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2018 Produce Award winners | delicious. magazine

Produce awards judges

Again in March final yr, we requested you to appoint your favorite artisan meals producers – the individuals who make the sort of meals, from sourdough bread to smoked fish, that you simply exit of your approach to purchase – and also you got here up with the products. Nominations poured in, together with inspiring tales about these producers’ talent and keenness. We divided our entries into 9 areas for first-round judging.

From June by means of September, scrumptious. and our sensible sponsor, Fisher & Paykel, went on tour with professional panels of native judges to taste-test entries at meals festivals from Scotland and Northern Eire to Wales, and the size and breadth of England.

At every present, the produce was taste-tested and assessed by a panel of regional meals specialists. Overseeing proceedings was our Produce Awards ambassador, the gifted chef, cookery instructor and broadcaster Valentina Harris.

Profitable produce from the regional judging went by means of to the nationwide finals, held at London’s Borough Market in October 2018. Right here, after a lot dialogue and debate, the winners in every of our eight classes have been chosen by an illustrious panel of judges.

Produce awards judges(From left: Andi Oliver, Lucas Hollweg, Gizzi Erskine, Xanthe Clay, Prue Leith, Karen Barnes, Susy Atkins)


Listed here are the 2018 Produce Awards winners…


The Preservation Society, Wales, for Blissfully Blackcurrant Sirop

Blackcurrant sirop

This inky elixir was impressed by a historic recipe from producer Angharad Underwood’s grandmother. Referred to as a ‘shrub’, it was used to ease a sore throat or raise the spirits. Angharad’s up to date recipe includes steeping the blackcurrants for every week in native cider vinegar earlier than they’re hand-pressed in a cider press. The ensuing juice is heated with a small quantity of sugar to protect it, then bottled. Angharad describes her sirop as ‘grown-up Ribena’. She recommends serving it with ice cream, prosecco or drizzled over salad leaves.
Purchase from thepreservationsociety.co.uk

What the judges stated:
“I can imagine that as a cooking ingredient” Susy Atkins
“Outstanding, versatile and complex” Karen Barnes
“Wonderful undernotes” Xanthe clay


  • Gusbourne, London and the South East, for Gusbourne Rosé 2014
    Purchase from gusbourne.com
  • Dunnet Bay Distillers, Scotland, for Holy Grass Vodka
    Purchase from dunnetbaydistillers.co.uk



Lough Neagh Fishermen’s Co-operative Society, Northern Eire, for Smoked Lough Neagh Eel

Smoked eel

The Society was established in 1965 to handle the lake and help the fishing households that depend upon it. Right now it’s the most important producer of untamed eels in Europe and efficiently campaigned for the Lough Neagh eel to obtain Protected Geographical Indication (PGI) – a primary for Northern Eire.
Contact [email protected] for stockists

What the judges stated
“I like the light smoke, great taste and sexy softness” Prue Leith
“Meaty and wonderful” Karen Barnes


  • Seafood & Eat It, South West, Isles of Scilly and The Channel Islands, for Cornish Crab Pots with Brown Shrimp
    Purchase from main retailers together with Waitrose, Ocado, Abel & Cole and Entire Meals Market; see seafoodandeatit.co.uk
  • St Davids Kitchen, Wales, for Crab & Lobster Pâté
    Purchase direct from Pembrokeshire; see stdavidskitchen.co.uk



Rooney Fish, Northern Eire, for Millbay Pacific Oysters

Millbay Pacific Oysters

Initially based by John and Rosemary Rooney, Kilkeel-based Rooney Fish has been within the seafood enterprise since 1975 and in the present day is run by the couple’s son, Andrew. In 2014, the agency opened its personal oyster farm on the shores of close by Carlingford Lough, the place its award-winning Millbay pacific oysters are grown. All oysters are depurated (purified in clear water), cleaned and graded in Rooney Fish’s state-of-the-art facility, and the enterprise additionally exports seafood, together with langoustines and crabs, caught by its personal boats and people of different native fishermen.

What the judges stated
“Lovely creamy texture, – but with a rockpool freshness and mineral finish” Lucas Hollweg
“That’s a big fat oyster”  Andi Oliver
“I’ve never had to eat an oyster in two chunks before!” Prue Leith
“Ozone-y, huge, outstanding. Creamy, gentle flavour” Karen Barnes



Dart Mountain Cheese, Northern Eire, for Sperrin Blue Cheese

Dart Mountain Cheese

This semi-soft pasteurised blue cheese is known as after the Sperrin mountains, the place it’s made by hand with native milk. Cheesemaker Julie Hickey and husband Kevin transformed a farm shed into a customized meals unit in 2012, full with ageing room. Sperrin Blue was their first launch in 2014; the vary now consists of 5 different cheeses.
Purchase from tamnaghfoods.com

What the judges stated
“Nice acidity and fresh flavour” Prue Leith


  • Rodda’s Creamery, South West, Isles of Scilly and The Channel Islands, for Cornish Clotted Cream
    Purchase from main supermarkets and unbiased retailers; see roddas.co.uk
  • Longley Farm, North West, for Cottage Cheese
    Purchase from chosen supermarkets and unbiased retailers; see longleyfarm.com



Broughgammon Farm, Northern Eire, for his or her Goat Bacon

Goat Bacon

Becky and Charlie Cole started rearing male child goats at their Ballycastle farm in 2011. As we speak additionally they farm free-range rose veal and promote seasonal wild recreation in an effort to advertise sustainability and variety in farming. They host courses at their on-site butchery, run farm excursions and goat supper golf equipment, and have a farmshop and café.
Purchase direct from the farm store (open Fridays)

What the judges stated
“That’s outstanding – the best thing I’ve eaten today” Gizzi Erskine
“Better than most pork bacon” Andi Oliver


  • Really Traceable Venison & Recreation Pies, Japanese England, for Do-it-yourself Venison Pie
    Purchase from stockists in Japanese England; see trulytraceable.com
  • Wild by Nature Meats, East and West Midlands, for Woodland Reared Pork Sausages
    Purchase meat packing containers by way of mail order from wildbynaturemeats.com   



Cavanagh Ltd Free Vary Eggs, Northern Eire

Cavanagh Ltd Free Range Eggs

John and Eileen Corridor welcomed their first flock of chickens in 2002 and immediately produce 13 million eggs yearly, from 59,000 birds throughout three family-run websites. The Cavanagh Free Vary model was born in 2012 when the Halls started doing all their very own grading, packing and deliveries. Their hens take pleasure in a free-range way of life within the grassy County Fermanagh countryside.
Purchase from Asda, chosen Tesco branches and unbiased retailers in Northern Eire, and from an egg merchandising machine in Co Monaghan; cavanaghfreerangeeggs.co.uk

What the judges stated
“That yolk is what you want yolks to be like – large, but also rich and creamy” Lucas Hollweg
“Great rich, savoury yolk”  Xanthe Clay
“Buttery and packed with flavour – even the white” Karen Barnes


  • The Primrose Herd, South West, Isles of Scilly and The Channel Islands,
    for Conventional Breed Shoulder of Pork
    Purchase by way of mail order at primroseherd.co.uk, at Helston Farmers’ Market and direct from the farm in Redruth, Cornwall
  • The Butchery Ltd, London and the South East, for Flatiron Steak
    Purchase from native stockists; see thebutcheryltd.com



Wye Valley Salad, East and West Midlands, for Wye Valley Salads

Wye Valley Salad

Inexperienced-fingered Amanda Stradling grows the fragile flowers and leaves that make up her salads within the coronary heart of the Wye Valley, the place she’s been supplying quite a lot of high-profile eating places for years. Her distinctive produce dominated this class, with Wye Valley Salads’ edible flowers and barba di frate (also referred to as monk’s beard or agretti) extremely recommended.
Out there March to November; e-mail [email protected]

What the judges stated
“Amazing, fresh and exciting” Susy Atkins
“Extraordinary, delicious leaves. Distinct flavours and wonderful surprises”  Lucas Hollweg
“Just love this. Like a treasure hunt!” Andi Oliver


  • Wye Valley Salads, East and West Midlands, for Edible Flowers (out there March to November, see contact particulars above) and in addition for Barba di Frate (out there April to October; purchase by way of mail order from barbadifrate.com)


Sarah Nelson’s Grasmere Gingerbread, North West

Grasmere gingerbread

Invented within the Lake District village it takes its identify from, Grasmere Gingerbread is a singular spiced, chewy bake. Made to Sarah Nelson’s secret 1854 recipe, it has a registered trademark and its legacy is now within the arms of third-generation house owners Joanne and Andrew Hunter. The Grasmere Gingerbread Store, on the location of Sarah’s home, is a well-liked vacationer attraction. The gingerbread is magically reworked in a heat oven – however it’s nice chilly too.
Purchase it from grasmeregingerbread.co.uk

What the judges stated
“I’ve never had anything like this” Gizzi Erskine
“Unique flavour and texture” Andi Oliver
“Amazing: tough and chewy when cold, crumbly and soft when warm” Prue Leith


  • Lottie Shaw’s, North East, for Yorkshire Parkin Cake
    Purchase by way of mail order from lottieshaws.co.uk
  • Swoon Gelato Ltd, South West, Isles of Scilly and The Channel Islands, for Lampone (Raspberry) Sorbetto
    Purchase from Swoon Gelato outlets in Bristol and Tub; see swoononaspoon.co.uk

As soon as once more, we’ve got been delighted to companion with kitchen equipment specialist Fisher & Paykel for a 3rd yr in our search to seek out the nation’s prime meals producers. Fisher & Paykel shares our dedication to high quality by designing and creating progressive, lovely kitchen home equipment that assist to make nice cooking much more achievable and satisfying.



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