Taste Gold 2011-12

2011-12 This year’s finest food & drink judged by the experts

FEATURING OVER 200 OF THIS YEAR’S GREAT TASTE AWARD WINNERS

glennansTM, the first and

finest vegetable crisps…

…with more Gold Star Taste Awards than you can shake a parsnip at…

H and Cooked Vegetable Crisps Carrot, Beetroot, Sweet Potato and Parsnip, seasoned with Sea Salt

H and Cooked Beetroot Crisps seasoned with Sea Salt

H and Cooked Parsnip Crisps seasoned with Cracked Black Pepper and Sea Salt

There’s no doubt about it… we Glennans are a vegetable crisp-making family that’s become accustomed to getting there first! Back in 1994 we were the first company to bring hand cooked vegetable crisps to the discerning British snack-lover. And, as if one Gold Star Taste Award wasn’t enough for our delicious Vegetable, Beetroot and Parsnip crisps, they’ve now become the only vegetable crisps to be awarded two gold stars… that’s another first!

Find out how to help your customers discover glennans™.

0845 685 1008 sales@glennans.co.uk www.glennans.co.uk

How to use this guide...

Taste Gold is your annual guide to the nation’s finest food & drink.

Every gastronomic treat featured here is a gold star winner in the 2011-12 Great Taste Awards.

Locate your nearest award winners using the index on this page and check out the year’s top three-star gold winners on page 85.

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Contents Meet the Supreme Champion How the awards are judged Three-star winners

4 6 85

Where to find gold

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London & South East England

London, Berkshire, Buckinghamshire, Hampshire, Isle of Wight, Kent, Middlesex, Oxfordshire, West Sussex

South West Bristol , Cornwall, Devon, Dorset, Gloucestershire, Somerset, Wiltshire

Midlands & East Anglia Cambridgeshire, Essex, Hertfordshire, Norfolk, Suffolk, Derbyshire, Herefordshire, Leicestershire, Lincolnshire, Nottinghamshire, Shropshire, Warwickshire, Worcestershire

North of England

24 34

46

Cheshire, Cumbria, Lancashire, Greater Manchester, Northumberland, Tyne & Wear, Yorkshire

Scotland Aberdeenshire, Angus, Argyll & Bute, Clackmannanshire, Fife, Inverness-shire, Lanarkshire, Midlothian, Morayshire, Orkney, Outer Hebrides, Perthshire, Shetland, West Lothian

54

Wales

64

Ireland (North & South)

70

World Flavours

78

Ceredigion, Conwy, Gwynedd, Pembrokeshire, Powys, Vale of Glamorgan Antrim, Armagh, Down, Tyrone, Cork, Donegal, Dublin, Galway, Laois, Tipperary, Wicklow Austria, China, France, Italy, Japan, New Zealand, Portugal, South Africa, Spain

TASTE GOLD 2011-12

www.greattasteawards.co.uk

Supreme Champion 2011 and Best Speciality from Northern Ireland Corned Beef - McCartney’s of Moira

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McCartney’s is the Real McCoy

W

ith its blue and white striped awning, blooming window boxes and neatly arranged display cabinets, McCartney’s of Moira is the quintessential high street butcher.

Now run by brothers Gordon and George McCartney, there are 140 years of history in this fifth-generation family business that’s at the heart of the community of the town of Moira in County Down, Northern Ireland.

‘It’s a wonderful wee place to live,’ says George McCartney. ‘Everybody speaks to you when you walk up and down the street. It’s a very villagey feel.’

But the shop doesn’t just draw its trade from Moira’s 3,500 locals. People come from Lisburn, Limerick and even Dublin, attracted by top quality

www.greattasteawards.co.uk

meat from local farms, award-winning sausages (including a highly unusual pork & banana flavour) and now by an unlikely delicacy that has plunged the McCartney family firmly into the limelight.

Corned beef has been made in many countries for many generations, but it’s a relatively recent addition to the McCartney’s counter. ‘I’ve been making it for almost four years,’ says George. ‘I was flicking through my grandfather’s hand-written family book just for ideas and saw the recipe. It’s more or less my own version now, but the idea comes from there.’

Forget the canned corned beef associated with frugal Sunday suppers.

McCartney’s is a hand-crafted treat that takes a fortnight to prepare, using

TASTE GOLD 2011-12

heels of silverside from the threeyear-old heifers George buys from the nearby Docherty & Gray farm. A less tender cut from the hindquarter, it can withstand the long, slow cooking required.

The meat is first dry cured for nearly a fortnight. It’s a ‘nice, mild cure’, says George, and the salt content is ‘just right’ but he’s careful not to give away any trade secrets. ‘Butchers won’t tell you very much!’ he laughs.

Once cured, the beef goes into large vacuum bags – accompanied by pigs’ trotters for the natural gelatine they produce – and is simmered overnight.

“We put it on when we’re going home, and it’s cooked by the next morning,’ says George. ‘We let it cool, and then I shred it by hand.’ The result:

Supreme Champion 2011

5

A County Down butcher has transformed a store-cupboard standby into an all-conquering hand-made delicacy

Supreme Champion 2011

nothing but lean strands of moist, flavoursome meat.

Until this year’s amazing success in the Great Taste Awards, George has been making just two 6lb blocks of corned beef every morning, layering the meat into the two rectangular aluminium presses that have been in the business for years. He sieves over the gelatine before allowing it to set in the cold room for about six hours.

‘It’s a good rich meat,’ he says, ‘with the right amount of salt and cure, and the richness of the natural gelatine means there’s just the right amount of moistness.

When news arrived that McCartney’s had won a rare three-star gold in the 2011 Great Taste Awards, sales quickly rose by 50 per cent. When its corned beef was later named Supreme Champion, demand went through the roof. George has already ordered another six presses to be specially made for him. But he’s not planning on going global just yet, and you won’t see McCartney’s unique corned beef shipped around the world in cans.

‘We used to do tinned corned beef,’ says George, ‘but it’s got to the stage that people prefer the real McCoy.

TASTE GOLD 2011-12

www.greattasteawards.co.uk

‘It’s just a beautiful flavour. You can have it in a nice salad or a corned beef hash but my favourite of all is corned beef on rye. No mustard on it – it doesn’t need anything.’ www.mccartneysofmoira.com

McCartney’s corned beef is a hand-crafted treat that takes a fortnight to prepare

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How the awards are judged

How do you choose a champion... …from nearly 7,400 contenders?

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e all love tasting good food and drink. But imagine sampling nearly 7,500 foods in 35 days!

That was the mammoth task facing over 350 chefs, deli owners, food writers and other professional foodies in this year’s Great Taste Awards judging.

Working in small teams, they munched, sniffed and slurped their way through 7,481 entries from Britain and around the world to decide which should be allowed to carry the coveted Great Taste Awards gold stars this year.

Only after the 114 elite three-star gold products had been reduced to a handful of ‘golden fork’ winners – the regional and national champions – were we ready to unleash our Supreme Jury, chaired once again by BBC Radio 2’s Nigel Barden, to choose the 2011-12 Supreme Champion.

Supreme Jury chairman NIGEL BARDEN says: The final day’s tasting at the Pillar Hall at London’s Olympia was filled with ecstatic cries as teams of judges indulged in an orgy of appreciative deliberation.

They expertly whittled down the 114 three-star gold medal winners to a shortlist of just 19 for the Supreme Jury to taste, and the diversity and quality was breathtaking.

The Dark Side of the Moose ale from North Wales was described by jury member Glynn Christian as ‘remarkable – hoppy, bitter and properly beery’.

Karen Barnes, editor of delicious magazine, thought a Sicilian pistachio ice cream made with Northumbrian milk was one the finest she’d ever tasted.

‘Orgasmic, with a glorious roundness of flavour’ was how Cumbrian Herdwick Mutton affected judge Georgie Mason of Gonalston Farm Shop.

The panel eulogised over a leg of 12-day-hung Jacob lamb from Leicestershire and a perfectly smoked Mallaig kipper from Jaffy’s in Inverness.

Lucas Hollweg of the Sunday Times felt Demarquette’s single plantation chocolate, made with Madagascan cocoa and Malagasy Bourbon vanilla, was stupendously good, with long flavours and perfect balance.

The Supreme Champion picked up maximum points from six judges. Alex James, musician turned cheese-maker, had never tasted a better example and Xanthe Clay of The Daily Telegraph was converted, revelling in the balance of spiciness and moisture. Über-critic Charles Campion loved the ‘nice bits of gelatine which make it squelch a bit’. Masterchef winner Dhruv Baker would have eaten the lot!

Not bad for a humble corned beef. Producers McCartney’s of Moira, Supreme Champion 2011, certainly have 7,481 reasons to smile.

• Nigel Barden is BBC Radio 2 food correspondent, chairman of the Great Taste Awards Supreme Jury and an acclaimed supporter of Britain’s artisan food producers.

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Antonio Carluccio, Italian cookery writer

Sophie Michell, TV chef and food writer

Meet the Judges

Dhruv Baker, 2010 Masterchef winner Lucas Hollweg, Sunday Times

Food critic, writer and TV chef Charles Campion

Bill Knot, food and drink writer Simon Burdess, Fortnum & Mason

TASTE GOLD 2011-12

Xanthe Clay, The Daily Telegraph and Alex James, farmer and Blur bassist

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Best Speciality from the South East Royal Merina Chocolate - Demarquette Fine Chocolates

Marc of distinction Forget fruit and nut.

One London chocolatier is raising his art to inventive new heights

B

razilian pink pepper. Moroccan mint tea.

Manuka honey. Just three of the exotic flavours employed by master chocolatier Marc Demarquette in a stunningly original range that includes ganache, caramels and truffles as well as bars and chocolate coated nuts.

This year, however, the regular Great Taste Award winner has come up trumps with a more classic combination. His three-star gold winning Royal Merina Chocolate combines single plantation pure Madagascar cocoa with a Malagasy Bourbon vanilla ganache filling.

And that’s not the end of the story. Demarquette has developed his own unique method of ‘volumising’ the ganache to really bring out the

www.greattasteawards.co.uk

TASTE GOLD 2011-12

flavour of the 68 per cent cocoa solids chocolate made from two single estate cocoas from Madagascar.

‘Ordinarily you have different flavour tones coming and going as you enjoy chocolate,’ says Marc. ‘What we wanted was to be able to have all the flavour tones at the same time.

‘Volumising stretches the molecules so that everything touches your taste buds simultaneously.

It’s a fantastic way of presenting the best of a chocolate through the entirety of its bouquet of flavours in one go.’

The excellence of Marc’s creations are even more impressive when you learn that he was neither chocolatier nor chef before launching his artisan chocolate business in 2005, but was a management consultant in the City. The change of direction followed a period of reflection while recovering from a serious accident.

‘Until a few years ago chocolate had a very fuddy duddy reputation,’ he says. ‘By changing careers, there was a massive opportunity for me to give it a revamp and some contemporary style and bring it into the 21st century.

London & South East England

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London & South East England

‘When I was a kid, my grandmother used to take me to artisan shops in France where the chocolates would be beautifully piled up on silverware. To me, the magic was people going in and coming out with massive smiles. I needed to be that magician.’

Initially training at Maison Lenôtre, the prestigious school of gastronomy in Paris, Marc refined his new skills with French Master Chocolatiers including Henry Le Roux, creator of the salted caramel, and Thierry Frossard in the French Alps. ‘I learnt a lot from Thierry about how to source the best ingredients that will marry well with the chocolate,’ says Marc.

Although he sources locally where he can – fresh creams from Cornwall and Hampshire,

TASTE GOLD 2011-12

for example – he has to look further afield for cocoa and cocoa butter. ‘I can’t visit all the plantations myself but I work with artisans including Frank Morin near Avignon, a third generation chocolatier who converts the cocoa into chocolate,’ says Marc.

‘We only buy single origin and that gives us the opportunity to blend to the flavour tones we want, so 50% of a recipe might be Ecuador cocoa, 20% might come from Papua New Guinea and so on. For another chocolate it will be a completely different recipe. We make sure we get the perfect balance between the flavouring ingredient – spices or flowers or fruit – and the actual cocoa.’

Marc may have achieved a lot in a short period of time, but innovation and awards don’t

www.greattasteawards.co.uk

arrive by luck. ‘My approach to the art is complete and total love and passion, but also the finest forensic detail. That’s what gets the quality and the awards.

‘Anyone can make a truffle, but getting it to a level where it’s competing with the finest of the finest, as the great Gaston Lenôtre told me, takes rigour, rigour, rigour.’ www.demarquette.com

'We make sure we get the perfect balance between the flavouring – spices or flowers or fruit – and the cocoa'

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★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

London

Out of Africa

Smokin’ Red Hot Sauce ★★ Bim’s Kitchen

Bim’s kitchen is the creation of James and Nicola Adedeji. ‘What makes our range different is that we’ve used authentic African ingredients which gives people the opportunity to taste sub-Saharan flavours,’ says James. Those include the lemonginger flavoured alligator pepper (named after its tough, wrinkly pod).

Despite the name, James reckons the sauce is not off the heat scale and can be added to mayo or yoghurt to make an instant and tasty dip.

A taste of paradise Luxury Jamaica Christmas Cake ★★ Marnie Searchwell Handmade Cakes Jamaican-born Marnie Searchwell was inspired by childhood memories of the smell of her mother’s baking to create this gluten free cake made with her own blend of gluten-free flour. She soaks minced organic raisins, sultanas, prunes, glacé cherries and lemon and orange peel in rum and sherry for at least a month. ‘The cake is 25 per cent proof,’ says Marnie. ‘It keeps really well.

Even a year after making, it will still be gorgeous – moist and mellow.’ www.marniesearchwell.com

London calling Belsize Bhuna ★ Mamajaans

Although Anjam Jabeen has enjoyed phenomenal success since launching her Punjabi-inspired curry sauces named after areas of North London, she hasn’t given up her day job with the Anthony Nolan trust. Using techniques she learnt from her mother and grandmother, her Belsize Bhuna is a spicy sauce made with green chilli and coriander that Jabeen says is ‘not too hot that you will be gasping for water, but should leave a pleasant tingle.’ www.mamajaans.com

Other awards: Hot Tangy BBQ Sauce ★ www.bimskitchen.com

A peach of a cake

Bonifanti Pear and Peach Panettone ★★ Fine Italian Foods

You could call third generation company Bonifanti, based 40 miles south east of Turin, iconoclasts. Although they’ve preserved the same natural yeast they used when they started hand-making panettone over 70 years ago, they’ve done away with the candied peel you usually find in the sweet bread and replaced it it with the candied flesh of pear and peach. As Fine Italian Foods’ Peter Tindal says, ‘It’s tradition with a twist.’

Other awards: Castelli’s Taleggio ★★, Castelli’s Creamy Gorgonzola ★, Bonifanti Pear & Chocolate Panettone ★, Colline di Canossa Parmesan ★, Biffi Green Pesto ★, Callipo Tuna Fillets ★, Prunotto Peaches in Moscato ★ www.fineitalianfoods.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

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London

Lemony, sip it Tea Palace

There’s not just lemon zest in this carefully blended infusion, but there’s lemon balm, lemon grass and lemon myrtle too. In fact, just about anything lemony, as well as organic ginger root.

‘We approached the blend from a health benefit point of view,’ says Tea Palace founder Tara Calcraft. ‘The ginger is good for digestion, lemon myrtle is high in antioxidants and lemon balm is soothing to the whole digestive tract.’

Other awards: Jasmine Silver Needles★ www.teapalace.co.uk

Steak and Wandle Ale Pie ★ Dee’s Pies

Rhubarb that doesn’t need custard

Pure and Fresh Rhubarb Chutney ★★ Mridula Baljekar’s Kitchen

me of the top trained with so , but found Dee Whooley in the country efs ch d rre petition. m co Michelin-sta pie a n g when he wo and ale ak ste his true callin r ula sized, rectang steak, His individualBritish chuck t cu nd ha ty ali qu y top ba es th us wi pie oked ions all slow co the boutique carrots and on ndle Ale from Wa in y ar m se and encased in and ro ea rs tte Ba ewery in Sambrooks Br y. str pa ortcrust thin, buttery sh and k ★, Chicken Peppered Stea : ds ar Other aw Stilton★ s.co.uk www.deespie

Acclaimed cookery writer Mridula Baljekar teamed up with friend and agent Jacqueline Evans to produce a range of chutneys. ‘The rhubarb I grew in my garden. I pick it and we make it to Mridula’s recipe in small batches of 2 kilos,’ says Evans. ‘It’s spiced with mustard seeds, cumin seeds, fennel and fenugreek. I would serve with cold meats and pies, and as a canape topping and sandwich spread with cheese. ‘It has a kick, but it’s sweet, clean and sharp.’ www.mridula.co.uk

Looking for great tasting food & drink?

Search for your nearest deli, farm shop or food hall online

www.britainsbestdelis.co.uk

TASTE GOLD 2011-12

www.greattasteawards.co.uk

London & South East England

Ale steak my dinner on it

Organic Lemon and Ginger ★★

12

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

London

Tea-ing you up to feel great Soothing White Tea ★★ BLOOM Tea Treatment™ Soothing White Tea blends a rare Fujian Chinese white tea with peppermint, aniseed and fennel (all stomach cleansing ingredients) and is an ideal after dinner drink. It can aid digestion and help you feel refreshed and light on your feet after meals. ‘Our emphasis is on inner and outer well being,’ says Craig Coulton. ‘All of our five delicious teas use 100% all-natural ingredients that target and support your body’s changing needs throughout the day’.

Other awards: Fragrant Green Tea ★, Caffeine Free Rooibos Tea ★ www.bloomtea.co.uk

For great bread, just add time Rosemary and raisin bread ★★

Pearls of chocolate pleasure

Milk Chocolate Beads Drinking Chocolate ★

Sally Clarke Bakery This 20-year -old recipe uses a natural leaven and takes six hours to make from mixing to baking. ‘That time adds a phenomenal amount of flavour-the texture is a lot moister and a lot more open,’ says GM Adrian Maccelari. ‘Before we bake it we top it with fresh Maldon sea salt and a sprig of rosemary, so it’s salty, sweet with raisins and herby which makes it extremely popular on cheese boards.’

Other awards: Walnut & Raisin Bread ★★, Mixed Olive Loaf ★★, Granola ★, Red Pepper & Spinach Quiche ★ www.sallyclarke.com

Sir Hans Sloane Chocolates Named after the man who first brought drinking chocolate to London in the 17th century, the company sources cocoa directly from South America and the Caribbean to make, by conching, their own couverture, to create these unusual beads. ‘I created them to be a drinking chocolate, but the shiny irregular pearls are so beautiful that a number of Michelin pastry chefs are using them to decorate desserts,’ says Bill McCarrick. ‘They are also very more-ish to snack on.’

Other awards: Dark Chocolate Beads Drinking Chocolate ★ www.sirhanssloane.com

A touch of grey Earl Grey Loose Tea ★

The Hampstead Tea & Coffee Co Kiran Tawadey has been in the tea business for 22 years and works closely with the biodynamic makaibari tea estate in Darjeeling to create this hand-picked Earl Grey. ‘We use a natural organic oil of bergamot from the citrus fruit-that’s what gives it the distinctive taste,’ says Kiran.

‘It’s not an overpowering tea. Lots of earl greys tend to be sweet and sickly, ours is a very fresh clean tasting earl grey, not cloying.’ www.hampsteadtea.com

www.greattasteawards.co.uk

TASTE GOLD 2011-12

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London

Oat Biscu ★★

ie La Fromager agerie, Patricia

fe In 2010 La From op, deli and ca ndon cheese sh Michelson’s Lo . ‘They’re its cu bis se ee of ch d launched a line in Shropshire an a small bakery ,’ says gs hand made by irin pa ne wi eese and er support our ch e slightly thick e oat biscuits ar have them n ca Sarah Bilney. ‘Th u Yo . ss ing sweetne ong with an underly them with a str , but we prefer amy cre a or with a cup of tea n ilto dar, a good St farmhouse ched ★ brie.’

Charcoal Biscuits La Fromagerie Other awards: .uk co erie. www.lafromag

Ceylon Safari Caddy ★★ Newby Teas (UK)

Grown at around 5000 feet above sea level in the famous Uva region of Sri Lanka, this broken orange pekoe leaf tea is selected during July to September each year. That’s when the extreme drying winds blow causing the leaves to close, lowering their moisture content and giving them a distinctive taste. ‘It’s a bright amber cup with a spicy after-taste so this tea gives you a bit of a kick any time of the day,’ says tea buyer Kate Palmer.

Other awards: Ceylon Tea Bags★★, Jasmine Blossom Safari Caddy★★ , Assam Caddy★ , Earl Grey Loose Leaf Carton★, English Breakfast Safari Loose Leaf Caddy★, Gir Loose Leaf Caddy★, Imperial Himalaya Loose Leaf Caddy★, Jasmine Blossom Tea Bags★, Rose Flowering Tea★ www.newbyteas.com

The birthplace of the olive tree Extra Virgin Olive Oil ★ OrganicOrganic®

No, you’re not seeing double. The only olive oil to be certified Organic Extra Virgin in both the United States of America and European Union in a 100% recyclable violet glass bottle. Koroneïki olives are hand-picked, sorted and then immediately cold-pressed in the traditional stone mills of Mani, Greece resulting in an oil the Great Taste Awards judges said had ‘excellent aroma, deep flavour’ and was ‘very well balanced with pepper notes on the aftertaste’. Available at Harrods. www.organicorganic.eu

Top ingredients and small scale production Karahi Murgh ★★ Holy

You won't find any acidic tomatoes, garlic ginger paste or shortcuts in Holy food. Executive chef and Holy food founder Amrik Singh Dhaliwal prides himself on slow-cooking in small batches with the best fresh ingredients to create this popular dish, using a family recipe passed down through the generations. The resulting rich and creamy texture with a clean sourness is as close to the north Indian original as possible, although the use of Greek yogurt adds a modern lightness of touch. www.holyfood.com

TASTE GOLD 2011-12

www.greattasteawards.co.uk

London & South East England

Cheese, take the biscuit its

High Tea

14

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

London

Crackle from the apple

Hold the sugar

Crispy Snacks

Xylitol

Crunchy Apple Crisps ★ Thanks to a nifty technological innovation, you can now get your five-a-day with added crunch but no extra fat, sugar or additives. By evaporating the water present in apples (and other fruit and veg) in the form of steam over a short period, the dehydrated slices are crisp and crunchy and retain nearly all their nutritional value. One pack, rich in vitamin C and fibre is the equivalent of munching two fresh apples.

Other awards: Crunchy Apple Chips with Banana Flavour ★ www.crispysnacks.co.uk

Floral dance

Flora Tea Lily Fairy ★★★ Flora Tea Company UK

For a blooming great cuppa, try these balls of hand-tied individual green leaves mixed with dried lily and jasmine flowers than form a captivating display in a heat resistant stem glass when you add hot water. It couldn’t be better for you either, helping to lower cholesterol, increase metabolism and promote restful sleep. You can keep displaying the flower-blooms for up to one week by adding fresh cold water to the glass and changing daily. www.floratea.com

Dark Orange Bar ★ Rich and slightly bitter on account of the 72% dark chocolate, this product is one that lots of people can enjoy as it’s sugar, dairy, nut and wheat free and is also vegan, explains managing director Rachel de Vries. “When we developed it three years ago there were so few products using sweetener Xylitol, which is actually good for the teeth, that we saw the potential to create a healthy chocolate bar with a distinct orange flavour.’

Other awards: Xylitol Apricot Jam ★ www.xylitolshop.co.uk

Holier than your average loaf San Francisco Sourdough ★ The Bread Factory

Made using organic natural yoghurt for fermentation, this is one of the company’s classic sourdough loaves which they’ve been baking for close to 20 years. It takes over three days to make, using two separate starters and some serious oven heat. MD Tom Molnar says ‘it is a difficult dough to handle. You need a true craftsman to master this sourdough. The result is a loaf with an open texture (the Swiss cheese of breads), a favourite amongst the chefs we serve.’

Other awards: Poppy Linseed Campagne★, Sultana & Fennel Sourdough★, American Style Pumpernickel★, Multiseed Sourdough★ www.breadltd.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

15

London

A wild infusion of flavour Chateau Rouge

You’ve heard of rooibos, but what about its wild growing, sweeter tasting herbal cousin honeybush? Gathered from shrubs growing naturally in the wild, in the mountains of Langkloof in the Eastern Cape, this luxuriously packaged and completely organic tea is good for ailments like hypertension. ‘Because of the lack of tannin, you can leave it to infuse in the water for a long time time without going bitter and like with all quality leaf teas you get multiple infusions from the same leaves,’ says Chateau Rouge founder Sean Farrell.

Other awards: Chateau Rouge White Monkey Green Tea ★ www.chateaurouge.co.uk

Berkshire

A sweet way to get your five a day

Packed with flavour

Raspberry Truffle ★

Fish4Ever Peppered Mackerel ★★ Organico Realfoods

Chocolate Blush

Fish4Ever combine an organic, environmental approach with fine artisan food of provenance and bring it to the canned fish sector. Using sustainable fish landed by small boats in the Norway, Faeroe Island and Shetland Island triangle, these peppered mackerel fillets are packed in oil for moistness and are ideal in pasta and salad dishes or made into pâté with cream cheese and spring onions.

Other awards: Smoked Kippers in Organic Sunflower Oil ★★, Sicilian Anchovy Fillets in Organic Olive Oil ★, Organico Levant Sunrise Green Olives ★, Organico Roasted Pepper Spread & Dip ★ www.organico.co.uk

Former theatre costume designer Tara Cole decided to change direction and start hand-making chocolates, and renovate a vintage ice cream van to sell them from in the winter months. Chocoholics will be very glad she did.

‘I use pure Belcolade white chocolate, and a natural raspberry flavour and decorate them with freeze dried raspberries,’ says Cole. ‘It’s a natural fruit flavour.

Maybe it could count as one of your five a day!’

Other awards: Lemon Truffle ★, Cherry Truffle ★ www.chocolateblush.co.uk

Search for award-winning food at

Search for award-winning food at

www.greattasteawards.co.uk TASTE GOLD 2011-12

London & South East England

Chateau Rouge Wild Harvest Organic Honeybush Tea ★★

Ambient Product of the Year Sweet Raspberry Vinegar - stratta

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Sour power

A glut of soft fruit 25 years ago helped set Mary Stratton on a new career path

'The vinegars were well received and people were coming back for more'

R

aspberry vinegar has been on kitchen shelves since it was popularised

by Californian chefs back in the 1980s. But what about versions made with tayberry? Or medlar?

Or elderflower? Those are just some of the 30 or so varieties of fruit vinegar made by husband and wife team John and Mary Stratton in their cosy kitchen at home in Eastbourne.

‘It all started 25 years ago when my mother had a glut of soft summer fruits,’ says Mary, a former teacher. ‘I trawled through a lovely recipe book we’d been given as a wedding present and found a recipe for sweet fruit vinegar. I made it for family and friends for years with www.greattasteawards.co.uk

TASTE GOLD 2011-12

any fruit that was going. Seven years ago I decided I’d had enough of the paperwork that goes with teaching and stepped out of school and into this.’

Mary launched the business, named Stratta, by herself, selling small batches at the nearest weekly farmers’ market while John kept his full-time job as catering manager at the University of Brighton’s Eastbourne campus, helping out at weekends.

‘The vinegars were well received and people were coming back for more,’ says John. ‘By the end of that year we thought “It might just support the two of us”’, says John.

‘Walking away from the second

salary was a little bit scary but six years on we’ve still got a roof over our heads.’

Now the couple virtually work a seven-day week, making, bottling, labelling and selling at markets along the south coast and at food festivals and events all over the country. Their products, which also include flavoured oils and salted lemons and limes, are also stocked in a handful of delis and farm shops.

Their raspberry vinegar has been part of the range since day one and is still their biggest seller and they’re gearing up for increased production since the announcement of its three-star gold Great Taste Award.

‘We’ve warned our grower

London & South East England

17

London & South East England

Tom Maynard in Ticehurst to up the amount of raspberries he puts aside for us,’ says Mary. ‘Customers will say “We’ll have that one because its got an award” rather than going for something they’re not sure about.’

Stratta currently hold six gold awards for their vinegars and reckon they’ll bag another for their tayberry which they say is even better than the raspberry version. The Strattons are constantly working on new ideas (current projects include a Gertrude Jekyll rose vinegar and a chocolate balsamic) which often come from their customers.

Some, particularly in the Midlands and the north, have used fruit vinegars all their lives – on ice cream in Lancashire, for example, and on Yorkshire puddings in the TASTE GOLD 2011-12

white rose county.

The Strattons are delighted that Michelin starred chef Robert Thompson of the Hambrough on the Isle of Wight uses their medlar, crab apple and rosehip vinegars and would like to see more chefs follow suit.

They were once asked if they could supply 5,000 litres of mango vinegar a month to one of the largest producers of ready-made supermarket salads. But despite such overtures from major players the Strattons, who make just 50-60 bottles at a time, are determined to remain a cottage industry. www.stratta.co.uk

www.greattasteawards.co.uk

'We’ve warned our grower, Tom Maynard in Ticehurst, to put more raspberries aside for us'

18

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Buckinghamshire

Get me to the Greek

Ginger winner Ginger Dream ★

Greek Style Natural Yogurt ★

Cherish Chocolates A gift certificate to attend a chocolate making class changed former IT Consultant Soumya Dinesh Ramanan’s life. ‘It got me absolutely hooked. I loved it so much and found it so therapeutic,’ she says.

Ginger Dream was a result of experimenting with everyday cooking ingredients and is hand made by infusing fresh grated root ginger into a ganache centre and encasing it in 54 per cent dark Callibaut chocolate. www.cherishchocolates.co.uk

Tims Dairy

The Timotheou family bring a touch of Cypriot sunshine to our lives from Chalfont St Peter, Buckinghamshire, with their authentic Greek style yogurt. This delicious yogurt is made with probiotic cultures that lend the right amount of characteristic acidity to create a wonderful, rich, creamy, balanced texture. Perfect on puddings and fresh fruit, stirred into curries, on top of cereals or just eaten for breakfast on its own.

Other awards: Greek Style Honey Yogurt ★ www.timsdairy.co.uk

Get your goat

Goats' Milk Chocolate Ice Cream ★★ Auberge du Chocolat

'We started making Italian style gelato ice cream, then, ‘one of our regular customer’s daughters couldn’t take lactose and we said “Come back next week” and we made goats ice cream for her,’ says Ian Scott who’s been making artisan, premium ice creams for five years. ‘It’s made with full goats' milk and cream which is creamier than cows' milk and cream, 70% Fairtrade chocolate and pure cocoa powder. 99 out of 100 can’t tell its goats' ice cream.’

Other awards: Dark Chocolate House Bar 71%★, White pistachio & cardamom Chocolate ★, Pistachio ice Cream ★★, Raspberry Sorbet ★, Raspberry Frozen Yoghurt ★, Strawberry & Fresh Mint Frozen Yoghurt ★ www.aubergechocolat.co.uk

Spirited raspberry conserve Raspberry & Vodka Jam ★ Doherty’s Chutneys and Jams Doherty’s homemade chutneys and jams is a small family business based in Aylesbury and started two years ago, in November 2009 by Kevin and Jackie Doherty. ‘We only use fresh locally sourced ingredients, no artificial colourings or preservatives. We are always thinking of new ideas to add to our range. The raspberry and vodka jam has an intense raspberry flavour and has already proved a great seller, we are very proud of our Great Taste award.’ www.dohertychutney.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

19

Hampshire

Offaly good Chalcroft Farm Shop

Apricot Preserve ★★★ Dart Valley Foods

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Newly minted

English Peppermint Tea ★★ Summerdown Farms Summerdown Farms proprietor Sir Michael Colman re-introduced traditional English peppermint to the UK about 15 years ago. Once he’d achieved the quality he was looking for (this variety of peppermint is a notoriously difficult crop to grow) he began making peppermint tea in 2007 by distilling the oil from the Black Mitcham peppermint and infusing it into the dried leaves. The tea is renowned for its calming qualities and is good for the digestion too.

Other awards: Chocolate Mint Thins ★, Chocolate Peppermint Creams ★ www.summerdownmint.com

r and fruit apricots, suga in it apart from e the best,’ ar s ing There’s nothing th st es the simple s the pectin-sometim Ramsey. It seem y Foods’ Claire afield as far as m fro says Dart Valle ders with export or firm-set world agrees, ically English, pore for the typ ga toast or d Sin re d tte an n bu t ho Japa ve. Spread it on ent for a er es im pr nd al co it ion a fru tradit x and use it as bo e th de tsi think ou for poultry. or even a glaze uit cheese board : Pink Grapefr ds ar aw r Othe t)★★, Cu in (Th de Marmala er Honey★★, Scottish Heath , read Rounds★ tb or Sh ry Butte , Very Buttery ★ ch un Cr t Country Oa s★, Raspberry Sultana Biscuit rant m)★, Blackcur Ja a xtr (E Preserve on Curd★, m Le , ★ ) m Ja a Preserve (Extr ney★, rseradish Chut Beetroot and Ho y★ ne d Onion Chut Caramelised Re om s.c od yfo le www.dartval

“I’ve been involved with the judging process and know the rigorous stages that each product goes through to be awarded the star rating. This gives consumers reassurance that whatever has the black and gold label, is of the highest quality and tastes wonderful.”

Antonio Carluccio

TASTE GOLD 2011-12

www.greattasteawards.co.uk

London & South East England

Traditional Faggots ★

Preserve of the English

20

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Hampshire

Hitting the hot spot Chilli and Garlic Chutney ★★ Fruityfoods

Chef of 26 years standing Gary Hill launched Fruityfoods three years ago and continues to run the condiment business in his spare time. ‘The chilli and garlic chutney came about as a request from customers who wanted a really hot sauce,’ says Hill who beefed up his Red Hot sauce with chilli and garlic, adding them to a tomato, onion, red wine vinegar, sugar and oregano base to make one of his biggest sellers.

Other awards: Rich Fruit Chutney ★ www.fruityfoods.com

Chicken in a curry

Isle of Wight

It’s all gone biltong

Coconut Chicken Curry ★★★

Classic Coriander Biltong ★★

Wight Kitchen at the Bembridge Deli

Isle of Wight Biltong The last place you’d look for an artisan made, South African-style air dried meat delicacy is Binstead on the Isle of Wight. But resident Nicholas Greeff learnt how to make the popular snack on his family’s cattle ranch in Zimbabwe. He marinates silverside of local beef first in malt vinegar then in a spice mixture before air drying for four to five days. And his special twist on a classic coriander biltong? Worcestershire sauce.

Other awards: Garlic Biltong ★ www.isleofwightbiltong.co.uk

Kent

Jo Davies has been making this medium spiced curry for so long that preparing it has become second nature. ‘I know it so well I just throw the spices in,’ she says of the family recipe that’s made with local free range chicken and coconut milk. ‘It’s cooked quite quickly so the chicken doesn’t dry out. You can serve it with Basmati rice for a dinner-party, or just as a quick meal after work.’

Other awards: Shepherds Pie with Butternut Squash & Potato Mash ★★, Chicken Liver Paté with Sloe Gin ★★, Chicken, Ham & Leek ‘Love’ Pie ★★ www.wightkitchen.com

A smashing dessert

Honeycomb Crunch Ice Cream ★★★

Simply Ice Cream ‘I smash it with a rolling pin – it’s quite nice, bashing away.’ Thankfully, Sally Newall is talking about the home-made honeycomb she bakes for her ice cream that’s been so successful its overtaken her original catering business.

Made in small batches and hand whisked, the indulgent dessert is made with double cream, full fat milk and sugar. The smaller chunks of honeycomb fuse into the rich base as it freezes, creating an irresistible texture.

Other awards: Pistachio Ice Cream★★, Liquorice Ice Cream★★, Mandarin , Lime & Basil Sorbet★ www.simplyicecream.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

21

Middlesex

Tribute in a bottle

Pure Lemongrass ★★★

Ndinos Peri Peri Sauce (Medium) ★

Teapigs

Ndinos Peri Peri

This deliciously refreshing herbal infusion that’s good for your respiratory and digestive systems couldn’t be simpler. There’s nothing but top quality dried and chopped lemongrass from Phetchabun in northern Thailand. ‘It works really well iced too,’ says teapigs founder Louise Allen.

‘Put a little dash of hot water on it and then top it up with cold water and ice and leave it for about 5 minutes for a strong infusion.’

When South African born Ndinos Criticos suddenly lost both parents, he decided to recreate his mother’s home-style birds' eye chilli and tomato-based peri peri sauce in tribute. ‘It’s a genuine family secret recipe that’s really rich in flavour. My mum and dad were always making it and friends and family love it,’ says Criticos.

‘It is a hand made product - I’m doing everything. Every bottle is a labour of love.’ www.ndinosperiperi.co.uk

Other awards: English Breakfast ★, Mao Feng Green Tea ★, Popcorn Tea ★, Green Tea with Mint ★, Jasmine Pearl Green Tea ★, Rooibos Creme Caramel ★, Charmomile Flowers ★, Darjeeling Earl Grey ★★, Tung Ting Oolong Tea ★★, Peppermint Leaves ★★, Liquorice and Mint ★★, Lemon and Ginger ★★ www.teapigs.co.uk

Jam hot

Ginger, Chilli and Allspice Jam ★ Ciren Calui

e up with e Cowans cam up artist Claudin ick way qu a as s Former makend ble e-made spice ds and the idea of hom A hit with frien family meals. to ction of t ra es nt er co int (a d lui to ad set up Ciren Ca on so e sh , too family , her lum and Luiis Cian, Renee, Ca e now Sh ). es m na children’s iginal jam makes this or d chillies, with ginger, re , cider vinegar allspice berries s great to at’ th r ga su d an eese, cold accompany ch . Also great in té pà d an ts mea s. de marina lui.com www.cirenca

A versatile little number

Coriander Chilli Chutney ★★ Mums Exotic Sauces Made to a centuries old traditional Gujarati recipe, Uma Purohit recalls her grandmother grinding up ingredients for this unique chutney on her kitchen tiles, before the days of mortars and pestles. With underlying heat from the ginger, she’s confident that ‘people haven’t tasted anything like this before’. It’s not just a chutney either, the product also works well as a salad dressing when combined with olive oil or used as a marinade for chicken or fish. www.mums-exotic-sauces.co.uk

TASTE GOLD 2011-12

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London & South East England

Spicing up tea time

22

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Oxfordshire

Raisin rum memories

Totally Indulgent Rum & Raisin Dairy Ice Cream ★ Benjis Dairy Ice Cream Former chartered accountant Steve Dehavillande was inspired to make his own ice cream by fond memories of being a kid. ‘I just couldn’t find a decent rum and raisin ice cream that reminded me of my childhood,’ says Steve who named the company after his young son. ‘We use Californian raisins soaked for a week in high quality dark rum, Guernsey whole milk, double cream, Fairtrade sugar and a few drams of extra rum.’ www.benjis.biz

Miller time

Six Seed Bread Flour 1.5kg ★★★ Wessex Mill Fourth generation miller Paul Munsey’s family have made flour since 1900 and the process has changed little since then. Wheat from farms within a 30 miles radius of the Wantage mill is slowly roller-milled on 70 year old machines to produce a high quality multi-seed malted wheat flour. ‘You get the flavours of poppy and sesame coming through,’ says Munsey. ‘But there’s no large pieces which could get stuck in your teeth.’

Quince is back

Quince & Damson Fruit Cheese ★★★ Quince Products

In the years former food developer and designer Elspeth Wainwright spent travelling the world on business with husband Colin, she was nurturing a plan. ‘On the night I retired she told me she intended to put quince back as an English food trend,’ says Colin who reckons pairing quince with damson is a natural marriage. Made from their own highly concentrated fruit, the quince cheese is ideal with all cheeses and excellent used in game recipes. www.quinceproducts.co.uk

Search for award-winning food

Other awards: Strong White Bread Flour ★, Wessex Cobber Flour ★★, French Bread Flour★, Pasta and Pizza Flour ★, Mixed Grain Bread Flour ★★ www.wessexmill.co.uk

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TASTE GOLD 2011-12

23

West Sussex

Venison’s deer isn’t it?

Cowdray Wild Venison fillet ★★★

Cox and Bramley ★ Wobblegate Tom Stephens named his company after an orchard on his farm, although the gate hasn’t wobbled for 60 years.

This refreshing juice is hand made with tree ripened Cox and Bramley apples. ‘We press our apples in the traditional way, using a rack and cloth press, which is very labour intensive,’ says Tom. ‘This juice is 25 per cent Bramley. It’s more refreshing to have that slight sharp note, it’s the drier end of medium.’

Other awards: Bramley Apple Juice ★ www.wobblegate.co.uk

Asian persuasion

Cowdray Farm Shop You can’t get much more free range than deer roaming through 6,000 acres of woodland on the Cowdray Estate in West Sussex. During September to March, the estate’s full time deer stalker (no, really) provides a limitless supply of the meat to the farm shop. ‘A lot of people say its taste like beef, they can’t tell the difference,’ says company director Fiona Hamilton-Fox who’s a fan of chef Richard Corrigan’s recipe for venison Wellington.

Other awards: Shoulder of Lamb ★, Rib of Beef ★ www.cowdrayfarmshop.co.uk

Goan Spiced Chicken with Red Lentil Dall and Fragrant Rice ★ Ginger’s Kitchen

Cooked in small batches using traditional recipes the idea for this dish came from a biryani. On sale since the spring, it’s already proved very popular thanks to its striking appearance and punchy flavours says the aptly named David Cook.

‘There’s a vibrant dall on the bottom, then rice with curry leaves, cumin, mustard seeds and coriander running through it. The chicken is marinated in coconut milk, ginger, garlic and a hint of chilli.’ A popular dish that reflects the growing deli trend for Asian flavours.

Other awards: Butternut Squash, Goats' Cheese & Rosemary Risotto ★, Goan Spiced Lentil, Coconut & Coriander Soup ★ www.gingerskitchen.co.uk

“When I’m looking for something special, the first thing I want to know is ‘How delicious is this going to be?’ In a world of confusing labels, the Great Taste Awards are a genuine force for good.”

Alex James, farmer and Blur bassist

TASTE GOLD 2011-12

www.greattasteawards.co.uk

London & South East England

Juicy Fruit

24

Best Speciality from the South West Duchy Originals Dry Cured Unsmoked Bacon - Denhay Farms

A prince among rashers

An iconic brand is preserving the true taste of a British favourite

N

othing quite defines the British table like a really good rasher of bacon. It’s such a familiar sight and smell that it’s in our bloodstream, part of the national identity.

Even as we embrace the world’s cuisines with evergrowing enthusiasm, we still hanker after the perfect bacon butty or a faultless full English.

Done well, they are unbeatable gastronomic treats that rely on simple but top quality ingredients. And that’s where Denhay comes in.

Incorporated in 1952 by Commander Streatfeild and

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Lord Hood, Denhay Farms began farming corn, beef and sheep on 250 acres in the Marshwood Vale, three miles inland from Lyme Bay in Dorset. They’ve been making an award-winning traditional West Country Farmhouse Cheddar since 1959 and produced their first dry cured bacon in 1995.

‘The whey from the cheese production was used to feed the pigs,’ explains today’s managing director, Jim Loescher, ‘and

TASTE GOLD 2011-12

that’s how the bacon enterprise started off.’

The company now sources organic British pork from other high welfare farms in Suffolk and Norfolk for its own Denhay Farm label as well as for Duchy Originals from Waitrose, the company originally established in 1990

by Prince Charles to promote organic food and farming.

‘For the Duchy Original dry cured organic bacon, we buy backs and bellies

South West

25

Every loin is hand-prepared, which gives a better, more consistent and more uniform cure

South West

and only add a curing salt mixture,’ says Jim, who oversees Denhay’s specialist bacon curing factory in Honiton, Devon.

‘We add no water whatsoever.’

It takes around two weeks to produce a Duchy bacon, including a week spent maturing the unsliced ‘primal cuts’.

But it’s not just about time: it’s also the hands-on nature of production that makes a big difference to the final flavour, says sales & marketing director Richard Hogg. ‘The primals are hand rubbed with the right amount of cure for the weight and size of each loin. That’s quite unusual because a lot of the larger manufacturers use large tumbling units to apply the cure.

‘In our case every individual loin is hand prepared, which gives you a better, more consistent and more uniform cure.’

Another distinguishing aspect is that Denhay product is not frozen at any time in the production process, which has big benefits for the consumer. ‘The meat is fresh when it arrives and remains fresh throughout curing, maturation and

TASTE GOLD 2011-12

slicing,’ says Richard. ‘What that gives you is a vastly superior product because you don’t have a lot of water trapped in the bacon, which can make the rashers shrink or curl up.’

By keeping production to a relatively small scale (Jim says he buys about 250 backs per week), using a traditional recipe cure and maturing the bacon slowly, Denhay produce a full and round flavoured bacon that’s not too salty and lets the natural taste of the meat shine through – whichever way you cook it.

‘Whether you fry or grill is always a personal choice, isn’t it?’ says Richard. ‘I think aficionados always say you should fry it, but in my opinion it works equally well either way.’ www.denhay.co.uk

www.greattasteawards.co.uk

26

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Bristol

Going down a storm Pietanic Fish Pie ★★ Pieminister

Made with Marine Stewardship Council-certified salmon, pollock and smoked haddock in a rich, creamy parsley sauce and topped with a cheddery crumb crust, there’s no question this hand-finished pie goes down very well. ‘Pieminister began in 2003 after discovering pies in Australia were far superior to those available back home,’ says Pieminster’s Romany Simon. ‘It inspired us to make pies in Bristol with quality ingredients you could see, taste and smell.’

Other awards: Henny Penny Pie ★ www.pieminister.co.uk

Right on 'cue

California Rancher Oaky & Smoky BBQ Sauce ★ California Rancher Weekend cooking sessions with a visiting Californian chum, developing American-style barbecue sauces, marinades and rubs has become a business for Jon Finch and friends. ‘The sauce is based on things I have in my home kitchen. We’ve taken the recipe and had it replicated on a big scale,’ says Finch. Ingredients such as smoked paprika, chipotle powder, tomatoes, mustard and cider vinegar are carefully balanced so the sauce has a kick but doesn’t overpower.

Other awards: California Rancher Santa Maria BBQ Rub ★ www.california-rancher.com

Gotta pick a Pukka herb (or three) Three Fennel Organic Tea Herbal ★★★ Pukka Herbs

eet fennel, wild This organic sw l leaf tea is ne fennel and fen othe and calm designed to so ose estion. ‘We ch while aiding dig ish rk Tu c ati om plump, juicy, ar r for their superio Fennel seeds undance of ab d an s es tn swee st, master herbali ed flavour,’ says fennel is pack nel ild ‘W le.

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TASTE GOLD 2011-12

Cornwall

They call it mellow yellow Saffron Cake ★★★ Simply Cornish

The Cornish have been adding saffron to their bread and cakes since Phoenician times when they traded tin for the spice made from dried crocus stigmas.

Family-owned bakers Simply Cornish have used the same recipe for five generations, making a yeast raised, heavily fruited bread-like cake with top quality saffron from La Mancha in Spain. Spread a slice liberally with Cornish butter for a real west country gourmet treat.

Other awards: Strawberry & Clotted Cream Shortbread ★★ www.simplycornish.com

27

Cornwall

Judge fudge and find a winner

Loopy Lemon Meringue ★★ The Handmade Fudge Shop

Devon

There’s nothing paltry about this poultry Chicken and Leek Hand Raised Pie ★★ Okemoor Quality Foods

As a Cornish hotelier, Liza Lawrence was frustrated by the lack of good food suppliers so she started her own business when she sold the hotel in 1989. This traditional pie with its lard, vegetable fat and hot water crust is raised by hand and packed with local free range chicken meat, leeks and pork sausagemeat flavoured with mixed spice and cracked black pepper. ‘It’s ideal for summer lunch with salad and chutney,’ says Lawrence.

Other awards: Tarte Au Citron ★★, Spinach & Feta Filo Pie ★, Turkish Delight & Rosewater Cheesecake ★ www.okemoor.co.uk

TASTE GOLD 2011-12

The benefits of being ginger Hot Ginger Beer ★★ Luscombe Organic Drinks

Years of being the designated driver during his youth in rural Devon inspired Gabriel David to create a non-alcoholic alternative to the usual orange juice or lime cordial and soda. Fresh ginger and Sicilian lemon give the beer a spicy heat that goes especially well with barbecued or marinated food, sweet and sour or stir fried dishes. The beer is also a great cure for a hangover if you’ve persuaded someone else to do the driving.

Other awards: Apple and Pear Juice ★★, Sicilian Lemonade ★, Cool Ginger Beer ★ www.luscombe.co.uk

Honey, you’ll love this crunchy ice cream

Honeycomb Ice Cream ★★ Salcombe Dairy (UK)

rd er Peter Howa Thirty years aft vy e Merchant Na th m fro ed tir re pany, Salcombe m co e th nd to fou base his all natural m Dairy still use local milk, crea th e wi de Ma e. eed extract, th mix recip s ised with a seaw bil sta d an r some deliciou ts ge and butte ix m y m th and crea honeycomb. of s ce incredibly smoo pie ge e addition of lar la,’ says crunch with th outselling vanil the range, even ‘It’s the hero of Bly. , Kenyan co-owner Dan Cream ★★★ Stem Ginger Ice : ds ar rbet ★★, So ge Other aw an Or le m ★★★, Sevil Coffee Ice Crea rbet ★ So nt ra ur kc Blac dairy.co.uk be m lco sa www. www.greattasteawards.co.uk

South West

When Michelle Mapplethorpe realised her customers wanted a handmade local product rather than the commercially made fudge she stocked, she let her culinary imagination run free. ‘We make lots of wacky flavours. We set out to do something a bit different,’ says Michelle of her highly inventive range that includes key lime pie flavour and Loopy Lemon Meringue, which features pieces of shortcake biscuit and fresh meringue in its mix. www.handmadefudgeshop.co.uk

Devon

28

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Devon

A de-cider-dly better drink

Ashridge Organic Cider, Vintaqe 2009 ★ Ashridge Cider

Ashridge have made their name producing exceptional ‘champagne method’ sparkling ciders. They’ve added another cider - Organic Vintage Cider to the sparkling family – medium dry and lightly carbonated with a great depth of flavour. ‘A prize asset for us are the old established organic orchards where we source the apples,’ says Jason Mitchell. ‘Cider made from older trees definitely has a better flavour.’

Other awards: Ashridge Organic Sparkling Lemonade ★ www.ashridgecider.com

It comes down to the crunch Oat and Seed Crunch Biscuits ★★ Hillside Speciality Foods

With 16 years of cheffing behind him, Jay Allan became increasingly interested in the world of cheese and decided to make his own range of products for the cheese board including fruit pastes and biscuits. ‘I wanted to get a snap and a crunch into the biscuit using coarse stone ground flour from our local mill at Otterton,’ says Allan who adds pumpkin, sunflower, sesame and poppy seeds for nuttiness, bite, texture and flecks of colour.

Other awards: Spiced Orchard Fruit Chutney ★ www.hillsidespecialityfoods.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

Back in black

Black Label Blend★★ The Coffee Factory Seasonally selected, ethically sourced pure Arabica beans, chosen for their superb taste profile, are slow roasted in small batches on a weekly basis to ensure freshness.

‘The Black Label Blend is for everyday use, chocolatey, sweet and balanced with a light acidity,’ says Danny Parfitt. ‘We try to encourage people to buy their coffee weekly, just as you would go to the bakery for your fresh bread.'

Other awards: Red Label Blend Espresso Coffee★, Red Label Blend Filter Coffee ★ www.thecoffeefactory.co.uk

I could crush a grapefruit Grapefruit Juice ★★ Frobishers Fruit Juices

Frobishers use Floridian pure pink grapefruit to ensure the full, rounded flavour and the taste of natural juice that consumers love. ‘Our aim is to make it as pure as possible, so all we do is squeeze the fruit leaving in all the little juicy bits and lightly pasteurize it so it’s got shelf life. Refreshing with soda water, lime and Angostura bitters.’ says Frobishers Steve Carter.

Other awards: Frobishers Pineapple Juice ★, Frobishers Apple Juice★, Frobishers Tomato Juice ★ www.frobishers.com

29

Devon

Dorset

Mulling it over Mulled Wine ★★ Lyme Bay Winery

A history of violets Violet Creme ★

House of Dorchester

Dorset

Cheese that pleases Cheddar Wafers ★★★ Fudges

Made with Dorset ingredients including cream from the Blackmore Vale and mature farmhouse cheddar cheese from Barbers at Ditcheat, these light and irresistibly crisp cheese wafers were developed 20 years ago by the Fudge family. ‘Its not a conventional biscuit recipe-we’ve had specialist machinery developed for us to make them,’ says Sue Fudge who recommends munching the more-ish melt-in -your-mouth wafers with a glass of chilled wine close to hand.

Other awards: Stilton Wafers ★★, Jalapeno Wafers ★★, Oat & Seeded Flat Breads ★★, Oat & Walnut Crackers and Charcoal Crackers Duo ★ www.fudges.co.uk

We do give a fig Fig Jelly ★★ Global Harvest

If you like quince jelly, then you’ll love its new fig-based cousin. Made from a simple fig puree, it’s 100% natural, with just a touch of sugar to enhance the sweetness of the fruit and apple pectin used to set it. Cheeseboards are an obvious destination for the fig jelly, but Michelin starred chefs are also serving it with ham hock & foie gras terrine as well as duck, game and smoked meat dishes too. www.globalharvestlimited.com

TASTE GOLD 2011-12

www.greattasteawards.co.uk

South West

cinnamon, syrup containing nts to a Mix a mulling die re ing et cr se her nutmeg and ot d elderberry ed damson an specially blend in a glass. as tm ris e got Ch wine and you’v years ago 20 ly ar formed ne ression ‘The company og pr l ra and the natu making cider wines and try un co e uc was to prod We’ve Lucy Bennett. liqueurs’ says decade. It’s a for ne wi e th been making e aroma and ed through, th gorgeous warm .’ azing Tomato the taste is am ine ★★, Spicy : Strawberry W d Apple ★, an rry be sp Other awards , Ra Mulled Cider ★ , Liqueur ★ ★ m ★ y ea ne Cr ut Ch cotch de ★, Butters ala rm Ma e Vintag winery.co.uk www.lymebay

Almost 50 years after the founding chocolatier opened his small shop in Dorchester, House of Dorchester handfinished luxury chocolates are still being hand crafted right in the heart of Dorset using the finest ingredients from around the world. House of Dorchester’s violet crèmes are made with smooth fondant combined with the distinct perfumed flavour of violet, double coated in rich 70 per cent chocolate and hand decorated with natural crystallised flower petals.

Other awards: Stem Ginger ★ www.hodchoc.com

30

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Dorset

Slam dunk for flavour

They come from a land down under

Sunny Seeds & Raisin Beskuit★★

Aussie Olives ★★★ Olives Et Al

The African Biscuit Company

Everyone knows about biscotti, but what about beskuit, its South African cousin? Sue Price reckons everyone should have the pleasure of dunking the traditional twice baked, buttermilk biscuit in their morning coffee. ‘It’s a recipe that was handed down from mother to daughter. I’ve gradually perfected it over the years after responses from family and friends,’ says Sue who now bakes seven different varieties. ‘I added sesame seeds in this version for depth of flavour.’

Other awards: Plush Pecan, White Choc & Cranberry ★★, Fruity Fruit & Spice ★, Delightful Date & Walnut ★, Posh Poppy & Lemon ★ www.theafricanbiscuitcompany.co.uk

In the pink

Other awards: Tapenade Marocaine ★★, Romesco Sauce ★★, Pesto alla Genovese ★, Moorish Olives ★, Pink Mojo Dressing ★, Tapenade Provencal ★, Harissa Almonds ★, Wasabi Flaming Rice Balls ★ www.olivesetal.co.uk

Gloucestershire

Oak Smoked Peppers ★ Pink’s Organics With Tom Vickers, Fiona Pink has revived the name and spirit of her Great Great Grandfather’s firm, founded in the late 1880s, that imported pure and unadulterated food from Italy and who were, at the time, the biggest marmalade manufacturer in the world. ‘We chop the organic sweet peppers by hand, smoke them over oak chips and bottle them in herb infused organic rapeseed oil,’ says Fiona. ‘They’re great with goats' cheese on bruschetta and you can have them on pizza, in salads and in risotto.’ www.pinksorganics.com

www.greattasteawards.co.uk

Extra large Greek Kalamata olives are marinated in a sweet and sour liquor of red wine vinegar, honey, lemon juice, garlic, chilli, salt and pepper. So what’s ‘Aussie’ about that? ‘Annie discovered the recipe in 1994 while visiting family and friends in Australia. We originally called them Sweet and Sour olives but they didn’t sell so we changed the name to Aussie,’ says Giles Henschel of the hand-prepared delicacy.

TASTE GOLD 2011-12

A cordial agreement Pomegranate and Rose Cordial ★★ Five Valleys Cordials Former English wine maker Chris Baker blends high quality Persian pomegranates and Bulgarian rose water with some geranium for body and depth to make this highly original and delicious cordial.

‘It’s designed so you can drink something special and nice without having alcohol,’ says Baker, although he says some people also enjoy it as a cocktail with sparkling white wine or vodka.

Other awards: Five Valleys Sloe & Raspberry Cordial ★ www.fivevalleyscordials.co.uk

31

Gloucestershire

Friesian cold coffee

Nuts about this biscuit

Cotswold Ice Cream

Four Anjels

Cappucino Ice Cream ★

www.cotswoldicecream.com

In the club

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Somerset

Everything but the stone

Ginger Syrup Pudding ★ The Pudding Club

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TASTE GOLD 2011-12

This Sicilian oil is a blend of Ogliarola, Cerasuola, Biancolilla and Coratina olives and has a light, fruity aroma, taste and almond finish.

‘It’s a family business and has been for generations. If the oil doesn’t come up to standard then the Barberas don’t put their name on it,’ says importer James Tyler. ‘I like the fact that it’s unfiltered. It means that you have all of the flavour of the olives and it keeps well.'

Other awards: Charisma Extra Virgin Olive Oil ★, Green Whole Giant Olives ★, Lodovico Campari Balsamic Vinegar ★, Il Borgo Red Label Balsamic Vinegar ★, Carnaroli Rice ★, Linguine Pasta ★ www.lefktro.co.uk

www.greattasteawards.co.uk

South West

This handmade, small batch ice cream is made with organic milk from the family’s herd of Holstein Friesian cattle and cream from the local dairy. A shot of strong espresso complete with grinds made from Rainforest Alliance and Fairtrade beans gives the product its distinctive flavour that’s rounded out

by Ugandan Ndali vanilla. ‘I have it for breakfast as an affogato with a shot of coffee poured over,’ says ice cream maker Danielle Slatter.

Chunky Almond Biscuits ★

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★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Somerset

Cutting the cheese

Reserve a sigh for this vintage cider

Pennard Ridge ★★★ Somerset Cheese Company

Vintage Reserve ‘09 Cider ★★★

South West

Perry’s Cider

Using only the very best apples from the ‘09 harvest, this traditional still cider takes between four weeks and four months to naturally ferment. It then spends a year in wooden port and sherry casks to fully develop its unique flavours. ‘My family are 4th generation cider makers and we grow, ferment and bottle all our own ciders,’ says George Perry. ‘ The high fruit content and aging process produces a full bodied and well balanced table cider, that goes well with sausages, pork and mash.’

Other awards: Perry’s Single Orchard Cider ★★; Perry’s Morgan Sweet ★★; Perry’s Somerset Dabinett ★; Perry’s Premium Vintage ★ www.perryscider.co.uk

Wiltshire

The individual flavour and texture of this goats' cheese that’s, loosely based on Caerphilly is all down to the hands-on care of co-owners Anita Robinson and cheesemaker Phil Rainbow. ‘We want to keep a light, open texture so we don’t machine mill it. When you’ve got a whole vat full of curd and you're cutting it into small pieces by hand it’s very hard work.’ The creamy, nutty result is well worth the effort. www.somersetcheese.co.uk

Closer to the hart

The old methods are the best

Loosehanger Farmhouse Cheeses

The Traditional Beef Company

Ness and Gwyn Williams make this soft, creamy, mould-ripened cheese in Redlynch in the New Forest, with pure Ayrshire cows milk from the Woodgarston Herd. The Williams’ say it’s the best milk they’ve ever tasted and that it’s fantastic for cheese making. The Great Taste Award judges seem to agree, saying that White Hart is a ‘very creamy cheese, good depth of flavour, super texture. A real treat. ’

The small family business started as a farm in the 1300s and today the company, run from Parsonage Farm, still uses traditional breeds such as Aberdeen Angus, Highlands and Longhorns to produce its award-winning meat. Cows are allowed to age gracefully on a grass-fed diet, rather than force-fed, and the carcasses are then aged for four to six weeks. Traditional Beef’s Robin Pitkin says, ‘it’s true that you can sell steaks until the cows come home and the sirloin is always favourite.’

White Hart ★★

Other awards: Loosehanger with Fenugreek Seeds ★★ www.loosehangercheeses.com

www.greattasteawards.co.uk

TASTE GOLD 2011-12

Sirloin Steak ★ ★★

www.traditional-beef.co.uk

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34

Best Speciality from the Midlands & East Anglia Beech Smoked Gammon - Hill Top Smokehouse

Game on for gammon

Thinking outside the box has landed an East Anglian farmer and butcher with a smoking-hot hit

'We'd dabbled a bit in curing bacon and gammon'

F

arming has been in Richard Smith’s family for over 100 years. First in Essex and later in Suffolk, the Smiths reared beef, pork and chickens as well as growing arable crops, eventually opening their own butchers’ shops too.

But in 2010, in a challenging climate for farmers, Richard and partner Claire Harris decided to stop producing meat and poultry and concentrate on the family’s two shops: RJ Smiths in Needham Market, Suffolk, and, crucially, the more recently acquired Byfords Traditional Fresh Foods in Essex.

‘I saw Byfords for sale about four www.greattasteawards.co.uk

years ago in my grandmother’s home town of Rayleigh,’ says Richard, ‘and it had its own smokery. We’d dabbled a bit in curing bacon and gammon but we used to send meat off to be smoked elsewhere, and I fancied giving it a go myself.’

Richard took the business over as a going concern and carried on a range that included meat pies, bacon, homecured hams and gammon.

‘The original owner stayed on for six months and helped

TASTE GOLD 2011-12

us out at the start,’ he says. ‘We took over the existing recipes and tinkered with them – and we hope we’ve improved on them.’

Currently the smokery is used only two days a week. But with the popularity of the products, the launch of the Hill Top Smokery’s website and the introduction of new lines like whole smoked chicken and duck breasts, and a smoked beef fillet in the pipeline, all that spare capacity looks set to be put to good use soon.

‘We wanted to create a brand that

Midlands & East Anglia

would encompass the high quality products we were known for but also, in these difficult trading times, promote them beyond the two shops,’ says Claire Harris, who says the ultimate aim is to move the smokehouse to the couple’s hill top farm premises.

‘Establishing our own cure and smoking technique, we feel that we produce a very special gammon. With Richard’s farming experience, he knows how to source the best local free range pork.’

Richard uses free range pork from Blythburgh, which he has long sold as fresh pork in his shops because of its tender, moist succulence. To make the gammon, he dry cures the pork in a vac-pac bag using a simple recipe of salt, nitrates for colour and some brown sugar which prevents the meat hardening during the curing process.

‘Originally, the legs would have been salted in big slate vats but some meat, because of its texture, will take on the cure quicker,’ says Richard. ‘By putting in a bag a controlled amount goes in and the meat won’t over cure.’ A 9-10kg TASTE GOLD 2011-12

leg of pork takes about two weeks to cure, after which it’s smoked for about three and a half hours at 50°C. ‘We use beech chippings – it’s more subtle and allows the flavour of the meat to come through,’ says Richard. ‘We tried oak and applewood, but oak can be overpowering and I think the applewood gives a ‘false’ flavour.’

His partner Claire recommends wrapping the gammon in foil and simply roasting it, but says it’s equally delicious simmered and glazed. And the Great Taste Award judges seem to agree with one calling this glorious gammon ‘moreish to the extreme’. www.hilltopsmokehouse.co.uk

www.greattasteawards.co.uk

Midlands & East Anglia

Claire recommends wrapping the gammon in foil and simply roasting it, but says it’s equally delicious simmered and glazed

35

36

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Cambridgeshire

Pink of perfection

Kandula Ceylon Pink Tea ★ The Kandula Tea

Unfermented green tea from a single estate in Sri Lanka is mixed with hibiscus to produce a beautiful brew that’s packed with antioxidants. ‘It’s a lovely afternoon tea, fresh and clean with a slight smokiness on the palate,’ says Gail Shreeve. ‘When it’s served in a white bone china cup it looks a little bit like a rosé wine. People are also having it at pink themed tea parties and events.’

Other awards: Kandula Peppermint Leaf Tea ★★ www.kandulatea.com

Meringue-Faru-tttiadinBgosco ★

Doctoring your breakfast

Meringata ai

Food Doctor Cacao and Tangerine Granola ★

geshire from Moving to Cambrid ière Debora Italy, trained pâtiss gap in the a d tte spo es nn Bo ringata. ‘Not market for her me this sort ke ma ple many peo eau,’ gat le sty al of continent uses the says Bonnes, who ally grown especially sweet, loc pberries blueberries and ras creamin the meringue and has ich wh t ser des ed bas r as an ula pop y ver e om bec l Italian cake cake. ‘It’s a traditiona is very British.’ alternative wedding ich wh s rie ber adding the but I changed it by a.co.uk www.biscottidebor

Nutrition Consultant to the stars Ian Marber aka The Food Doctor and his range of delicious, wholesome and healthy foods includes this daringly different cereal. Agave syrup provides the sweetness and absorbs slowly in the bloodstream. It has a low glycaemic index and so does not significantly raise blood sugar levels, helping to prevent sugar cravings later in the day. Cacao nibs provide a rich cocoa flavour that works well with the Spanish essential orange oil, while pieces of freeze dried tangerine add an exciting burst of flavour.

Bokomo Foods (UK)

ra I Biscotti Di Debo

Other awards: Food Doctor Papaya Passion Muesli ★ www.bokomo.co.uk

Breakfast of champions Perfekt Organic Quinoa Granola ★ Bokomo Foods (UK) For a perfectly balanced and healthy breakfast reach for a box of this delicious cereal. Quinoa is a grain-like crop that was revered as sacred by the Incas. It’s high in protein, magnesium and iron and it’s gluten free and easy to digest. It goes down a treat with the buckwheat flakes, seeds, nuts and puffed brown rice, which are all gently toasted in healthy agave nectar. www.bokomo.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

37

A corking great crunch Corkers Crisps Sea Salt Flavour ★ Corkers Crisps

Other awards: Corkers Crisps Sea Salt & Black Pepper ★ www.corkerscrisps.co.uk

Essex

A whole new cider The flour people the crisp

Sea Salt & Aspall Cyder Vinegar Crisps ★ Fairfields Farm Crisps

The Strathern family have been growing potatoes in Essex for three generations. In 2006, current owner Robert and wife Laura decided to add value to the crop by making crisps. They use Lady Rosetta potatoes that are thicker cut with the skin left on and hand cooked in sunflower oil. Locally produced Aspall’s cyder vinegar and sea salt mean less food miles and more natural taste.

Other awards: Ever So Lightly Sea Salted Crisps ★, Parsnip Crisps with Essex Honey & Black Pepper ★ www.fairfieldsfarmcrisps.co.uk

Easy to gage its popularity Greengage Jam ★ Thursday Cottage Owner Tim Came reckons greengages are an underrated fruit in the UK, but his small batch, open pan made jam could change that.

‘It’s a traditional English set, packed full of unmistakeable greengage flavour,’ says Tim. ‘It’s so simple - greengages, cane sugar and fruit pectin.

It’s nice on toast or a croissant, you could use it in puddings or with cold meats or cheeses like a sharp cheddar.’

Organic Strong Stoneground Wholemeal Flour ★★ W & H Marriage & Sons W & H Marriage & Sons Ltd has been milling high quality flours for nearly two centuries. ‘The flour is stone-ground on 100 year old horizontal French burr stones,’ says Hannah Marriage.

‘We use a mixture of wheat grown on our family’s farms near Chelmer Mills and from local Essex farmers and we use a proportion of Canadian wheat too, which is very high in protein. It’s a nutty, nutritious and wholesome bread making flour.’

Other awards: Very Strong Wholemeal 100 % Canadian Flour ★★, Organic Strong Stoneground Wholemeal Flour ★★, Organic Country Fayre Malted Brown Flour ★★, Organic Light Brown Self-Raising Flour ★★, Organic Light Brown Plain Flour plus 7 further Awards ★★ www.flour.co.uk

Other awards: Bitter Orange Marmalade ★ www.thursday-cottage.com

TASTE GOLD 2011-12

www.greattasteawards.co.uk

East Anglia

Rod Garnham’s family have grown the special Maris Piper derivative ‘Naturalo’ for five generations. ‘The unique thing is how the potatoes are grown in the peaty and naturally organic fenland soil which gives them a really nice base flavour. They’re a high quality frying potato that gives a less greasy, less abrasive, crunchier crisp,’ says Rod. The crisps are hand-cooked in sunflower oil and seasoned while still warm with British sea salt.

38

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Essex

Chamomile will make you smile Novus Citrus Chamomile ★★★ Daily Grind Imports

Allan Pirret used feedback from the Great Taste Awards to perfect the blend of ingredients in this biodegradable pyramid teabag, adding lemongrass and lemon verbena to boost the citrus flavour and balance the inherent bitterness of the chamomile. ‘Customers describe it as Chardonnay-esque,’ says Pirret who says the soothing, calming qualities of the colourful drink (that also includes calendula, malva and rose petals) make it the perfect nightcap.

Other awards: Novus Persian Pomegranate Tea Bag ★★, Novus Organic Jasmine ★ www.novustea.co.uk

Plum delicious

Pork, Plum and Celery Pie ★★ Fuud

They’ve been serving this unusually delicious pie at the family run Pipe of Port restaurant in Southend for the last 30 years. It has proved so popular that Fuud Ltd are now offering it to the nation under their own banner and via the Fuud website. Hand diced pork, onion, celery and plums get an extra boost from the added cheffy touch of a gastrique made from a reduction of brown sugar and white wine vinegar.

A not too sweet treat

Hadleys Caramel and Pecan Ice Cream ★★ Hadley’s Dairy Products

It's no secret Jane Hadley has gone nuts making this ice cream a decidedly grown up indulgence. ‘The pecan nuts are chopped and toasted while we’re making the ice cream so we can retain the crunch and the freshness,’ she says. The mix of double cream, milk, brown sugar and free range fresh egg yolks with rich, caramel dulche de leche is not overly sweet and appeals to the adult palette as well as ice cream crazy kids.

Search for award-winning food at

Other awards: Steak, Kidney & Mushroom Pie ★ www.fuudonline.co.uk

Other awards: Rum & Raisin★, Elderflower & Lime★★, Honeycomb Crunch★★, Stem Ginger★, Lemon Sorbet★, Blackcurrant & Cassis Sorbet★★, Raspberry & Cream★ www.hadleysdairy.co.uk

Search for award-winning food at

www.greattasteawards.co.uk www.greattasteawards.co.uk

TASTE GOLD 2011-12

39

Hertfordshire

meat with a Dark side of the bean Prime peppery hit 66% Dark Rabot Estate ★★ Hotel Chocolat

Other awards: Kirsch Cherries ★★★, Island Growers 50% Milk with Sea Salt ★★, Liquid Chocolat Aztec ★, Salted Soft Caramels ★, Raspberry Liqeur ★, Dizzy Praline★ www.hotelchocolat.co.uk

Norfolk

Great British Sausage Co.

sausage y Cumberland ditional pepper Based on a tra white with black and t of hin a s plu er pepp , the ley rs pa d an sage red cut medium-textu e makes of this sausag pleaser. it a real crowd65% It’s made from with pork shoulder used instead of od assured so 15% pork belly e Freedom Fo pany’s pigs ar m co under David e Fo th l e.

Al . nc fat cie th a clear cons wi in ck tasty Churchill tu e n th ca s of you r to five tonne fou nd ou ar lls Nye se eno) ★, every month.

(Pork & Jalap e Hot Duchess Th : ed ds ok ar sm aw & r Othe pudding ★ sh (Pork, black uckleheadcider) The Full Engli head(apple&Ch kle uc Ch e Th , Bacon) ★ usages.co.uk www.britishsa

You’ll never be lonely with Zabaglione Norfolk County Zabaglione Ice Cream ★★ Lakenham Creamery

Now in their 90th year of production, Lakenham Creamery keep things simple.

‘The recipe for the zabaglione is 80 per cent fresh cream from a local co-op, eggs, sugar and Masala wine,’ says Chris Coughlan. ‘We were looking for a seasonal idea for Christmas-a cleaner taste to contrast against Christmas pudding flavours. Now people want it all year round.’ The ice cream pairs with many desserts including rhubarb crumble and fresh or stewed fruit. www.lakenhamcreamery.co.uk

Original and zesty Orange Dressing ★ Elli & Manos The inspiration for this dressing came from the way farmers in the fields of Greece picked everything fresh and made it into salad. ‘We took the orange pieces that they would have eaten whole and blended them with olive oil as the basic idea’ says co-founder Elli. The result is an innovative and refreshingly zesty dressing which can also be used as a marinade or basting sauce on anything you’d like to pair with an orange flavour.'

Other awards: PDO Kalamata EVOO ★ www.elliandmanos.com

TASTE GOLD 2011-12

www.greattasteawards.co.uk

East Anglia

Hotel Chocolat were so keen to get this high quality bar of dark chocolate just right, they bought their own cocoa estate on the Caribbean island of St Lucia. ‘We have complete control over how the beans are farmed as well as the drying and fermenting processes,’ says Serena Fidgett of Hotel Chocolat. The company’s Engaged Ehtics policy means cocoa connoisseurs can indulge guilt free in the bar’s distinctive yet mellow red fruit flavours.

The Churchill Sausage ★

40

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Suffolk

Nougat on the block

Chocolate honey nut nougat ★★★ Confektz

East Anglia

Adrienne Cameron was a corporate strategist who for 30 years produced confectionery for friends and family until she made her hobby her business in 2007. Her nougat is made fresh to order with local East Anglian free range eggs and beet sugar from Bury St Edmunds. Californian almonds and 72 per cent Venezuelan chocolate make it irresistible. ‘Its a soft nougat and cuts easily which is a problem,' says Cameron. ‘You can’t stop eating it.’

Other awards: Almond Brittle ★ www.confektz.co.uk

Gammon get it

Dark and lovely

Luxury Dark Chocolate Brownies with Cherries ★★ Suffolk Pantry Janne Hallinan is the ‘Wheat Free Woman’ and passionately believes that gluten free shouldn’t mean taste free. ‘My products are something all the family will want,’ she says. Who could resist a brownie made with organic 72 per cent dark chocolate and moist sour cherries? A blend of flours including tapioca and maize means the individual pieces or bags of bite sized chunks can be enjoyed by everyone, if you can get them to share that is. www.suffolkpantry.co.uk

Smoked Gammon ★★★ Hill Top Smokehouse

When Richard Smith took over a butcher shop complete with its own smokehouse, he leapt at the chance to smoke the gammons he made but previously had to send away to be finished. A wise move given that one Great Taste Award judge described the gammon, that’s made by curing free range pork and smoking it for three and a half hours over beech chippings, as ‘moreish in the extreme’.

Other awards: Pork Pie ★, Country Pasty ★, Black Treacle Back Bacon ★ www.hilltopsmokehouse.co.uk

Looking for great tasting food & drink?

Search for your nearest deli, farm shop or food hall online

www.britainsbestdelis.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

41

Derbyshire

The secret’s in the filling Original Buxton Pudding ★★ A Touch of Madness t/a Project X

Baker Alan Hibbert adapted his recipe for Buxton pudding from a Victorian cookbook-well, he had to. ‘It was absolutely awful,’ admits Hibbert who tops a shortcrust pastry base spread with raspberry jam with a secret filling. ‘No one’s guessed what’s in it yet, and no, there’s no nuts in it,’ says Hibbert who recommends serving the Bakewell tart-like pudding warm with cold custard.

It’s all in the preparation

A tenor’s worth of cake

Hunts Quality Cooked Meats

A Touch of Madness t/a Project X

Hunts was established by Malcolm Hunt, whose father was a butcher, back in 1983 with the company selling wholesale.

He believes the care they take in the cooking process is what makes the traditional boiled ham stand out from the competition.

The specifics of the cooking remain a trade secret but Malcolm will reveal, ‘A lot of people steam their ham today but we boil it which makes it more tender and there’s more taste to it.’ www.huntsqualitycookedmeats.co.uk

Originally from Wales and made from leftover dough with fruit stirred into it, baker Alan Hibbert has updated Bara Brith (‘speckled bread’) making it yeast and fat free. Hibbert get’s confirmation that he’s got the recipe right during the annual Buxton Opera festival. ‘One of the Welsh tenors always buys six Bara Brith to take home to Wales with him,’ says Hibbert. Compliments don’t come much higher than that.

Other awards: Original Buxton Pudding ★★, Baked Cheesecake ★ www.iknowandcare.co.uk

Traditional Boiled Ham ★

Bara Brith ★★

A rose by any other name Rose Creams ★★ Bittersweet Chocolates Nigel Holling is in no doubt about what his business is: taste. ‘We specialise in adding flavour to chocolate,’ he says. ‘We use an organic rose oil which is completely natural - it adds a really delicate flavour. The skill that comes into it is getting the blend just right so that the rose compliments the fondant, which in turn compliments the dark chocolate that it’s dipped in.’ One bite and you’ll know he’s got it dead right.

Other awards: Chilli and Lime Belgian Bites ★ www.bittersweetchocolates.co.uk

TASTE GOLD 2011-12

www.greattasteawards.co.uk

Midlands

Other awards: Bara Brith ★★, Baked Cheesecake ★ www.iknowandcare.co.uk

42

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Herefordshire

Nuggets of gold

I swear this is a great drink

Honeycomb Ice Cream ★★ Just Rachel Quality Desserts

Bloody Furlong 27%ABV ★ Celtic Marches Beverages

‘We named the brandy and apple liqueur after our apple orchard where a fierce skirmish took place between the Cavaliers and Roundheads. We still find old cannonballs in the field today,’ says Susan Vaughan of the family run company. The deep amber drink has a rich aroma of brandy and apple and can be drunk over ice, in coffee or as a cocktail mixer with ginger ale, soda or lemonade. www.celticmarches.com

After seeing the range of ice cream flavours available in America while travelling in the 80’s, Rachel Hicks set out to improve the quality of the UK’s ice cream scene. ‘I went to the British Library and got ideas from old recipe books, but the honeycomb ice cream is my own recipe,’ says Rachel, who makes honeycomb from scratch and adds it to a luxurious base mix made using rich Herefordshire cream.

Other awards: Damson & Sloe Gin Ice Cream ★★ www.justrachel.com

A crisp of noble heritage

Cider Vinegar and Sea Salt Potato Crisps ★★ Tyrrells Potato Crisps

Tyrrells source heritage variety spuds from ten family farms local to their own farm in the prime potatogrowing county of Herefordshire. The charmingly named Lady Claire and Lady Rosetta potatoes are gently washed, sliced and hand cooked by eagle-eyed master fryers who season the crisps while still warm to ensure an even application of the cider vinegar and sea salt seasoning and check that only the best of them end up in the bag.

Other awards: Tyrrells Lightly Sea Salted Potato Crisps ★, Tyrrells Sweet Chilli & Red Pepper Potato Crisps ★, Tyrrells Sea Salt & Black Pepper ★, Tyrrells Naked ( No Salt) Potato Crisps ★, Tyrrells Habas Fritas ★, Tyrrells Thai Chilli Rice Crackers ★, Tyrrells Sweet Beetroot Dip ★ www.tyrrellscrisps.co.uk.

Leicestershire

Quenching a fearful thirst Thirsty Farmer Cider ★★ Farmer Fear’s Cider

‘My family first sold our cider in Somerset in 1880 and we’ve been growing apples, making cider and most importantly drinking it ever since,’ says Andrew Fear who puts his success down to selecting the best and widest variety of cider apples from old orchards which are pressed using a traditional rack and cloth press. Don’t save this naturally long fermented, still cider for a hot summer day, it's the perfect drink any time of year.

Other awards: Farmer Fears Mountsorrel Farmhouse Loaf ★ www.farmerfear.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

43

Leicestershire

Yoghurt the moves

Probiotic Live Natural Yogurt ★★ Manor Farm Dairy Products The Holmes family has been making yogurt using a family recipe for 30 years. ‘We decided to go probiotic last year which gave the yogurt a smoother, creamy milder flavour,’ says Peter Holmes who uses his own high protein milk from the farm. The farm produces high quality milk on a low cost grass based system. The yogurt is a completely natural product and can be served with fresh fruit instead of cream, or on cereal at breakfast time.

Lincolnshire

Handmade oaty treats

Granola and Cranberry Flapjack ★ The Original Cake Company

Established over 40 years ago, the Original Cake Company benefits from over 120 years of combined experience in the kitchen. All cakes are cooked in small batches by hand before being decorated and packed. Pre-mixes are shunned in favour of natural ingredients wherever possible. The granola and cranberry flapjack is a departure from the mainstay of fruit cakes but holds its own as a ‘proper’ old style flapjack with a modern flavour combination. www.originalcake.co.uk

A cordial delight

Elderflower cordial ★

Belvoir Fruit Farms

‘It’s my mum’s homemade recipe. She tweaked it when we first started making the cordial in 1984 but we haven’t changed it since,’ says Pev Manners who uses elderflowers picked in English countryside from Cambridgeshire to Yorkshire. They are infused in water for several days along with sliced organic lemons and then carefully filtered to produce a delicate, flowery, scented lemony flavour that’s great just diluted with still or sparkling water, in a gin and tonic, in white wine spritzers or as a base for sorbets and ice cream.

Other awards: Elderflower Pressé ★ www.belvoirfruitfarms.co.uk

Nottinghamshire

Spice up your life

Bloody Mary Spiced Tomato Ketchup ★ Cox’s Originals

When Gavin Cox heard that his customers were using his Bloody Mary spice mix as a condiment, it didn’t take him long to take the next step. ‘We developed a ketchup that was sweet enough to use with our original spices,’ says Cox who uses Italian plum tomatoes in the sauce. ‘We describe it as the chilli-lovers ketchup - if you’re going to make a hot sauce it should be spicy.’ www.coxsoriginal.com TASTE GOLD 2011-12

www.greattasteawards.co.uk

Midlands

Other awards: Rhubarb fruited Thick and Creamy Yogurt ★ cherylholmes40@gmail.com

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★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Nottinghamshire

Hamming it up

Country Smoked Ham ★★ The Country Victualler Richard and Jane Craven-Smith-Milnes have been passionate about making traditional English fine foods ever since they acquired the recipe for marmalade glazed Alderton Ham from its creator Colonel Dickinson nearly four decades ago.

Their country smoked ham has a subtle smoked flavour, hand-made in a converted farm building on the family’s Winkburn Hall estate in Nottinghamshire. Marinated in dark sugar, stout and honey, then smoked over English oak and gently steamed and then baked. www.alderton.co.uk

No short cuts

Shropshire

Beer in beef

Traditional-rinded Double Gloucester ★★

Welsh Wagyu Beef Minute Steaks ★

Belton Cheese

Alternative Meats Monmouthshire farmer Ifor Humphreys pampers his herd of Wagyu cattle, a Japanese breed of cattle revered for its beautiful marbling of fat that ‘bastes’ the meat internally as it cooks. The animals are partly fed on ale from Monty’s Brewery in Powys and even given the odd massage to mimic traditional Kobe Beef rearing methods. The high mono-unsaturated fats content makes it a healthier choice as well as a delicious one. Alternative Meats were also awarded Best First-Time Entrant in the 2011 Great Taste Awards.

Other awards: Welsh Wagyu Beef Ribeye Steaks★; British Rose Veal Fillet Steak★★; Welsh Wagyu Fat ★★★ www.alternativemeats.co.uk

Using traditional recipes handed down since the 1800s, Belton Cheese is justly proud of its traditional Double Gloucester which was originally given a rind to help it withstand the annual cheese rolling ceremony.

All of the cheeses benefit from quality milk sourced from around 70 farmers, which is then handled with care by cheese-makers with over 100 years combined experience. Sales manager, Phil Jones explains ‘the Double Gloucesters are matured in a special store which gives the full flavour’ in this interesting and perennially popular cheese. www.beltoncheese.co.uk

Passed down through the generations Appleby’s Cheshire Cheese ★

Appleby’s

Now in the hands of the 2nd & 3rd generation of Appleby’s, this Cheshire Cheese has been produced on Hawkstone Abbey Farm since 1952. Using milk from the farm’s own cows, there’s a long line of knowledge among the cheesemakers, who stick to the traditional recipe and bind the unpasteurised cheeses in cloth before leaving them to mature. The final product is a ‘unique crumbly cheese which is zesty, acidic and wonderfully creamy’ says Christine Appleby. www.applebyscheese.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

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Warwickshire

A taste of childhood Rooibos Rhubarb ★★★ The Real Tea Cafes

Other awards: Pop Your Cherry ★ www.realteacafe.com

Worcestershire

Fields of gold

Cotswold Gold Infused with Dill ★ Cotswold Gold

Charlie Beldam was looking for something different to flavour the rapeseed oil he produces and bottles on his farm.

‘I found that dill is a beautiful flavour for fish, new potatoes and salads and gives dishes a completely new dimension,’ says Charlie. The naturally infused oil that can be heated to 240C, has half the saturated fat of olive oil, is low in cholesterol, high in the omegas and high in vitamin E. www.cotswoldgold.co.uk

Root to success you can’t beat

Sweet Pickled Beetroot ★★ Kit's Kitchen

Award winning chef Kit Bamford’s casual approach to doing deals has paid dividends. ‘ We decided to go into business with local farmers over a drink in the pub, I had commercial kitchens that were empty and we went from there,’ says Bamford. ‘The beetroot has natural sweetness and a nice warmth.

We use a traditional pickling spice and a good malt vinegar. People are eating it with a ploughman’s, salad or cold meats.’

Other awards: Sweet pickled Red Cabbage ★ www.kitskitchen.co.uk

“A meticulous, lengthy and thorough judging process means that every product winning a Great Taste Award fully deserves recognition.

These are awards you can trust.”

Charles Campion, food critic and writer TASTE GOLD 2011-12

www.greattasteawards.co.uk

Midlands

The current trend for rooibos infusions led Real Tea Founder Anthony Kinch to consider a pairing that sounds quite unusual on paper. ‘The problem with rooibos is that it’s quite bland and I had an idea of putting it with rhubarb because I loved those rhubarb and custard sweets as a kid.’ It’s a combination that works because ‘the sweet honeyness of the rooibos goes well with the tartness of the rhubarb so it literally does taste of the sweets’.

Best Speciality from the North of England Sicilian Pistacchio Ice Cream - Spurreli

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Nice ice baby A boat builder, nuts about real Italian ice cream, has brought the true flavour of Sicilian pistacchio home to Northumberland

R

unning a boatbuilding and chandlery business for 20 years might not seem the ideal background for an ice cream maker, but it doesn’t seem to have hampered Nick Spurr and his wife Katie.

In 2008 the owners of Northumbria’s Amble Boat Company closed their chandlery section and two years later converted the space into a stylish, contemporary ice cream parlour.

And while the boatyard continued to turn out new commercial and leisure craft, their ever-changing range of 24 ice cream flavours, sold under the banner Spurreli, was an immediate hit.

Running two businesses is no easy option, however. With Katie running frontof-house and son Ben using his masters degree in International Business to help out with marketing on a part-time basis, it’s down to Nick to get his hands dirty. ‘Some days I can find

TASTE GOLD 2011-12

www.greattasteawards.co.uk

myself pasteurising milk at eight in the morning, putting in a full day’s work in the boatyard, then back in the parlour making ice cream until eight at night,’ he says. Luckily Nick has help in the ice cream dairy in the shape of 21-year-old Hannah Jobson, who is being trained up to eventually manage the business.

The inspiration for Spurreli came from a simple love of ice cream and the memory of great family holidays in Italy. Now, of course, trips to that country are just as likely to involve trade shows in Rimini to source equipment, ideas and ingredients, including the pure Sicilian pistacchio paste they use in their award-winning flavour.

‘We worked on the flavour for about eight months,’ says Nick. ‘It was one of the products I wanted to perfect right from the beginning.

‘We add the paste to the ice cream base, which has a creamy, distinctive fresh taste that’s a great carrier for flavour. Through trial and error we’ve come up with a recipe that includes milk, cream and sugar

North of England

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North of England

with dextrose to balance the sweetness and skimmed milk powder for structure.’

Despite the sourcing trips and Italian-ised name (there’s no Italian blood in the Spurr family – it’s just a bit of fun), most of the ingredients of the ice creams are local. Milk and cream come from the herd of pedigree Shorthorn and Ayrshire cattle at Marley Cote Walls farm in nearby Hexham. And one of Nick’s own favourite flavours, rum & raisin, uses Alnwick Rum, which was originally distilled 10 miles from Spurreli’s in the town of Alnwick.

Spurreli now supplies ice cream to several local restaurants, but if you visit the parlour itself you’ll have the chance of seeing your favourite flavours being freshly made, behind a large glass screen. Produced daily in batches of just 120 litres, the ice cream is immediately blast-frozen to -32°C to capture its freshly made taste and texture.

As well as old favourites including vanilla, strawberry, chocolate and mint, Spurreli also makes 100% Arabica bean coffee ice cream, elderberry & ginger and liquorice & blackcurrant. Lower fat Italian-style gelatos (2-3% fat

TASTE GOLD 2011-12

compared to 7% or more for ice cream) include strawberry, raspberry and pink grapefruit. ‘Some people know what gelato is and will come in and ask for it,’ says Nick, ‘but there’s a little bit more education we can do to help people understand the difference.’

In a year, Spurreli has established itself as a local brand, but Nick has his sights set higher. ‘We want to place the ice cream in really good foodie restaurants where people will appreciate the love and care that goes into it. Then, if there’s an opportunity to take it to a national market, we’d like to explore that too.’ Given the Spurrs’ success so far, the day when we all scream for Spurreli ice cream may not be too far away. www.spurreli.com

www.greattasteawards.co.uk

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★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Cheshire

Flour paondwFelarke Flour Multiseed ★★★

& Co Ltd WM Nelstrop ars and illed for 190 ye

ily have m The Nelstrop fam or two about d know a thing an ns tio ra ne six ge wheat from ty ali qu st d buy the be ing Solstice an flour. ‘We only lud inc s tie glish varie acteristics,’ ar ch Canada and En g kin ba have good Hereward which many tasting Nelstrop. After ludes says Alexander d Flake Flour inc an d ee ltis Mu seeds er ow nfl sessions, their su d t an of poppy, mille a winning mix t and barley and rye, whea es delicious, ak m t tha s flake d. ea br ful ter charac : ds ar aw r Othe Rye Sunflower and Flour★★, ★★ Maltflake Flour o.uk www.nelstrop.c

Taking the DIY biscuit Spicy Flapjack Cookie Mix ★ Dough It Yourself

When Francesca Wharton returned to work, she missed baking with her children.

Realising there were other time-poor parents who would love fresh home baked cookies from the oven without the fuss, she launched Dough It Yourself all natural ingredient cookie mixes. ‘The spicy version are full of oats, raisins and coconut but less sweet and more crisp than a flapjack.

I just added a bit of ginger and vanilla to give them a twist,’ says Wharton. www.doughityourself.co.uk

Out of Africa

Jewel of Africa ★

QuinTEAssential

Premium quality red bush tea is mixed with redcurrants, rose petals and peony blossoms and sandalwood to make a visually stunning floral, aromatic and calming blend that aids digestion and is full of antioxidants. ‘I designed the blend personally,’ says Bernadine Tay who launched the company a year and a half ago. ‘I’m passionate about tea and have collected it all my life. I’ve had training in tea and wanted to do something with my knowledge.’

Other awards: Yin and Yang ★, Earl Blue ★, Garden of Eden ★ www.quinteassential.co.uk

Cold comfort

Chocolate Ice Cream ★ Cheshire Farm Ice Cream

Tom and Margaret Fell launched their family business 25 years ago and they’ve been developing their best-selling chocolate ice cream ever since. Son Jonathan reckons that adding a blend of red and black cocoa powders to the whole milk and double cream base during pasteurisation intensifies the chocolatey flavour and a dash of vanilla gives a smoother taste. ‘Its a luxury ice cream but I know people who eat it everyday,’ says Jonathan. Lucky them. www.cheshirefarmicecream.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

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Cheshire

Cake fit for a Queen Victoria Sponge ★★★ Gorge’ Us

Other awards: Lemon & Almond Tart ★ www.gorge-us.co.uk

Cumbria

Damson if you do Damson Jam ★★ Cumbrian Delights You can be assured that your jar of Cumbrian Delights Damson Jam has had the personal attention of Geoff Monkman. ‘It’s a one man band- just me stirring the pot,’ says Geoff who uses hand-picked local damsons from the Lyth Valley and adds lemon juice for some sharpness. The rich, deep jam can be enjoyed on a scone or in recipes such as Geoff’s damson and lemon souffle biscuit with ice cream.

Cartmel Sticky Toffee Pudding ★★★ Cartmel Village Shop

Other awards: Sweet Garlic Pickle ★★, Sticky Toffee Sauce ★★, Choc-O-Toff Sauce ★ www.friendlyfoodanddrink.co.uk

Pudding success down to the flavour Launched 25 years ago by former Postmaster and Postmistress Howard and Jean Johns, the company has grown from Jean baking a few puddings in the kitchen of the Cartmel village Post Office to a purpose built bakery turning out 1500 puddings a day. There are chocolate, ginger and banana versions as well as the irresistibly light textured and richly flavoured original, all using free range eggs and cream delivered by the village milkman.

Other awards: Sticky Ginger Pudding★ www.cartmelvillageshop.co.uk

“The Great Taste Awards represents the best produce of the moment. Thousands of entries are tested over months and the products that make it through are the best tasting treats you’ll be lucky enough to try!”

Dhruv Baker, Winner of Masterchef 2010 TASTE GOLD 2011-12

www.greattasteawards.co.uk

North of England

‘I chose the name so I could answer the phone “Hello gorgeous”- it makes people smile,’ says Ceri Newton who makes her hand-made traditional, light sponge with free range eggs and cream delivered by the milkman. ‘I get up at 4.30am to make them. I joke that I am dedicated to sponge. I have my own secret method that I cannot divulge, a twist on the all-in-one method to get more air in.’

50

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Cumbria

Mutton really matters to me

Herdwick Mutton ★★★

Everyone can have their cake and eat it

Yew Tree Farm Heritage Meats

Ginger Bakers

Grazing on the grass, herbs and heather that grows on the high Lakeland fells, hardy Herdwick sheep mature at two to three years old. So there’s plenty of time for flavour to develop, as well as the marbling of fat that keeps it moist during cooking. ‘It’s high in unsaturated fats because of its diet and very lean – it’s not fatty or tough,’ says Caroline Watson. ‘It's proper mutton as it would have been reared pre-war.’

Other awards: Herdwick Hogget★★★ www.heritagemeats.co.uk

Luxury Brandy Fruit Cake ★★

When Lisa Sm ith se at home, she loo t up her nascent bakery bu siness ked to her two red headed ch inspiration for ildren for a name. She ke eps to her ‘bake and generosit d with care y’ motto with th is gluten free with pecans an cake, packed d brandy dren ched fruit. ‘It’s everyone, thos enjoyed by e with and with out a gluten int says Smith. ‘It olerance’ can stand prou dly on the shelf other cake.’ beside any Other awards : Cheeky Chocolate Alm ond Cake (Gluten Free) ★★, Damson Bran dy Fruit Cake ★, Oran ge & Cardamom Ca ke ★ www.gingerb akers.co.uk

The heat is on

Hot Banana Habanero Pickle ★★ Mr Vikki’s

It took Adam Marks four years to perfect the recipe for this potent pickle, but now it sells like hot, er, bananas. ‘It's our bestselling product, everyone goes mad for it,’ says Marks who turned down an offer from a supermarket to stock the pickle, preferring to supply independent shops. Made with bananas, ginger, cardamom and habanero and naga chillis, it's great with fish and white meats or as a bbq relish.

Other awards: HHH2 Habanero ★, Brinjal Pinquin ★★, Hot Lime Pickle ★, Hot Mango Chutney ★, Harry’s Ranch SLE ★★, Tomato & Nigella ★★, Mr Vikki’s Urban Ketchup ★ www.mrvikkis.co.uk

Use your loaf

Sourdough Miche ★★★ More? The Artisan Bakery

‘I hate the soggy pap that’s sold as an everyday loaf,’ says baker Patrick Moore. So he’s fighting back with his 24 hour fermented, 2kg Miche - a round soughdough bread that’s as big as your head. Made with rye, wholemeal and Canadian strong white flour, the loaf gets its complex, tangy flavour, crisp crust and open, moist crumb from the use of natural ‘starters’ rather than yeast and a portion of unfermented, uncooked dough retained from a previous batch.

Other awards: Sunshine Breakfast Loaf ★★, Wild English Sourdough ★, Lakeland Treacle Bread with Walnuts & Raisins ★, More? Cinnamon & Walnut Swirl ★ www.moreartisan.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

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Lancashire

The pies have it Pork and Haggis Pie ★ Dales Traditional Butchers

Sweet thing

Scottish Heather Honey ★★★ Amko Foods If you’re a Scottish bee, there’s nothing more exciting than the summer months of July and August when the Cairngorn mountains and Royal Deeside near Balmoral Castle don their purple gowns of flowering heather. That’s when the bees feast on the nectar that gives this Scottish Heather Honey its amber colour (which indicates that its high in antioxidants) and its distinctive deep caramel taste. www.amko.co.uk

Lightening the load Sticky Toffee Pudding ★★ Ma Bean’s Handmade Puddings

The Cultured Bean! Ma Bean’s Handmade Puddings Sharon Canavan wasn’t a fan of sticky toffee pudding until she came up with her own version.

‘The recipe is a closely guarded secret, I carry it everywhere in a scrappy little note book,’ says Sharon who uses eggs from her own flock of free range Sussex Browns. ‘I devised a lighter sauce – it’s more a ‘caramelly’ fudgy sauce than the traditional dark treacly molasses sort – and the sponge is a light texture too.’ www.theculturedbean.com

Greater Manchester

Sweet lovin’ straight from the oven

Syrup Oatie Bis-Kits ★★ Marlow’s Bis-Kits

Former HR professional Georgina Marlow realised there was a market for convenience cookies that provided a fresh out-of-the-oven aroma and flavour without the hassle. ‘It started as a hobby and just grew,’ says Marlow. ‘The Syrup Oatie Bis-Kits are based on a family recipe that we’ve adapted using just butter, syrup, oats, flour, sugar, raising agent and salt. They’re rolled, shaped and divided and you just put them on a tray and bake them.’ www.bis-kits.co.uk

TASTE GOLD 2011-12

www.greattasteawards.co.uk

North of England

Mark Duckworth took over this century old Lakeland butchers 12 years ago and has been expanding and updating his product range ever since. ‘We won a competition with a pork and haggis sausage so we thought we’d experiment with a pie,’ says Duckworth who makes traditional hot water crust pastry and his own haggis for the pie that also features cured shoulder and belly of Saddleback pork supplied by a local ‘hobbyist’ pig farmer. www.dalesbutchers.co.uk

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★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Northumberland

An ice cream offer you can’t refuse Pure Sicilian Pistacchio Ice Cream ★★★ Spurreli Boutique Icecream Boat builder by trade, Nick Spurr may not be Italian (the company name is a fun play on words) but the inspiration, and main flavour of this deliciously smooth and creamy dessert certainly are. Sourced during a buying trip to Rimini, Spurr adds the pure Sicilian pistacchio paste to a base mix of milk, cream and sugar that also includes dextrose to balance the sweetness and skimmed milk powder for structure.

Stars in their pies Traditional Pork Pie ★★ Fenton Fine Foods

In 2007, Helen Henderson began marketing the food she cooks for her environmental visitor centre in north Northumberland at food and craft fairs and farmers markets. Starting with terrines, chutneys and salad dressings, she graduated to a range of traditional pies that now includes a hand-raised, hot water crust pork pie made with diced shoulder of orchard reared, rare breed pork from Hunting Hall farm in nearby Lowick. www.fentonfinefoods.com

Other awards: Alnwick Rum & Raisin ★★, Natural Yoghurt with Wild Berries ★ www.spurreli.com

Tyne & Wear

Everything stops for tea

Ideal for Afternoon and Evening Leaf Tea in Luxury Tea Bags ★ Harp & Lyre

This family-owned company have been creating their exclusive fine quality blends for three generations and are passionate about bringing back a sense of occasion to the great British tea drinking tradition. This finest quality 100 per cent tippy, golden leaf Darjeeling tea is picked during the peak second flush season and rigorously selected by Harp & Lyre’s Master Tea Tasters. It has an exquisite fragrance with a fine, distinctive muscatel flavour.

Other awards: Ideal for Breakfast, Loose Leaf Tea ★, Ideal for Afternoon and Evening, Loose Leaf Tea ★ www.harpandlyre.co.uk

Cherry oh!

Sour Cherry and Amaretto Sorbet ★★★

Beckleberry's

Beckleberry’s latest addition to its range of 3-star gold winning ice creams and sorbets exploits the synergy of pairing a dark intensely flavoured fruit with alcohol in a similar way to their 2008 Supreme Champion Sorbet Blackcurrant and Kirsch. This time they have taken a sour cherry and teamed it with Amaretto to accentuate the nutty notes of cherry stones. Serve as a perfect foil to a rich chocolate pudding or as a refreshing palate cleanser.

Other awards: Tiffin★★, Salted Caramel & Chocolate Tart ★, Chocolate Hazelnut Ice Cream ★, Gluten Free Bakewell Tart ★, Lemon & Raspberry Tart ★ www.beckleberrys.co.uk www.greattasteawards.co.uk

TASTE GOLD 2011-12

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Yorkshire

He’s found the cure Dry Cured Back Bacon ★★★

‘It’s more of an art than a science,’ says Oliver Wright of his hands-on and carefully monitored curing process. Rather than put fresh loins of pork straight into cure, Wright dries them out for several days to reduce the moisture content naturally. That means he needs to use less salt to slowly mature the meat and produce a milder, more palatable result. Just the job served in a traditional northern breadcake, he reckons.

Other awards: Oak Smoked Back Bacon ★, Steak, Red Wine & Mushroom Pie ★ www.billyshillfarmshop.com

Traditional Plum Pudding ★★★ Lewis and Cooper Based on a secret recipe that’s been in the family for generations, this traditional pudding is made from the best quality ingredients including Hennessy cognac.

‘It’s a Christmas pudding, but people are having it all year round for special occasions, or in the summer cold with ice cream,’ says Victoria Howard. ‘We don’t have a lot of suet in it so it’s a bit more like a very moist fruit cake.’ .

Other awards: Luxury Fruit Cake ★★ www.lewisandcooper.co.uk

Apple of my eye Mercers Apple Chutney ★★

York Speciality Foods This is a traditional English chutney with global appeal - they even love it in Hong Kong. Hand made in small batches using only the finest (and where possible locally sourced) ingredients, British Bramleys, onions and sultanas are given a gentle spicy kick by chilli, ginger and garlic. ‘It goes lovely with a ploughmans. I eat it myself, I wouldn’t touch if it were no good,’ jokes company owner Paul Mercer. www.mercersofyorkshire.co.uk

A helping hand

Triple Choc Cookie Dough ★ Little Barn With five daughters in the kitchen at baking time, it’s unsurprising that Founder Nicola Grant wanted a bit of extra help. However she found the pre-prepared products to be ‘full of rubbish’ plus ‘most were dry so you still need to add eggs and butter.’ Little Barn created a wet range within which the triple choc cookie dough is a big seller. ‘It’s popular with adults – a friend just made tiny cookies for a drinks party, and also with children who can put lots of chocolate and goo on top of them’ says Nicola. www.littlebarnltd.co.uk

TASTE GOLD 2011-12

www.greattasteawards.co.uk

North of England

Billy’s Hill Farm Shop

Pudding on the rich

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Best Scottish Speciality Jaffys Mallaig Kippers - J Lawrie & Sons

Holy smoke!

Does the Pope like kippers? Only if they come from a traditional Scottish smokery that hasn’t changed its methods in over 60 years

I

n the 1960s, the village of Mallaig on Scotland’s west coast was the busiest herring port in Europe. It was also renowned for its kippers, with more than a dozen smokehouses making the delicacy in the traditional way. Now, J Lawrie and Sons, or Jaffy’s as it's more commonly known, is the only one keeping the flame alive.

‘My grandfather started it all off about 65 years ago,’ says third generation smoker and curer Jeff Lawrie. ‘He was called Jaffy – short for Jeffrey – and that’s where the name came from .

‘He passed the smoking skill onto his sons George and Archie who opened a new factory in Mallaig in 1970, right at the peak of the herring industry.’

But the industry was a victim of its own success and in 1977, the government imposed a four year ban on herring fishing to protect the badly depleted stocks. Since then, herring has become more a treat for afficionados than a cheap staple food.

www.greattasteawards.co.uk

TASTE GOLD 2011-12

Jeff took over the family firm in 1991 and got things moving again by supplying the local hospitality trade with a range that included smoked salmon as well as kippers.

‘It's still the same traditional method that's been used by all the smokehouses in Mallaig going back to the 1900s,’ says Jeff. ‘We’re always looking for nice fat plump herring. We’ll split them and pickle them in a 90% salt solution for between 10-20 minutes – the higher the fat content in the fish, the longer the brine. Then we put them on tentersticks and into the traditional brick kiln.’

Jeff smokes the kippers slowly overnight over oak shavings from malt whisky cask sourced from local cooperages, using a system of flaps to control the draught which in turn controls the fire. ‘The kippers are usually in the kiln for anything between 15 and 20 hours but if you’ve got no wind at all its very slow going.’

Jaffy’s currently smokes between half a ton to a ton of kippers a week but has the capacity to produce up to two tons a day. Demand is on the rise from hotels and restaurants and especially orders from customers as gifts for friends sent via post across the UK. Visitors to the smokehouse’s

Scotland

55

Scotland

website will soon be able to order online too.

Jeff also serves hundreds of day-trippers in his recently opened fish & chip bar, who are drawn by the village’s breathtaking setting (the ride from Fort William has twice been voted Top Railway Journey in the World). ‘We jug the kippers for 6-8 minutes in boiling water and serve them with a wee squeeze of lemon and brown bread or a couple of wee new potatoes,’ says Jeff, ‘and it goes down very well.’

Mallaig kippers have also long been enjoyed by the great and the good. ‘Going back to my father’s and grandfather’s day, if the Royal Yacht went by, there was always kippers put out to them,’ says Jeff.

‘Pope Benedict XVI had kippers last year on his visit to

TASTE GOLD 2011-12

Scotland. And when Princess Anne opened the new harbour development about 12 years ago she got kippers as well. It’s nice when you meet people like that and they ask if you’re still doing Mallaig kippers.’ www.jaffys.co.uk

www.greattasteawards.co.uk

'In my father’s and grandfather’s day, if the Royal Yacht went by, there was always kippers put out to them'

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★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Aberdeenshire

Local and natural

Rapeseed Oil ★★ Mackintosh of Glendaveny

Rich in omega 3, 6 and 9 and made from home-grown rapeseed, then pressed and bottled in Glendavey, you couldn’t get a more local product than this. Founder Gregor Mackintosh says the unique, light nutty flavour means it’s not overpowering like some oils, while using a single variety of crop ensures consistency year on year. No chemicals are introduced to hurry up the ripening process plus it only contains 6% saturated fats so it’s good for you as well as tasting great.

Other awards: Lemon Infused Cold Presses Rapeseed Oil ★★, Healthier Scottish Oatcake ★★, Garlic Infused Cold Pressed Rapeseed Oil ★ www. mackintoshofglendaveny.co.uk

Secret stuffing

Veggie Haggis ★★ Scotts of Huntly George Fullerton reckons the mix of ingredients in his veggie haggis is too perfect to share. ‘The mixture of seasonings I cannae, wouldnae, couldnae, say.’ The product appeals to carnivores too who use it as a substitute for plain veg to accompany meat. ‘We do a next day delivery service for you if you need an emergency haggis,’ says Fullerton. ‘We’ve even sent a veggie haggis to South Africa for a burns supper.’

Other awards: Gluten Free Veggie Haggis ★★; Traditional Haggis ★ e.fullerton@btinternet.com

Crème de la crème DeviliShh Crème Brûlée ★

Macphie of Glenbervie This product has been designed to let you “cheat your way to pudding heaven. Rustle up restaurant-quality puds in minutes without spending hours in the kitchen – wow your guests then take all the credit” says Communications Manager Karen Scott.

There’s no mess, no stress, just creamy perfection every time. Simply heat before pouring into ramekins, allow to set in the fridge, then achieve that all-important crispy top with a chef’s blow torch. It’s versatile too, add your own twist with a shot of alcohol, fruit or DeviliShh fruit coulis.

Other awards: DeviliShh Caramel Sauce ★ www.devilishh.com

A perfect partner to Italian food

Ola Extra Virgin Cold Pressed Rapeseed Oil Infused with Basil ★★ Ola Oils

When John and Connie Sorrie wanted to add to their range of rapeseed oil, grown, harvested and cold pressed on their farm near Inverurie, adding pure natural basil extract was a logical progression. ‘We wanted to add an extra dimension and give more people the opportunity to enjoy the health benefits of rapeseed oil and found that basil seems to complement the sweet nuttiness of the oil well.’ It goes well with any recipes containing tomatoes or anything with an Italian element, he adds.

Other awards: Ola Extra Virgin Cold Pressed Rapeseed Oil infused with Garlic ★ www.olaoils.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

57

Angus

A taste of tradition

Mrs Bridges Pear Apple and Ginger Chutney ★★ Mrs Bridges

This sweet, fruity chutney is made with the highest quality ingredients including pears, apples and tangy ginger with brown sugar, malt vinegar, onions, garlic puree, red chilli and a hint of mixed spice to give the chutney its distinctive flavour. Slow cooking in a large chutney pan really allows the flavours to blend and develop making.

Other awards: Mrs Bridges Fine Cut Marmalade★ www.mrsbridges.co.uk

Scotland

Argyll & Bute

Lady Marmalade

Red Onion Marmalade ★★ The Puffer Hamper Company

Running the Puffer Bar and Restaurant on the Easdale Island, the smallest permanently inhabited Inner Hebridean island was always going to be a seasonal concern. So to keep chef Derek Ballantyne busy all year, Keren Cafferty launched her hamper business. ‘It’s a simple natural recipe made with red onions, sugar and white wine vinegar,’ says Keren. ‘It goes well with cold meats and cheeses and some people use it in a goats cheese tart.’

Other awards: Caramelised Apple Glaze ★ www.pufferbar.com

Bank on relishing this flavour

Tomato and Onion Chutney ★★ Henshelwood’s Fine Foods ‘I’ve got a really good memory bank of flavours,’ says former award winning deli owner Lynn Henshelwood. ‘I don’t think anyone puts fennel with tomato but to me it was an obvious combination, it works brilliantly but doesn’t overpower the tomato.

Whatever aromatics I add enhance the original flavour, not mask it.’

This high adaptable chutney can be served with burgers and sausages or partner more refined delights such as chicken liver parfait.

Other awards: Hot Apricot Chutney ★★, Apple and Rosemary Jelly ★★, Neep Chutney ★, Strawberry Jam with a hint of Balsamic ★ www.henshelwoodsfinefoods.co.uk

TASTE GOLD 2011-12

Smokin’ hot

Hot Kiln Roasted Smoked Salmon ★★ Argyll Smokery

Although it’s a new business, Karen Baxter and Allan McDougall use small traditional kilns and their own wealth of experience to make something timeless. The fish, sourced from West Coast of Scotland farms are hand filleted, cured with sea salt and natural brown sugar and gently smoked over oak shavings from aged-old Glenmorangie whisky barrels. They then turn up the heat during the final stages of smoking to seal in all the moist flaky texture.

Other awards: Kipper Paté ★★, Kiln Roasted Salmon Paté ★★ www.argyllsmokery.com

www.greattasteawards.co.uk

58

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Clackmannanshire

Tablet that should be on prescription

Top Lager

Schiehallion ★★★ Harviestoun Brewery

Mrs Tilly's Tablet ★★ Mrs Tilly's

Named after a prominent mountain in Perth and Kinross, you don’t have to be a keen walker to enjoy the fresh, grapefruit flavour of this low temperature fermented lager.

Made with the noble Hersbruker hop that’s often found in German pale lagers, this is a crisp, cask conditioned lager bottled with less carbon dioxide than your average beer for a fresher taste.

‘We realised there was a gap in the market for a really good tablet,’ says Elizabeth Paterson. ‘It’s a standard recipe using best Scottish butter and condensed milk - if you put good stuff in you’ll get good stuff out - but it’s a unique secret method. A good tablet should dissolve in the mouth, not be gritty. It’s creamy, smooth and with no aftertaste and very hands on in the making.’

Other awards: Bitter & Twisted ★★, Old Engine Oil ★★, Ola Dubh 16 ★★ www.harviestoun.com

Other awards: Mrs Tilly’s Fudge ★ www.mrstillys.co.uk

Fife

A tender hart

Venison Medallions ★★★ Fletchers of Auchtermuchty John and Nichola Fletcher have farmed venison for over 39 years. The animals are head-shot in the field, dressed in the on-site slaughter hall, and hung for a fortnight. The animals graze freely in the fields and are killed before the age of 27 months, making for a milder and more tender meat than the wild equivalent.

Served with a red wine sauce made with the Fletcher’s own rowan jelly.

Other awards: Venison with chocolate and chilli sausages ★★ www.seriouslygoodvenison.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

Spirit of the age Edinburgh Gin ★★

The Spencerfield Spirit Co.

ting director of Former marke , and whisky Glenmorangie Nicol set up aficionado, Alex Spirit Co eld rfi ce en Sp The uces od pr dy ea alr which Nose g’s Pi ing nn wi awardy. This isk wh p Di p and Shee , made gin gh ur inb classic Ed ain gr ite wh d with rectifie ergordon spirit from Inv North East distillery in the 0 year distilled in a 20 is d lan ot Sc of elve classic gin tw th wi t po , with pper old Scottish co tanicals, citrusy bo big is ur e flavo ys Alex. sa ,’ botanicals. ‘Th ss ne ici sp d gingery clean, fresh an hgin.com www.edinburg

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Inverness-shire

We judge fudge to be a boozy treat Whisky Fudge ★★ The Forest Kitchen

Other awards: Traditional Scottish Oatcakes ★ www.theforestkitchen.co.uk

Jaffys Mallaig Kippers ★★★ J Lawrie & Sons Jeff Lawrie is the keeper of the flame, literally. His family have been smoking and curing seafood for four generations and he now runs the last remaining traditional brick kiln smokehouse in Mallaig. Plump Scottish herring are first cured then smoked overnight over oak shavings from malt whiskey casks. Their superb flavour has been enjoyed by royalty, the Pope and the day trippers to Mallaig who eat them jugged with potatoes in Lawrie’s fish bar.

Other awards: Jaffys Organic Smoked Salmon ★ www.jaffys.co.uk

My deer chorizo Wild Venison Chilli Chorizo ★★ Great Glen Game

Lanarkshire

On the button mutton

Ultimate Scotch Onion Pie ★★

This lean, meaty alternative to traditional pork chorizo is hand made from wild venison from the Great Glen by former estate manager Jacob Baak. ‘They hang for seven days and can mature for up to four months, says Baak who adds organic herbs and spices to the chorizo. ‘It’s ideal in risottos, very nice with monkfish or scallops and in pasta dishes.

You can eat it sliced without cooking it too.’ www.greatglengame.co.uk

Simple Simon’s Perfect Pie Factory

Bernard Alessi has designed this high quality take on a Scotch pie made with crisp puff pastry to be a complete meal for one person. With a layer of shredded red-skinned Rooster potatoes beneath the filling of rich tasting minced seven year old organic black-faced mutton.

‘It’s reared on the hills of the southern uplands – it’s really beautiful meat,’ says daughter Christina who seasons the meat with Himalayan mountain salt and cracked black pepper.

Other awards: Venison Mince with beetroot, red cabbage & red currant jelly ★★, Pork, white wine, lemon, parsley & garlic ★★, Beef with malt whisky, mushrooms & pancetta ★ www.simplesimonspies.co.uk TASTE GOLD 2011-12

www.greattasteawards.co.uk

Scotland

After a lot of trial and error, Rona Macaskill settled on the local, award winning Balblair 1989 Single Malt Whisky to add more than a touch of luxury to her fudge that’s also made with butter and full fat milk.

‘It has a lovely melt-in-the-mouth creamy texture,’ says Macaskill, a former physiotherapist who was encouraged by praise from friends and family to sell her tablet and fudge in local markets.

Well and truly kippered

60

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Midlothian

A delight to dip in and out of

Keep taking the tablet

DipNation

Loch Leven Tablet Company

Sweet Thai Chilli Chunky Dip ★

ost the a mission to bo pNation is on Di s nuts, es ew sin sh bu ca Family chunky sweet dips. Combining tomatoes and ted UK’s choice of as ro s, er pp pe , n’t se wo ee at ch th Parmesan more-ish dip e makes for a that’s perfect Thai chilli sauc chilli heat but th wi off s ck ple seem to eo ‘P o. knock your so tat po or on a baked pecially at es it, of with corn chips ss ne the warm spici e lov beer,’ says a ely or lut so ne ab of wi y with a glass da e th of d en the ams. tor Juliet Willi Red company direc s★★, Roasted ou um Ho h es Dip★, : Fr ds ky ar un aw Ch r ta he Fe Ot p★, Spinach & Di ky ★ p un Di Ch ky er un Pepp Chilli Ch rnut & Sweet Roasted Butte k .u co n. tio na www.dip

Loch Leven Tablet Original ★★ ‘People perceive tablet as a mass produced Scottish sweetie but our Handmade Tablet is something very special,’ says Donnie Montgomery who left his banking career two years ago to make the traditional confectionery full time. TV presenter Jenny Falconer shares his opinion; she used the silky smooth tablet, hand made to order in small batches with Fairtrade sugar and Scottish butter as wedding favours at her recent nuptials. www.lochleventabletcompany.co.uk

Morayshire

Streams of whisky Benromach 10 Years Old Speyside Single Malt Scotch Whisky ★★

Search for award-winning food

Gordon and MacPhail

Established in 1898, Speyside’s smallest working distillery was rescued in 1993 by family-owned malt whisky specialist Gordon & MacPhail. Hand made with fine Scottish malted barley and pure spring water from the Romach Hills, its matured for a decade in oak. The golden, mellow single malt is characterised by rich fruit, sweet chocolate and delicate spicy aromas. They say you can drink it with or without water, but always with friends. www.benromach.com

www.greattasteawards.co.uk

www.greattasteawards.co.uk TASTE GOLD 2011-12

61

Orkney

Dark star

Dark Island Reserve ★★★ The Orkney Brewery

Dark Island Reserve is no ordinary beer. Brewed to a head spinning 10% alcohol, the ale is stored in whisky casks for three months before being decanted into 750ml swing top bottles. ‘It’s designed to drink like port, perhaps after dinner with cheese,’ says Norman Sinclair. ‘The flavours are smooth roast malt, dark chocolate, caramel, figs and dates combined with vanilla spice and bitter orange flavours from the wood and the whisky.’

Other awards: Dark Island★★ www.sinclairbreweries.co.uk

Scotland

Outer Hebrides

Smoke on the water Smoked Salmon ★★★ Uig Lodge

The Uig Lodge smokehouse take painstaking care over every side of Hebridean salmon, dry salting by hand and checking that each one is smoked over oak chips to dark glossy red perfection.

Dickon Green, who manages the remote family run business set up by his father and uncle in 1984 says, ‘We don’t complicate things too much, we believe that simplicity is the key.’

Other awards: Roast Smoked Salmon ★ www.uiglodge.co.uk

Perthshire

A good looking crisp

Scotch Bonnet Chilli Pepper Potato Crisps ★

Mackie’s of Scotland As with all of Mackie’s crisps, these are made using locally farmed potatoes and natural flavourings. The Scotch Bonnet chilli pepper flavour ‘provides a nice link back to Scotland plus it’s the hottest flavoured chilli so we were tempted to try it’ says Marketing Director Karin Hayhow. Taste testers have told her these are special because Mackie’s thick cut crisps don’t have too hard a crunch, they’re drier than many oily brands and the real flavour of the potato comes through the intense chilli flavour.

“I’ve been part of the Great Taste Awards judging for a few years now and I know how exacting and scrupulous the process is. Any food that has won a Great Taste Gold is officially delicious. It’s as simple as that.“ Lucas Hollweg, Sunday Times

www.mackies.co.uk TASTE GOLD 2011-12

www.greattasteawards.co.uk

62

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Shetland

So delicious, you’ll want to hogget all

Briggs’ Shetland Hogget (Two Summers Old) ★★ Briggs’ Shetland Lamb

Scotland

Older than lamb, younger than mutton, the superb flavour of this pure-bred Shetland hogget is all down to provenance. The hill born animals spend their life on Shetland and come to market after spending two summers roaming free and grazing on a natural diet of grasses, heather and other diverse flora before being processed on the island. The slow grown meat has a fine texture and inter-muscular fat, both of which lend tenderness. www.briggs-shetlandlamb.co.uk

West Lothian

Deep Purple

Spiced Beetroot Chutney ★★ Oisin's Farm

Based on a recipe from a 1950’s cookbook, this subtly spicy, chunky chutney is truly home made. ‘We grow our own beetroot and the chutney is hand made by me in my kitchen,’ says Paul McVeigh who recommends serving the sweet and earthy, dark purple condiment with mature cheddar, pork or especially any cured hams. ‘The sweetness cuts through the saltiness of the cure,’ he says.

Absolutely parfait Chicken Liver Pate With Brandy and Port ★★ Findlaters Fine Foods Chef Martin Findlater Henderson called his company after his more unusual middle name, a tribute to his mother Carole Findlater who had a huge influence on his cooking. Starting out by supplying delis, Henderson now supplies about 300 independents with his French parfait style pate. ‘It’s just a very special traditional recipe finished with port and brandy, its sublime. ‘The real trick is the care and attention - it’s very labour intensive to get it smooth and flawless. It takes split second timing.’

Search for Other awards: Tomato www.findlatersfinefoods.co.uk and Courgette Chutney★ award-winning food at

oisinsfarm@taltalk.net

Search for award-winning food at

www.greattasteawards.co.uk www.greattasteawards.co.uk

TASTE GOLD 2011-12

63

10 Gold Great Taste Award Winners 2011 Innovation and devotion to quality Founded by Nigel Cope 37 years ago Cottage Delight remains a family company based in the heart of the Staffordshire Moorlands.

Dedicated suppliers to independent retailers our innovation and devotion to quality has been rewarded with 119 Great Taste Awards to date.

To view our range of speciality foods and our comprehensive Christmas gift collection visit

www.cottagedelight.co.uk

Retailers are welcome to visit our new showroom where you can choose from the entire range, call now on 01538 382020.

A family company passionate about good food.

Best Welsh Speciality Dark Side of the Moose Ale - Purple Moose Brewery

64

Purple reign

A former home brewer has gone over to the dark side to make a rich, malty ale

Purple Moose began as a jokey ‘brand’ on home-brew ales such as Startled Moose and Old Wobbly Antlers

P

urple is my favourite colour, and everyone loves a moose, don’t they?’ says Lawrence Washington, telling Taste Gold how he came up with the name Purple Moose for his North Wales brewery one weekend while volunteering on the Ffestiniog Railway.

Although the explanation makes about as much sense as the name, it appears to have worked wonders for Lawrence. His range of awardwinning ales, brewed in Porthmadog, are sold in about 300 pubs in mid and north Wales and a handful over the border in Chester, Shrewsbury and Telford. They’ll soon be available to the wider pubic via the brewer’s revamped website.

That’s no mean feat for what began life in 1995 as a jokey ‘brand’ on ales such as Startled Moose and Old Wobbly Antlers, made with a five-gallon home-brew kit at Lawrence’s former base in Cheltenham.

He made the decision to go from hobbyist

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TASTE GOLD 2011-12

to commercial brewer in 2005 after a trial run courtesy of Moor Brewery in Somerset. Here he made batches of Merdinn’s Gold and Mountaineers Ale (named after Ffestiniog engines), which proved a hit with customers at Spooners Bar in Porthmadog.

Lawrence had become familiar with Porthmadog during his years volunteering at the railway, and knew he would have fewer micro-breweries to compete with here than in the south of England.

His Purple Moose operation, housed in a former saw mill in the town centre, was kitted out with equipment outgrown by the expanding Harviestoun Brewery in Scotland.

Six years on and Lawrence recently celebrated his 1,000th brew. And of his four year-round ales, it’s Dark Side of the Moose (Lawrence is a Pink Floyd fan) that is closest to the brewer’s heart.

Made with roasted barley and gaining a fruity bitterness from Bramling Cross hops, the beer

Wales

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Wales

has been described by Jeff Evans of insidebeer.com as ‘chestnut-hued, malty, nutty and chocolaty.’

‘Drinking Adnams Broadside, Black Sheep Rigwelter and Orkney Dark Island drew me towards the world of dark, malty beers and I started experimenting to see what I could come up with,’ says Lawrence. ‘I made the recipe for Dark Side of the Moose to be a rich and malty beer that was to my taste.’

A new seasonal ale for the winter will also stray over to the dark side. Bog myrtle stout is inspired by Scottish brews like heather ale that also include the wild herb that Washington has discovered grows locally in abundance.

‘Its very different – kind of a Marmite beer – but if you like the taste of it, it’s really, really nice,’ says Lawrence.

‘There’s an extra edge that the bog myrtle adds to it that’s quite unusual – an almost aniseed-y flavour.’

There’s a lighter side to Purple Moose too. Alongside the year-round Snowdonia Ale (a pale ale brewed with Pale and Crystal malt and a combination of Pioneer, Styrian Goldings and Lubelski hops), the dry, bitter

TASTE GOLD 2011-12

Madog’s ale, and golden, fruity and hoppy Glaslyn Ale best bitter, there’ll be a summer elderflower pale bitter too.

‘Looking at the range overall, they’re on the slightly high side of bitterness compared to a lot of British beers, but we’re also trying to achieve a reasonable hop aroma.

They’re generally lower strength so they’re more session beers,’ says Lawrence.

More artisan breweries are popping up all the time – Lawrence reckons there are now 14 in Wales compared to three when he first opened – and the 25,000 pints a week currently produced by Purple Moose are still not enough to meet demand. It seems there’s a growing audience for the dark side of the brew. www.purplemoose.co.uk

www.greattasteawards.co.uk

66

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Ceredigion

Conwy

Sweet and sour

Blackcurrant Honey Sorbet ★ The Hive

The Hive has been producing honey ice cream for over 40 years and is developing new flavours all the time, but the Blackcurrant and Honey Sorbet is a real winner according to director Rhys Davies. ‘The sharp sourness really contrasts well with the sweetness from the honey.’

While its refreshing quality and relative healthiness compared to ice cream make it popular in the summer, it also works well in the winter paired with desserts such as vanilla cheesecake.

A chocolate and chilli hit` Dark Chilli Truffle ★ Baravelli’s

Ever since Baravelli’s unveiled its white chilli truffle last year, it’s been inundated for requests to do a dark one and so here it is. A fresh cream truffle made from fresh chillies and single origin Sao Thome chocolate, owner Emma Baravelli describes it as ‘a one chocolate hit – you can’t eat a lot of them at one time. The chilli doesn’t come through as strongly as in the white and there’s a lovely chocolatey, rich intensity', she adds.

Other awards: Toffoc Caramel Ganache with Sea Salt ★ www.baravellis.com

Other awards: Honey Lemon Yoghurt ★ www.thehiveaberaeron.com

Gwynedd

Sea chocolate and eat it

Anglesey Sea-Salted Caramels (in dark chocolate) ★★

That’s where I’ll meet you

Dark Side of the Moose ★★★

Cathryn Cariad Chocolates

Purple Moose Brewery

There’s something seriously addictive about Cathy O’Connell’s sea-salted caramels. ‘I had one lady who ate a whole packet while walking around the farmer’s market and came back for another one,’ she says. Hand made in small batches with Welsh butter and that the Angelsey sea salt that O’Connell says enhances the smoothness and creaminess of the chocolate and caramel, they’re dipped in Belgian chocolate and finished with a few salt crystals for crunch.

Other awards: Cappuccino White Chocolate Bar ★, Lemon & Poppy Seed White Chocolate Bar ★, Salted Caramel Dark Chocolate Bar ★ www.cathryncariad.com

Of course former, home-brewer Lawrence Washington is a Pink Floyd fan and named his best selling dark ale made with roasted barley and fruity, bitter Bramling Cross hops - in tribute to the rock super group’s hit record. Like the protagonist of that famous concept album, you might go mad too, but only for the beer’s flavour that’s been described by Jeff Evans of insidebeer.com as ‘malty, nutty and chocolatey.’ www.purplemoose.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

67

Gwynedd

A great raisin to rum for ice cream

Rum & Raisin Dairy Ice Cream ★★ Forte’s Ice Cream

Pembrokeshire

Snuggle up with the ultimate comfort food Hog The Duvet ★ Pembrokeshire Pasty and Pie Co.

Working from a converted milking parlour, Oliver Booth produces a range of traditional hand made products including the eponymous Pembrokshire Pasty and this humorously named sausage roll. ‘We use pedigree Welsh pork from our neighbours farm, we wrap it in traditional light and flaky puff pastry and we hand make them.

The meat is unseasoned, it’s rolled in a bit of flour.

Simple, but time consuming,’ says Booth. www.parcelsofmagic.com

Fanila Vanilla Ice Cream ★ Hufenfa’r Castell / Castle Creamery

ole Made from wh d double Welsh milk an ed in cream, produc way by ble ina sta su a rfon South Caerna d creameries an sugar, quality British this is vanilla ice t the cream ‘withou s of y natural nasties’ but lot biliser are totall dients and sta for a very es ak m ich love . The ingre n wh is pure bourbo despite la r, nil lle va se e th big d a an ains ower, nila Vanilla rem rfl Fa de te.

El e tas lik s an cle vour their other fla m fro ion tit pe com Damson.

Rhubarb and Fudge ★★, : Hand Made Other awards ★ Bara Brith o.uk www.hufenfa.c

The kick inside Red Pepper and Red Chilli Jam ★

Sarah Cooks Your Homemade Pickles and Preserves ‘I don’t do bland,’ says Sarah Miller of the ethos behind her newly launched pickle and preserve company.

‘I live on a small holding and work at home and the whole thing started from the fruit and veg I grow.

People really liked my jams but wanted something hotter.

I use roasted red peppers which makes it lovely and smooth and garlic, ginger, red wine vinegar, sugar and chillies, so it’s got a kick.’ www.sarahcooks.co.uk

TASTE GOLD 2011-12

www.greattasteawards.co.uk

Wales

Onorio Forte began making ice cream in 1926 in Lla ndudno. ‘We still use the recipe created by my grandfather,’ says David Forte. ‘We soak Californian rai sins overnight in Ca ptain Morgan’s Rum and add them to the base mixture of quality fresh milk and double cre am, sourced locally in Wales, which we think makes one of the finest rum and raisin ice creams in the UK.’ Other awards: Cla ssic Vanilla ★, Blackcurrant Sorbe t ★★ www.fortesicecrea m.co.uk

Totally natural

68

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Powys

Vale of Glamorgan

A beer to brighten your day Sunshine ★★ Monty’s Brewery

Wales

a sunny Luckily, it was er Pam ew br en day wh ked Honeyman loo of the out the window ewlab, Sunderland Br loped where she deve , her first ever ale for a on ati pir ins for t with ng. name. ’Overcas been so appeali wouldn’t have d hops in’ ra of ce an ire company an a ch sh rk Yo a m fro ppy alt ho m s th ‘It’ wi . e ys It’s mad hire,’ she sa nice r in Herefords through and a ing from a supplie m co tes th citrus no .’ th ou m and golden wi ur yo that lingers in dry after taste rewery.co.uk www.montysb

Oil’s well in the foothills

Extra Virgin Olive Oil Sevillenca Variety ★ Ferranti You’ll find the ancient Ferranti olive groves in the foothills of the Coll de L’Alba mountain range in Catalan, Spain. Inter-planted amongst almond and citruses and surrounded by wild rosemary and thyme, the oil has a unique flavour that’s been described as herbacious with dried grasses, nuts, lemons and pepper with a complex aroma of spicy herbs apples and nuts and a hint of lemon zest. Ferranti are also producers of Decanter awardwinning wines.

Other awards: Ferranti Red Wine Vinegar Flavoured with Fresh Raspberries ★ www.ferrantioliveoil.com

Looking for great tasting food & drink?

Search for your nearest deli, farm shop or food hall online

www.britainsbestdelis.co.uk

This year’s finest food & drink judged by the experts www.greattasteawards.co.uk

TASTE GOLD 2011-12

Great Taste Recipe

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Great Taste Recipe

Mushrooms on toasted sourdough with Barkham Blue cheese Chef: SIMON COTTARD executive chef, Le Café du Marché www.cafedumarche.co.uk Simon Cottard is executive chef at Le Café du Marché in Smithfield, London

Ingredients 1 pint milk 25g butter 25g flour Salt and pepper 90g Barkham Blue cheese 1kg button mushrooms 4 large slices of sourdough bread Chopped parsley Method Melt butter in a pan and add the flour. Cook for 1 minute then add the milk slowly and whisk gently until all the milk is added. Cook out for approx 10 minutes.

Add the Barkham Blue and allow it to melt in the sauce, stirring gently.

Cut the mushrooms in half and cook with a little vegetable oil. Season with salt and pepper. Drain off the liquid and add the mushrooms and chopped parsley to the cheese sauce.

Toast the sourdough and divide between four plates, topping with the mushrooms.

TASTE GOLD 2011-12

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Best Irish Speciality Yeats Country Organic Full Fat Soft Cheese - Green Pastures (Donegal)

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Dream cheese

Donegal’s perfect grazing is the starting point for a simply spectacular soft cheese

'The key is the real milk, collected daily from organic farms in the north-west of Ireland'

I

t’s often the simplest things in life that provide the most pleasure – like a really well made soft cheese, spread on a slice of warm crusty bread.

You could surely make a fantastic cheesecake with Yeats Country organic full-fat soft cheese. But to properly appreciate its silky, clotted cream texture and delicate yet rounded flavour, you really need to eat it unadorned.

The company behind this smooth little number is Green Pastures, based in Convoy, Donegal, which began life as a regional dairy in the early 1980s. ‘It was a sideline from my father’s veterinary practice,’ explains director John Molloy Jnr. ‘The first creamery was in Sligo, which is known as “Yeats

TASTE GOLD 2011-12

www.greattasteawards.co.uk

Country” because WB Yeats and his artist brother Jack drew inspiration from the area, so that’s where the brand name comes from. It fits in with our aspiration to make products from traditional methods but delivering a unique texture and taste.’

Beginning as a milk business, delivering door to door around the county, the Molloys soon diversified into cheese-making, initially producing a rustic-style strained quark. ‘One of our focuses at the time was on clotted cream,’ says John. ‘We were really drawn by how such taste could be imparted to a relatively simple product and we wondered if we could do the very same with cheese.’

In the early days, using 30 kilo vats, a mixture of cream and milk was inoculated with a blend of

Ireland

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Ireland

cultures, then incubated for 14 to 16 hours in a similar way to sour cream. The result was a distinctive curd that John says was unlike anything available in the marketplace at the time.

Lightly salted, it was packed and sold under the Yeats Country brand locally for a number of years. ‘That was really the basis of our soft cheese,’ he says.

Green Pastures relocated to its current site in the early 1990s but the process and the raw materials for the cheese remain fundamentally unchanged. ‘The milk is the real key, and that hasn’t really altered through the years,’ says John.

‘It’s collected daily from organic farms in the north-west, and it’s the treatment of the cattle that gives the product its taste – they’re on a totally non-intensive system.

‘Historically we have had very high rainfall in the area, and grass grows from March through to November. So the cattle would be out for that whole period and they would be housed for a relatively short period, which leaves us with a very wholesome milk.’

TASTE GOLD 2011-12

Although its soft cheese, now produced in a range of fat levels between 5 and 32 per cent, remains the mainstay of the business, Green Pastures has developed to meet changing market demands. It supplies cheese for Sainsbury’s cheesecake and mascarpone for M&S carrot cake, and between its raw milk and cheese-making activities, the firm now employs about 50 people. That’s quite a step up from the small farmhouse dairy of the early 1980s, yet this is no big industrial creamery. ‘We’re still a small family business,’ says John. www.greenpasturesdonegal.com

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72

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

County Antrim

Can you fig-ure it out?

Bella Jo Fig Relish ★★ Bella Jo

Jo McGowan got so many compliments about her homemade relish that she switched careers from marketing to artisan food production. ‘I can’t give you the recipe,’ she says, ‘It's just a process of cooking down figs, dates and apples with a hint of the Bella Jo kitchen in it.’ Launched Christmas 2010, the relish can already be found in 30 shops across ROI & Northern Ireland as well as Cotswold Cheese Company on the mainland. www.bellajo.co.uk

A stout loaf

Guinness Oven Wheaten ★★★ Ann’s Pantry John Agnew has worked in the bakery since he was 13 and uses his grandmother’s recipe to give a very Irish twist to a traditional bread. ‘The flour is milled in Belfast and there’s local buttermilk in there as well as Guinness,’ says Agnew who runs the business originally established in 1967 by his parents with his sister Helen. ‘It’s very more-ish bread. You could have it with a ploughman’s, foie gras or cheeses.’

Other Awards: White Spelt Soda Farl ★★★, Low Gi Multiseed Brown Bread★★, Spelt Meal Oven Soda Bread★★, Chicken & Leek Pie★★

County Armargh

Chop chop

Moyallon Smoked Sweet Cure Bacon Chop ★★★ Hannan Meats

They won’t say exactly what goes into the sweet cure, but knowing that there are apricots, cloves, spices, brown sugar and salt tells you how distinctive and delicious these chops are. Three weeks in the making, the chops are cured on the bone for improved flavour and texture and smoked over apple wood. Try cooking them on the barbeque and serving them with traditional Irish champ for a substantial, meaty and comforting meal.

Other Awards - Moyallon Dry-Cured Bacon Chop★, Moyallon Smoked Sweet-Cure Back Bacon★, Moyallon Dry-Cured Back Bacon★, Moyallon Sweet Cure Gammon★, Hereford Burger 8oz★★, Glenarm Organic Shorthorn Beef Chop★★, Hereford Cote de Boeuf★, Mighty Marbled Ribeye Steak★★, Sirloin Steak★★, Ribeye Steak★★, Rack of Beef★, Glenarm Organic Lamb Rump★, Glenarm Shorthorn Burger 8oz★★ peter@hannanmeats.com

www.greattasteawards.co.uk

TASTE GOLD 2011-12

Search for award-winning food

www.greattasteawards.co.uk

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County Down

You’d be pressed to beat it

They’ve got it down to a tea

McCartney’s of Moira

Punjana

Corned Beef ★★★

Yoghurt to love it Greek Style Yoghurt ★

The Clandeboye Estate Company This smooth, rich and creamy yoghurt is made on the Clandeboye Estate in Northern Ireland with milk that all comes from their own herd of pedigree Jersey and Holstein cows.

Made in small batches and incubated with a probiotic culture over a 16-hour period for a mellow flavour, the whey is strained out through cheese cloths for that authentic Greek-style consistency. Serve with honey and granola or use in a cheesecake. www.clandeboye.co.uk

In a 115 year history, nobody but a member of the owning Thompson family has been entrusted with sourcing the leaves for their best selling teas. For the original blend, the highest quality Assam leaves are blended with high grown leaves from east of the Rift Valley in Kenya to produce a bright infusion with great body and flavour. ‘It’s our quest to blend the perfect every day cuppa,’ says joint managing director Ross.

Other Awards: Punjana Fairtrade Teabags ★★, Punjana Scottish Blend Teabags ★, Punjana Loose Tea ★, Punjana Green Teabags ★ www.punjana.com

County Tyrone

Pies to the top

Cloughbane Chicken, Ham and Leek Pie ★ Cloughbane Farm Shop

Lorna Robinson began selling her home-made products at farmers' markets in 2002, then opened her farm shop the following year and now sells to other outlets as well. Her hand-made chicken, ham and leek pie is based on her mother’s recipe and features a shortcrust based and puff pastry top filled with top quality local produce. ‘I’d serve it with our own Cloughbane coleslaw,’ says Lorna.

Other Awards: Home Made Stuffing★, Steak, Onion & Mushroom Pie ★ www.cloughbanefarm.com

TASTE GOLD 2011-12

www.greattasteawards.co.uk

Northern Ireland

Once you’ve tasted this painstakingly made delicacy you’ll know why it’s this year’s Supreme Champion. Every morning, butcher George McCartney hand picks 12 pounds of locally farmed silverside beef that’s been dry-cured and slow-cooked overnight with pigs' trotters to remove any fat and sinew, and then carefully presses it with the natural gelatine. The beautifully moist, perfectly seasoned result is a revelation. You’ll never even look at the tinned alternative again. www.mccartneysofmoira.com

Punjana Original ★★

74

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

County Cork

Hot tuna

Fudging the issue

Woodcock Smokery

Mella’s Fudge

Hot Smoked Albacore Tuna ★★ Joleine Barnes was taught the art of smoking by her mother who she has taken over the business from. ‘We smoke the tuna for ten hours cold then two hours hot over beech,’ says Barnes. ‘It’s ready to eat. A lot of people who aren’t too keen on fish would eat it because it's a meaty texture like smoked chicken or pork. It’s wonderful with crème fraiche through it with pasta or on fresh crusty bread.’

Other awards: Wild Smoked Salmon ★ www.woodcocksmokery.com

Vanilla Fudge Tablet Bar ★★★

MeIla McAuley hand makes every batch of her old fashioned, crumbly fudge in her small kitchen in Clonakilty in West Cork. ‘My mother has always been a fudge fanatic so every weekend we’d try different recipes. Over the years we’ve worked out the best one,’ says McAuley who uses local butter as well as condensed milk, golden syrup and Madagascan vanilla extract for a buttery, but not too sweet result. www.mellasfudge.com

The boss of herb India meets Thaila n d teas Dee’s Tha

i Butte Potato and Lenti rnut Squash, l★

Dee’s Wholefood s

Dee’s food science and nutrition backgroun d left her unimpressed wit h the choice of ‘processe d and grey’ vegetarian foo d on offer, so she starte d selling gluten-free veggie burgers with added goodness , such as shelled hemp see ds, from a farmer’s ma rket back in 2008. The company has gone from streng th to strength and in the Thai Butternu Squash dish Indian t and Thai flavours com bine with the added dimension of potato es to give a product that packs a protein punch as well as tas ting delicious. www.dees.ie

www.greattasteawards.co.uk

TASTE GOLD 2011-12

Barry’s Rooibos Tea ★★★ Barry’s Tea

Founded in 1901, Barry’s Tea is the leading Irish Blended Tea. It has grown from a single shop in Cork City to an Iconic Irish brand specialising in high quality teas mainly from East Africa. This herbal red tea (also known as redbush) is naturally caffeine free and low in tannins and makes a wonderfully aromatic and full flavoured alternative to traditional black tea that’s perfect for an afternoon pick-me-up, with or without milk.

Other awards: Barry's Classic Blend★, Barry's Classic Blend Tea Bags★, Barry's Organic Camomile Tea ★ www.barrysteashop.ie

75

County Donegal

There’s poetry to this cheese that pleases Green Pastures According to John Molloy, it’s no surprise that a Great Taste Award judge commented ‘this is a truly delicious soft cheese just like a clotted cream with a gorgeous creamy texture’. ‘We were really drawn by how such taste could be imparted to a relatively simple product like clotted cream and wondered if we could do the same with our cheese,’ says Molloy who recommends serving the cheese on crackers with smoked salmon or Parma ham.

Pleased to meat you Beef Empanadas ★ Mora Foods Empanadas are the Argentinian’s answer to the Cornish pasty; pastry half moons stuffed with flavoursome deliciousness. ‘We make the dough and fillings ourselves from start to end following traditional recipes’, says Sebastian Black. ‘The range includes different fillings like chicken, corn and goat’s cheese, spinach and crab but the most popular is the beef. The secret is in the pastry combined with the right mix of authentic spices.’

Other awards: Gourmet Chicken Pie ★ www.morafoods.com

Other awards: Goats’ Cheese ★★★, Full Fat Soft Cheese 28%★★, Light in Fat Soft Cheese 16%★★, Yeats Country Organic Creme Fraiche★★, Greek Style Yoghurt★, Yeats Country Organic Sour Cream★, Sour Cream★, Paneer★, Soft Cheese with Sweet Chilli ★ www.yeatscountryfoods.com

Galway

All fruit ‘n’ no gluten

Very Delicious Christmas Pudding (Gluten Free) ★★ The Foods of Athenry

‘I thought to myself, I make a damn good Christmas pudding-can I make it as good gluten free?’ says Siobhan Lawless, who has run her farm based bakery since 1998.

The answer was a resounding yes. ‘I soak fruit in cider and brandy - add free range eggs, Irish butter, gluten free soda bread crumbs and then boil it for five hours. I give each one a little drink of brandy and Bob’s your uncle.’

Other awards: Mincemeat ★★, Superquinn Mince Pies ★★, Very Berry Granola ★ www.foodsofathenry.ie

County Laois

In a jam, naturally

Blackcurrant Jam ★★

Abbey Farm Food s

Clive Gee began ma king jams 12 years ago when sugar bee t crops in Ireland were replaced by fru it. ‘It's made the old fashioned wa y with a wooden spoon and a saucep an. It’s pure natura l, nothing added but our hard work,’ say s Gee of the soft set blackcurrant jam made only with fru it, sugar and water .

‘Jam should be ser ved with a spoon, there’s no reason for it to look like a lump of jelly.’

Other awards: Rh ubarb & Ginger ★ , Autumn Fruits ★ Breakfast Marmala , de ★, Cranberry Sa uce ★, Red Pepper Relish ★ www.abbeyfarmfru its.com

TASTE GOLD 2011-12

www.greattasteawards.co.uk

Republic of Ireland

Yeats Country Organic Soft Cheese ★★★

Dublin

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★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Tipperary

Preservation order Quince Chilly Jelly ★★ Crossogue Preserves

Republic of Ireland

Veronica Molloy produces 80 varieties of jams, jellies, chutneys, coulis and curds.

They are all made in small batches of 20 jars at a time and in small saucepans to retain flavour. A trip to Tanzania with the Playing for Life charity to teach the locals how to preserve their fruit and vegetables, which included a mass of chillies, inspired Molloy to create her Quince Chilly Jelly that’s great with cheese or cold chicken.

Other awards: Apricot Pear and Grand Marnier Jam ★, Red Pepper Chilly Chutney ★ www.crossoguepreserves.com

County Wicklow

Spelt F-L-A-V-O-U-R

Burn baby burn

Cathy’s Spelt for Health

Mic’s Chilli

Spelt Flapjacks ★★

Cathy Whitty came to national attention after appearing on RTE’s Recipe For Success cookery show, generating demand for her spelt-based products. ‘I had an intolerance to wheat and I began baking with spelt a few years ago. I like its nutty flavour and its light texture,’ says Whitty.

Her flapjack mix contains oat flakes, mixed seeds and coconut as well as spelt flour and is ready to bake out of the bag. www.cathysspeltforhealth.ie

www.greattasteawards.co.uk

Mic’s Chilli Inferno Sauce Extreme ★ This wickedly hot sauce is the infernal creation of Michael Wejchert, inspired by a holiday in Belize where he fell in love with their chilli sauce. What began as a hobby growing chillies and making sauce has become a business and he’s now looking for distribution partners in the UK. The blow-yourhead-off sauce is 40% fresh habanero chilli and looks distinctively different thanks to Steve Simpson’s eye-catching Mexican Day of the Dead-themed packaging. www.micschilli.ie

TASTE GOLD 2011-12

Great Taste Recipe Chef: MALCOLM JOHN chef-patron, Malcolm John Restaurants www.chefmalcolmjohn.co.uk

Herdwick Lamb & Parsley Pie Serves 4 Ingredients 4 Herdwick lamb middle necks (approx 350g each) 250g rock salt 20g baby onions, chopped 250g brown or pink Paris mushrooms, chopped 120g celery, peeled 120g leeks, halved 200ml double cream 1 head garlic (reserve half for mashed potatoes) 1 bouquet garni 2 tbs strong flour 1 bunch flat leaf parsley 3 litres chicken stock 1kg Maris Piper potatoes 100ml double cream 100g unsalted butter 350ml full fat milk Celery salt (to taste) Savora mustard - 4 teaspoons 100g Wensleydale or mature cheddar Greaseproof paper

Method Soak the lamb necks in cold water, rub with rock salt and leave in a shallow container for one hour, covered with the rest of the salt.

Brush off the excess salt from the middle necks and gently fry in a pan with 50g of unsalted butter.

Add the celery, leek, baby onions, mushrooms, half a head of garlic and the bouquet garni (with plenty of parsley stalks). Sprinkle with flour and cook gently on a medium heat for another 2-3 minutes. Deglaze the pan with port, add the chicken stock and bring it to the boil, skimming the stock as needed. Cover with greaseproof paper and cook in the oven at 160°c for 2 hours or until the meat is tender.

Remove the meat from the stock with a slotted spoon and gently arrange it on a tray. Keep the chunks of lamb covered with cling film to stop a skin forming.

Remove the vegetables and mushrooms from the cooking liquor. Cut the leek, and celery into 2in batons and lay evenly in a buttered pie dish and scatter the lamb chunks, onions and mushrooms. Discard the garlic and bouquet garni.

Reduce the cooking liquor by two-thirds and add the cream. Bring the sauce to the boil and pass through a fine strainer. Wash and cut the leaf parsley into thin strips and blanch in salted water for 20 seconds. Run the parsley under cold water and then add it to the sauce, adjust the seasoning with the celery salt and pepper.

Pour the sauce over the lamb and vegetables and leave to cool.

Meanwhile, peel and chop the potatoes into small cubes. Boil then simmer the potatoes for 20- 25 minutes in half water and half milk with half a head of garlic and celery salt to taste. Drain the potatoes and allow them to stand until the steam has evaporated. Remove the garlic and mash the potatoes. Add the rest of the butter and 50 ml of double cream, and adjust the seasoning.

Add the Savora mustard and dried shallots and then pipe the potato mix neatly over the lamb. Cover with grated cheese and bake in the oven until golden brown and piping hot.

Great Taste Recipe

Malcolm John is chef-patron of London’s Malcolm John Restaurants, including Le Vacherin, Brasserie Vacherin, Fish & Grill and Le Cassoulet

77

Speciality Importer of the Year Wan Ling Tea House

78

Tea for two

A

chance meeting during a business trip changed former telecoms research and development specialist James Grayland’s life. ‘Eight years ago I was working in China for a while and I met my future wife and business partner Wan Ling,’ says James. ‘ My wife’s home village is in the centre of one of the largest tea growing areas in China and she has a tea shop in Shanghai.’

James began bringing back tea from his trips for friends. But it got to the stage where he couldn’t fit it all in his suitcase, and that’s how the UK arm of the business was born two and half years ago.

TASTE GOLD 2011-12

www.greattasteawards.co.uk

Wan Ling Tea House now stocks between 50 and 60 teas, from sources including Pu Erh from the south west of China and Nilgiri from southern India.

‘What we sell is very small batches from small farmers producing 30-40 kilos at most – sometimes only 10 kilos,’ says James. ‘Tea is very much like wine in that you have the terroir: the influence of the ground and the weather. And we buy the whole batch, so you get a snapshot.’

A particular speciality of Wan Ling Tea House is Tie Guan Yin oolong from AnXi county in the Min Nan region of Fujian

province. Named after the Buddhist Iron Goddess of Mercy, it’s a truly legendary tea. The charming story goes that the goddess appeared in a dream to a poor farmer who had maintained a temple in her honour and told him where to find a single shoot of the tea. He planted it and gave cuttings to his neighbours and the village became rich.

‘It’s the key tea from Wan Ling’s home region,” says James. “It’s grown over a 1,000 acres of land across the low lands and into the mountains as well. It’s probably the prime economic source of income for tens of thousands of people.”

World Flavours

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A husband and wife team are dividing their time between Shanghai & Dorset to bring the true taste of tea to a wider public

World Flavours

Tie Guan Yin is very light, so it’s sometimes mistaken for a green tea, he says, but it’s full- bodied enough that ‘people used to drinking builders' tea still enjoy it’. ‘It’s refreshing and invigorating with hints of orchid and peach. It has that sort of depth of flavour that people find very appealing. Wan Ling and I drink a lot of it.’

Wan Ling Tea House source its teas from one of the highest points in Fujian province, where there are two main harvests in May and September. ‘Spring teas tend to be one of the best,’ James says, ‘because the plant has been dormant over the winter and when the spring comes it releases all the starch it has been storing in the roots and puts forward a very vigorous growth. So you have an invigorating drink that’s full of flavour.’

James and Wan Ling divide their time between China and the UK, spending the summer based in Dorset. ‘For the key harvest point of view we need to be back in China for the spring and the autumn, whereas the summer’s quite quiet. It’s perfect because in the UK we have all the food

TASTE GOLD 2011-12

fairs and it’s an excellent opportunity to get around and do demonstrations and tea tastings.’

We Brits don’t always have the opportunity to sample great tea, so tastings are vital to overcome some of our mental barriers. “When you sit people down and work through five or 10 teas they start discovering what they enjoy,’ says James, ‘and then you can take them on a real journey. www.wanlingteahouse.com

'We sell very small batches of tea from small farmers producing 30-40 kilos at most'

www.greattasteawards.co.uk

80

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Austria

China

Seeds of success

Pumpkin Seed Oil ★★★ Wiberg

Rising from the ashes

Dragon Phoenix Pearls ★★★ Chah

Antony Rogers spent five years in Taiwan learning Mandarin Chinese which helped him track down top quality tea growers. He now imports teas from across South East Asia. ‘We found growers that generally only sell to their domestic market,’ says Rogers. Dragon Phoenix Pearls are made from Taiwanese green tea leaf tips that are rolled into small balls and scented with jasmine. They make a wonderfully aromatic infusion that’s a great source of antioxidants.

Other Awards: Tie Guan Yin Oolong Green Tea ★ www.chah.co.uk

This 100% pure, high quality oil is made from the first cold pressing of specially selected pumpkin seeds from Styria in the south east of Austria. The very intense flavour has a strong nutty character and beautiful aroma that works well in dressings for hearty salads or as a finishing oil that adds an extra dimension and special touch to many fish and meat dishes.

Other Award: Wiberg Steak Pepper ★ www.wiberg.eu

China

France

Tea for all

Look sharp

Wan Ling Tea House

Totally Terroir

AnXi Tie Guan Yin Oolong Tea ★★★ The leaves for this oolong tea are picked from high mountains in the Fujian area of China and processed manually over 24 hours. The result is a ‘very long floral and fruity finish that can really be savoured’ says Wan Ling’s James Grayland. His wife’s family’s area has been providing the leaves for about a decade now and it’s a taste that is enjoyed by an equal split of male and female tea drinkers across the age ranges. www.wanlingteahouse.com

www.greattasteawards.co.uk

Red Pepper Vinegar ★★

product ovençal artisan e This unusual Pr remainder mad e th th wi ar is 41% vineg and is 100% ato tom d an er up of red pepp added as a ple pectin only natural, with ap intensity an s er liv de It r. ards natural stabilise Aw ste Ta t ea the Gr oard of flavour that pb cu e or ‘st a akes it nean judges said m any Mediterra in ct rfe Pe ’. t essential ar with hazelnu eg vin e th e bin dish, com dressing or lad sa t ou koil for a knoc Mary! boost a Bloody even use it to au ate Ch de l Se : Other Awards Wine Salt ★ rroir.com www.totallyte

TASTE GOLD 2011-12

81

France

The Devil has all the best chocs Barr Infernale Milk Chocolate ★ Pralus

Hamming it up

A porky prime cut

Kintoa Air Cured Ham ★★★ Patriana Basque pigs roam free, feasting on chestnuts, acorns, herbs, and natural cereals to make an air-cured ham that’s matured for 18 months. ‘Pierre Oteiza brought the breed back from near extinction. Five years ago he was awarded the Legion d’honneur for his efforts,’ says importer Patrick Dear who describes the flavour of the ham as ‘intense, earthy, meaty with a melt in the mouth texture’ and suggests serving it with crusty bread as a starter or tapas. www.patriana.com

Italy

Super Tuscan

Porchetta Arrosto Cipressi Chianti ★★★ Fine Italian Foods If you’re a meat loving foodie, it’s difficult to imagine a more enticing scene than a cured and rolled loin and belly of pork stuffed with wild fennel seeds cooking slowly for 5 hours over natural heather embers in the Tuscan countryside. ‘It's sliced in Chianti,’ explains Fine Italian Foods Peter Tindal. ‘They don’t press or freeze the meat so they maintain all the characteristics of the original product.’

Other Awards: Rosa dell’ Angelo Salami with Truffle Flavouring ★★, Proscuitto Crudo 24 months ★ www.fineitalianfoods.co.uk

La Bandiera Extra Virgin Olive Oil ★ La Bandiera Blended from hand picked Moraiolo, Leccino and Razzo olives in a privately owned mature grove on the coast of Tuscany, this cold pressed oil has been certified with IGP (Indicazione Geografica Protetta) status. ‘The olives go to the crusher very quickly to get the low acidity. Chefs really like it because it has a good structure with a lovely grassy, fruity flavour and no bitterness,’ says Jacqueline Lane of La Bandiera. www.labandiera.eu TASTE GOLD 2011-12

www.greattasteawards.co.uk

World Flavours

Matîre chocolatier François Pralus sets himself apart from the crowd by sourcing dried cocoa beans from around the world, even going as far as buying his own plantation in Madagascar to make 15 pure varieties and four blends of chocolate. Created by François Pralus, the Barr Infernale combines the crunchiness of chocolate and the creaminess of praline. Its secret is the special combination of a delicious praline filled with hazelnuts and coated with chocolate.

Other Awards: Barre Infernale Dark Chocolate★ www.chocolats-pralus.com

82

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Italy

Oil aboard for flavour

Angeli Organic Single Estate Extra Virgin Olive Oil ★ Azienda Agricola Sara Lucy Adams

Sara Lucy Adams has produced her IGP accredited extra virgin olive oil on her estate in the Grosseto province of southern Tuscany for just two years but has already won armfuls of awards. The estate’s 3,500 trees are a mix of Leccino, Frantoio, Pendolino and Moraiolo and produce a golden yellow oil with aromas of green olive, banana and green apple and fresh, grassy flavours of artichoke, celery, green almond with a rounded peppery finish. www.angelioliveoil.com

Japan

Transferring the terroir to a tea Mt. Fuji Tea Oriental Blend ★ Arai’s Tea

This Japanese company has been producing quality green and black teas from their own field at the foot of Mount Fuji since 1888. ‘This black tea has a fruity aroma reminiscent of lychee, fair briskness and a good finish,’ says director, chief blender and buyer Makoto Arai who says the soil and climate of Mount Fuji are crucial to the tea’s flavour and recommends sweetening the tea with honey.

Other Award: Mt. Fuji Tea Candy★ www.araien.co.jp

New Zealand

Indulge in innovation

A soothing nectar

Strawberry and Champagne Chocolate Sauce ★★ Wild Appetite

Wild Appetite was launched in 1989 and be as a family bu gan siness on a blu eberry farm ne Matakana, in th ar e upper North Island of New Zealand. This indulgent, lus cio us sauce is the perfect ex ample of the co mpany’s love of innovative flavo urs and the et hos of combin the best of tra ing ditional preser ving methods and 21st centur y food technolo gy with a passion for ex ceptional taste.

Other Awards : Wild Appetit e Mexican Chilli Sauce★,Cook’s Es ★, ‘The Original’ sential Pour Over Sauce Barbeque Sauc e ★, Wasabi & Ging er Dressing ★ , Fire Grilled Red Pepper Ai oli ★, Merlot W ine Jelly ★ www.wildappe tite.co.nz www.greattasteawards.co.uk

TASTE GOLD 2011-12

Specially Selected Active 10+ Manuka Honey ★★ Meli (Aldi Stores UK)

Found only in New Zealand where the wild Manuka plant grows, this premium honey has a distinctive flavour that has been likened to molasses, raisins, dates and candied orange peel. Meli’s commercial director, Danny Dewaele, says: “It has become very popular in the UK because of its anti-bacterial properties, which are much stronger than those of other honeys. It can help sore throats and stomach problems, and it can even be used externally for healing wounds.” www.aldi.co.uk

83

Portugal

Intensely fruity

Gallo Extra Virgin Olive Oil First Crop ★★ Victor Guedes

South Africa

Exotic tastes

Almond Nougat ★★★ Sally Williams Fine Foods

On a trip through the souks of Marrakesh, renowned South African chef Sally Williams found herself unable to resist the mounds of flavoured nougat on offer and subsequently spent years researching recipes from Morocco, Tunisia, France and Italy in order to master the art herself. Made entirely by hand in small batches from the finest ingredients by highly skilled nougatiers, this luxurious almond nougat contains no preservatives or colourants and is gluten free; and certified Kosher and Halaal.

Other Awards: Macadamia Nougat★★,Belgian Dark Chocolate Nougat★★ www.sallywilliamsfinefoods.co.uk

Spain

Truffle round Trufka ★ Pescaviar

Pescaviar first applied the technique of ‘micronisation’ creating tiny solid spheres from pastes - over a decade ago to make their famous herring based Avruga caviar. Now they’ve come up with a version made by soaking ‘Chinese’ white truffle in black truffle juice and adding xantham gum, wine, citric acid and spices. Similar in appearance to caviar, Trufka can withstand temperatures of up to 80ºC making it ideal to add to risottos and pasta dishes. www.pescaviar.com

Don’t hide the sausage Salchichon Extra ★★

The Spanish Food Company Hand-made high on the plains of Northern Central Spain in the tiny village of Cembranos in Northern León, this pork based chorizo-shaped cured sausage that also includes oregano and garlic is is set apart from the rest by the inclusion of Salchichona, a secret mix of herbs and spices. ‘It’s made by a chap called Jesús and tastes delicious,’ says importer Thomas Power. ‘He sent us some and said “You’ll see” and we did!’.

Other Awards: Zamorano Cheese ★★; Gordal Picante Olives ★ www.thespanishfoodcompany.co.uk

TASTE GOLD 2011-12

www.greattasteawards.co.uk

World Flavours

Each bottle of this very special olive oil comes in a limited and numbered edition, so customers know they’re getting a special olive oil. Although the taste profile may vary from year to year, this year’s harvest comes from ‘the various first olives in a unique blend,’ says Global Marketing Director Sara Oliveira, ‘for an intense, fruity, with spicy flavours, hints of fresh herbs and dried fruits – you experience the different flavours as you consume it.’ Ideal to be experienced by plunging a piece of warm bread into.

Other Awards: Gallo Extra Virgin Olive Oil - Special Selection ★★ www.gallo.pt

84

★ Close to perfect

★★ Faultless

★★★ Wow, you must taste this!

Spain

Secret affair Secrets ★★

World Flavours

Tusal Gourmet It’s no secret why this assortment of hand-roasted nuts and hand-made artisan chocolate covered treats are so delicious. Who could resist hazlenut praline coated Ethiopian coffee beans, dark chocolate coated Kenyan coffee beans and dark chocolate coated ginger mixed with caramelised cashews and hazelnuts. ‘The recipes are passed down from my grandparents and adapted for modern tastes,’ says Esther Tusal. ‘It’s for a special treat, not for munching in front of the TV.’ www.tusal-artisan-nuts.com

Hey, good looking

LA ORO Intenso Extra Virgin Organic Olive Oil ★ LA Organic

It was nuns who first noticed the potential of the olives from the century old trees just outside Ronda, Andalucia. The olive oil produced today by LA Org anic has come along way since then with world renowned wine expert Michel Rolland on board, making sure only the best olives are use d to create this robust little blend. It’s also now housed in trendy Philippe Starck designed inkwell bottles, meaning it looks as good as it tastes. Not es of black pepper overlay herbal and floral flavour s in this intense extra virgin oil.

Other Awards: LA ORO Del icate Extra Virgin Organic Olive Oil ★, Org anic Sherry Balsamic Vinegar★, LA Original Sua ve Extra Virgin Organic Olive Oil

From small acorns grows great ham Iberian Air Cured Acorn-Fed Ham Reserva ★★★ Jamones Eíriz Jabugo S.L This family company has bred rare Iberian pigs in the Jabugo region since 1818. ‘The pigs live in freedom feeding on grass and acorns which flavours the meat.” says Maria Garcia. The artisan Iberian Bellota ham is shaped and salted manually before being air-cured in the Natural Park of Aracena, a clean air environment with ideal atmospheric conditions that contribute a great deal to its unrivalled flavour and texture. www.jamoneseiriz.com

★

www.laorganic.es

Zest for life

Mallafine Lemon Oil ★★ Edeli

This outstanding Catalonian extra virgin oil is not infused. Instead, lemon zest is cold pressed along with the olives so that lemon oil is integrated into the finished product. The fresh, vibrant flavour persists to the last drop and is great on salad leaves, fish and meat. Use it in baking to provide a gentle lemon flavour in cakes or even to make an excellent and unusual ice cream.

Other Awards: Mallafre Garlic Oil ★, Mallafre Rosemary Oil ★ www.edeligroup.co.uk

www.greattasteawards.co.uk

TASTE GOLD 2011-12

World Flavours

85

Spain

Oranges are the only fruit

La Vieja Fabrica Seville Orange Marmalade ★ A Camacho UK Limited/Fragata

This is Seville orange marmalade, made with Seville oranges in Seville, but based on a 170-year old Danish recipe. Since then, the homemade style production technique has changed very little; the fruit is taken to a point below boiling in order to retain the integrity and aromas of the fruit. The perfect balance of sweet and bitter is great on toast for breakfast and in cake and ice cream recipes. www.acamacho.com

Riojan roll

Chorizo Sarta Artesanal ★★ Products From Spain

This artisan regional speciality from La Rioja in Spain has been made in the same factory since 1900. Its vibrant, deep red hue comes from the high quality smoked paprika from La Vera (a recognised denomination of origin that’s renowned for making the best smoked paprika in Spain), which also adds aroma and flavour. Eaten simply sliced at ambient temperature, grilled or in a stew it’s always delicious.

Other awards: Smoked Panceta ★★★, Heather Honey★★, Multifloral Blossom Honey★★, Anchovy Stuffed Olives ★, Quince with Walnuts★, Rosemary Cheese ★ www.productsfromspain.co.uk

3 Star Winners

3 Star Winners

This year over 7,400 products were entered in the Great Taste Awards. All entries were blind-tasted at over 30 judging days by a panel of more than 350 industry experts. Those judges whittled down the initial entries to around 2,400 Great Taste Awards winners who can now add the familiar black-andgold one-star, two-star or three-star labels to their jars and packs.

Listed below are the 114 foods awarded the top three-star gold awards. Discover the nation’s top food and drink in your local deli, farm shop or food hall by looking out for the Great Taste logo.

South East Almond Nougat, Sally Williams Fine Foods, Surrey, www.sallywilliamsfinefoods.com Apricot Preserve (Extra Jam), Dart Valley Foods, Hampshire, www.dartvalleyfoods.com Barkham Blue Cheese, Two Hoots Cheese, Berkshire, www.twohootscheese.co.uk Beef Bourguignon Pie, C. Lidgate, London, www.lidgates.com Buffalo Jerky, Laverstoke Park Farm, Hampshire, www.laverstokepark.co.uk Buffalo Milk Vanilla Ice Cream, Laverstoke Park Farm, Hampshire, www.laverstokepark.co.uk Coconut Chicken Curry, Wight Kitchen at The Bembridge Deli, Isle of Wight, www.wightkitchen.com Dry Aged Duchy Home Farm Fillet Steak, C. Lidgate, London, www.lidgates.com Hazelnut Pebbles, Demarquette Fine Chocolates, London, www.demarquette.com Honeycomb Crunch Ice Cream, Simply Ice Cream, Kent, www.simplyicecream.co.uk

Hot Roast Smoked Salmon, The Weald Smokery, Sussex, www.wealdsmokery.co.uk I. Quinones Smoked Pancetta, Products From Spain, London, www.productsfromspain.co.uk Il Pesto Genovese Di Prá, The Fresh Pasta Company, London, www.thefreshpastacompany.com Kentish Cobnut Caramel Praline, Demarquette Fine Chocolates, London, www.demarquette.com

Quince & Damson Fruit Cheese, Quince Products, Oxfordshire, www.quinceproducts.co.uk Raw Health Organic Kalamata Evo, PDO, Windmill Organics, Surrey, www.windmillorganics.com Royal Merina Chocolates, Demarquette Fine Chocolates, London, www.demarquette.com Six Seed Bread Flour, Wessex Mill, Oxfordshire, www.wessexmill.co.uk

Kintoa Basque Ham, Patriana, Kent, www.patriana.com

Sussex Crab Apple & Calvados Jelly, Terre À Terre, Sussex, www.terreaterre.co.uk

Kirsch Cherries, Hotel Chocolat, Hertfordshire, www.hotelchocolat.co.uk

Sweet Raspberry Vinegar, Stratta, Sussex, www.stratta.org

Lily Fairy Tea, Flora Tea Company, London, www.floratea.com

Tetsuya’s Black Truffle Salt, The Food Emporium, Kent, www.thefoodemporium.co.uk

Nature’s Path Ginger & Cashew Commotion, Health Care Products, Berkshire, www.naturespath.co.uk

Tetsuya’s Roasted Nori Seaweed Vinegar, The Food Emporium, Kent, www.thefoodemporium.co.uk

Olio Roi Olive Paste, Pride Of Place (Food & Drink), Hampshire, www.aprideofplace.co.uk

Turkey, Kellybronze, Sussex, Spinach, Feta & Pine Nut Pie, Higgidy, Sussex, www.higgidy.co.uk

Organic Honey With Royal Jelly, General Food Merchants, Oxfordshire, www.gfmhoney.co.uk Pure Lemongrass Tea, Teapigs, Middlesex, www.teapigs.co.uk

Venison Fillet, Cowdray Farm Shop, Sussex, www.cowdrayfarmshop.co.uk

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3 Star Winners

South West

Kenyan Coffee Ice Cream, Salcombe Dairy (Uk) , Devon, www.salcombedairy.co.uk

Aussie Olives, Olives Et Al, Dorset, www.olivesetal.co.uk

Legend Beer, Dartmoor Brewery, Devon, www.dartmoorbrewery.co.uk

Bison Sirloin Steak, English Bison, Wiltshire, www.bisonfarm.co.uk

Miss Muffet Cheese, Whalesborough Farm Foods, Cornwall, www.whalesboroughcheese.co.uk

Cheddar Wafers, Fudges Dorset Village Bakery, Dorset, www.fudges.co.uk Cornish Saffron Cake, Simply Cornish, Cornwall, www.simplycornish.com

Newhouse Farm Blenheim Orange Apple Juice, Two Trees Trading Company, Goucestershire.

Duchy Originals Dry Cured Organic Unsmoked Back Bacon, Denhay Farms, Dorset, www.denhay.co.uk

Pennard Ridge Goats Cheese, Somerset Cheese Company, Somerset, www.somersetcheese.co.uk

Extra Mature Cheddar, Quickes Traditional, Devon, www.quickes.co.uk

Perry’s Vintage Reserve ‘09, Perry’s Cider, Somerset, www.perryscider.co.uk

Hot Habanero Salsa, The Tracklement Company, Wiltshire, www.tracklements.co.uk

Portland Pearls Oysters, The Crabhouse Café & Fleet Oyster Farm, Dorset, www.crabhousecafe.co.uk

East Anglia Beech Smoked Gammon, Hill Top Smokehouse, Suffolk, www.hilltopsmokehouse.co.uk

Beet It Juice, James White Drinks, Suffolk, www.jameswhite.co.uk

Midlands

Three Fennel Organic Herbal Tea, Pukka Herbs, Somerset, www.pukkaherbs.com Treacle Tart, Long Crichel Bakery, Dorset, www.longcrichelbakery.co.uk Vintage Cheddar, Quickes Traditional, Devon, www.quickes.co.uk Wild Garlic Bread, The Thoughtful Bread Company, Somerset, www.thethoughtfulbreadcompany.com

Jaipur IPA, Thornbridge Brewery, Derbyshire, www.thornbridgebrewery.co.uk

Dragon Phoenix Pearls Tea, Chah, Birmingham, www.chah.co.uk

Traditional Uncured Pork Pie, Chase Farm Shop, West Midlands, www.chasefarmshop. co.uk

Novus Citrus Chamomile Tea Bags, Daily Grind Imports, Essex, www.novustea.co.uk

Jacob Leg Of Lamb, Northfield Farm, Leicestershire, www.northfieldfarm.com

Chicken & Smoked Ham Pie, The Topping Pie Company, Yorkshire, www.toppingspies.co.uk

Stem Ginger Ice Cream, Salcombe Dairy (Uk), Devon, www.salcombedairy.co.uk

Rooibos Rhubarb Tea, The Real Tea Cafés, Warwickshire, www.realteacafe.com

Free Range Pork Pie, Walter Smith Fine Foods, West Midlands, www.waltersmith.co.uk

Apple & Cinnamon Flapjack, Kendal Jacksmiths, Cumbria, www.kendaljacksmiths.co.uk

Salty Peanut Ice Cream, Treleavens Luxury Handmade Cornish Ice Cream, Cornwall, www.treleavens.co.uk

Bracia Beer, Thornbridge Brewery, Derbyshire, www.thornbridgebrewery.co.uk

Chocolate Honey Nut Nougat, Confektz, Suffolk, www.confektz.co.uk

Northern England

Sainsbury’s Creamy Gorgonzola Produced By Mauri, Avilton Foods, Devon, www.avilton-foods.co.uk

Handmade Plum Pudding, Lewis & Cooper, Yorkshire, www.lewisandcooper.co.uk Herdwick Hogget, Yew Tree Farm Heritage Meats, Cumbria, www. heritagemeats.co.uk Herdwick Mutton, Yew Tree Farm Heritage Meats, Cumbria, www. heritagemeats.co.uk Multi Seed & Flake Flour, W. M. Nelstrop & Co., Cheshire, www.nelstrop.co.uk

Welsh Wagyu Beef Fat, Alternative Meats, Shropshire, www.alternativemeats.co.uk Zambezi Plains Organic Honey, Xa Trading, Northamptonshire, www.xatrading.com

Sour Cherry & Amaretto Sorbet, Beckleberrys, Tyne & Wear, www.beckleberrys.co.uk Sourdough Miche, More? The Artisan Bakery, Cumbria, www.moreartisan.co.uk Sticky Toffee Pudding, Cartmel Sticky Toffee Pudding Company, Cumbria, www.stickytoffeepudding.co.uk Victoria Sponge, Gorge’ Us ! Limited, Cheshire, www.gorge-us.co.uk Wild Venison Striploin, Ridley’s Fish & Game, Northumberland, www.ridleysfishandgame.co.uk

Dry Cured Back Bacon, Billy’s Hill Farm Shop, Yorkshire, www. billyshillfarmshop.com

Scottish Heather Honey, Amko Foods, Lancashire, www.amko.co.uk

Goats' Butter, St. Helens Farm, Yorkshire, www.sthelensfarm.co.uk

Sicilian Pistacchio Ice Cream, Spurreli, Northumberland, www.spurreli.com

Scotland

Lemon Curd, Holm-Made Jams & Chutneys, Lanarkshire

Smoked Salmon, Farmed, Uig Lodge, Outer Hebrides, www.uiglodge.co.uk

Schiehallion Lager, Harviestoun Brewery, Clackmannanshire, www.harviestoun.com

Venison Medallions, Fletchers Fine Foods Of Auchtermuchty, Fifeshire, www.seriouslygoodvenison.co.uk

Dark Island Reserve Beer, Sinclair Breweries, Highlands, www.sinclairbreweries.co.uk Jaffys Mallaig Kippers, J. Lawrie & Sons, Inverness-shire, www.jaffys.co.uk

www.greattasteawards.co.uk

Scottish Wild Smoked Salmon, Dunkeld Smoked Salmon, Perthshire, www.dunkeldsmokedsalmon.com

TASTE GOLD 2011-12

3 Star Winners

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Wales Beech Smoked Air Dried Ham, Trealy Farm Charcuterie, Monmouthshire, www.trealyfarm.com

Republic Of Ireland

Boksburg Blue Cheese, Carmarthenshire Cheese Company, Carmarthenshire, www.carmarthenshirecheese.co.uk

Healy’s Supervalu Supreme Orange Blossom Honey, Musgrave Retail Partners, County Cork, www.musgrave.ie

Dark Side Of The Moose Beer, Purple Moose Brewery, Gwynedd, www.purplemoose.co.uk

Rooibos Tea, Barry’s Tea, County Cork, www.barrystea.Ie

O-Garden Beer, Otley Brewing Company, Mid Glamorgan, www.otleybrewing.co.uk

Soft Goats Cheese, Green Pastures (Donegal), County Donegal, www.greenpasturesdonegal.com

Traditional Christmas Pudding, Blas Ar Fwyd Cyf, Conwy, www.blasarfwyd.com

Northern Ireland

Green Leaf Ulster Boneless Lamb Loin, ALfie Murray Family Butchers, County Down.

Vanilla & Butter Tablet, Mella’s Fudge, County Cork, www.mellasfudge.com Wiberg Pumpkin Seed Oil, Wallbridge Co., County Carlow. www.wiberg.eu Yeats Country Organic Soft Cheese, Green Pastures (Donegal), County Donegal, www.greenpasturesdonegal.com

White Spelt Soda Farl, Ann’s Pantry (Home Bakery & Coffee Shop), County Antrim.

Guinness Oven Wheaten, Ann’s Pantry (Home Bakery & Coffee Shop), County Antrim.

Corned Beef, McCartney’s Of Moira, County Antrim, www.mccartneysofmoira.com

Moyallon Smoked Sweet Cure Bacon Chop, Hannan Meats, County Antrim, www.hannanmeats.com

Green Leaf Ulster Lamb Leg, Alfie Murray Family Butchers, County Down.

Naturally Spreadable Butter, Dale Farm, Belfast, www.dalefarm.co.uk

World Flavours

Ham From Iberico Acorn-Fed Pigs, Tratedal Alnasec SL, www.sierrademonesterio.com

Mortadella Stella, Negroni Spa, www.negroni.com

Hong Xin Te Chun Guan Yin Wang Oolong Tea, Wan Ling Tea House, Dorset, www.wanlingteahouse.com

Parma Ham DOP, Negroni Spa, www.negroni.com

Arbequina Fresh Olive Oil, Mother’s Garden, www.mothersgarden.org Cipressi Porchetta Arrosto, Fine Italian Foods, London, www.fineitalianfoods.co.uk Culatello Di Zibello DOP, Negroni Spa, www.negroni.com

Ibérico Ham Bellota Reserva Eíriz, Jamones Eíriz Jabugo SL, www.jamoneseiriz.com Madagascar 75% Dark Chocolate Bar, François Pralus, www.chocolats-pralus.com

San Danielle DOP, Negroni Spa, www.negroni.com Strawberry Jam, Pennyhill Park Preserves, Australia

Editorial Editor: Mick Whitworth Assistant editor: Michael Lane Features & product writer: Andy Lynes Product writer: Carina Simon Editorial production: Tortie Farrand

Published by: Great Taste Publications Ltd and The Guild of Fine Food Ltd, Guild House, Station Road, Wincanton, Somerset BA9 9FE t: 01963 824464 f: 01963 824651 Printed by: www.newcenturydesign.co.uk

Design Art director: Mark Windsor Photography: Richard Faulks, Emma Wade Design & origination: New Century Design

©Great Taste Publications Ltd and The Guild of Fine Food Ltd 2011. Every effort has been made to ensure the details contained in the listings are correct. The Guild of Fine Food cannot accept responsibility for any errors or omissions.

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.

Advertising Advertisement manager: Sally Coley Advertisement sales: Becky Stacey, Charlie Westcar, Gavin Weeks Advertisement production: Julie Coates, Nik Davies Guild of Fine Food Publisher & director: John Farrand Accounts: Stephen Guppy, Denise Ballance Director: Linda Farrand Managing director: Bob Farrand

TASTE GOLD 2011-12

www.greattasteawards.co.uk