’ milk, this barrel-aged feta was applauded for its “clean and vibrant flavour, with a lemon finish”. The panel also enjoyed the acidity, saltiness and creaminess of the cheese, which has EU Protected Designation of Origin status.

www.saveurdumaroc.co.uk

The “intense nutty character” of this entirely hand-produced oil wowed judges as they detected notes of toasted hazelnuts and almonds, popcorn and rice. Praised for its silky mouth coating texture, the oil was described by one judge as a “soft, oily hug” while another declared: “I could drink this by the pint.”

Wild Oak Honey

EULOGIA OF SPARTA www.eulogiausa.com

The judges compared tasting this wild oak honey – collected in Greece’s central Peloponnese region, – to “licking nectar from trees”. The complex honey also boasts strong “woodland”, “oak” and “herbal” flavours and just a hint of “salted caramel”, which would make it ideal with blue cheese.

Argan Oil ARGANIC

www.myarganic.co.uk

Described by judges as “evocative and nostalgic”, Arganic’s oil also left a “memory of chocolate” on their palates.

With a combination of “sesame, hazelnut and vanilla” notes coming through, the judges felt that this 100% pure cold pressed oil would work well with both sweet and savoury dishes.

Mokhado Macadamia Nut Oil MOKHADO

www.mokhado.com

This extra virgin macadamia nut oil enamoured the judging panel with an “amazing explosion of flavour on the tongue”.

Some of the judges picked up a peppery kick following the nutty and buttery notes but all enthused about the oil’s potential in the kitchen.

“A proper wow moment,” they said.

Organic Orange Blossom Water SAVEUR DU MAROC

www.saveurdumaroc. co.uk

Artzai Gazta Idiazabal

BASAZABAL ARTZAI GAZTA IDIAZABAL www.artzai-gazta.net

The “wonderfully clean, sour” flavour and “gently crumbly” texture of this classic Basque Country raw sheep’s milk cheese is complemented by a delicate aftertaste that wowed all of the judges.

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A taste of Saveur du Maroc’s organic orange blossom water transported one judge back to “walking through orange groves in Sicily” while others marvelled at its beautiful aroma and fresh taste. Described as “alive with flavour”, the water is produced using fresh ingredients and centuries-old hand processing techniques.

World Flavours

ROUSSAS DAIRY

SAVEUR DU MAROC

Rock Rose Gin

Scotland

DUNNET BAY DISTILLERS www.rockrosegin.co.uk

The judges certainly enjoyed this hand-crafted gin, produced in mainland Britain’s most northerly distillery, in Caithness. Described as “clean, crisp and zesty” with a “wonderful scent of citrus”, the gin is made with local botanicals that vary with changes in the climate.

Original Cheese Sablés THE PEA GREEN BOAT

www.thepeagreenboat.com

The product is the result of a family quest to produce the best cheese biscuit in the world and it looks to have succeeded. These “intensely cheesy” sablés went down very well with the judges who liked the “crunchy but light” texture and full-on cheddar flavour.

Smoked Gigha Halibut GIGHA HALIBUT www.gighahalibut.co.uk

Hot smoked salmon

CREELERS SMOKED PRODUCTS www.creelers.co.uk

Slowly roasted on the Isle of Arran in an oven full of whisky smoke, Creelers’ “vibrant and bold” hot smoked salmon charmed judges with its “moist, meaty” texture, rounded mouthfeel and wellexecuted cure.

From the crystal clear waters off Gigha in the Hebrides, this smoked halibut has a “delicate balance between salt and oceanic flavour” with a fresh finish. One judge c onsidered this to be “one of the finest smoked products of 2015”.

Northern Ireland

Wales Vilberie medium dry cider APPLE COUNTY CIDER CO www.applecountycider.co.uk

This lightly sparkling single variety cider is made with 100% juice from Vilberie bittersweet cider apples.

This “grown up” cider’s carbonation and the level of tannins drew praise from the judges, who also enjoyed the balance of sweet and dry and its “clean, crisp and refreshing taste”.

Shirgar Welsh salted butter GOWER VIEW FOODS

www.gowerviewfoods.co.uk

“Butter doesn’t get much better than this”, proclaimed the judges. The butter’s balance of sweet notes and saltiness was likened to alchemy with judges identifying notes of malt and caramel.

Wild Sika Venison French Rack BARONSCOURT ESTATE www.barons-court.com

Baronscourt Estate was commended for this “buttery” venison rack. The judges were seduced by the “toasty, wild, hay and offal” notes on the palate and the meat’s long lasting flavour.

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GENUINE IRISH SMOKED SALMON FROM TIDE TO TABLE

IN: ABLE L I A V A , 500g , 200g

& 100g s sliced e d i s d an d unslice

Quinlans Smoked Irish Organic Salmon Quinlans Smoked Irish Organic Salmon cured with Irish Atlantic Sea Salt

The Quinlan family are renowned for their Wild, Organic and Superior Smoked Irish Salmon, fish shops and seafood restaurants.

With over 60 years’ experience Smoking Irish Salmon this family business with three Quinlan brothers at the helm are still as passionate about the products they produce as they were 60 years ago.

Quinlan’s entered Great Taste for the first time in 2014 and were awarded two-stars for their Wild Smoked Irish Salmon and Organic Smoked Irish Salmon.

In 2015 the Organic Smoked Irish Salmon and the new innovative Organic Smoked Irish Salmon with Atlantic Sea Salt and Dill Pollen Cure were both awarded three-stars and both gained Top 50 status.

Our genuine Organic Irish Salmon are reared in the Wild Atlantic and this delivers a clean tasting and firm fleshed fish which we then smoke in the traditional manner using artisan techniques and family expertise!

Put simply, smoked salmon is the passion of the Quinlan Family.

There is no minimum order and orders are dispatched in insulated boxes for next day delivery throughout the UK and Europe. Visit our website to order or contact Liam, with no middleman you are purchasing direct from the smoker.

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Call Liam Quinlan: 00353 66 9473131 | liam@kerryfish.com

AWARD WINNING We are proud to shout we’ve now won 91 awards at Great Taste including our 2015 Three-Star Brilliant Banana Habanero!

THE BUTCHERS KNOWN FOR THIER ESPECIALLY MEATY RUMP

CHICKEN,BACON & LEEK PIE - 3 , PORK, CHICKEN & APRICOT COLD CUTTING PIE - 2, STEAK & ALE PIE - 2 , STEAK & CARAMELISED ONION PIE - 1 , SPICED PORK WITH APRICOTS - 1, CHOCOLATE BROWNIE - 1, LASAGNE CLASSICO - 1 , For more mouth-watering options and details about our Butchers, Deli and Catering team go online or call us.

Every jar is hand crafted in the Lake District so you get the very best in the kitchen

www.williamdyerbutchers.co.uk

www.mr vikkis.co.uk

01372 275155

@williamdyerltd 18 Craddocks Parade, Ashtead, Surrey, KT21 1QJ

Shirgar Welsh Butter – “our name is spreading” Originally launched in 1954, Shirgar was made at the Cow and Gate Factory in Johnstown, Carmarthen and available in traditional half pound or one pound pats. History suggests that the original product was strongly promoted as a locally made product from the famous dairy producing area of The Towy Valley. The original butter production was transferred to Whitland Creamery until its closure in the mid 1990’s.

Shirgar butter is now once again produced in Carmarthenshire, Wales.

For more information about Shirgar Salted Butter, Unsalted Butter, Spreadable, Butter Portions or Brandy Butter Sku’s – Please E Mail us at packing@gowerviewfoods.co.uk

www.shirgar.co.uk 12

West Country Choice PGI Tomahawk Rib Steak

Longhorn rib of beef MARTINS MEATS

This “proper” Longhorn rib was extremely well-received.

The marbling of juicy fat came in for particular praise, while judges also commented on the tenderness and flavour, assisted by plenty of fat running through the meat.

www.dawnmeats.com

This bone-in steak produced a rapturous response around the table. The “melt-in-themouth, creamy texture” together with the “rich, grassy and buttery flavour” really got the judges’ palates going. “That might be the best steak you’ll ever have,” said one judge.

M’hencha Moroccan Pastry Cake - Orange, Date & Cinnamon

Gloucester Old Spot spare rib pork joint

THE M’HENCHA COMPANY

MARTINS MEATS

www.themhenchacompany. co.uk

“Top joint, great flavour”, was the conclusion about this “juicy” spare rib of pork. The veins of fat lend this joint moisture and depth of flavour but also a succulent melting texture.

The Gloucester Old Spot breed also produces top-notch crackling.

www.martinsmeats.com

This Moroccan-style cake bowled judges over with its crisp brick pastry and frangipane “bursting with beautifully balanced flavours” of North Africa. The panel enthused about this “moreish” cake, which is sweet but not too sweet and can served hot or cold.

Stoney Cross

Organic Luxurious Yoghurt

LYBURN FARMHOUSE CHEESEMAKERS

JESS’S LADIES ORGANIC FARM MILK www.theladiesorganicmilk.co.uk

www.lyburncheese.co.uk

Made by hand using organic unhomogenised milk, this live yoghurt has a “silky” texture that proved a hit with the judges, who described it as “incredibly creamy”. They also enjoyed the balance of tang and sweetness, with citrus notes coming through to add sharpness.

Organic Double Cream

JESS’S LADIES ORGANIC FARM MILK www.theladiesorganicmilk.co.uk

Judges really enjoyed this extra thick cream, which is made by hand from organic and unhomogenised milk. It was commended for its “clean, fresh and long lasting milk taste” and its mouthfeel. “It coats the mouth and leaves a milk taste, not an overpowering animal aftertaste, which some creams do,” they said.

Likened by its maker to a French Tomme de Savoie, Stoney Cross is matured for 3-4 months.

Judges liked the “pleasant creamy and lactic notes” from this mould-ripened cheese, which is made on Lyburn Farm, near Salisbury, using the farm’s own pasteurised cows’ milk.

Jacob’s Ladder

MARTINS MEATS

Lemon Curd

www.martinsmeats.com

HILLSIDE FOODS

With comments including “melt in the mouth” and “fat, fat, fat!”, the judges were clearly seduced by these beef short ribs, particularly the tenderness, the rich and long-lasting flavour and, of course, the covering of appetising fat.

www.hillsidefoods.co.uk

Hillside Foods has come up trumps with its take on the classic lemon, with plenty of citrus zing and an appealing golden yellow colour. “Thick, sharp and sweet from start to finish,” said the judges, who decreed that the Devon-based producer had “nailed it”.

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South West England

www.martinsmeats.com

DAWN MEATS (UK)

London & the South East

Tonde Gentille Hazelnut Gelato

Sicilian Pistachio Sorbet (Vegan)

LA GELATIERA

LA GELATIERA

www.lagelatiera.co.uk

www.lagelatiera.co.uk

La Gelatiera makes this gelato with Jersey milk and cream and Tonda Gentile hazelnuts from Piedmont in Italy. Judges picked up on how well this product was churned to create a smooth and non-greasy texture. They also applauded it for its “beguiling” hazelnut flavour and not being too sweet.

This “innovative” dairy-free sorbet, which is suitable for vegans, is made with pure Bronte pistachios and Maldon sea salt flakes. Its “rich and creamy texture” seduced the judging panel as they tasted both toasted pistachio flakes and the salt loud and clear.

Sparkling Beer Brut SAVOUR BEER

www.savourbeer.com

A tribute to Champagne, this sparkling beer is bottleaged for 100 days and captured judges’ attention with its originality and character. The panel found the golden beer to be “incredibly distinctive with bags of complexity” and especially enjoyed the floral elderflower notes on the nose.

Lord London

ALSOP AND WALKER www.alsopandwalker.co.uk

75% Forastero Cocoa & Coffee Nibs - Brazil

This semi-soft cows’ milk cheese first intrigued judges with its unique and “tetilla shape”, before the “beautiful texture” seduced their palates. It caused a collective “yum” around the table, thanks to its creamy, clean flavour and a fresh milky aftertaste.

AKESSON’S

www.akessons-organic.com

The coffee flavours from the nibs complement the natural flavour of the “rich but not bitter” 75% cocoa chocolate in this bar, according to the panel.

The chocolate – made from Forastero beans from the famed Sempre Firme plantation in Brazil – was also said to boast the perfect snap.

75% Trinitario Cocoa - Bali AKESSON’S

www.akessons-organic.com

Kalamansi Lime Caramel

Akesson’s “sophisticated” 75% cocoa solids organic single plantation chocolate – made from Trinitario beans grown in the Sukrama farms in Bali – bowled the panel over with a “instant hit of dark chocolate in the mouth”, smoothness and a bitterness-free finish.

ROCOCO CHOCOLATES www.rococochocolates.com

“An endearing combination” was one judge’s comment about these cocoa pod-shaped chocolates with a “perfectly thin” shell. The whole panel commended the balance and delivery of flavours – with the caramel coming first followed by the zing of lime.

Chicken, Bacon & Leek Pie

75% Criollo Cocoa - Madagascar

www.williamdyerbutchers.co.uk

www.akessons-organic.com

This chicken bacon & leek pie, from family-run butcher William Dyer, offers “generous filling and beautiful pastry”, which combined to give the judges a “satisfying mouthful”. Described as “great home cooking”, the pie got a big thumbs up from the judging panel.

A second winner made with organic criollo cocoa from the Ambolikapiky plantation in Madagascar, this 75% cocoa solids bar delivered dried fruit and raisins on the nose, clean flavours and a silky finish.

WILLIAM DYER

AKESSON’S

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100% Criollo Cocoa Madagascar AKESSON’S

www.akessons-organic.com

This organic single plantation chocolate bar is made from 100% criollo cocoa solids, harvested on the Ambolikapiky plantation in Madagascar. When tasting, the panel hailed a “technical marvel” and was astonished by the fact that this was 100% cocoa – there is no bitterness, just a rich full flavour.

Joy on a plate.

For generations now, our family has been making a real commitment to taste and excellence, hoping to help you add a bit of magic to every mealtime.

www.jameswhelanbutchers.com | info@jameswhelanbutchers.com

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Serve the UK’s best Artisan Gelato More than ice cream!

Three times Top 50 Foods winner in a row.

For more information on how you can serve the best quality gelato contact Stephane on 020 7836 Serve the UK’s best Artisan Gelato 9559 or info@lagelatiera.co.uk to your customers www.lagelatiera.co.uk

Great tasting British Cheese made the traditional way

Cropwell Bishop is famous for its cheese, and we have been producing delicious Stilton for three generations from our village creamery. We handcraft our cheese the traditional way, using milk from carefully selected regional farms.

Beauvale, the TOP 50 2015 winner at this year’s Great Taste awards is made from pasteurised cow’s milk and this blue cheese was applauded for its “creaminess and crumbliness without being curdy”

Four times Top 50 Foods winner.

For more information on how you can serve the best quality gelato contact Stephane on 020 7836 9559 or info@lagelatiera.co.uk

Find out more about our range of cheese, and what makes it so tasty, at www.cropwellbishopstilton.co.uk Call us on 0115 989 2350 or follow us on twitter @YummyStilton

www.lagelatiera.co.uk

“We love your argan oil” Ottolenghi

An exciting new superfood to hit the UK from a little Berber village in Morocco..

“Arganic brings argan oil to the British kitchens”

100% pure, organic, ethically produced, suitable for vegans and gluten free.

The Telegraph

Use this nutty tasting oil in salad dressings or to finish dishes.

Available to purchase both directly or through our distributors.

Health Benefits Aids Digestion Lowers bad cholesterol Helps regulate blood sugar 3 times the amount of Vitamin E as olive oil arganic_uk arganicldn facebook.com/Arganic

info@myarganic.co.uk www.myarganic.co.uk

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MR VIKKIS

www.mrvikkis.co.uk

This handmade, rich, sweet banana pickle is full of fruit but lives up to its hot billing and isn’t for the faint-hearted.

The texture is spot on and the combination of sweet banana and chilli leaves a “marvellous lingering heat” in the mouth.

No wonder this condiment (2013’s Best Speciality from the North) is a repeat Great Taste winner.

Fiocco Fiocco

GREEDY LITTLE PIG www.greedylittlepig.co.uk

Greedy Little Pig dry-cures this small muscle taken from the hind leg of a pig, using sea salt and black brewer’s grain to create Fiocco. It impressed judges with its buttery texture and texture and balance “sweet, slightly smoky and complex” flavours.

Passion fruit & tarragon sorbet

BECKLEBERRYS www.beckleberrys.co.uk

It might not sound it but the flavours in this sorbet – made by the 2008 Great Taste Supreme Champion – were declared to be a “marriage made in heaven” by the judges. The bright acidity of passion fruit and the aniseed hit of tarragon all play their part to create a product that is “refreshing and not too sweet”.

Monument Soft Bitter

TYNE BANK BREWERY

www.tynebankbrewery.co.uk

Brewed with English hops, Tyne Bank Brewery’s Monument Soft Bitter is very drinkable, according to the judges. This is a winner from beginning to end – a “good chestnutty, amber colour”, floral and hoppy on the nose, clean and smooth in the mouth and a “lingering dry finish”.

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The North of England

Banana Habanero

RetailReady `

No one should even consider entering any form of fine food retail without completing the Retail Ready course at The Guild of Fine Food. The two day course is brilliantly structured offering advice on every aspect of the business from insider experts and successful retailers. It gave me insight I was lacking, to feel fully confident about getting started.

RetailReady is a two day course that will steer you through the minefield of opening and running a fine food store.

The course is designed to equip managers of prospective, new or developing delis and farm shops with the business essentials of fine food and drink retailing.

The next course takes place on October 27-28 2015.

Visit www.gff.co.uk/training for more details and an application form.

Call us to find out more on 01747 825200.

a

HR4UK.com

Matthew Drennan, former editor of delicious. and aspiring deli owner

The Premier HR Solution

www.gff.co.uk |

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@guildoffinefood

claire@rockrosegin.co.uk |

AWARD WINNING LIGHTLY SPARKLING SINGLE VARIETY CIDER CRAFTED WITH EXPERTISE, HARVESTED FROM OUR ORCHARDS AND MADE ON THE FARM IN MONMOUTHSHIRE, WALES.

01847 851 287

rockrosegin.co.uk

WWW.APPLECOUNTYCIDER.CO.UK

Produced in the West of Ireland, using pasteurised cream, a little salt and time, ours is a true country butter which gets its distinctive avour and texture from the slow traditional fermentation and churning process.

Email: info@cuinneog.com Phone: +353 94 9031425 +353 86 1718920

www.cuinneog.com 19

Consistent Quality, Sustainably Sourced

Dawn Meats are proud of their success achieved at this year’s Great Taste Awards and honoured to be selected for the Guild’s Top 50 Foods for their West Country Choice Tomahawk Rib Steak.

www.dawnmeats.com