A DAY TO REMEMBER
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Intro Contents
Planning for the annual Sandwich & Food to Go Industry Awards – the much-loved ‘Sammies’ – begins around a year ahead of time.
There’s 12 months of menu tastings, judging panels, competition heats and a whole lot more besides, all leading up to one incredible day to remember in early May.
With so much time taken to pull the event together, and so much action packed into such a short space of time, what a day it was!
It all begins with the finals of the Sandwich & Food to Go Designer of the Year, where the competition was
hot – and with our exciting new hothold category, so were some of the recipes. We’ll check in on each of the finalists and speak to one of the allimportant judges along the way.
The daytime programme was also where we found Nicola Knight from IGD, whose presentation on an exciting FTG market was a big hit with the gathered audience.
There’s also space at the finals event for award sponsors to introduce themselves. We’ll catch up with one such sponsor, Agrial Fresh, who were there to keep an eye on the emerging trends and get to know the experts behind them.
So, with time as our guiding thread, we’ll take you through the events of the day and into the night as we hop in the DeLorean, check the flux capacitor and head back to 8 May 2025, around 9:30am.
P4 Arrival
Old friends and new faces
P5 Competition
Kings Fine Cooked Meats
Gammon Category
P6 Sponsor spotlight Agrial Fresh
P8 Competition
Futura Foods Labneh Category
P9 Competition
H. Smith Food Group Chicken Category
P10 Insight & value
IGD’s Nicola Knight
P12 Competition
Roberts Bakery Bread Category
P13 Competition
Sodiaal Cheese Category
P14 Competition
Flexeserve / ProAmpac Hot-Hold Category
P15 An expert opinion
Tara Griffin
The Bread Factory
P16 That’s a wrap
Georgina Percival and her winning recipe
P18 Day turns to night Party like it’s 1985
P19 Award presentations Who won what?
P27 Reaction Feedback on the day and evening proceedings
P28 Future present
Let’s do it all again!
Arrival
All together now
The biggest day in the industry calendar gets underway with the arrival of all the competitors.
Many of them are familiar faces who make the grade year after year. For them, the thrill of winning is almost secondary to being inspired by such an assembled mass of creative talent all gathered in one room.
Of course, as well as the old hands, there are some new faces too, one of whom would go on to steal the whole show. But more on that later.
As the competitors are settlingin, the judges and sponsors start to arrive. This year, the main judging panel included Tara Griffin, head of foodservice at The Bread Factory; and Owen Lilley, lead product developer at M&S.
Alongside these two industry big-hitters is returning head judge, celebrated chef and restaurateur, Theo Randall. For each category, the trio are joined by a judge from the respective sponsor.
At 10am there is a briefing for the benefit of all concerned and it’s worth recounting some of the details here to provide context to the structure of the day, the competition format and how entries are judged.
There are six sponsored categories, each a competition in its own right. Initially the designers had to submit their sandwich or food to go recipes to the category sponsor for preliminary judging.
Successful entries then progressed to one of three regional semi-finals, with the best being invited to compete at these finals.
The recipes are judged on taste, commercial viability, presentation, texture and innovative use of the sponsor’s product.
With the briefing complete, the designers can then get to work putting together their superb creations.
With a large audience already in place, eagerly waiting to taste some amazing dishes, host Samantha Clinch got the proceedings underway with the first of the six finals.
Founded in 1888, Kings Fine Cooked Meats combine traditional methods and recipes passed down through the generations with new technologies and ideas.
For the competition, they chose a gammon made using the traditional Wiltshire process which, during the curing stage, is soaked in a live brine for a minimum of three days.
The finished gammon is very succulent with a soft, slightly fibrous, yet tender texture.
This excellent source of high-quality protein is allergen free – its versatility means it can be served hot or cold, as well as plain or glazed.
The judges were treated to some classic sandwich profiles and flavours, with each scoring every entry quite similarly.
There were two Hawaiian-themed entries, from Georgina Percival
Kings Fine Cooked Meats Gammon Category
and Alice Staines, and the judges rated both highly, with the choice of bread and presentation stand-out features.
But it was Kieran McGivern’s Eat. Beach. Sleep. Repeat that impressed the judges the most.
“Using pulled gammon really highlights the flavour and the bread works perfectly. Delicious,” noted The Bread Factory’s Tara Griffin.
Meanwhile, head judge Theo Randall simply wrote: “Excellent. Great flavour. Warm bread. Winner!”
The judges’ scores all agreed with that sentiment, although the winner isn’t revealed until the awards dinner.
COMPETITORS
Georgina Percival
Donna Mcguire
Kieran McGivern
Alice Staines
Mel Walmsley
FU:LL Meet the sponsors
Agrial Fresh
We caught up with sponsors Agrial Fresh, who attended both the daytime competition and the evening celebrations.
TAKING IT ALL IN
We had the pleasure of two Agrial Fresh team members in attendance, who elaborated on the importance of this event to their business – and what exciting product developments were on the horizon.
“I have been involved with the Sammies for circa 18 years, which has been extremely well supported across the trade during this time,” said Liz Pace, national account manager at Agrial Fresh Produce Ltd. “Until recently, the Sammies was an evening-only function for us. However, over the last couple of years, Agrial has become more involved by attending the judging event during the day, where we have previously held an exhibition stand.”
A tabletop presence during the daytime event has many advantages for operators. As well as getting to see the incredible talent at work, you can witness the latest flavour and ingredient trends first-hand.
“The event organisers approached us back in 2024,
as Agrial was a main sponsor. They believed it would be beneficial for us to attend the day event while judging was taking place, given the companies present in the room. We agreed and were delighted with last year. The day was very informative and just a great way to network with customers (old & new).
“Being present also gave us full access to the sandwich and food creations being judged – we even had the pleasure of sampling them!
“This year, we had the tabletop and a few more colleagues attended, who like me found it a very informative session. The market update from IGD was fascinating, listening to lots of key category insights.”
For over 30 years, the Sammies has looked to bring the sandwich & FTG industries together. It’s a unique combination of fierce and fascinating competition during the day; epic partying and celebration in the evening.
“It’s great for networking”, continued Pace. “The team and I get to catch up with lots of contacts under one roof,
Meet the sponsors
alongside meeting new connections in the industry. It is also rewarding to see the winners presented with their trophies and which concept was liked most by the judges.”
GO GLOBAL
Agrial Fresh Produce Wigan, Axgro, Agrial Fresh Farms and Florette all fall into the UK arm of Agrial’s vegetable division. As one of France’s leading agricultural and foodprocessing cooperative groups, it comprises 14,000 farmer members, continuing to expand into Europe, Africa and US. Operating in 11 countries across five divisions, it has a workforce of 22,000 people and annualised turnover of around €7.1 billion (£6bn).
So, it’s a business acutely aware of what’s next in FTG.
“The big trend is global cuisine, with menus evolving to include more dishes from far-reaching parts of the world such as Korea, the Caribbean and South-East Asia,” said Gwyn Jones, head of commercial at Agrial Foods. “Consumers expect more from their eating-out experience, beyond traditional staples. Customisation is becoming important as well as health, where the likes of The Salad Project are expanding and opening new stores this year.
“For consumers who may not be quite as adventurous, menu operators are creating new dishes through ‘elevating the classics’, such as Caesar salad – where base leaves have moved to less traditional options such as Rocket, with exciting dressings added to enhance flavour.”
And there are specific opportunities that businesses
need to consider, to take advantage of such an exciting and vibrant sector.
“We are seeing growth via sandwich and bakery, with elevated offerings at key meal occasions, such as lunch,” continued Jones. “It’s imperative for operators to continue to innovate in this area. From a salad viewpoint, availability and quality are becoming more challenging due to climate change, so supply chain resilience is a priority. As Agrial is the largest European cooperative farming lettuce crops, we ensure supply to our customers all year-round.”
And there’s a key message when it comes to staying ahead of the game in such a competitive environment.
“As a brand leader with Florette, we invest heavily as a business within category data and have a dedicated team analysing market trends. The output from this analysis is used to steer our innovation pipelines, both internally and with our customer base. As we are a Pan-European farmer cooperative, we monitor the consumer trends across the whole of Europe, as well as the UK,” concluded Jones.
Futura Foods
Labneh Category
Futura Foods are the UK’s Mediterranean dairy specialists.
Their chosen ingredient was labneh – the cream cheese spread that is the Mediterranean’s best kept secret.
Labneh has a similar flavour profile to authentic Greek yogurt, with a thicker, creamier consistency and a slight salty note.
It is highly versatile and great for adding injections of flavour into all sorts of dishes, from salads and wraps to pasta, even baked with vegetables. It is high in protein and contains live cultures which are very good for gut health.
The recipes in this category were steeped in flavour notes from across the Mediterranean. Think fresh and zesty, rich and warmly spiced.
This category saw the first (nonsandwich) food to go entries in this year’s finals and both pleased the judges,
with Fran Crute’s Labneh Power Pot earning high praise.
Ultimately, it was a battle of the flatbreads, with Katherine Robertson’s Sunset Labneh Flatbread just being pipped by Georgina Percival’s Middle-Eastern Labneh-Lamb Wrap
The judges universally felt that Georgina’s entry made full use of the labneh, including in her freshly hand-made flatbread.
This, alongside the gorgeous combination of flavours, produced a stand-out dish which all four judges ranked as their number one choice.
COMPETITORS
Georgina Percival
Hayley Alouini
Katherine Robertson
Fran Crute
Robert Lawton
H. Smith Food Group plc is one of the UK’s leading independent suppliers in the foodservice, manufacturing and food to go sectors.
This year, competitors were asked to create a sandwich or food to go dish that showcased the sponsor’s chicken. This category has become an annual fixture at the competition. With chicken consistently ranking as the number one ingredient in the pre-packed sandwich sector, it is also one of the most popular categories each year.
Consumed the world over, the wide variety of cuisines in which chicken features gives the competitors a broad palate from which to draw inspiration.
So it was that the judges were taken on a trip around the globe for sushi and sliders, bao buns and banh-mi, plus a twist on the traditional toastie thrown in for good measure!
With a great deal of fusion in the entries – buffalo sauce meets chicken kiev meets brioche; sushi meets blue cheese – you’d forgive the judges for having their tastebuds in a spin. However, there was no confusion when it came to choosing a winner. It was Cluckin Banh-Tastic by Matt Brooker.
Tara Griffin commented: “Loved the kick and authentic taste, alongside deliciously clean flavours.”
Additionally, Owen Lilley from M&S loved the heat level and found it, “Very tasty and fresh.”
H. Smith Food Group Chicken Category
COMPETITORS
Harry Dempster
Ildiko Magyari
Ben Bradley
Oliver Bloxam & Fran Crute
Matt Brooker
Delivering insight & value
We were delighted to have Nicola Knight from IGD, offering up expert analysis of both the domestic and world FTG markets.
ON THE MOVE
After the first couple of rounds of competition, it was time for our guest speaker to crunch some numbers and delve into the latest data, which continues to offer an exciting future for food to go.
Nicola Knight is head of away from home insight at the Institute of Grocery Distribution (IGD), with a special interest in convenience and FTG. Her 20 years of experience in foodservice – working with manufacturers, wholesalers and operators – made her the ideal spokesperson for what is now a booming FTG sector.
IGD looks to bring together businesses, policymakers and thought leaders, providing evidence-based insights, creditable research and strategic foresight across 42 strategic markets.
This comprehensive overview is backed up by the company’s global
travel plans for 2025, incorporating a total of 40 country visits, seeing the best-in-class retail stores and hospitality operators in action.
Nicola opened the presentation with the remarkable prediction that FTG market value is set to exceed £30 billion by 2028. A key stat was real growth between 2023 and 2024, with a spike from -1.6% to +2.1%.
Of course, these figures needed to be broken down further, with differing outlooks by sector. While FTG specialists are predicted to remain at around 29% of share between 2024 and 2029, fast food specialists are expected to drop from 33.4% to 32.2%, reflecting a key consumer trend around healthier options. But perhaps the standout number was an increase from 10.5% to 11.6% for the convenience, forecourts & others sector. People travelling can look forward to a much-improved offering while out and about.
With the 1.7bn people taking passenger journeys on a train in 2024 (year end Sep 2024) signifying a big leap of 12% vs 2023, the masses are certainly on the move once more.
EARLIER RISERS
For any operator, an in-depth understanding of exactly when people are buying food & drink is an invaluable metric – and Nicola delivered a key message.
In terms of the numbers of FTG consumers ‘completing a breakfast mission in the last four weeks’, from Q4 2024 to Q1 2025, that penetration rate leapt from 36% to 39%. This increase was driven by the age group of 2534, with the frequency of breakfast missions going from 1.17 to 1.24 in the same time period.
Spending patterns also showed appeal broadening beyond lunch, to breakfast and snack timeframes.
While the reasons for this are manifold, this drift towards the earlier daypart not only illustrates a fantastic opportunity but also reflects evolving out-of-home behaviour patterns of the younger generation.
It was also clear that FTG consumers are looking for added benefits, with health a standout. Data comparing Q1 2024 to Q1 2025 showed the following factors were important on a purchasing mission:
● ‘High in protein’ – up from 34% to 38%
● ‘High in fibre’ – up from 31% to 36%
● ‘Supports gut health’ – up from 28% to 30%.
GET ONBOARD
Thanks to its global reach, IGD is perfectly placed to anticipate what’s round the corner – and there’s a clear correlation between travel and grab and go. Nicola highlighted a new Udon outlet at Madrid Airport, illustrating a consumer desire for Asian cuisine. While Chicago O’Hare International Airport’s Protein Bar reinforced the growing relevance of healthier to-go options.
In conclusion, Nicola elaborated on vending as a low-cost, high-resource model that is flexible, suited to small spaces, and enjoying remarkable innovation around the world.
Luton Airport’s Selecta machines have reported a stunning +234% boost in revenue in comparison to its previous vending options, with 47% of transactions now multibuys.
The 7-Eleven at Copenhagen Airport signifies an image revamp for the brand, thanks to a smorgasbord of offerings, from ‘fresh’ to ‘cold’,
alongside ‘coffee’, ‘bakery’ and ‘snacks’ – evolving its stereotypical image of a US-style, late-night store, and becoming a brightly lit, modern, crisp and clean FTG avenue.
Overall takeaways were the following:
● Challenging times but optimism is still high.
More people are on the move.
● Operators should target new entrants, channels and dayparts.
● Explore the ‘healthy balance’.
The long round of audience applause at the end of the presentation illustrated its value – and we thank Nicola for her time, helping to enhance what was a truly superb day of culinary competition.
Roberts Bakery Bread Category
The Roberts family knows a thing or two about baking. Ever since Robert Roberts baked his father’s first loaf 130 years ago, four generations of skill and passion have followed.
They chose two products from their range for this year’s competition. The mega thick is their flagship white bread in their thickest format, which is soft and light and perfect for the heartiest sandwich.
The malted wheat grain product is their bestseller.
With the versatile canvas that bread provides to work with, chefs where challenged to put weird and wonderful back into a sandwich.
The challenge was well and truly met, with some familiar names appearing in the unfamiliar context of a sandwich!
There won’t be many in the audience who had scotch egg sarnie or pork pie
toastie on their bingo card for the day, but Emma Corkish and Chrissie Attwell brought the bonkers to great effect.
Matthew Brennan was highly commended by the judges for his Steak My Truffle sandwich. They especially enjoyed the use of the carrier and how the chimichurri brought lightness into the taste.
Ultimately, however, Fran Crute’s Katsu Krunwich earned her the win, with the judges particularly impressed by the light and tasty flavour, fantastic texture and brilliant use of the bread.
A well-deserved winner in what was a close-run final.
COMPETITORS
Matthew Brennan
Chrissie Attwell
Kieran McGivern
Emma Corkish
Fran Crute
Sodiaal is one of the leading dairy cooperatives in France, with products ranging from P.D.O. cheeses to Brittany butter, UHT milk and cream.
Sodiaal chose two delicious cheeses from their range for this year’s competition.
First up was Raclette. A real crowd pleaser with a pleasantly mild flavour and springy texture when served cold, but perhaps more familiar served hot, where it takes on a delightful and indulgent creaminess.
Then there is Comté, the cheese that has it all. The ultimate gourmet offering, which allows for a multitude of pairings.
With two cheeses that lend themselves so perfectly to indulgence, it was no surprise to find the entries in this final were so much more than just your average sandwich.
There were three different takes on the beef and cheese
sandwich; two of which came with gravy dip. There was Asian inspiration; Marmite and muffins; chorizo and bacon and some very happy judges, whose comments varied from “Great taste,” to “Fantastic!” and “Delicious!”
Though Stephen Jordan-Bird was highly commended for his #NotaPhillyCheese, there could only be one winner.
It was Barny Luxmoore’s curiously named Anvil Special 24.3 (+Raclette Halo) which impressed the judges most, in particular for the balance between the two cheeses.
Sodiaal Cheese Category
COMPETITORS
Barny Luxmoore
Abigail Pearce
Ivor Peters
Stephen Jordan-Bird
Edvinas Smigelskis
Flexeserve / ProAmpac
Hot
Hold Category
New for 2025, Flexeserve and ProAmpac joined forces for an exciting hot-hold food to go category.
Competitors were asked to produce a hot-hold, food to go dish using a packaging product from ProAmpac’s ‘Some like It Hot’ range.
It was then placed into a Flexeserve Zone unit at midday.
Judging took place around 21/2 hours later and the judges considered the quality of the dish, as well as how it holds in the packaging.
This category was not one for the faint-hearted and the five finalists really stood up to be counted, mastering the tricky balancing act of retaining heat, moisture, texture and flavour.
Without a specific ingredient to include, this new challenge gave the finalists license to explore tastes and influences which worked in the parameters of this new format.
There was Korean chicken, French dip, two Mexican-inspired entries and a toastie twist on a British classic.
Chris Snaith from Flexeserve and David Baikie from ProAmpac both selected the same top-three entries.
With their input added to the expertise of Tara, Owen and Theo, there was very little separating the top two.
It was Richard De’Ath who won out in the end, courtesy of his Steak & Ale Toastie with a Godminster Cheddar Rarebit. The judges praised it for innovation, great flavour and succulent texture.
COMPETITORS
Hayley Alouini
Richard De’Ath
Kerrie-Ann Parker-Thompson
Nyani Lebrasse
Edvinas Smigelskis
Tell us about your journey to becoming a Sammies judge?
We have been involved with The British Sandwich & FTG Association for a little while now, and my role at The Bread Factory involves working with chefs and operators who are as obsessed with quality as we are – so I was excited to bring that perspective to the judging table.
Did you know about the Designer of the Year award previously, or the Sammies as a whole, and what value do you think they bring?
Yes, I was aware of the Sammies, although I hadn’t experienced them first-hand before. The Designer of the Year Award, in particular, is a fantastic way of highlighting the creativity happening in the sandwich world. In such a fast-moving and competitive sector, it’s so important to celebrate creativity and quality.
An expert opinion
None of this event would be possible without the invaluable time and effort of our judges. We caught up with Tara Griffin, head of foodservice at The Bread Factory.
Tell us about the day itself and having to taste 30 sandwiches – is that something you’re used to?
I’m used to tasting and testing new bakes and working closely with chefs, but 30 sandwiches in one day was definitely a new experience! I think I rose to the challenge and, perhaps slightly worryingly(!), didn’t really struggle with it.
Food is my passion, so it was just a great experience to get to see and taste all the amazing creations from the chefs on the day.
What impressed you most?
What really stood out was the level of care and detail in every sandwich. The contestants had really thought through every little detail. Obviously, bread is my thing, so I was particularly impressed where the chefs made a clear effort to consider how to make the most of their carrier. The winner actually made her own bread, which I thought was really impressive and creative.
You work with numerous operators in the industry. What’s next for the GAIL’s brand and The Bread Factory? GAIL’s continues to go from strength to strength and we’re immensely proud of being able to bring such a commitment and focus on quality to the high street, and this year our first airport site in Gatwick! As for the wider group, GAIL’s and The Bread Factory are hugely focused on making a real, positive impact in the food system, and you’ll see more of that coming to life over the next few months.
We are particularly focused around soil-positive farming and our ‘Wheat Project’, which is a pioneering initiative aimed at transforming the way bread is made by focusing on regenerative agriculture and sustainable farming practices. We aim to restore soil health, enhance biodiversity and produce more nutritious, flavourful bread by using heritage grains cultivated through nature-led methods. It’s an incredibly exciting and transformative project to be part of.
That’s a wrap!
Georgina Percival wins and takes the coveted title.
OF THE YEAR 2025 SANDWICH & FOOD TO GO
SOURCE OF CREATIVITY
The Sandwich & Food to Go Designer of the Year Award is a prestigious prize. With nearly 200 entries across six categories, before three regional semi-finals, we really do find the cream of the crop.
And the 2025 winner actually had two entries in the finals competition. Ultimately, it was the Middle Eastern Labneh-Lamb Wrap from Georgina Percival that took the glory and a cheque for £2000. Coming from the Labneh category sponsored by Futura
Foods – the UK’s Mediterranean dairy specialists – her artistry and flavour combinations wowed the judges. Her Hawaiian Ham’Wich also made the shortlist in the Kings Fine Cooked Meats section. All the more remarkable considering she was a first-time entrant.
Working as a junior development chef at Natural Innovations for just over a year has helped Georgina hone her skills.
“Natural Innovations is a vegetable-forward company based in Nottingham. I love the creative freedom my job allows me and the innovation it brings. My world revolves around food, so even in my home life I’ll always be cooking or baking for friends and family.”
SHOW-STOPPER
Georgina’s wrap combined slowcooked spiced lamb with creamy labneh and pickled vegetables –wrapped in soft, handmade Labneh flatbread. Packed with flavour, it took home the category win before going on to claim the overall title.
Pete Ward, MD at the Sammies, said: “In a competition where standards were incredibly high, our judges were blown away; not only by Georgina’s winning entry, but by her potential.
“Her delicious wrap perfectly met the competition brief. The beautiful presentation hinted at the
delight which was to follow, as the sweet and savoury notes delivered an unsurpassed taste experience. Most importantly, Georgina’s use of labneh – the ingredient nominated by sponsor Futura Foods – was inspired.
“Through its inclusion in the handmade flatbread, the marinade and the tzatziki, Georgina ensured the labneh had a starring role as the hero in her sandwich epic.”
RISING STAR
As one of Natural Innovations’ talented junior development chefs, she brings bold ideas and a deep understanding of flavour to every brief.
“It’s an incredible feeling to have my work recognised on a national stage, especially at such a prestigious event as the Sammies. This is a proud moment for all of us and highlights the forward-thinking development happening every day in our kitchen.
“I wanted to show that vegetables can do so much more than play a supporting role in sandwiches – they can enhance and elevate a dish, delivering flavour and colour, even in meat-based recipes. I feel lucky to be part of a team that encourages that originality,” concluded Georgina.
It marks back-to-back Designer of the Year victories for the team, following the success of James Burgess in 2024 with his California Prawn Roll.
Middle-Eastern Labneh-Lamb Wrap
INGREDIENTS
● Labneh
● Lamb
● Spice mix
● Lemon juice
● Coriander (fresh)
● Salt
● Pepper
● Flour
● Yeast
● Garlic powder
● Sugar
● Red cabbage
● Pomegranate seeds
● Pomegranate essence
● Sumac
● Vinegar
● Garlic
● Tomatoes
● Cucumber
● Mint
METHOD
Lamb
Mix labneh with spice mix, salt, pepper, lemon and coriander. Coat the lamb and leave to marinade. Wrap in parchment and foil cook for four hours or until it falls apart.
Flat Bread
sumac, vinegar, sugar, pomegranate essence, fresh pomegranate seeds and vac pack to allow flavours to infuse fully.
Mix the flour, yeast, seasoning, fresh coriander and garlic powder with warm water and labneh. Knead well, then leave to rest portion out and cook on a hot pan.
Labneh and cucumber tzatziki
Grate and pat dry cucumber. Mix with labneh, garlic, fresh mint, salt and pepper.
Pomegranate pickled cabbage
Mix shredded red cabbage with
Cover half of the bread with the lamb and cabbage alongside a chopped salad of tomatoes, cucumber, lemon juice and seasoning. Dress with the tzatziki. Fold the bread to serve.
GEORGINA’S INSPIRATION
“Sweet and savoury flavours of the Middle East. Rich meats like lamb, pickled red cabbage laced with pomegranate molasses, and fresh, homemade breads passed down from generation to generation.”
Excitement builds Day to night Awards
With the daytime events all wrappedup, there’s just enough time for everyone to don their finery and head to the Royal Lancaster London’s Nine Kings Suite for the Sammies Awards Dinner 2025.
As the great and the good of the industry gathered for the drinks reception, there was a noticeable buzz in the room, with excitement mounting.
Old friends and colleagues reacquainted with one another while competitors – indeed, some might say rivals – rubbed shoulders, exchanged pleasantries and geared-up for the night ahead.
There were guests from all corners of the industry. Multiple retailers such as M&S, Sainsbury’s and Booths were all up for awards. So too were highstreet favourites such as Caffè Nero, Greggs and GAIL’s.
Naturally, the big manufacturers and many of their suppliers were all in attendance, as well as the fantastic sponsors whose support allows us to
continue to go from strength to strength.
As the guests were called for dinner to the strains of John Newman’s Love Me Again, it was clear that the Sammies were back to their pre-Covid best.
The evening was hosted by comedian Andrew Ryan, whose cheeky comedy kept everyone on their toes. Joining him was longtime friend of the awards Theo Randall, who presented the winners with their trophies.
And the winners are...
Winner Kieran McGivern (c) was presented with the trophy by Adele Rooney (l) of sponsor Kings Fine Cooked Meats
Georgina Percival (centre) receives the winner’s cheque from hosts Theo Randall (l) and Andrew Ryan (r)
Winner Georgina Percival (c) received the winner’s trophy from Matt Ackland (l) of sponsor Futura Foods
H. Smith Food Group Chicken Category Winner
Cluckin Banh-Tastic by Matt Brooker from Simply Lunch
Sodiaal Cheese Category Winner
Anvil Special 24.3(+Raclette Halo) by Barny Luxmoore from The Jabberwocky
Roberts Bakery Bread Category Winner
Katsu Krunwich by Fran Crute from The FSC Group
Flexeserve / ProAmpac Hot Hold Category Winner
Steak and Ale Toastie with a Godminster Cheddar Rarebit by Richard De’Ath from Greencore
Winner Barny Luxmoore (c) was presented with the trophy by Jerome Reignier (l) from sponsor Sodiaal
Winner Matt Brooker (c) was presented with the trophy by Andy Smith (l) from sponsor H. Smith Food Group
Winner Fran Crute (c) received the winner’s trophy from Imogen Marshall (l) of sponsor Roberts Bakery
Winner Richard De’Ath with the winner’s trophy presented by (l to r) sponsors David Baikie of ProAmpac and Chris Snaith of Flexesere
Sandwich Sandwich London TOAST Sudbury
Uptons of Bassett Southampton Which Wich London
Jonathan Morton with the winner’s trophy, presented by Alex Bell (l) from sponsor Sandwich & Food to Go News
Sara McKennedy (c) received the winner’s trophy from Robert Hegarty (third left) from sponsor Seara
Josh Kleiner and Kerrith Parkes from Sandwich Sandwich received the winner’s trophy from Jonathan Glenister (c) of sponsor Greggs
Business & Product Innovation Winner
Scotmid Co-operative Symphony
Manufacturer Winner
Raynor Foods
Environmental & Sustainability Winner
Raynor Foods The S3 Project
New Ingredient Winner
555 Amanda Salmon Roulade
Adam Newland and the team from Raynor Foods collect the trophy from Richard Ledger of sponsor Milltec
Danny Scobie with the winner’s trophy, which was presented by Abi Kempley (l) from sponsor Troy Foods
Wayne Greensmith (second left) from sponsor Samworth Brothers presented the trophy to Jesper Kold Sørensen (l), Gavin McLean and Lars Fey.
Tom Hollands (second left) and Thierry Batarière (centre) received the trophy from John Demetriou of sponsor WHSmith
Healthy Eating Winner
Sainsbury’s 5 Spice Chicken & Grain Salad
New Sandwich - Hot Winner
Deli Lites
Roast Mushroom, Truffle and Mascarpone Tosta
New Food to Go Winner
M&S
Sriracha Prawn Poke Bowl
New Sandwich - Cold Winner
M&S
Surf & Turf Brioche Rolls
Donna McGuire and Gary McDowell were presented with the trophy by Paul Robertson (c) from sponsor Coveris
James Curtis and the winning Sainsbury’s team received the trophy from Gwyn Jones of sponsor Agrial Fresh
The team behind the winning M&S entry received the trophy from Paul Robertson of sponsor Coveris
The team behind the winning M&S entry were presented with the trophy by Chris Snaith from sponsor Flexeserve
Café Retailer High Street Winner
Caffè Nero
Café Retailer In-Store Winner
Booths
Chain Retailer Winner
Greggs
En-Route Retailer Winner
Sukina Coyle and the winning Greggs team were presented with the trophy by Barry St Leger (l) of sponsor Simply Lunch
Emilie Hart (second left) and Ben Norris (c) received the trophy from Bryan Murphy (l) of sponsor Dawn Farms
The winning WHSmith team received the winner’s trophy from Toby Lancaster (l) of sponsor Greencore
Megan McCardle (second left) and Sunil Chapanery (c) collected the trophy from sponsor Dawn Farms
Convenience Retailer Winner
Scotmid Co-operative
Multiple Retailer Winner
Highly Commended
The judges found choosing winners a difficult task and therefore singled out the following entries for commendation.
H. Smith Food Group Chicken Category
Blue Samurai Sandwich by Ildiko Magyari from Greencore
Roberts Bakery Bread Category
Steak My Truffle by Matthew Brennan from Samworth Brothers
Sodiaal Cheese Category
#Notaphillycheese by Stephen Jordan-Bird from Samworth Brothers
Flexeserve / ProAmpac Hot Hold Category
Chilli Con Carne Wrap by Kerrie-Ann ParkerThompson from On a Roll Sandwich Company
Café Retailer Award
Dunelm Pausa
Chain Retailer Award
GAIL’s
En-Route Retailer Award M&S
Convenience Retailer Award
Sainsbury’s
Multiple Retailer Award Booths
Marketing Award
SOHO Coffee
Coffee X Jammie Dodgers Valentine’s Campaign
New Ingredient Award
Futura Foods
YAMAS! Whipped Feta
New Food to Go Award
Sainsbury’s
Feta & Mixed Grains Salad
Danny Scobie (second left) and Rebecca Walker (c) were presented with the trophy by Gareth Chambers (l) from sponsor Around Noon
The team from M&S collected the winner’s trophy from Kevin Vyse (l) of sponsor ProAmpac
Sandwich & Food to Go Industry Award Winner
James & Helen Stoddart from On a Roll Sandwich Company
James and Helen have built their success from the ground up. They began their journey supplying local schools, universities and businesses.
They earned a reputation for excellence through an unwavering commitment to quality and innovation and soon grew to be an important part of the regional economy. Their loyalty to local suppliers and belief in ethical food production are an example which we can all look to for inspiration.
Always forward-thinking in embracing new technologies and emerging trends, the rapid growth of their business created hundreds of jobs within their region. Their nurturing and supportive approach towards their employees has fostered an empowered workforce, where contribution is cherished. It has led to many successful careers within the food industry.
For these reasons, the BSA management committee honours James and Helen Stoddart.
James & Helen Stoddart accepted the award from Rusty Warren, chair of the BSA
“I enjoyed seeing the talent during the competition and loved the IGD update. The food was great and my guests and I had a thoroughly great evening.”
Paul Robertson, Coveris
“I had a lovely time as always. It was great to see everyone and catch up. Congratulations to the entire team. We are over the moon about the win!”
“Brilliant job. The event was excellent and so good to see it back to how it used to be pre-Covid.”
Rusty Warren, Subway
“We are so delighted!”
Jodie Johnston, M&S
“Thank you so much, a very pleasant surprise (to win). May I also say that the event was very enjoyable, with an entertaining host. Congratulations to all involved in the organising.”
Jonathan Morton, Colpac
“I am still slightly shocked that we picked up two awards, but it’s great recognition for all of our colleagues. Thank you Caron & Sandra for creating another awesome awards evening!”
Danny Scobie, Scotmid Co-operative
“We are delighted to have won this award. It has been a great team effort over a number of years.”
“An amazing Sammies evening – we all had a smashing time! We were absolutely delighted to win the Sustainability Award and the highly coveted Sandwich Manufacturer of the Year!”
Tom Hollands, Raynor Foods
“Thank you for a wonderful night on the 8th May. It was a success!”
Fergus Noonan, Dawn Farms
“Thank you from all at Flexeserve. I thoroughly enjoyed the night, the judging, tasting lots of great food and meeting great people while continuing to support the BSA in advancing the industry.”
Chris Snaith, Flexeserve
Anna Lloyd, WHSmith Travel UK
Barny Luxmoore, The Jabberwocky
A DATE TO REMEMBER
7 MAY 2026
Sponsorship opportunities
For over 30 years, the Sammies have been the highlight of the sandwich and food to go industry calendar.
The Sammies Dinner is a veritable who’s who of key names from across the industry, with senior figures from major retailers such as M&S, Sainsbury’s and Waitrose; high-street chains like Greggs, Costa and Pret, as well as leading suppliers and manufacturers.
As well as offering fantastic exposure for your brand, being front and centre as a sponsor provides you with a head start in making connections during the judging process and at the Awards Dinner.
Don’t miss this outstanding opportunity to put your business at the heart of the industry on the biggest and most exciting day of the year.