BOOK
GREAT TASTE 2015-16
Your Guide to THE MOST COVETED FINE FOOD & DRINK AWARDS
featurING 237 MUST-TRY products
10 Years a winner. Blended with pride by the Thompson Family since 1896.
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52067 PUNJANA GTA MAG AW.indd 1
09/10/2015 14:25
CONTENTS This year’s edition of our annual guide to Great Taste features almost 100 pages, showcasing a wide selection of 2015’s award-winning food and drink. It is broken down into geographical sections, opening with profiles of each regional Golden Fork winner.
TURN TO PAGE 62 TO READ ABOUT THE SUpreme Champion BEEF DRIPPING
The Judging Process 4 London & South East England 6 East Anglia & the Midlands 24 North of England 34 Great Taste Top 50 46 South West England 52 Republic of Ireland & N. Ireland 62 & 66 Wales 70 Scotland 78 World Flavours 86
Editor: Michael Lane Writers: Nick Baines, Lynda Searby, Carina Simon Art Director: Mark Windsor Layout: John Loasby Photography: Richard Faulks Cover & p3 photography: Jake Eastham (photographer), Lou Eastham (stylist) Production: Tortie Farrand, Claire Powell, Karen Price, Jilly Sitch Advertising: Sally Coley, Becky Stacey, Ruth Debnam Publisher: John Farrand Published by Great Taste Publications Ltd & Guild of Fine Food Ltd, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB t: 01747 825200 f: 01747 824065 © Great Taste Publications Ltd and The Guild of Fine Food Ltd 2015. Every effort has been made to ensure the details contained in the listings are correct. The Guild of Fine Food cannot accept responsibility for errors or omissions. Reproduction of whole or part of this publication without the publishers prior permission is prohibited. The opinions expressed in articles and advertorials are not necessarily those of the editor or publisher.
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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How DOES Great
Here are the headline facts and figures from this year’s
400+
j u d g es including chefs,
food critics, restaurateurs
and fine food
At least
r e ta i l e r s
10,000
products entered
49
judging
days 4
judges taste
2,382 H
every product
winners
597
HH
winners greattasteawards.co.uk
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GREAT TASTE 2015-16
GREAT TASTE JUDGING
t taste add UP?
s
rigorous quest for the finest food and drink
and as many as
18
40
Golden F o r k s awa r d e d
approve three-star awards
130 HHH winners Top 50 FOODS
& golden forks decided by judging
Three-stars for
a second time GREAT TASTE 2015-16
1 supreme
champion greattasteawards.co.uk
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Golden Fork winner | Sicilian Pistachio Sorbet | La Gelatiera
Dairy-free delight
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www.greattasteawards.co.uk
GREAT TASTE 2015-16
LONDON & SOUTH EAST ENGLAND One Covent Garden parlour hasn’t just written the rulebook for sorbet-making, it’s also applying it to dazzling effect
A
ntonio Parisi, co-founder of La Gelatiera, says he follows three simple rules when it comes to cooking or preparing food.“I always try to use the best ingredients, use as few ingredients as possible, and cook the ingredients as little as possible,” he says. The Golden Fork winning Sicilian pistachio sorbet shows what can be achieved when the London gelato producer puts these principles into practice. The dairy-free sorbet combines just a handful of ingredients – Bronte pistachios, Maldon sea salt flakes, water and sugars – but it still managed to seduce the Great Taste judging panel. “The taste is like a pistachio shot, counterbalanced by the sea salt flakes and very nutty,” says Antonio (pictured right). Explaining how his “rules” were applied in the development of the sorbet, he says: “Pistachios have more than 55% of natural and tasty fat in them so why would you need to add milk? Better to use more pistachios for an intense flavour and just add water.” Of course, sticking to the rules is easy enough when you know what you are doing and, after four years of running their busy Covent Garden gelato parlour, former telecommunications engineer Antonio and his business partner Stephane Leyvraz certainly do. Ingredient selection also plays an important role, according to Antonio. “We source our pistachios directly from Sicily from the foot of Mount Etna, which makes them unique in taste and texture,” he says. “Carefully selected pistachios with the right level of toasting and sea salt flakes that just melt in make a huge difference. Fine salt, which most of the time contains antiagglomerant, would just taste bad and too sharp on the tongue.” This touches on another dimension of GREAT TASTE 2015-16
“We source our pistachios directly from Sicily, from the foot of Mount Etna, which makes them unique in taste and texture.”
La Gelatiera’s ethos – that of producing natural gelato that is free from emulsifiers and other additives – and one that has proved quite difficult at times. “It has been challenging to produce something natural that at the same time has a great taste and ‘wow’ effect,” admits Antonio. However, as La Gelatiera expands its wholesale business and opens the doors of its second outlet – a showroom in the Capital’s East Village development – it is clear that some rules are made not to be broken. www.lagelatiera.co.uk
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
London
Cod Fillet H ABEL & COLE
Abel & Cole’s supplier, Murray’s, only purchases cod from stocks rated 1-3 in the Marine Conservation Society Good Fish Guide. “This not only supports sustainable seasonality, it also means we are working with a conservation charity to help support sustainable fishing for the long term ,” says Lex Panayi, buyer with the organic home delivery service. “The cod is bought and delivered daily so it is always of the highest quality,” he adds. “Fresh, firm and sweet.” www.abelandcole.co.uk Other Award: Organic Wam Bam Blackcurrant Jam H
Coconut Fat-Free Frozen Yogurt HH BEE ME YOGURT
“Silky smooth consistency, a tangy natural yogurt taste and the inclusion of real coconut pieces” are what set this emerging frozen yogurt brand apart from the pack, according to founder Paul Kali. This young company has also come up with an innovative pod dispensing station for ensuring the product is served in perfect condition every time. www.beeme.co.uk Other Awards: Forest Fruit Fat Free Frozen Yogurt H Chocolate Fat Free Frozen Yogurt H
London
Salsiccia Napoli with smoked mozzarella, fresh mint & sunblushed tomatoes HH C CARNEVALE
“Our Italianstyle salsiccia is quite different from a British sausage,” says Luigi Carnevale, general manager at the second-generation family business. “It is made with 100% pork meat, no added rusk and the mince is often used in pasta dishes.” In this recipe, smoked mozzarella, mint and semi-dried tomatoes temper the succulent taste of the meat. www.carnevale.co.uk Other Awards: Salsiccia Lucanica with Chianti Wine H Burrata H Arancini alla Diavola H
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www.greattasteawards.co.uk
Crunchy Apple Crisps H EMILY FRUIT CRISPS
Unlike traditional dried fruit, these unique apple crisps are incredibly crunchy. “We make them using a low temperature pressure method,” says Emily Wong, director of the fruit crisp start-up. “This process better retains the flavour, nutrients and fibre of the fruit,” she adds. “It’s a new way to enjoy fruit.” www.emilyfruitcrisps.co.uk
GREAT TASTE 2015-16
LONDON & SOUTH EAST ENGLAND London
Sliced Lamb H
Moulin Rouge HHH
FRESHASIA FOODS
HARRODS
Paper-thin sliced lamb is an essential accompaniment to the traditional Chinese hot pot. “You put the hot pot on the table and everyone dips the frozen lamb curls into the broth,” explains founder Jian Lan. “Instead of thigh, we use the more flavoursome and tender breast meat.”
Inspired by the Parisian cabaret institution, the Moulin Rouge is an “intricate and delicate dessert with a balanced acidity”, says Ann Dunne, head of product development. In-house pâtissiers handcraft a chocolate & almond biscuit base layered with praline and a dark chocolate & aged balsamic vinegar mousse finished with a chocolate ganache and raspberry rosette.
www.freshasia.co.uk/en Other Awards: Lamb & Carrot Dumplings H Bok Choy & Mushroom Bun H Pork, Shiitake Mushroom & Black Fungus Dumplings H
www.harrods.com Other Awards: Harrods Top Tier Jasmine Dragon Pearls - Tea HHH J’adore - Patisserie HH
London
Bronte Pistachio Gelato H
Frozen Lychee Martini H
IL GELATO DI ARIELA
KÖLD COCKTAILS
By capturing the distinctive taste of Sicilian Bronte pistachios, founder Ariela Cesana has succeeded in creating an experience she likens to “eating pistachios in cold form”. A fat content of just under 7% means this gelato is light on the palate, whilst packing an intense pistachio punch.
“We use rose extract to bring out the flavour of the lychees,” explains sales director Tori Carlaw. The premium, bar-quality cocktail contains only natural ingredients and is made using tripledistilled grain vodka. Designed to “take the hassle out of cocktail-making”, the pouches are ready to serve after just a few hours in the freezer.
www.ilgelatodiariela.com
www.koldcocktails.com
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
London
Sicilian Pistachio Sorbet (Vegan) HHH LA GELATIERA
Bronte pistachios from the slopes of Mount Etna, the greenest in the world, are roasted and the pieces contrast beautifully with flakes of Maldon sea salt. “It’s rare to find such a nutty flavour in a sorbet,” says co-owner Stephane Leyvraz. “The taste is cleaner and stronger than in ice cream, plus it’s suitable for vegans.” www.lagelatiera.co.uk Other Award: Tonde Gentille Hazelnut (IGP) Gelato HHH Triple Coconut Sorbet (vegan) HH Peanut Butter, Chocolate & Caramel Gelato H
Sambal Sauce H NONYA SECRETS SAUCES
Founder Maureen Suan Neo creates handmade aromatic sauces to her grandparents’ old recipes using fresh ingredients. This combination of ginger, lemongrass, lime leaves, onions and chillies will make a vibrant curry when added to coconut milk or it can be used in a stir-fry or to marinate chicken. “It’s extremely versatile,” she says. www.nonyasecrets.com Other Award: Spicy Peanut Sauce H
London
Original Kansas City Style BBQ Sauce H PRAIRIE FIRE BBQ
When Michael Gratz moved to London three years ago, he searched far and wide for his favourite Midwest everyday condiment, without success. This prompted him to reproduce “Kansas City in a bottle”, and a complex, smoky, sweet tomato-based sauce was born.
Caffe Espresso Gelato H REMEO GELATO
Made in Italy from 30% liquid espresso, milk and fresh cream, this all-natural gelato has “an exceptional intensity of flavour, full body and a lasting taste”, says founder Jacopo di Vonzo. The higher ratio of milk to cream and the lower amount of air incorporated during churning ensures that it is lighter than ice cream. www.remeogelato.com Other Awards: Madagascan Vanilla Bourbon Gelato H Dark Chocolate Gelato H
www.prairiefirebbq.com
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www.greattasteawards.co.uk
GREAT TASTE 2015-16
LONDON & SOUTH EAST ENGLAND London
Selfridges Selection Lemon Curd HHH
Stoneground Spelt Gigli Pasta HH SERIOUSLY ITALIAN
SELFRIDGES (MADE BY HILLSIDE FOODS)
The simple recipe for this “proper, traditional” lemon curd makes it a fine example of an old-school British preserve, says Hillside Foods’ Jay Allen. Free range eggs, lemons, lemon zest, sugar and farm butter produce a very lemony, softer set curd with a “lasting tang and zing”. www.selfridges.com Other Awards: British Heather Honey HH Rose & Elderflower Infusion H Hebridean Honey & Sea Salted Caramel H
Organic, British grown spelt is stoneground and freerange British eggs added in a manufacturing process which uses renewable energy and is completely sustainable, says founder Giovanni Carleschi. Being made from spelt, this “100% natural” pasta is easier to digest and has a slightly nuttier complexity and firmer texture than conventional pasta. www.seriouslyitalian.com Other Awards: Potato Gnocchi H Roasted Beetroot & Ricotta Ravioli H Pistachio Pesto H
London
Assam Tea H
Swaadish Coconut Curry H
SILVER LANTERN
SIMPLY HONEST CURRY
This is “a really nice, strong, robust, bracing tea”, says founder Rebecca Paul. Traditionally the bedrock of English breakfast tea, when paired with Ceylon, the Assam has large leaves and is said to be of a superior quality. Rebecca encourages consumers to experiment with different tea combinations to find their perfect blend.
Director Shrila Amin and her three sisters make their own garam masala blend for this Gujarati sauce – sold under the Swaadish brand – to ensure that the spices complement the coconut brilliantly. “‘We use only natural ingredients to give the sauce a fresh taste,” says Shrila. “It makes a very homely curry and is perfect with monkfish.”
www.silverlanterntea.co.uk Other Awards: Dragonwell Tea H Ceylon Tea H Chamomile Tea H
GREAT TASTE 2015-16
www.swaadish.com
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
London
Cinnamon and Pecan Granola H
Straight Up Yogurt H
SPOON CEREALS
THE COLLECTIVE
Co-founder Annie Morris, who received some welcome funding from TV’s Dragon’s Den, has a simple formula for success – top quality, real ingredients. “Anyone could make it at home,” she says, “but we know most people don’t have the time”. Pure maple syrup adds sweetness while coconut chips lend a light, crispy texture.
This natural yogurt is smooth, thick and velvety with a distinctive sourness, says The Collective’s Fiona Cramp. “Bring breakfast to life” by pairing it with granola, muesli or fruit. Use it as a marinade for meat, or instead of cream when making desserts like panna cotta. www.thecollectivedairy.com
www.spooncereals.co.uk
London
Sinfully Sweet Salted Toffee with Dark Chocolate & Hazelnuts Make Pack H THE MAKE PACK
Co-founder Celia Newman and her best friend became aware that, although homemade gifts taste better, not everyone has the time to make them. So the Make Pack was born, making it easy and fun “to make something amazing.” The sweet salted toffee is a popular combination as it’s not too sickly, she adds. www.themakepack.com Other Awards: Heavenly Hazelnut Cake with Sugar Shards & Crystals Make Pack H
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Organic Virgin Argan Oil No. 1 Ardent Artisan HHH SAVEUR DU MAROC
This nutrient-rich organic oil is handcrafted by women’s co-operatives and is abundant in Vitamin E and antioxidant fatty acids. Its “deep, nutty flavour, velvety texture and bold aroma” makes it delicious as a finish to savoury dishes including salads, eggs and soup or drizzled over sweet pancakes or porridge and berries, says co-owner Safiyah Dahbi Skali. www.saveurdumaroc.co.uk Other Awards: Fabulous Orange Blossom Water HHH Resplendent Rose Water HHH Temptingly Thick Amlou HH
GREAT TASTE 2015-16
SAY IT WITH HARRODS
Harrods’ signature hampers are one of the most popular gifts to give for any occasion. Our range of luxury hampers contains the very best produce available in the Food
Halls, and our bespoke service even allows you to create
tailor-made hampers for friends and family, filled with your favourite products. You can order in-store at the Food Orders Desk on the Ground Floor, online at harrods.com/ hampers, or by calling 0333 300 1000.
harrods.com/hampers
HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Berkshire
See what Xanthe Clay has to say about the Top 50 Foods in Great Taste 2015. Go to greattasteawards.co.uk
Savour Sparkling Beer Brut HHH SAVOUR BEER
At 10.5%, this “really big beer” is one of the few to be created using the Champagne method, hence its effervescence that goes particularly well with cheese or haggis, says Scottish founder Sandy Kirkpatrick. “It’s intense and rich with a nice toffee caramel flavour and elderflower notes”, he adds. www.savourbeer.com Other Awards: Blonde H Dubbel H
East Sussex
Fresh & Fruity HHH
Sweet Elderflower Vinegar HHH
BALCONY TEA
STRATTA
This naturally caffeine-free infusion brings together ingredients from across the Mediterranean region, including hibiscus, Greek mountain tea, lemon peel, lime flower and olive leaves. “It is a refreshing, uplifting, fruity blend for all seasons that can be enjoyed hot or cold, any time of day,” says co-founder Miriman Nela.
Husband and wife team John and Mary Stratton gather elderflower heads from local hedgerows and woodlands, then steep them in vinegar. “We end up with a product that captures the flavour of summer and has sweet and savoury uses,” says John. “It can be an accompaniment for mackerel or diluted as a cordial.”
www.balconytea.co.uk Other Award: Mountain Bliss HH
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www.greattasteawards.co.uk
www.stratta.org Other Awards: Sweet Russet Apple Vinegar HH Sweet Elderberry Vinegar H Sweet Quince Vinegar H
GREAT TASTE 2015-16
LONDON & SOUTH EAST ENGLAND East Sussex
Sliced Smoked Duck H THE WEALD SMOKERY
This duck breast is first cooked over the heat of a roaring oak log fire, which is then starved of oxygen to encourage a smouldering smoke that infuses into the meat for around an hour. “It has a moist, soft texture with a very distinct, delicate smokey flavour,” says owner Andrew Wickham. www.wealdsmokery.co.uk Other Awards: Gravadlax H Sliced Smoked Salmon H
Thunder Toffee Vodka H THUNDER TOFFEE VODKA
Although people mistakenly think this vodka will be too sweet, it’s the great balance between the “creamy toffee notes and top quality vodka” that keeps people coming back for more, says director Jon Lilly. The toffee is just pure melted cane sugar and provides a delicate counterbalance to the vodka’s strength. www.thundervodka.com
Hampshire
Hampshire Pantry Tomato Chutney H
30 Day Dry Cured Green Back Bacon HH
HAMPSHIRE PANTRY
OWTONS RETAIL BUTCHERS
This sweet, ruby red tomato chutney with black onion seeds and fresh coriander is a customer favourite within producer Patrick Young’s pub The Shoe Inn. “We put a lot of fresh coriander and ginger in at the end of the cooking process,” he says. “It gives the chutney a really vibrant freshness.”
Cured for three times longer than traditional bacon, Owtons’ bacon is made with a dry cure that includes the butcher’s own special seasoning. “The extra long curing time brings a smoother flavour,” says general manager John Harding. “It pulls out the sweetness without having to add sugar.”
www.hampshirepantry.com
www.owtons.com Other Awards: Black Pudding H Venison Sausage H
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Hampshire
Air Dried Karma Ham HH A PINCH OF SALT CURING COMPANY
A collaboration between master butcher Alan Bartlett of T. Bartlett & Son and chef James Golding of The Pig Hotel Group, these hams from locally sourced outdoor-reared pigs are rubbed with spice and herbs and cured in salt and sugar before air drying for a minimum 12 months to produce an intense sweet flavoured ham. www.apinchofsaltcuring.co.uk Other Award: New Forest Wild Boar and Red Wine Salami H
Mango & Lychee Soufflé Green Tea H AHMAD TEA
This family business has come up with a new concept in speciality tea: dessert-inspired blends that give a sense of sweetness but without the calories. “The perception of sweetness from the natural mango and lychee flavourings takes the edge off mid-afternoon sugar cravings,” says UK general manager Ali Afshar. www.ahmadtea.com Other Awards: Key Lime Pie H Earl Grey H
Hampshire
Isle of Wight
Chocolate Mint Thins HH
Catch Lobster Oil H
SUMMERDOWN FARMS
CATCH (IOW)
Summerdown grows traditional English Black Mitcham peppermint, which it has re-introduced to the UK from America. It combines the mint with 55% high quality dark solid chocolate. Marketing consultant Anthony Terry describes the resulting taste as “cooler, with a more subtle, lingering taste” compared to chocolates made with any other mint.
Making other lobster products left Catch with a phenomenal amount of waste, explains director Hayley Elston. So the company started roasting off the lobster shells and infusing in rapeseed oil with brandy and some secret spices before filtering for a clear oil that’s great with grilled fish and seafood or to finish off a risotto.
www.summerdownmint.com Other Award: English Peppermint Tea H
www.catchisleofwight.co.uk Other Awards: Tantalising Tartare Sauce H Smokey Bill Fishcake HH Seabass Amour Fishcake H
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www.greattasteawards.co.uk
GREAT TASTE 2015-16
LONDON & SOUTH EAST ENGLAND Isle of Wight
Kent
Isle of Wight Pure Tomato Juice H
Traditional Appledore Free Range Bronze Turkey H
THE TOMATO STALL
APPLEDORE TURKEYS
While many tomato juices contain added sugar or salt to compensate for tasteless tomatoes, this full-bodied juice contains nothing but blended, strained tomatoes. “Having great tasting tomatoes in the first place makes this possible,” says director Paul Thomas. “Ours are renowned for their full flavour, thanks to our expert growers and the island’s geography and light quality.”
These hand-plucked turkeys are hung for 10 days to ensure the correct depth of flavour. “We choose slow-growing breeds and allow them to roam free on our farm,” says third generation turkey farmer Andrew Wreathall. “The hanging, diet, exercise and breed all work to make these birds such a great eating experience.”
www.thetomatostall.co.uk Other Awards: Oak Roasted Isle of Wight Tomatoes H Isle of Wight Virgin Mary Spiced Tomato Juice H
www.appledoreturkeys.co.uk Other Award: Traditional Free Range Bronze Appledore Turkey Crown HH
Kent
Organic Gluten-Free Buckwheat 3 Grain Bread H ARTISAN BREAD ORGANIC
Dough made from buckwheat and rice flour milled by the bakery is fermented overnight in a process founder Ingrid Eissfeldt describes as “applying traditional baking methods to gluten-free ingredients”. Seaweed and caraway further enhance the flavour, and the loaf looks pretty too, decked with linseed, millet and buckwheat grains. www.artisanbread-abo.com
Traditional Steak & Kidney Pie H FIELD FARE
Spotting a gap in the market for a high quality frozen pie, this family-owned frozen food business created a range of four, premium pies. “They all boast generous fillings and are wholesome and hearty,” says managing director Karen Deans. The steak & kidney pie features tender chunks of British beef, smothered in rich gravy. www.field-fare.com
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Pure Pleasure
Clean ingredients No refined sugars No artificial anythings Non-GM
Eat right, stay brilliant.
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www.greattasteawards.co.uk
GREAT TASTE 2015-16
www.rudehealth.com
gs
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LONDON & SOUTH EAST ENGLAND Kent
Cox & Bramley Apple Juice H
Kentish Honey Cake HHH SAMOVAR FOODS
Creator Yevgenia Levytska-Swinyard (aka Jenka) baked this delicacy in Russia from the age of 13. Now she uses locally sourced Kentish products to make this awardwinning cake. The honey is infused into the layers which makes it not overpowering with sweetness and results in a “unique, heavenly taste, which is light, moist and refreshing”.
OWLET FRUIT JUICE
“The tartness from the Bramley lifts the sweetness of the Cox,” explains owner Colin Corfield of this exceptional apple juice. All the apples from his 30-acre farm go into juice, which means the fruit can ripen on the trees that little bit longer and make a profound difference to the flavour of the end product.
www.samovarfoods.com
www.owletfruitjuice.co.uk
Kent
Cinnamon Ice Cream HH
Wise Owl Cider H
SIMPLY ICE CREAM
WISE OWL CIDER
“The cinnamon we use is from the finest cinnamon bark with the highest oil content,” says Simply Ice Cream’s managing director Sally Newall. “It’s a premium grade sweet Korintje cinnamon which has an intense aroma and taste.” Made in small batches, the ice cream goes well with fruit crumbles and mince pies.
“Our cider is made from 100% Kentish apples, that we mill and press ourselves,” says founder Richard Wise. The cider has no added water and is made from a blend of eight varieties of apple, including bittersweets. Having only been trading a year, the husband and wife team are planning to triple production, in 2016.
www.simplyicecream.co.uk Other Awards: Coconut Ice Cream H
www.wiseowlcider.co.uk
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Kent
Middlesex
Natural Frozen Yogurt H
Chunky Olive Tapenade H
YOG
OLIVE BRANCH
This natural frozen yogurt is hand churned in Kent using traditional methods and carries a smooth texture and pleasant tang. “All our milk only comes from Kent,” says founder Es Salih, who has been making Yog frozen yogurts for seven years. “It has a very distinct, clean, honest flavour,” he adds.
“We’ve redefined the traditional tapenade,” says Kamil Shah, cofounder of Olive Branch. This coarse cut, spreadable tapenade includes rosemary, chilli, goats’ cheese and a high quality olive oil from co-founder Maria Koinaki’s family farm in Crete. “The cheese absorbs all the flavours really well,” adds Kamil. “It’s excellent on a jacket potato.”
www.yogyogurt.com
www.myolivebranch.co.uk Other Awards: Sundried Tomato Mix H Sweet Olive, Fig & Almond Relish HH
Middlesex
Tung Ting Oolong HH TEAPIGS
Co-founder Nick Kilby describes this tea – one of teapigs’ 13 Great Taste winners in 2015 – as “sublime”, and attributes this to the experienced growers and producers. “The first time I ever tasted it, I was blown away by the balance between its flavour and subtle strength,” he says. It’s best drunk on its own without milk. www.teapigs.co.uk Other Awards: Earl Grey Strong HH Super Fruit HH Matcha Super Power Green Tea Drink with Elderflower H
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www.greattasteawards.co.uk
Organic Premium Crystallised Coconut Nectar H TIANA FAIR TRADE ORGANICS
Full of enzymes, nutrients and minerals, this 100% raw coconut nectar is produced at a very low temperature and is “a guilt free sugar alternative with a glycaemic index of only 35”, says marketing director Tanya Harris. Similar to honey in form, it’s good for those on a sugar-restricted diet. www.tiana-coconut.com Other Awards: Organic Coconut Flour H
GREAT TASTE 2015-16
LONDON & SOUTH EAST ENGLAND Oxfordshire
Viennese Whirls H
Chicken Stock Pots H
DORABELLA
KENT’S KITCHEN
While most Viennese Whirls don’t taste as good as they look, Dorabella’s restore this retro treat to glory. “We use homemade, seedless raspberry jam, good butter and locally milled organic flour for a light, short biscuit that doesn’t crumble,” says founder Fiona, “and we make the vanilla buttercream with sugar syrup for a velvety smooth texture.” www.dorabellafoods.com
“They’re by far our best-selling product,” says Kent’s Kitchen owner Emma Forbes of her gluten-free chicken stock pots. Produced from all-natural ingredients, this convenient product delivers a wonderful depth of herb-infused flavour to a wide range of dishes, from casseroles and pot roasts to risottos and soups. www.kentskitchen.co.uk Other Award: Thai Red Meal Kit HH
Oxfordshire
Fifty Shades of Grey H
Mixed Grain Bread Flour HHH
LIFE OF SPICE
WESSEX MILL
This amusingly titled all-purpose spice rub contains no sugar and balances the bold flavours of fennel with Earl Grey tea. “You get a zesty zing coming through from the Bergamot orange,” says Trevor Mayor, owner of the Oxfordshire start-up who says that this vibrant, herb-focused blend is excellent in a honey-based marinade.
Fourth generation flour miller Paul Munsey says customers tell him this flour, which is bursting with seeds, makes a great, malty flavoured loaf in bread makers as well as by hand. The use of local wheats from suppliers close to the mill means those shoppers who value provenance can spot the farm they’re from on the packet.
www.lifeofspice.co.uk Other Awards: Much Adobo About Nothing H Tequila Sunrise H
GREAT TASTE 2015-16
www.wessexmill.co.uk Other Awards: Wessex Cobber Bread Flour HHH Six Seed Bread Flour HH
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Surrey
a2 Milk (Semi-Skimmed) H
Raging Raja Curry Sauce H
THE A2 MILK COMPANY®
THE ART OF CURRY
This delicious, fresh milk comes from British cows carefully selected to provide milk containing only A2, not A1, protein. The A2 protein, the original protein in milk, is naturally gentler on the stomach and doesn’t cause the digestive issues that ordinary milk can, explains Scott Wotherspoon. “This is milk like it used to be”.
Founder Sameena Thompson is taking curry back to its royal roots with fresh slowcooked sauces made from cupboard ingredients. “The secret to authentic Indian cooking is to make sure each layer is fully developed before moving to the next,” she says. In this, her hottest sauce, layering delivers “a sophisticated build-up of taste”.
www.a2milk.co.uk
www.theartofcurry.co.uk Other Award: King Korma Curry Sauce H
Surrey
West Sussex
Chicken Bacon & Leek Pie HHH
Toffee & Honeycomb Ice Cream H
WILLIAM DYER
CAROLINE’S DAIRY
“Being butchers, we can cherry-pick the best bits for our pies,” says owner Robert Smith. A clean stock lays the foundations for the filling, while chicken is roasted ahead of inclusion. “We’re very careful with the ingredients we use,” he adds. “And we like to fill the pies right up.” www.williamdyerbutchers.co.uk Other Awards: Hand Raised Chicken Pork & Apricot Pie HH Steak & Ale Pie HH Chocolate Brownie H
The idea for this ice cream combination was born from the New Zealand term for honeycomb toffee – Hokey Pokey. Now a bestseller, it’s smooth, creamy and generously laced with pieces of crunchy honeycomb, says partner Caroline Spiby. It’s versatile and can stand up to strong-flavoured desserts like chocolate, whisky & brioche bread and butter pudding. www.carolinesdairy.co.uk
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GREAT TASTE 2015-16
LONDON & SOUTH EAST ENGLAND West Sussex
Pulled Cured Ham Hock H
Raspberry Sorbet HHH
SOUTHOVER FOOD COMPANY
SUSSEX ICE CREAM COMPANY
Commercial kitchens in venues across the country place regular orders for this cured pork, which features in dishes such as soups, pies and sandwiches. “We use a traditional salt cure and the flavoursome hock meat,” says Southover’s managing director Steve Pearce, a fifth generation butcher. www.southoverfoods.com Other Award: Shaved New York Pastrami H
This deep red sorbet carries an intense natural raspberry flavour and has a smooth and silky texture. “The recipe took a long time to perfect,” says founding director Daniel Clarke, who keeps the formula simple with just raspberries, sugar and water. “We cook everything very quickly to retain freshness.” www.sussexicecreamcompany.co.uk Other Awards: Passion Fruit Sorbet HH Apple & Basil Sorbet HH Salted Caramel Ice Cream H
West Sussex
White Sussex Sourdough H THE SUSSEX KITCHEN
Baker Alexander Jacobs uses grains grown and milled within five-miles of his kitchen, as well as two different starters, in his sourdough. The end result is not too sour and has quite a subtle flavour. “I think it’s important that bread plays a supporting role to other flavours,” says Alexander. www.thesussexkitchen.com Other Awards: Medium Rye H Rustic H Seeded Sourdough H
Splash Apple and Elderflower Juice H WOBBLEGATE
“Summer in a bottle” is how founder Tom Stephens sums up this blend of medium sweet juice and fragrant, bitter elderflower. It’s also a genuinely regional product. Tom and his father Glyn press and bottle Sussex apples – many of them grown on the family farm – and source elderflower from a farm in Surrey. www.wobblegate.co.uk Other Award: Splash Apple and Pear Juice H
GREAT TASTE 2015-16
www.greattasteawards.co.uk
23
Golden Fork winner | Shropshire Blue | Colston Bassett Dairy
Prince of the blues?
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GREAT TASTE 2015-16
EAST ANGLIA & THE MIDLANDS After winning three stars for the third consecutive year, this is one cheese that is no longer in Stilton’s shadow
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or years, Shropshire Blue has been the lesser-known relative of Blue Stilton. This blue-veined pasteurised cows’ milk cheese was first introduced to Colston Bassett Dairy in the 1980s to ride out the seasonality of Stilton sales. “The idea was to make and sell Shropshire when demand for Blue Stilton was low,” says Billy Kevan, manager of the Nottinghamshire dairy. “The product was a good fit as there were already blue mould spores being used in the production of Blue Stilton.” Under the stewardship of Kevan – only the fourth head cheese-maker the dairy has had since 1913 – Shropshire Blue has become a great cheese in its own right. This year’s threestar award is its third in as many years and has culminated in a Golden Fork. While there is no danger of Stilton ever
“The more you move the milk once it is set, the more damage you do. We try to limit that by doing everything by hand.” melting into the background, people are warming to the versatility and milder, delicately sweet flavour of Shropshire Blue. In contrast to its more famous cousin, which has PDO (Protected Designation of Origin) status, Shropshire Blue’s name is something of a misnomer. According to Kevan, who was himself brought up in south west Scotland, the cheese originated at the Inverness’s Castle Stuart Dairy in the 1970s and was called ‘Inverness Blue’ or ‘Blue Stuart’. When the Marketing Board of Northern Scotland brutally shut down the creamery in 1980, this, and a number of other Scottish cheeses, were killed off. GREAT TASTE 2015-16
However, Scotland’s loss was England’s gain, and the making of what was re-christened Shropshire Blue was taken up by two Cheshire cheese-makers. Colston Bassett Dairy then started producing it in the early 1980s. Kevan says the secret to making Shropshire Blue that is “smooth and creamy with balanced flavours” lies in traditional production methods and attention to detail. The dairy grows its own starters – bulk cultures which Kevan claims give better moisture retention – and does everything by hand, from cutting to labeling. All of these techniques preserve the fats and proteins in the milk. “The more you move the milk once it is set, the more damage you do to the structure,” he says. “We try to limit that by doing everything by hand.” www.colstonbassettdairy.co.uk
How to use:: Pair Shropshire Blue with dark beer and sweet biscuits www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Cambridgeshire
Mixed Vegetable Crisps H
Walnut Crunch Brownie H
CORKERS CRISPS
GOURMET BROWNIE
Carrots, beetroot, sweet potato and parsnip are cooked in sunflower oil and go through a secondary cooking process to remove excess oil. This ensures Corkers’ vegetable crisps remain satisfyingly crunchy. “All our vegetables grow on our Cambridgeshire farm,” says founder Rod Garnham. “The rich fenland soil gives them a more natural and intense flavour.” www.corkerscrisps.co.uk
Kirstyn Samalionis, director, says what sets her small-batch brownies apart is their moist squidgy texture. “Everybody who eats them says ‘wow’”, she adds. This classic flavour combination features pure Belgian chocolate, cocoa and freerange eggs from local farmers. www.gourmetbrownie.co.uk
Essex
Chorizo & Tomato Crisps H FAIRFIELDS FARM CRISPS
From the chorizo sourced from the nearby Suffolk Salami Company to the potatoes grown just metres from the factory, each bag of these crisps is packed with provenance. “They’re a smoky and spicy crisp that offers a taste of the Mediterranean, but uses all-British ingredients,” says director Laura Strathern. www.fairfieldsfarmcrisps.co.uk Other Awards: Farmhouse Cheese & Chive Crisps H Aspall Cyder Vinegar & Sea Salt Crisps H Sweet Chilli Crisps H
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No Added Sugar Hazelnut Chocolate Spread HH JIMJAMS SPREADS
As the mum of two young children, co-founder Kellie Bath was shocked at the amount of sugar in jams and spreads. This hazelnut chocolate contains 83% less sugar than leading brands, is kinder to teeth and diabetic friendly because of the use of the sweetener maltitol, which also makes for a creamier taste. Just add milk for a lovely hot chocolate. www.jimjams-spreads.co.uk Other Award: Reduced Sugar Blackcurrant Jam H
GREAT TASTE 2015-16
EAST ANGLIA & THE MIDLANDS Essex
Novus Persian Pomegranate HH DAILY GRIND IMPORTS
Caffeine-free with a blend of seven ingredients – including liquorice and hibiscus shells – and the antioxidant benefits of pomegranate, this is a deep, blood red infusion bursting with flavour, says sales director Allan Pirret. “What defines a great tea is balance and this has both a sweetness and a sourness that always surprises people.” www.novustea.co.uk Other Awards: Novus Pu-erh H Novus Mulled White Wine H
Pij Bhagol Extra Hot Garlic Chilli Paste H DIPS
This paste “puts a real fire in your belly” and customers love the way the single origin chillies bring out the garlic flavour, says managing director Hershil Patel. It’s versatile enough to use in simple dips and guacamoles, marinades or salad dressings and you can also tone the heat down by adding it to yoghurt. www.dipsltd.com
Essex
Hertfordshire
Light Spelt Flour H
Double Salted Caramel Popcorn HH
W. & H. MARRIAGE & SONS
“To make a lighter spelt we remove some of the bran, which gives it a milder texture,” explains director Hannah Marriage. Milled from an ancient wheat variety, the spelt has a nuttier, sweeter flavour ‘compared to regular flour’. “It’s incredibly versatile and popular in sourdough recipes, pancakes and cakes,” adds Hannah. www.flour.co.uk Other Award: Moulsham Strong Malted Seeded Bread Flour H
JOE & SEPH’S
Air-popped and coated in smooth caramel with flakes of sea salt applied on top, there’s a lovely balance of sweet and salty going on here, says director Adam Sopher. “People love the contrast, it goes down well at all sorts of different stockists and chefs tell us they use it as an ice cream topping.” www.joeandsephs.co.uk Other Awards: Cappuccino Popcorn HH Salted Caramel Sauce H Toffee Apple & Cinnamon Popcorn H
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Norfolk
Suffolk
Banana, Pumpkin Seed & Almond Granola H
Crunchy Bites H
BONALLACK GREAT GRANOLA
Bonallack owner Sara Stocks says this “chunky and clustery” high protein, high fibre, low sugar granola is great for snacking on. “It’s like eating chunks of flapjack without the sweetness,” she adds. It is sweetened with banana puree, date syrup and just a touch of honey and packs plenty of flavour thanks to the abundance of toasted seeds and whole nuts. www.greatgranola.co.uk Other Award: Bircher Muesli H
MUNCHY SEEDS
Made from a blend of pumpkin seeds, sunflower seeds and sweet apricot kernels, this crunchy mix is suitable for vegetarians, vegans and coeliacs. “They’re perfect as a delicious savoury snack with a glass of wine or beer and give a tasty lift when sprinkled over salads, soups and stir-frys,” says founder Lucinda Clay. www.munchyseeds.co.uk
Suffolk
RAW! Tasty multi Seed Bread H
Rhubarb & Vanilla Curd HH
SCARLET ROSITA FOOD
SCARLETT & MUSTARD
The underlying principle of this raw bread is that it is “nutritionally dense”, so you don’t need door-stop slices. “Think rye bread, but denser, with a crunchy outside and chewy inside,” says founder Rosita Minichiello. The addition of fenugreek, coriander, cumin and onion seeds to her usual seed mix make for a highly flavoured loaf.
Co-founder Sandy Ruddock decided to infuse sweetness into, what could have been, a tart rhubarb curd by adding vanilla, rather than just sugar. The resulting curd’s flecked appearance is striking and works well swirled with both fresh and frozen yoghurt, on pancakes, or mixed with crème fraîche as a cake filling. The possibilities are endless, says Ruddock.
www.scarletrositafood.co.uk
www.scarlettandmustard.co.uk Other Awards: Lime & Mint Curd HH Pumpkin Seed Oil HH Naturally Smoked Rapeseed Oil H
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GREAT TASTE 2015-16
EAST ANGLIA & THE MIDLANDS
Belvoir Fruit Farms came up smelling of roses in the 2015 Great Taste Awards with four winning, naturally lovely and delicious, drinks!
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Derbyshire
Herefordshire
Chatsworth Gold H
Mixed Root Vegetable Crisps HH
PEAK ALES
TYRRELL’S POTATO CRISPS
Little do the bees on the Chatsworth Estate know but they are busy making honey for a pale ale that is sold in bottles and casks across the Peak District. “The honey imparts a delicate sweetness which balances the bitterness from the Goldings and Fuggles hops,” says Peak Ales’ Robert Evans.
“We work with local growers, mainly family farms, who grow the most delicious British carrots, parsnips and beetroots,” says marketing director Jocelyn McNulty. These vegetables are simply scrubbed, sliced with their skins still on, then handcooked before being seasoned with sea salt. The resulting vegetable crisps have the “ultimate crunch”.
www.peakales.co.uk Other Award: Bakewell Best Bitter H
www.tyrrellscrisps.co.uk Other Award: Sweet & Salty Poshcorn H
Lincolnshire
Sweet Raspberry Vinegar HH FRED AND BEX FLAVOURED VINEGARS
Co-founder Ann Gedney tries to buy local raspberries whenever possible for this vinegar, which has just three ingredients: whole fruit, white wine vinegar and sugar. It’s made traditionally, in small batches in her home kitchen and is great in dressings, with salmon, poured over ice cream or used to make a pink icing.
Free Range Belly Pork HHH REDHILL FARM FREE RANGE PORK
Every pig at Redhill Farm roots around on dry, sandy land, eating at will, living a genuinely free-range existence. By giving their homebred pigs everything they need and nothing they don’t, the resulting pork is marbled, tender, sweet, succulent and moist, says farmer Jane Tomlinson. Labour intensive and expensive to do right, the process is worth it and makes for some fantastic crackling, too. www.redhillfarm.com Other Awards: Oak-Smoked Streaky Bacon H Oak-Smoked Shortback Bacon H Free Range Pork Pie H
www.fredandbex.com Other Award: Sweet Blackberry Vinegar H
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GREAT TASTE 2015-16
EAST ANGLIA & THE MIDLANDS Lincolnshire
Northamptonshire
Big Fish Brand Salmon Fillets In A Thai Marinade H
Redlands Goats’ Cheese H NENEVIEW DAIRY
BIG FISH BRAND
The vibrant Thai marinade used on this salmon includes natural coconut, lemongrass, ginger, cumin and oregano. “We’ve introduced a new flavour profile which complements the salmon without overpowering the taste of the fish,” says managing director Andrew Coulbeck. The end result is a meal that is naturally rich in Omega 3 with great length of flavour. www.bigfishbrand.co.uk Other Awards: Big Fish Brand Organic Salmon Fillets H Big Fish Brand Salmon Fillets in a Mint Marinade H Big Fish Brand Salmon Fillets marinated with Sweet Chilli H
“It’s very unusual to see a red goats’ cheese and this one has the texture of Red Leicester, which makes it very popular,” says Neneview Dairy’s Geoffrey Twell. The taste is mild and “not too goaty” and Geoffrey likes it in a ploughman’s, grated on top of shepherd’s or cottage pie or simply grilled on toast. www.neneviewdairy.co.uk
Shropshire
Staffordshire
Shropshire Granola - The Nuts H
Abdominal Stoneman HH
THE GRANOLA GIRLS
“People love that we use local ingredients and that our granolas contain no refined sugar or salt,” says Jeni Harris, who runs the business with her sister, Alexandra. Pimhill jumbo oats, Shropshire honey and rapeseed oil, walnuts, hazelnuts and seeds are hand-toasted to produce this “crunchy not hard” granola. www.shropshiregranola.co.uk
GREAT TASTE 2015-16
LYMESTONE BREWERY
This American pale ale is made from three US hops and, at 7% ABV, is not for the faint-hearted. Although its depth of flavour makes it ideal in the darker evenings, it sells well by bottle all year round says brewer’s wife Viv Bradford. It goes well in and with cottage and shepherd’s pies. www. lymestonebrewery.co.uk Other Awards: Stone Brood HH Stone Dead HH Stone the Crows H
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Staffordshire
West Midlands
Passion Fruit Extra Jam H
Langley’s No.8 Distilled London Gin HHH
COTTAGE DELIGHT
Passion fruit is bang on trend and this tangy jam – made the traditional way in open copper pans – is the perfect showcase for this exotic and fashionable fruit, according to marketing manager Chloe Challinor. “The seeds are suspended in the jam, adding visual appeal and a textural contrast,” she adds. www.cottagedelight.co.uk Other Awards: Roasted Red Pepper Ketchup H Dipping Crackers with Extra Virgin Olive Oil H Shredless Orange Marmalade H
CHARTER BRANDS
“We use a 100% English wheat grain spirit for our distillation, which ensures a clear, smooth finish,” says co-founder Mark Dawkins, who spent 10 months developing the recipe for this classic Old-Englishstyle gin. “This allows the botanical flavours to come through much cleaner.” www.langleysgin.com
Worcestershire
Oldfields Orchard Medium Sweet Cider HHH LAMBSWICK DRINKS COMPANY (HOBSONS BREWERY)
Three bittersweet apple varieties are fermented to about 7-8% ABV then cut with Discovery eaters. “We add Discovery once the cider has finished fermenting to bring the alcohol content down to 4.8% and give extra juiciness,” says co-founder Geoff Thompson. “This might have been what set this cider apart in the judging”. www.oldfieldsorchard.co.uk Other Awards: Oldfields Orchard Medium Dry Cider H Hobsons Manor Ale H
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Ruby’s Handmade Chilli & Sea Salt Fudge H RUBY’S KITCHEN
Founder Ruby Williams had requests for a salted caramel and a chilli fudge so tried putting the two together. Three types of chillies (Mulato for a liquorice flavour, Long Hot Thai and Kashmiri) provide warmth at the back of the throat and contrast with the Cornish sea salt flakes. It’s a fudge that’s particularly good on cold evenings. www.rubysfudge.co.uk Other Award: Ruby’s Handmade Lemon Meringue Fudge H
GREAT TASTE 2015-16
Great
EAST ANGLIA & THE MIDLANDS
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33 19/10/2015 16:29
Golden Fork winner | Passion Fruit & Tarragon Sorbet | Beckleberry’s
A match made in Paris 34
www.greattasteawards.co.uk
GREAT TASTE 2015-16
NORTH OF ENGLAND A father-and-son trip to France’s capital was the start of a love affair with tarragon that has culminated in a Golden Fork
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very year, Beckleberry’s Peter Craig and his father Ian travel to Paris on a gastronomic discovery mission. “We visit various patisseries and eat out at restaurants to get a feel for what the trends are,” says Peter. “The French are the best in the world and come up with some innovative ideas. If you immerse yourself in this scene, sooner or later, you find something that sparks your imagination.” On this particular trip, it was a tarragonflavoured macaron that served as a source of inspiration. On returning to Tyne and Wear to their ice cream, sorbet and patisserie business, the father and son team created the passion fruit & tarragon sorbet that has gone on to scoop three stars and a Golden Fork. “Tarragon is fashionable at the moment,” says Peter. “It’s a trend that started in the bar scene, where herbs used to be garnishes but are now becoming an integral ingredient in drinks.” But in the context of Beckleberry’s sorbets, the marriage of tarragon and passion fruit is more to do with flavour than with fashion. “We blanch fresh tarragon, finely chop it and add it at the end of the mix, so the initial hit is passion fruit, and the tarragon finishes with a rounded aniseed flavour,” says Peter. By Peter’s admission, most Beckleberry’s creations involve alcohol as well as fruit, and this sorbet is no exception – a splash of Pernod is added to amplify the aniseed notes in the tarragon. This is the latest in a string of Great Taste award-winners from the Craigs’ kitchen, yet as a consumer, you wouldn’t necessarily know that you were eating one of its desserts. Still, the 4,000 restaurants who buy from Beckleberry’s because they want fine dining desserts on their menu, know exactly what GREAT TASTE 2015-16
“We blanch and finely chop fresh tarragon and add it at the end of the mix, so the initial hit is passion fruit and the tarragon finishes with a rounded aniseed flavour.” they are paying for. “If we can get three stars, that shows that the sorbets we are making are as good as you would get in any top restaurant,” says Peter. www.beckleberrys.co.uk
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Cheshire
Mint Chocolate Rooibos HHH CHESHIRE TEA COMPANY
One of the company’s bestsellers, the classic combination of mint and chocolate goes well with rooibos for a caffeine-free treat that’s perfect after dinner. Director Philip Paton says: “It’s full of goodness and is a great way to get your chocolate fix without any of the calories.” www.cheshiretea.co.uk Other Awards: Cheshire Breakfast H Cherry Sencha H Lapsang Souchong H
Damn Hot Chilli Jam H MRS. P’S & FAMILY
This 45 year-old recipe originated in the Bahamas and is hand-made in small batches to ensure the best possible flavour. Mrs P. herself promises this chilli jam is the perfect accompaniment to all things savoury. “The heat creeps up on you,” she says. “Fiery, yet smoothly sweet, the authentic ingredients lead to a condiment that stands out amongst others on the market.” www.mrs-ps.com Other Awards: Mrs. P’s El Scorchio Chilli Jam H Mrs. P’s Hot Chilli Jam H
Cumbria
Whole Pickled Damsons HH FRIENDLY FOOD AND DRINK / CUMBRIAN DELIGHTS
The pickling of these local Lyth Valley damsons with spices is a labour-intensive four-week process. The company made the most of a damson glut last year to launch the product and, although they have yet to become a bestseller, once you’ve tried them with roast meats or cheeses you’ll be hooked, says owner Geoff Monkman. www.friendlyfoodanddrink.co.uk Other Awards: Beetroot & Bell Pepper Chutney H Damson Extra Jam H Sticky Toffee Sauce H
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Traditional Cumberland Sausage H THE CUMBRIAN SAUSAGE COMPANY
“We are the only company to produce an authentic Cumberland sausage for retail sale,” says a proud Oliver Nohl-Oser. Chopped Cumbrian pork meat is seasoned with pepper and herbs, then handfilled into natural casings for a version of this PGI (protected geographical indication) sausage that has a “rich peppery kick”. www.thecumbriansausage.co.uk
GREAT TASTE 2015-16
NORTH OF ENGLAND Cumbria
Banana Habanero HHH
Ripping Raspberry Curd HH
MR VIKKI’S
THE HAWKSHEAD RELISH COMPANY
This sweet and hot Indian-inspired banana pickle has perfectly balanced flavours and is completely addictive says its creator Adam Marks. Add it to sandwiches, rub on salmon or under a chicken’s skin before cooking. “The chilli heat hits you, then it wears off quickly,” says Adam. “Customers love it and we get lots of repeat business.”
“The natural acidity of the raspberries really comes through in this curd,” says director Maria Whitehead. Before launching the curd in April this year, Maria and her husband worked hard to get the balance of fruit just right. “It has a lush creaminess,” she adds, “with a proper burst of flavour.”
www.mrvikkis.co.uk Other Awards: Tamarind Chipotle HH Tomato & Nigella Chutney H
www.hawksheadrelish.com Other Awards: Hot Onion and Red Pepper Relish H Westmorland Chutney H
Durham
Lancashire
Passionfruit Ice Cream H
Kalamansi Caramel HH
ARCHER’S JERSEY ICE CREAM
BECHOCOLATE (EAT PENNINES)
Partner Sue Archer describes this unusual ice cream as “an adult flavour”. She adds: “It’s strong and confident – really refreshing, rich and zingy.” The inspiration for it came from her husband John, who was raised in Kenya and fondly remembers his mum making a passionfruit ice cream.
While Japanese citrus fruit yuzu is one of the hottest ingredients on the London food scene, up north, chef-turned-chocolatier Bryan Townson is putting the lemon-lime hybrid Calamondin on the map with his exquisite, hand-made chocolates. “The sweetness of the caramel filling works beautifully with the citrusy fruit,” he says. www.bechocolate-uk.com
www.archersjerseyicecream.com
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Lancashire
Chilli Cappuccino (milk) H
Holdens Original Ice Cream H
CHOC AMOR LTD
HOLDENS EDGWORTH
Chocolatier Paul Williams got the inspiration for this chocolate, which “takes your tastebuds on a journey”, from a family member who infused his cappuccino with chilli flakes. The first taste is of freshly ground coffee and the chilli only hits about 20 seconds after swallowing.
Since taking over the business from his godmother five years ago, Richard Cort has developed new flavours but left the closely guarded secret recipe for this legendary ice cream well alone. “Our vanilla ice cream is still made to the family recipe that was conceived 86 years ago,” he says.
www.chocamor.co.uk Other Awards: Stem Ginger & Black Pepper (white) H Salt & Pepper Lemongrass (dark) H
www.holdensicecream.co.uk Other Awards: Wildberries Ice Cream H Blood Orange Sorbet H
Lancashire
Pea & Mint Ravioli H SALLY’S PASTA
“Veggie fillings mean the pasta can be a lot fresher and you don’t need to add any preservatives,” says founder Sally Wellock. This ravioli is 63% filling and the pasta is bright yellow because it hasn’t been watered down. Sally recommends tossing it in lemon butter sauce or serving it with fish.
Cumbrian Air-Dried Ham HH WOODALL’S
The traditional recipe and techniques used for this ham date back some 200 years and eight generations of the Woodall family, says master curer Colin Woodall. Couple this with the high quality raw material of outdoor bred British pork and the result is a delicately sweet ham similar to prosciutto. www.woodallscharcuterie.co.uk Other Awards: Black Combe Air-Dried Ham H Royale Air-Dried Ham H
www.sallyspasta.co.uk Other Award: Truffle Macaroni H
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GREAT TASTE 2015-16
NORTH OF ENGLAND Manchester
Mixed Pickle HH PATAK’S (AB WORLD FOODS)
One of the oldest Patak’s recipes has been updated and modernised recently to include lots of mangos, limes, karamdas (Indian pickle berries) and chillies. Brand manager Hannah Boyd-Jones recommends having it on the side of a curry – on its own or mixed with yoghurt – or added to the curry itself to make an achari.
Ambrose Popperly’s Wasabi Popcorn HH TEN ACRE
The team at Ten Acre has an innovative roster of flavours up its sleeve and this wasabi popcorn is no exception. “It has a wonderful strong wasabi flavour, with a hint of sweetness from the popcorn,” says cofounder and CEO Tony Goodman. “It gives a great contrast.” www.tenacresnacks.com Other Awards: Aunty Winifred’s Sweet & Salty Popcorn H
www.pataks.co.uk
Manchester
“The Day Sweet & Sour Became Friends” Hand Cooked Crisps H
Superior Sweet Mead HH ZYMURGORIUM – THE BREWING EMPORIUM
TEN ACRE
These eccentrically shaped, hand-cooked crisps deliver a harmonious balance of oriental sweet and sour flavours. “Texture is important to us,” explains Tony Goodman, co-founder of the snack company. “They’re thicker than a lot of crisps and are consistently crunchy without hurting your mouth.” www.tenacresnacks.com Other Awards: “When Hickory Got BBQ’d” Hand Cooked Crisps H
GREAT TASTE 2015-16
Unlike other commercial meads, which often contain added sugar or wine as a base, Zymurgorium’s brew is made slowly from just unpasteurised honey, water and natural yeast. Founder Aaron Darke says: “It’s not too sweet and the longer maturation also allows it to develop notes of astringency and a slightly sour taste, ensuring a balanced flavour.” www.zymurgorium.com
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Merseyside
Secret Garden H LEAF TEA SHOP & BAR
This relaxing, loose-leaf herbal infusion is made from verbena, camomile, rose petals, peppermint and spearmint. “It’s caffeinefree and very soothing,” says retail manager Jennifer Clarke. “It also has rosehips and strawberry leaves in it. It’s great to have at any time of the day.”
Rysp – Caraway & Black Pepper H PLAINTASTY
Half-Danish founder Tom Layton has set out to bring Scandinavian rye grain culture to the UK, with these baked mini crispbreads you can top, dip or eat ungarnished. “We ferment the rye so the sourdough acquires a distinctive citrus flavour, then add natural ingredients to enhance the flavour,” he says. www.plaintasty.com Other Award: Rysp – Dulse & Black Sesame H
www.thisisleaf.co.uk
North Yorkshire
Masons dry Yorkshire Gin H
Oriental Carrot Pickle H
MASONS YORKSHIRE GIN
PUCKETT’S PICKLES
When Karl Mason’s Facebook page for G&T fans went viral, he decided to set out on the “huge adventure” of producing his own gin. “No one was distilling in Yorkshire and too many gins tasted the same,” he says. Judging by his trophy cabinet, people all over the world certainly seem to like Karl’s selection of botanicals, including bay leaves and fennel seeds.
Garlic, chilli, ginger and tamari transforms humble, but beautiful, local carrots into a fantastic pickle that’s the yin & yang of sweet, sour, spicy and salty, says founder Sarah Puckett. The use of organic British cider vinegar renders the pickle “fresh, light and tasty”, so you can eat it as a salad, or use it in a stir fry adds Sarah.
www.masonsyorkshiregin.com
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www.puckettspickles.co.uk Other Awards: Cucumber & Lemon Pickle H Pear & Apricot Chutney H
GREAT TASTE 2015-16
NORTH OF ENGLAND North Yorkshire
Damson Tree Vodka H
Smoked Duck Breast HHH
DAMSON TREE
KILNSEY SMOKERY
So successful has founder Gemma Standeven’s deep, fruity vodka been, that production has scaled up considerably to keep up with demand and it is now available in half bottles. Gemma attributes its success to doing everything by hand, including the picking of the damsons from the family’s Herefordshire orchards, and the year-long steeping process using only natural ingredients.
Inspired by historic recipes created by monks from nearby Fountains Abbey, Kilnsey Park takes local duck and combines it with a sloe gin, made from locally foraged berries, oranges, cardamom and star anise. The meat is then slowly smoked over oak chippings to retain its moisture. “We’re rediscovering ingredients and flavours from medieval times”, says founder Jamie Roberts.
www.damsontreeshop.co.uk
www.kilnseysmokery.co.uk Other Award: Cold Smoked Trout H
North Yorkshire
Harrogate Blue H
t+ boost wellness tea H
SHEPHERDS PURSE CHEESES
T PLUS DRINKS
This was the first cheese that co-owners Caroline Bell and her sister Katie Matten created when they took over their parents’ company in 2012. Now, the creamy, mellow, “goldenbodied” blue cheese is a bestseller. Caroline recommends making beignets with it or melting it into sauces. “It’s so flexible, it brightens up any dish,” she says.
“This is the UK’s first vitaminenriched wellness tea range, developed to appeal to the new generation of green tea drinkers,” says founder James Dawson. The t+ Boost blend combines Sri Lankan green tea with yerba mate, ginseng and B vitamins in a raspberry and pomegranate flavoured brew that delivers a “slow, clean energy release”.
www.shepherdspurse.co.uk Other Awards: Olde York HH Monks Folly H Bluemin White H
GREAT TASTE 2015-16
www.tplusdrinks.com
www.greattasteawards.co.uk
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5 6–8 September
THANKS TO OUR SPONSORS AND SUPPORTERS
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www.gff.co.uk | www.greattasteawards.co.uk |
www.greattasteawards.co.uk
@greattasteawards |
GREAT TASTE 2015-16
/greattasteawards
NORTH OF ENGLAND North Yorkshire
Blackcurrant Vodka Liqueur H
Ultimate English awesomely smooth Salted Caramel Fudge H
THE LITTLE RED BERRY COMPANY
THE SERIOUS SWEET CO
Delicate sea salt flakes coupled with salted British butter are cooked slowly with other ingredients to develop a perfectly balanced salted caramel fudge. “We then let it cool naturally for up to 48-hours, to allow the sugar crystals to fully form, giving our fudge its signature smooth, melt in the mouth texture,” says Serious Sweet Co owner Rob Whitehead.
Made from real blackcurrants, this vibrant liqueur acquires its deep, rich colour as it matures over the course of several weeks. However, owner Rachel Jamieson is careful not to make the liqueur too sweet, preserving the “sharpness of the vodka and berry taste” that render it an ideal ingredient in cocktails and long drinks.
www.serioussweets.co.uk Other Award: Ultimate English Warmingly Smooth Crystalized Ginger Fudge H
www.thelittleredberry. co.uk
South Yorkshire
Gluten- & Dairy-Free Chocolate Brownie Mix H DELICIOUS ALCHEMY
“We’re not satisfied unless our products are good enough to be eaten by the whole family,” says technical director Imran Afzal. Clever use of rice flour and starches and the addition of real Belgian chocolate chips has enabled this free-from manufacturing company to develop a brownie mix that delivers on this promise.
Topside of Beef H EVERTON FARM SHOP
On its own, pure Jersey beef is “dark and flavoursome but unacceptably lean”, says Danielle Troop, hence the unusual cross of Jersey and Hereford beasts that makes for the perfect amount of fat running through the entire carcass. The cattle graze conservation-grade sward on the flood plains of the River Idle, which further boosts the flavour of this roasting joint. www.evertonfarmshop.co.uk Other Award: Shoulder of Lamb HH
www.deliciousalchemy.com Other Awards: Gluten- & Dairy-Free Oats H Gluten- & Dairy-Free White Bread Mix H Gluten- & Dairy-Free Vanilla Sponge Mix H
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Tyne & Wear
Food & drink that makes you go WOW!
What do the stars mean?
HHH Exquisite. Wow! Taste that HH Outstanding H Simply delicious
Passion Fruit & Tarragon Sorbet HHH BECKLEBERRY’S
Inspired by tasting a tarragon macaron in Paris, sales director Peter Craig says this unlikely flavour pairing makes for an excellent palate cleanser or in a glass of Prosecco as an alternative Bellini. The contrast of the passion fruit against the slight sweetness of the tarragon, gives this sorbet the edge, he adds. www.beckleberrys.co.uk Other Awards: Vanilla Gelato HH Yuzu & Japanese Mint Sorbet HH Prune & Chocolate Pudding H
West Yorkshire
Dry Cured Free Range gold Middle Bacon HH METCALFE’S BUTCHERS
Free-range pork is treated to a sweet cure of molasses and golden syrup and then hung to air-dry for three weeks to mature in flavour. No extra water is added, says secondgeneration managing director John Metcalfe and the cut of the bacon means there’s more fat and, hence, more taste in it too. www.metcalfes-butchers.co.uk Other Award: Traditional Yorkshire Haslet H
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Courgette & Lime Cake HH PROPERMAID
Former dinner lady Allison Whitmarsh founded ProperMaid in 2008. “This was one of the first cakes I developed,” she says. “Each cake contains half a kilo of courgettes.” With a filling of lime curd and lime icing, this cake also boasts an added crunch courtesy of a sprinkling of green pistachios. www.propermaid.co.uk Other Awards: Gluten-Free Ginger & Lemon Cake H Gluten-Free Lemon Drizzle Cake H
GREAT TASTE 2015-16
NORTH OF ENGLAND West Yorkshire
Grumpy Mule Panama Esmeralda Diamond Mountain H
Gluten-Free Double Chocolate Brownie HHH
BEWLEY’S COFFEE
LOVE BROWNIES
Coffee buyer Howard Barwick thinks the taste of, “treacly molasses, with a hint of tropical fruit” in this Panama Esmeralda is best suited to a filter or cafetiere. As the best coffee you can buy from this estate – before the somewhat exclusive prices of the Geisha varieties – it’s worth taking time to learn how to brew it properly”, he adds.
Passionate that her gluten-free rich brownies would be truly delicious and “not grainy”, head baker Chantal Teal hand-bakes each one. “It has a lovely crunchy top,” she says. “Whether it’s glutenfree or not it tastes great.” A layer of milk chocolate chips in the middle of the milk and dark chocolate is an extra treat.
www.grumpymule.co.uk Other Awards: Grumpy Mule Organic Sumatra Gayo Highlands H Grumpy Mule Rwanda Musasa Co-operative HH
www.lovebrownies.co.uk Other Award: Morello Cherry Double Chocolate Brownie H
West Yorkshire
Amore Espresso Blend HH
Black Treacle & Amaretti Biscuit Ice Cream HH YUMMY YORKSHIRE ICE CREAM COMPANY
REFRESHMENT SYSTEMS
In line with current coffee trends, this light roast espresso blend is 100% Arabica beans and mixes chocolatey Ethiopian, nutty Brazilian and juicy Honduran coffees. “The overall flavour profile is a sweet and bright espresso with a fruity finish,” says barista trainer and roast creator Tom Wilkinson. www.refreshmentsystems.co.uk
GREAT TASTE 2015-16
Always keen to be creative with strong flavours, co-founder Louise Holmes says the strong, liquorice taste of black treacle is mellowed by ice cream and is beautifully complemented by the apricot flavour and crunch from the Amaretti. An autumn combination, it goes particularly well with sticky toffee pudding, she adds. www.yummyyorkshire.co.uk Other Awards: Brown Butter Ice Cream H Salted Honey & Caramel Ice Cream H Figgy Pudding Ice Cream H
www.greattasteawards.co.uk
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Elite treats Halcyon Imperial IPA
Artisan Crispbread Original
THORNBRIDGE BREWERY www.thornbridgebrewery.co.uk
PETER’S YARD
www.petersyard.com
100% Criollo Cocoa Madagascar ÅKESSON’S
www.akessons-organic.com
Glen Marnoch Islay Single Malt Whisky ALDI UK
Passion fruit & tarragon sorbet
www.aldi.co.uk
BECKLEBERRY’S
www.beckleberrys.co.uk
Irish Farmhouse Country Butter CUINNEOG
www.cuinneog.com
Smoked Irish Organic Salmon
Organic Double Cream
www.kerryfish.com
www.theladiesorganicmilk.co.uk
QUINLAN’S KERRYFISH
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JESS’S LADIES ORGANIC FARM MILK
GREAT TASTE 2015-16
GREAT TASTE TOP 50 Every year, a Great Taste panel re-judges the three-star winners and scores them to determine the 50 best products from the group. Here is 2015‘s line-up. Madagascar 58% Milk Chocolate PUMP STREET BAKERY
www.pumpstreetbakery.com
Monument Soft Bitter
TYNE BANK BREWERY www.tynebankbrewery.co.uk
Banana Habanero MR VIKKIS
www.mrvikkis.co.uk
Dried Porcini mushrooms GET FUNGHI
www.getfunghi.co.uk
Free Range Belly Pork
REDHILL FARM FREE RANGE PORK www.redhillfarm.com
Beef Dripping
75% Criollo Cocoa - Madagascar
Fiocco
www.jameswhelanbutchers.com
www.akessons-organic.com
www.greedylittlepig.co.uk
JAMES WHELAN BUTCHERS
ÅKESSON’S
GREAT TASTE 2015-16
GREEDY LITTLE PIG
www.greattasteawards.co.uk
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Shropshire Blue
COLSTON BASSETT DAIRY www.colstonbassettdairy.co.uk
Sicilian Pistachio Sorbet LA GELATIERA
www.lagelatiera.co.uk
Jaipur IPA
THORNBRIDGE BREWERY www.thornbridgebrewery.co.uk
Smoked Irish Organic Salmon cured with Irish Atlantic Sea Salt
Kalamansi Lime Caramel
ROCOCO CHOCOLATES
QUINLAN’S KERRYFISH
www.rococochocolates.com
www.kerryfish.com
West Country Choice PGI Tomahawk Rib Steak DAWN MEATS
www.dawnmeats.com
M’hencha Moroccan Pastry Cake – Orange, Date & Cinnamon THE M’HENCHA COMPANY
www.themhenchacompany.co.uk
75% Forestero Cocoa & Coffee Nibs - Brazil
Longhorn rib of beef
www.akessons-organic.com
www.martinsmeats.com
ÅKESSON’S
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MARTINS MEATS
GREAT TASTE 2015-16
GREAT TASTE TOP 50 Wild Oak Honey
EULOGIA OF SPARTA www.eulogiausa.com
Original Cheese Sablés
THE PEA GREEN BOAT www.thepeagreenboat.net
Organic Orange Blossom Water
SAVEUR DU MAROC www.saveurdumaroc.co.uk
Artzai Gazta Idiazabal
BASAZABAL ARTZAI GAZTA IDIAZABAL www.artzai-gazta.net
Argan Oil ARGANIC
www.myarganic.co.uk
Hot smoked salmon
CREELERS SMOKED PRODUCTS
Shirgar Welsh salted butter
www.creelers.co.uk
GOWER VIEW FOODS www.gowerviewfoods.co.uk
Rock Rose Gin DUNNET BAY DISTILLERS
www.rockrosegin.co.uk
Wild Sika Venison French Rack
BARONSCOURT ESTATE www.barons-court.com
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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Chicken, Bacon & Leek Pie WILLIAM DYER
www.williamdyerbutchers.co.uk
Tonde Gentille Hazelnut Gelato LA GELATIERA
www.lagelateria.co.uk
Stoney Cross
LYBURN FARMHOUSE CHEESEMAKERS www.lyburncheese.co.uk
Jacob’s Ladder
MARTINS MEATS www.martinsmeats.com
Organic Argan Oil No. 1 Ardent Artisan
SAVEUR DU MAROC
www.saveurdumaroc.co.uk
75% Trinitario Cocoa - Bali
Lord London
ÅKESSON’S
ALSOP AND WALKER
www.akessons-organic.com
www.alsopandwalker.co.uk
Beauvale
CROPWELL BISHOP CREAMERY www.cropwellbishopstilton.com
Lemon Curd
HILLSIDE FOODS www.hillsidefoods.co.uk
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GREAT TASTE 2015-16
GREAT TASTE TOP 50 Gloucester Old Spot spare rib pork joint MARTINS MEATS
www.martinsmeats.com
Sparkling Beer Brut
SAVOUR BEER www.savourbeer.com
Smoked Gigha Halibut
GIGHA HALIBUT www.gighahalibut.co.uk
Mokhado Macadamia Nut Oil MOKHADO
Vilberie medium dry cider APPLE COUNTY CIDER CO
www.applecountycider.co.uk
www.mokhado.com
Organic Luxurious Natural Yoghurt
Barrel Aged Feta PDO
JESS’S LADIES ORGANIC FARM MILK
ROUSSAS DAIRY
www.theladiesorganicmilk.co.uk
GREAT TASTE 2015-16
www.roussas.gr
www.greattasteawards.co.uk
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Golden Fork winner | Orange, Cinnamon & Date M’Hencha | The M’Hencha Company
M’hencha, the Moroccan pastry, has quite literally given Gloucestershire-based Sophie Browne a new lease of life
I
n 2003, Sophie Browne, a sales and marketing professional, was diagnosed with a chronic autoimmune disorder. Her health deteriorated and she decided to leave corporate life to do something for herself. Initially, she started out baking cakes, but this proved unsustainable. Just as she was about to throw the towel in, in 2011 she hit on the idea of baking her own M’hencha, and a year later, was awarded three stars for her citrus rosewater & pistachio Moroccan pastry cake. This year, she’s notched up more stars, this time for her orange, cinnamon & date M’hencha and, at the same time, her health has improved dramatically. At present, food festival-goers or those living in the Cotswolds and Oxfordshire are most likely to have tried Sophie’s take on this traditional Moroccan celebration cake. She now wants to grow her business “steadily and sustainably”, introducing new people
“It’s an exotic delight you can tear, share and socialise over” to the flavours of M’hencha, which she describes as “an exotic delight you can tear, share and socialise over”. Her latest award-winner comprises an almond frangipane with orange zest, cinnamon and dates, wrapped in a crisp brick pastry and tightly coiled. Sophie makes it in her micro-bakery in the Cotswolds. “I make the product by hand, which even includes hand-grating the orange zest to get the correct texture and the oils from the zest,” she says. She describes it as “crisp on the outside
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and soft on the inside” with a flavour that is “punchy, spicy and robust”. “It’s in direct opposition to my original citrus rosewater & pistachio M’hencha, which is fragrant, light and fresh,” she says. Besides taking the palate on a journey, this cake promotes a more convivial way of eating. Eaten in the Moorish way, whereby guests tear a piece from the end of the coil then pass the cake on, it is a life-affirming experience, which for Sophie, it truly has been. www.themhenchacompany.co.uk
How to use: Serve cold as cake or warm as a pud, maybe with a scoop of ice cream too. GREAT TASTE 2015-16
SOUTH WEST OF ENGLAND
Very Moorish
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Bristol
Cornwall
Pickled Lemon Spread H
Scotch Bonnet Mash HH
YOSSI
BAD BOY CHILLI MASH
As a youth in his hometown in Israel, founder Yossi Nissim worked in his grandfather’s falafel shop and his mum used to make this highly concentrated, intensely zesty spread, in a long two-month process. It’s extremely versatile and great for giving other flavours a lift. Mix with olive oil and drizzle over meat or add to yoghurt for accompaniment to Indian food.
Owner Paul Colledge makes mashes from Bird’s Eye Chilli, Habanero Chilli, Naga Chilli and Scorpion Chilli. The Scotch Bonnet variety, with its “fruity flavour and balanced heat”, is his favourite. The fresh chillies are preserved then blended into a smooth, rich purée – ready to add instant heat and flavour to sweet and savoury dishes.
www.yossifoods.com
www.badboychilli.co.uk
Cornwall
West Country Choice Tomahawk Rib Steak HHH DAWN MEATS TREBURLEY
West Country cows benefit from a long grass-grazing season and free roaming environment, which makes for a tender meat with good depth of flavour, explains Dawn Meats’ head of marketing Michelle White. She recommends the Tomahawk Rib Steak served as a centrepiece for two to four people. “It’s French-trimmed and looks spectacular,” she adds. www.dawnmeats.com Other Awards: Ridings Reserve Extra Matured Flat Iron Steak HH Ridings Reserve Salt Marsh Lamb French Rack Cap-On HH Ridings Reserve Salt Marsh Lamb Chump HH
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Smoked Lamb Air Dried Prosciutto HH DELI FARM CHARCUTERIE
“We buy our lamb from a very reputable Cornish butcher,” says co-founder Jean Edwards. “Once it’s been cured and smoked over oak, we then air-dry the meat for three to four months.” The finished product is succulent and brilliantly balances the flavours of the meat and the smoke. www.delifarmcharcuterie.co.uk Other Awards: Fennel & Anise Salami HH Wild Venison Pokers H
GREAT TASTE 2015-16
SOUTH WEST ENGLAND Cornwall
Devon
Organic Vintage Cider HH ASHRIDGE CIDER
Cornish Blue HH THE CORNISH CHEESE CO
Since being crowned World Champion in the World Cheese Awards in 2010, this mild and sweet creamy blue has gone from strength to strength. Dairy farmer Philip Stansfield says he has had to enlarge his herd to keep pace with demand, something he never dreamt possible when he first diversified 14 years ago. www.cornishcheese.co.uk
Director Jason Mitchell puts this cider’s success down to the variety of apples that go into it. “We are blessed to have a lot of well-established orchards so we use 15-20 types of apples which gives it a great complexity,” he says, adding that the 100% apple cider is also allowed to develop its flavours for at least a year. www.ashridgecider.co.uk Other Awards: Sparkling Vintage Cider H Sparkling Devon Blush H Organic Sparkling Cloudy Lemonade H
Devon
Squealer Chicken & Ham Pork Pie HH CHUNK OF DEVON
“The Squealer is a smaller version of the Pot Belly freerange chicken & minced pork pie, which was named after me,” jokes owner Simon Bryon-Edmond. But with chunks of ham and chicken breast, subtle herbs and spices in the filling and traditional hot water crust pastry, this humorously-named pie is a seriously good cold eat. www.takeachunk.com Other Awards: Steak Pasty H Lamb Maroc Pasty H Chicken & Chorizo Pasty H
GREAT TASTE 2015-16
Jail Ale Chutney H HOGS BOTTOM PRESERVES
Hand-made in small batches from natural ingredients – apples, tomatoes, onions, dates and Jail Ale from local Princetown Brewery – this chunky textured chutney is very popular, says director Malcolm Morrison. “It’s got a nice rounded flavour,” he adds. “It’s not too spicy and goes well with most mature cheeses and meats.” www.hogsbottom.co.uk Other Awards: Hot Garlic Chutney HH Lemon Lime Curd H Passion Fruit Curd HH
www.greattasteawards.co.uk
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Devon
Rhubarb, Rose & Cardamom Jam HHH
Passionate Ginger Beer H
LOUISE’S LARDER
LUSCOMBE DRINKS
Tasting distinctly of Turkish Delight, this is “a uniquely flavoured jam,” says owner Louise Madge of her best-selling preserve. She wanted to add another dimension to the classic Middle Eastern flavours of rose and cardamom and the result is particularly delicious on a croissant for a special weekend breakfast or on a scone for afternoon tea.
Customers like the innovation behind this year-old pairing of fresh root ginger, cane sugar and passion fruit juice because “it’s sweet with some heat to it”, says owner Gabriel David. The bite from the ginger makes for a well-balanced drink with an appealing floral fragrance.
www.louiseslarder.co.uk
www.luscombe.co.uk Other Awards: English Apple Juice HH Apple Juice with Ginger HH Raspberry Crush H
Devon
Goats’ Milk Clothbound Cheese HH QUICKE’S
This goats’ cheese was the vision of renowned cheese technologist Val Bines and was created by Quicke’s in 2004. Quicke’s own Farm Kitchen serves it in a savoury cream tea with the cheese as the cream, paired with beetroot chutney instead of jam. It’s also “gorgeous” paired with cider and works well when cooked with crab, says owner Mary Quicke. www.quickes.co.uk Other Awards: Mature Clothbound Cheddar H Extra Mature Clothbound Cheddar H
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Vanilla Clotted Cream Fudge H ROLY’S FUDGE PANTRY
“Our homemade traditional crumbly fudge is cooked for two hours,” says managing director Carrie Jones. “The clotted cream gives it a dense creamy texture that melts in the mouth.” This best selling fudge has been the same family recipe since 1987. www.rolysfudge.co.uk Other Award: Sea Salt Fudge H
GREAT TASTE 2015-16
SOUTH WEST ENGLAND Dorset
Orphism HHH
Dorset Dry Gin HH
CHOCOLATE ARTHOUSE
CONKER SPIRIT
Chef-turned-chocolate-artist John Tyldesley’s vibrant creations are informed by his research of American artisan producers and his love of art. Orphism, inspired by French painter Robert Delaunay’s use of colour, combines 70% dark chocolate and orange ganache (made with double-cooked juice for an incredible depth of flavour), layered over homemade raspberry pâte de fruits.
This refreshing, perfectly balanced gin has impressive botanicals that include marsh samphire, elderberries and gorse flowers. “It’s a classic-style gin that has a brightness and freshness to it,” says ‘Head Conkerer’ Rupert Holloway. “We are Dorset’s first gin distillery and have created a new category, the Dorset Dry.”
www.chocolatearthouse.co.uk
www.conkerspirit.co.uk
Gloucestershire
Longhorn Rib of Beef HHH MARTINS MEATS
Owner Martin Gilder says it’s best not to mess around with this “succulent, tender beef with a distinctive taste and lovely, white waxy fat”, preferring to cook his simply in the Aga. The rare breed, from Longhorns, is aged with Himalayan rock salt for 30 or 60 days. www.martinsmeats.com Other Awards: Gloucester Old Spot Spare Ribs Pork Joint HHH Jacob’s Ladder HHH
Pink Grapefruit Vanilla Marmalade H THE ARTISAN KITCHEN
Hand-made in small batches in a big copper pot, the pink grapefruit vanilla marmalade takes three days to create. The result is “a lovely, fresh, vibrant, semisweet citrus taste which the vanilla complements beautifully,” says owner Sarah Churchill. She enjoys it on a piece of crispy sourdough with salted butter. www.theartisankitchen.co.uk Other Award: Sweet Orange & Passion Fruit Marmalade H
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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Consistent Quality, Sustainably Sourced
Dawn Meats are proud of their success achieved at this year’s Great Taste Awards and honoured to be selected for the Guild’s Top 50 Foods for their West Country Choice Tomahawk Rib Steak.
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www.dawnmeats.com
GREAT TASTE 2015-16
m
SOUTH WEST ENGLAND Somerset
Waddling Free Free-Range Duck Eggs HHH
Horseradish Vodka Spirit HHH
BLACKACRE FARM EGGS
GODMINSTER
“It’s all about how you look after the ducks,” says director Briony Wood. As the brand name suggests, they’re truly free-range and the birds’ contentment shines through in a beautifully rich yolk, firm white and mild taste. Keep it simple and serve poached with smoked salmon on an English muffin.
There’s a truly distinct horseradish kick to this spicy Vodka Spirit. Made with home-grown Horseradish from Godminster Farm, it has a powerful and fiery flavour and makes the perfect Bloody Mary. “It’s beautifully aromatic and has a comforting warmth,” says Deborah Bradfield, head of sales and marketing.
www.blackacrefarmeggs.com Other Award: Free-Range Hens’ Eggs H
www.godminster.com Other Awards: Elderflower Vodka Spirit HHH Blackcurrant Vodka Spirit H Bloody Mary Mix H
Somerset
Pork & Sage Sausage Roll HH
Fosse Way Fleece HHH
LITTLE JACK HORNER’S
SOMERSET CHEESE COMPANY
Homemade, light, rough shortcrust is filled with “extraordinary properly free-range meat”, from locally sourced, high-welfare Middlewhites, says owner James Hughes Davies. Little flecks of sage are in perfect balance to the meat in this sausage roll, which James and his team create for “taste first and price second”.
Aged for six to eight months, this hard sheep’s milk cheese comes in 2kg and 3.5kg wheels. “It was one of the first cheeses we developed,” says director Anita Robinson. The silky smooth cheese has a natural rind and a “fresh nutty flavour with a sharp sheepiness at the end”.
www.ljhorners.com Other Award: Chicken & Mushroom Sausage Roll H
www.somersetcheese.co.uk
GREAT TASTE 2015-16
www.greattasteawards.co.uk
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Somerset
Piccalilli H THE BAY TREE FOOD CO
This mellow piccalilli uses different varieties of vegetables compared to the classic recipe and it is also less acidic than your average jar of the classic condiment. “The texture is of crunchy vegetables in a smooth creamy mustard sauce,” says The Bay Tree’s founder Emma MacDonald. “It can be eaten with a spoon, but is best served with a pork pie or ham.”
See what Charles Campion has to say about the Top 50 Foods in Great Taste 2015. Go to greattasteawards.co.uk
www.thebaytree.co.uk Other Award: Garlic Pickle H
Wiltshire
Stoney Cross HHH
Roasted Vegetable Lasagne H
LYBURN FARMHOUSE CHEESEMAKERS
OAKHOUSE FOODS
Dairy farmer Mike Smales developed this as a “shorter turnaround” cheese to produce while waiting for his Old Winchester to mature. Ripening in “cave-like” conditions stimulates growth of a grey mould, which gives the pasteurised cows’ milk cheese an earthy taste and texture that Mike likens to a French Tomme de Savoie.
Every ready meal in this home delivery company’s 300-strong repertoire is handmade from scratch, and this Mediterraneaninspired lasagne is no exception. “Layers of egg and spinach pasta alternate with roasted aubergine, red peppers, courgettes, onion and sunblushed tomatoes, in a traditional cheese and tomato sauce,” says owner Steve Rawlinson.
www.lyburncheese.co.uk Other Award: Old Winchester HH
www.oakhousefoods.co.uk
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GREAT TASTE 2015-16
Great
SOUTH WEST ENGLAND
Passionate about food At woman&home, we’re passionate foodies with food content at the heart of what we do, encompassing woman&home, womanandhome.com and Feel Good Food, plus a proud sponsor of the Golden Fork VIP Award, celebrating the UK’s small producers
It’s very much part of our DNA at woman&home and Feel Good Food to promote artisan producers who are doing great things and producing wonderful food and drink. We feature producers who have won stars at the Great Taste Awards and, every year, we give our own Golden Fork Award, in conjunction with the team at the Great Taste Awards. Our team selects a shortlist of producers that we call VIPs – Very Important Producers. The shortlist then goes up on our website and our readers vote for their favourite. Brock Hall Farm Dairy is a well deserved winner of this year’s prize.
Jane Curran, Food Director, woman&home
Great Taste Awards Ads 2016x2.indd 2
19/10/2015 16:29
Supreme Champion and Golden Fork winner | Beef Dripping | James Whelan Butchers
This traditional beef dripping has the power to rekindle memories of hearty childhood meals
W
ith the advent of cooking oils in the 1960s, the culture of keeping dripping was abandoned in favour of more convenient and supposedly healthier products. Now this forgotten staple is making a comeback.“More and more people are using beef dripping as an ingredient,” says fifth generation Tipperary butcher Pat Whelan, who has run the family business since 1999. “We get emails from people who have made pastry, onion marmalade and, of course, roast potatoes with our dripping. “It’s a taste people have forgotten and when they try our dripping it evokes an emotive reaction.” This renaissance is down to a combination of enlightened science and the retro revolution that is sweeping our kitchens.
“It’s a taste people have forgotten and when they try our dripping it evokes an emotive reaction.” “We now understand that hydrogenated fats and oils are the source of health problems, and that drippings are of healthy origin,” says Pat. Besides being free of trans fats and high in omega-3 fatty acids, dripping scores well on sustainability, as it is made from the fatty or otherwise unusable parts of a cow. In fact, it was Whelan’s involvement with Ireland’s sustainability programme, Origin Green, that prompted the butcher to make beef dripping in the first place. “Up until three or four years ago, the fat was treated as waste along with the bone and offal,” says Pat. “Then we
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started looking at how we could use these by-products. That drove us to develop a dripping.” The process for making dripping is fairly simple: fat is heated until the proteins rise to the top. They are then skimmed off and the remainder is purified. The clean, pure flavour that characterises Whelan’s dripping stems from the way in which his grass-fed Angus and Hereford cattle are slaughtered. “We don’t spray the carcasses with water, so the fat is allowed to solidify naturally without discolouring,” he says. This means the fat is solid and creamy, rather than jelly-like, resulting in a dripping that has both caught the attention of highend retailers, such as Fortnum & Mason and Harrods, and tugged the heartstrings of nostalgic Great Taste judges. www.jameswhelanbutchers.com
How to use: Use as a flavour enhancer, to add a rich, beefy taste to recipes like beef bourguignon, or cook chips in dripping for a full flavour. GREAT TASTE 2015-16
IRELAND
Looking back
in hunger GREAT TASTE 2015-16
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Cork
Dublin
Honey Baked Ham Hock H
Skoff Chicken & Ham Pie H
HORGAN’S DELICATESSEN SUPPLIES
This natural ham is low in salt and comes from specially selected Irish farms. With the femur bone removed, it’s easier to slice and there’s also very little waste, says managing director Michael Horgan. “It’s lovely and succulent, liked by all age groups and beautiful on a buffet.” www.horgans.com Other Awards: Irish Angus Spiced Beef H Authentic New York Style Salt Beef H New York Style Salt Beef H
FRESHCUT FOOD SERVICES
“Whole, hearty and comforting,” is how director Donal Skehan describes this deepfilled pie, in which tender pieces of Irish chicken and mild smoked Irish ham are brought together in a rich, creamy white wine sauce with mushrooms. A shortcrust case and light puff pastry lid complete the pie’s homemade credentials. www.skoff.ie
Dublin
Kerry
Mint Crusted Lamb Rack H
Smoked Irish Organic Salmon Cured with Irish Atlantic Sea Salt HHH
TESCO IRELAND
Lamb and mint are natural partners, and this joint for roasting marries 100% Irish quality approved lamb sourced from western counties with a fresh breadcrumb crust containing 50% mint. Despite the prominence of the mint, careful balancing with seasoning, garlic and cayenne pepper means it doesn’t overpower the flavour of the meat, says marketing manager Louise Cassidy.
QUINLAN’S KERRYFISH
“We experimented with four or five different types of sea salt before settling on this dill pollen-infused Irish Atlantic sea salt,” says owner Liam Quinlan. After curing, the salmon is smoked over beech and oak, “just enough to preserve but not so much as to overpower” the fresh, clean taste of the fish. www.kerryfish.com Other Award: Smoked Irish Organic Salmon HHH
www.tesco.ie Other Awards: Irish Maple Back Rashers HH Mature Cashel Blue HH
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IRELAND Kilkenny
Louth
Wholemeal Spelt Flour HH
Gluten Free Oatmeal & Chocolate Cookie Mix H
THE LITTLE MILL
This uniquely nutty 100% wholegrain wholemeal flour retains all of the nutrients and goodness after milling, says managing director Robert Mosse. “It’s very versatile,” he adds. “Use it in soda bread or yeast bread. It’s also a fabulous flour for making wholemeal cupcakes.” www.thelittlemill.ie Other Awards: Strong Seeded Wholemeal Flour H Strong Wholemeal Flour H Brown Bread Mix H
KOOKEE
As a motherof-four, Pauline Clarke’s greatest critics are probably her children, for whom Saturday morning baking is a ritual. This mix for soft-bake gluten- and wheat-free cookies, which contains oatmeal for “chew” and Belgian dark chocolate for a “dairy-free kick”, has definitely gained their approval. www.kookee.ie Other Award: Triple Chocolate Cookie Mix H
Mayo
Meath
Irish Farmhouse Country Butter HHH
Dulce de Leche H
CUINNEOG
Owner Breda Butler is not into moderation. This butter contains “as much salt as is allowed” and is best enjoyed “slathered thickly, on anything really”. The old style of fermentation process takes up to two days – compared to the standard hours – and gives the butter its distinctive creamy, rich, yet tart flavour. www.cuinneog.com Other Award: Fermented Extra Thick Aged Double Cream H
LIR CHOCOLATES
The increasingly sophisticated tastes of caramel-loving consumers prompted the development of this chocolate truffle with Argentinian-inspired Dulce de Leche centre. “We’ve done flavours like pink peppercorn sea salt caramel, so this was the next stage. It’s a heavy, rich, opaque caramel made with specific sugars,” says account director Suzanne Frazer. www.lirchocolates.com Other Awards: Gin 75 HH Ras El Hanout H Sea Salt & Lime H
GREAT TASTE 2015-16
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Golden Fork winner | Wild Sika Venison French Rack | Baronscourt Estate
VERITABLE VENISON
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NORTHERN IRELAND County Tyrone’s Baronscourt Estate has stepped up its game with finely butchered cuts of wild SIKA DEER
A
lthough deer meat has been eaten in Britain for thousands of years, most people still don’t really know what to do with it, the default treatment being to stew it until it is tough or tasteless. This is changing, however, as venison undergoes a renaissance. TV chefs are raving about how easy it is to cook, and nutritionists and paleo dieters are extolling its low fat and high iron content. At the forefront of this trend is Lord Hamilton, of the Baronscourt Estate in County Tyrone, who four years ago made it his mission to develop the Estate’s wild Sika venison business. “Through market research we found that many of our potential customers would prefer fully butchered primal cuts rather than, say,
“We have a very short lead time between the deer being culled and chilled, which is quite rare for a wild product and makes a huge difference to the end taste” a haunch of venison or whole carcass,” he says. “We adapted our process and hired a professional butcher so we could provide finely butchered venison.” One such cut was the French rack, which was introduced as a high-end cut that looks as good as it tastes. “We eat with our eyes as well as our taste buds,” says Lord Hamilton. “The French rack shows very well on the plate, is very easy and quick to cook and has that meltin-the-mouth taste – buttery and smooth.” The Japanese Sika deer on the Baronscourt Estate are more delicate tasting than Red, GREAT TASTE 2015-16
Fallow or Roe deer, but the culling process also influences the taste of the meat. “We have a very short lead time between the deer being culled and chilled, which is quite rare for a wild product and makes a huge difference to the end taste,” says Lord Hamilton. “The other major point of difference with our venison is that it is wild rather than farmed, so it has a varied seasonal diet, from saplings in the winter to rye grass in the summer.” A business model that relies on wild deer has its challenges, as Lord Hamilton explains: “During bad weather, the deer are hard to find and therefore very difficult to cull. This creates the need to communicate very clearly with our customers about our slightly erratic supply. It is also seasonal, which limits our selling months.” For consumers who understand the product though, this is surely part of its charm. www.barons-court.com
How to use: Cooking a French rack is very simple. Sear the meat for two minutes to seal, then season and cook in the oven for 10 minutes at 180oC. Leave to rest before serving. www.greattasteawards.co.uk
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County Armagh
See what Jane Parkinson has to say about the Top 50 Foods in Great Taste 2015. Go to greattasteawards.co.uk
Christmas Pudding HH YELLOW DOOR DELI
The attention to detail in this Christmas pudding is second to none. Fruit is soaked in Irish whiskey and local stout for a month ahead of steaming. “We also roast and grind all our spices here ourselves, “says chef-proprietor Simon Dougan. “You get a much fresher and more vibrant flavour that way.” www.yellowdoordeli.co.uk
County Down
Wheaten Bannock HH
Hot Smoked Salmon HH
COOKIE JAR
EAST COAST SEAFOODS
“The recipe comes from my great granny,” says bakery manager James Herron of this traditional brown soda bread, made using a coarse wholemeal flour and buttermilk. “The nuttiness of the flour really comes through and is very moreish,” he adds. “It’s great with butter and jam, or as part of an open prawn sandwich.” www.famousforwheaten.com
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East Coast Seafoods works with superior Atlantic fish and does everything inhouse – from the filleting through to the brining and smoking over oak and beech dust. The result is a superbly rich and oily hot smoked salmon, says founder Martin Johnston. Its unique taste lends itself well to salads and pasta dishes. www.eastcoastseafoods.com Other Award: Brown Crab Meat HH
GREAT TASTE 2015-16
NORTHERN IRELAND County Tyrone
Fivemiletown Ballyoak HHH
Dry-Cured Back Bacon H
DALE FARM
KENNEDY BACON
Born out of the same craft cheesemaking tradition as Ballyblue – one of the oldest Irish Blue cheeses – Ballyoak is Europe’s first smoked brie. “Each truckle is slowly smoked using sustainably foraged oakwood, imparting a wonderfully smoky flavour to the silky, butter-like cheese and creating a rich rustic crust,” says commercial director Jason Hempton.
This genuinely artisan product is made by hand in small batches and no water is added, which means no shrinkage when cooking. Also notable is the minimal amount of cure used, so it’s less salty. “It’s bacon how it would have been years ago”, says owner Mervyn Kennedy. www.kennedybacon.co.uk
www.dalefarm.co.uk Other Awards: Fivemiletown Boilie Goats Log HH Loseley Mature Cheddar H Loseley Extra Mature Cheddar H
County Tyrone
Roasted Vegetable Lasagne H SUMMER GARDEN SALADS
This bestselling vegetarian lasagne is low in fat, salt and sugar, which means that it is “really healthy, tasty and also gluten-free”, says sales manager Linda McRoberts. Top quality pasta sheets are laid over vegetables, including roasted sweet potatoes, mushrooms, chickpeas and quinoa to provide 3 of your 5 a day. www.summergardensalads.com
RHS Tatton Park Flower Show, Cheshire 20-24 July 2016 GREAT TASTE 2015-16
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Golden Fork winner | Vilberie Medium-Dry Cider | Apple County Cider
Adventures in cider space
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WALES It may be made with just one variety of apple but Ben and Steph Culpin’s cider sparkled at this year’s Great Taste
M
ost commercially available ciders use a blend of apple varieties. This is largely because there are few types that provide the right amount of tannins, sugar, and acidity to make an enjoyable cider on their own. Monmouthshire’s Apple County Cider is one maker that has found a single varietal that can hold its own. Vilberie is a bittersweet apple that is not widely grown and is generally part of a blend when it is used. But Ben Culpin – who, with wife Steph, took over his father’s craft cider making business in 2009 – has discovered that from this variety he can produce a robust and fruity, lightly sparkling cider with a refreshing, crisp, dry finish. A Golden Fork and a spot in this year’s Great Taste Top 50 certainly confirm as much. Ben says the secret to bringing out these characteristics is cold fermentation and the use of a wine yeast. “Apples are harvested in the autumn and pressed,” he says. “The juice then sits in a barn for about seven months and enjoys a long, cold fermentation to draw out the depth of flavour. “It’s a bit like when making a chilli. It always tastes better when you leave it overnight.” The addition of wine yeast, he says, gives that clean, fresh flavour. Until a couple of months ago, Vilberie cider and the company’s other single varietals, which include Dabinett and Brown Stout, were only being supplied to a handful of regional outlets. Great Taste changed that – catapulting Apple County to cider stardom overnight. “Potential buyers are much more engaged,” says Steph Culpin. “They listen with more interest and commit more quickly and easily. It’s gone from ‘I’ll think about it’ to ‘Yes, I’ll have it’.” Since Great Taste results were announced, Apple County Cider has secured a distribution GREAT TASTE 2015-16
“The apple juice sits in a barn for about seven months and enjoys a long, cold fermentation to draw out the depth of flavour.” deal with Buckley & Beale, and a listing in B Street Deli in Bermondsey, London, as well as attracting the attention of importers in Denmark and the Netherlands. All this interest is rapidly depleting stocks of Vilberie. There are currently 20,000 bottles left and, with this year’s crop still ripening, it will be some months before the next vintage is ready. But the Culpins don’t seem concerned. Steph already has her sights set on wowing next year’s Great Taste judges, this time with a perry. www.applecountycider.co.uk
How to use: Pair with charcuterie, cheese and pork. www.greattasteawards.co.uk
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Carmarthenshire
Shirgar Welsh Salted Butter HHH
Perl Las Blue Cheese & Welsh Honey Ice Cream HH
GOWER VIEW FOODS
MARIO’S LUXURY DAIRY ICE CREAM
Shirgar was first made in half and one pound pats during 1954. More than 60 years and a few creameries later, the heavily salted, smooth creamy butter is again being produced in Carmarthenshire. Gower View Foods director Jon Lewis says it more than holds it own served on a piece of toast or crusty bread. “It is everything butter should be”, he adds. www.gowerviewfoods.co.uk
Using milk and cream from the lushest Welsh pastures, managing director and third generation ice cream maker Mario Dallavalle has overseen the unlikely marriage of sweet local honey with the highly lauded Welsh Perl Las blue cheese. A quenelle of this ice cream goes particularly well alongside a starter of goats’ cheese tartlet or in a trio of desserts. www.mariosicecream.com
Ceredigion
See what Felicity Cloake has to say about the Top 50 Foods in Great Taste 2015. Go to greattasteawards.co.uk
Traditional Ice Cream H CONTI’S CAFÉ
Made to a secret Italian recipe passed down through the generations, and using organic ingredients, this ice cream has people returning from all over the world for another taste. Although some mistakenly assume it’s vanilla, no flavouring is added to Conti’s “Traditional” ice cream which is the base used for the rest of the range. www.contisicecream.com Other Award: Vanilla Ice Cream H
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WALES Conwy
Mascarpone & Caramelised Fig Ice cream HHH FORTE’S ICE CREAM
Managing director David Forte says this new ice cream is “flying off the shelves”. Although both flavours are quite subtle, once the figs are caramelised, they take on a “near burnt caramel flavour that sets off the fresh sweetness of the untouched seeds”. It’s good on its own or paired with a pudding. www.fortesicecream.co.uk
Natural Yogurt 450g HH THE VILLAGE DAIRY
“It’s not characteristically as strong as some natural yogurts,” says The Village Dairy’s performance manager, Gruff Roberts. “It’s smooth with no added sugar.” Made from milk from North Wales, it can be poured over desserts as a healthier alternative to cream or served with breakfast with granola, muesli or honey. www.villagedairy.co.uk www.llaethyllan.co.uk Other Award: Natural Yogurt 125g H
Denbighshire
Gwynedd
Mushroom Marmalade H
Snowdonia Ale H
PATCHWORK TRADITIONAL FOOD CO
PURPLE MOOSE BREWERY
This marmalade is unique, innovative and incredibly versatile, according to its creators. “It’s a traditional savoury relish,” says commercial director Rufus Carter. “It works with cheese and cured meats, but we also have a lot of chefs using it with things like Beef Wellington, eggs, baked Camembert, burgers and sausage rolls.” www.patchwork-pate.co.uk Other Awards: Chicken Liver Brandy & Herb Pate H Spelt Oat Fingers with Ginger H Duck Liver Pate with Apricot Brandy H
By balancing lower levels of malted barley with some “really good Styrian Goldings and Polish Lubelski hops”, founder Lawrence Washington has proved that it is possible to create a full flavoured, low strength beer. This citrusy summer ale was launched as a seasonal line in 2006, and nine years on, is the brewery’s bestseller. www.purplemoose.co.uk Other Award: Dark Side of the Moose H
GREAT TASTE 2015-16
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Gwynedd
Mid Glamorgan
Scotch Bonnet Chilli Jam HH
Glamorgan Crumble H
WELSH LADY PRESERVES
THE PARSNIPSHIP
This fiery chilli jam strikes a careful balance between sweetness and spicyness. “It has more than just one use,” says Marion Jones, who started the preserve company with husband Dio back in 1966. “It’s great as a cooking aid for things like curries and baking fish or as an accompaniment to cold meats.”
Blending Welsh leeks, mature cheddar, carrots and breadcrumbs, the Glamorgan Crumble is one of The Parsnipship’s most popular products. “It reaches perfection when it’s golden and crunchy on the outside, and soft and fluffy on the inside,” says director Flo Ticehurst. “We like to serve it with crème fraîche spiked with Dijon mustard.”
www.welshladypreserves.com Other Award: Lemon Curd H
www.theparsnipship.co.uk
Monmouthshire
Pembrokeshire
Apple County Cider Vilberie Medium Dry HHH
Blood Orange & Basil Sorbet HH
APPLE COUNTY CIDER
Single variety, bittersweet apples from the fertile Monmouthshire land make for a clean-tasting cider with a particular depth and clarity, says ownerproducer Ben Culpin. He also recommends using it in gravy for pork, game and chicken dishes, serving with pork sausages, charcuterie and cheese or for accompanying spicy food.
FIRE & ICE
Made from blood orange purée and flecks of basil, this rich, pale orange sorbet was inspired by a Christmas blood orange and rum combination, says partner Ivan Wilson. “We wanted to create something a bit different which could be paired with meat or served as a palate cleanser,” he says. www.fireandicewales.co.uk Other Awards: Strawberry & Lime Sorbet H Passion Fruit & Mango Sorbet H Liquorice Gelato H
www.applecountycider.co.uk Other Award: Dabinett Medium Cider HH
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WG2
WALES
www.llyw.cymru/bwydadiodcymru www.gov.wales/foodanddrinkwales @BwydaDiodCymru @FoodDrinkWales GREAT TASTE 2015-16
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Powys
Haggis HHH AJ PUGH BUTCHERS
Created two years ago, this haggis recipe has been tweaked to get just the right level of spices and the perfect texture. Local ingredients including organic pinhead oatmeal go into natural, not plastic, casings. “Most customers comment that it is a bit meatier than your average haggis”, says partner Thomas Pugh. www.ajpughbutchers.co.uk
Spinach & Celery Seed Vegetable Cracker H CRADOC’S SAVOURY BISCUITS
A list of just four ingredients – spinach, celery seed, flour and salt – makes this “the simplest recipe going”, yet produces a cracker that is “clean tasting and astringent, with good spinach flavour and light celery notes,” according to founder Allie Thomas. She recommends pairing with soft, washed rind cheeses. www.cradocs.co.uk
Powys
Mediterranean Savoury Muffin HH
Radnor Classic Seville Orange Marmalade HH
LOVE AT FIRST BAKE
RADNOR PRESERVES
The shortage of savoury gluten-free grab-andgo options drew founder Teri-Ann Winslow to the idea of savoury muffins. “They are popular in the US and Canada and the flavour options are endless,” she says. This combination of Welsh goats’ cheddar, black olives, sundried tomatoes, basil and oregano clearly works particularly well. www.loveatfirstbake.co.uk Other Awards: Coconut & Lemon Cake HH Cherry Bakewell Muffin H Jewelled Christmas Cake H
Founder Joanna Morgan wanted to create “a really dark, classic Seville marmalade that would make you think this is exactly how marmalade should taste”. Made from natural ingredients, it’s thick cut and flavoured with black molasses and is best on hot buttered toast. One customer even orders it in bespoke 4kg jars. www.radnorpreserves.com
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WALES Powys
Black Pepper Beef Jerky H TRAILHEAD FINE FOODS
Positioned as a healthier snack option, Trailhead’s jerky is high in protein and low in carbohydrates and fat. It is hand-made from prime UK beef, marinated for at least 24 hours and then carefully air-dried. Owner Jason Howard says the jerky has a wide audience, including bodybuilders, athletes and busy mums.
See what Bruce Langlands has to say about the Top 50 Foods in Great Taste 2015. Go to greattasteawards.co.uk
www.trailheadfinefoods.co.uk
South Glamorgan
West Glamorgan
Lemonade H
The Gower Jellyfish HH
FRUITAPEEL
Made freshly (it has a short shelf life of less than three weeks), Fruitapeel squeezes its own large, slightly sweeter-than-average lemons with a little sugar for “a very natural, traditional lemonade”, says director David Taylor. “It’s a nostalgia product that is coming back into fashion.”
ESTELLE’S GOWER GOODIES
www.fruitapeeljuice.co.uk Other Award: Mango, Passionfruit & Goji Smoothie H
GREAT TASTE 2015-16
Cheekily named, as it has “a bit of a sting”, this sauce combines pineapple, coconut and Scotch bonnet chillies, but no jellyfish. Despite only launching a year ago, it’s already a bestseller thanks to its unique taste, says founder Estelle Davies Jones. She likes it with chicken and white fish or to spice up vegetarian dishes. www.estellesgowergoodies.co.uk
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Golden Fork winner | Smoked Gigha Halibut | Gigha Halibut
This rich, sweet and sustainable smoked fish has wowed judges and converted many a sceptical chef
B
ook a room in the Gigha Hotel and you’d be pretty unlucky not to get a sea view. The tiny Hebridean isle of Gigha is only seven miles long by a mile-and-a-half wide and surrounded by the Atlantic ocean. Yet the island’s most prized export is a fish reared on shore in tanks. Gigha Halibut has been farming the endangered species since 2006, when salmon farming entrepreneur Alistair Barge established a farm that pumps water straight from the ocean. In 2007, the first Atlantic halibut were harvested and the enterprise has since become a source of fresh prime fish for top chefs. “We could probably sell five times as much as we harvest each week but to maintain the quality of our fish, we keep the numbers in the tanks low,” says marketing officer Amanda Anderson.
“Halibut is a hard fish to smoke, and if the base fish is not firm and meaty, it doesn’t smoke well. Ours is and it does.” Farming fresh halibut sustainably, without chemicals and organic feed, was just part of Alistair’s vision. When Amanda met him four years ago, he was looking for help to make smoked halibut “happen”. “He realised that the amazing quality of the base fish lent itself to a wonderful smoked delicacy,” recalls Amanda. Alistair’s passion for the cause was infectious, and Amanda left the advertising industry to help the company launch its smoked halibut. This was no easy task, as negative past experiences of smoked halibut made chefs dismissive of the samples they were sent.
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“Initially, many responded, saying they had tasted smoked halibut before and that they didn’t like it,” says Amanda. “My job was to persuade them that they may well have, but they hadn’t tasted smoked Gigha halibut yet. “Halibut is a hard fish to smoke, and if the base fish is not firm and meaty, it doesn’t smoke well. Ours is and it does.” But even the best raw ingredient requires a talented smoker. Gigha Halibut’s resident expert, Ruari Murray, uses delicately balanced whisky barrel smoke that still allows the taste of the fish to come through. The combination of the rich, smoky fish and Amanda’s persistence triumphed in the end – many of those reluctant chefs are now loyal customers. www.gighahalibut.co.uk
How to use: Pair thin slices of the fish with fried oysters, beetroot and fermented eggs. Although Amanda Anderson’s personal favourite is “a wee bit of rocket, some nice bread or oatcakes and that all important Sauvignon Blanc”. GREAT TASTE 2015-16
SCOTLAND
Hooked on halibut
GREAT TASTE 2015-16
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Aberdeenshire
Indulgent White Chocolate & Coconut Ice Cream H MACKIE’S OF SCOTLAND
Pitched as providing “affordable luxury”, this white chocolate dairy ice cream is made from fresh milk and cream from the Mackie family farm and also features real coconut pieces. “Coconut is an on-trend ingredient and we created this variety in response to consumer demand,” says marketing director Karin Hayhow. www.mackies.co.uk
Slow-Smoked Salmon HH THE SMOKEHOUSE ABERDEENSHIRE RSPCA-
certified Scottish salmon is smoked “the proper way”, between 24-36 hours using local whisky casks, to produce a “really subtle, delicate flavour” says smokehouse founder John Cooper. By using a premium, sustainable raw ingredient and developing relationships with local distilleries, no expense is spared in making this slow-smoked salmon. www.thesmokehouse.co.uk Other Award: Single Distillery Salmon ™ Laphroaig H
Angus
Argyll & Bute
Dijon Mustard HH
Smoked Gigha Halibut HHH
MRS BRIDGES
“Lightly coloured, with a sweet and rounded flavour, smooth and biscuity with just the right amount of kick.” That’s how managing director Martin Grant describes this Dijon mustard. It is good with red meat or cheese and Martin particularly enjoys the mustard spread over toasted ciabatta, with thinly sliced rare steak, Parmesan and rocket. www.mrsbridges.co.uk Other Awards: Lime Marmalade with Ginger H Lemon Curd H Chilli Mustard H
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GIGHA HALIBUT
“More than a smoked fish”, is how sales and marketing manager Amanda Anderson describes this sustainably farmed halibut, smoked to order over oak chips from Islay malt whisky barrels. Enjoy its meaty texture and delicate flavour simply on a blini, with rocket or with crusty bread. www.gighahalibut.co.uk
GREAT TASTE 2015-16
SCOTLAND Argyll & Bute
Inverawe Smoked Salmon H
Blueberry Lime Conserve HH
INVERAWE SMOKEHOUSE
KINTYRE PRESERVES
Produced in one of the few remaining smokehouse s to use oak logs and hand-tended fires, this salmon is smooth and quite smoky in taste. The smoking process can last as long as three days, says marketing director Lucy Burke, and the use of small, lean fish ensures a “melt in the mouth” texture.
This firmset purple conserve has a great intensity of flavour and features plenty of whole blueberries. Judges said the sweet fruit is balanced beautifully against the sharpness of the lime. “It tastes great with lots of different things,” explains owner Pat McPherson. “It’s wonderful on scones.”
www.inverawe.co.uk Other Awards: Natural Undyed Kippers HH Inverawe Organic Smoked Salmon H Flaky Roast Smoked Salmon HH
www.kintyrepreserves.co.uk Other Award: Rhubarb & Ginger Jam HH
Caithness
Clackmannanshire
Rock Rose Gin HHH
Heather Honey Fudge HH THE OCHIL FUDGE PANTRY
With heather honey produced just a few miles up the road, it was a case of “why wouldn’t we use it in our fudge?” explains co-founder Susan Fleming so it is added to the base recipe, cooked in small batches and hand-beaten for a smooth texture. The honey adds a sweet note and makes for a soft but thick fudge.
DUNNET BAY DISTILLERS
Owner-distiller Martin Murray tweaked 55 recipes before hitting upon the awardwinning botanical blend that includes two types of Juniper (Italian and Bulgarian) and the deep earthy rose root, which grows on nearby cliffs. “I loved experimenting,” he says, “We don’t compromise on ingredients and the resulting taste is very unique and special.”
www.ochilfudgepantry.co.uk
www.rockrosegin.co.uk
GREAT TASTE 2015-16
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Dumfriesshire
Fife
Oak Smokies – Smoked Mixed Forest Mushrooms H
Creole Fruit Cake HHH
UNCLE ROY’S COMESTIBLE CONCOCTIONS
Founder Uncle Roy takes the finest dried mushrooms and slowly smokes them using Scotch Whisky barrel oak sawdust. He says the mushrooms add “beautiful umami and new dimensions” to any savoury dish including risottos, ragouts, sauces, soups and stews, making them an essential store cupboard ingredient.
AUCHTERMUCHTY CAKE COMPANY
This adaptation of a family recipe is moist and full of nuts – and it also happens to be gluten-free. “It’s beautifully rich with cloves and nutmeg, rum, cherry brandy, 49 per cent fruit and glazed nuts on top” says founder Catherine Baker. The cake is popular all year round and is also Auchtermuchty’s most requested special occasion cake. www.auchtermuchtycakecompany.co.uk Other Awards: Carrot Cake H Clootie Dumplings H
www.uncleroys.co.uk Other Awards: Finest Preserves – Rose Petal Jam H Extra Special Condiments – Best Onion Marmalade H
Fife
Rhubarb & Ginger Liqueur HH
St Andrews Farmhouse Cheddar H
SPENCERFIELD SPIRIT COMPANY
ST ANDREWS FARMHOUSE CHEESE COMPANY
Using rhubarb, ginger, a little lemon zest and gin, this liqueur was created to make the most of the local rhubarb at a time before it became a fashionable ingredient. With an appealing rose colour, it sits happily on its own or mixed with sparkling wine, says Spencerfield cofounder Jane Nicol.
Owner Jane Stewart attributes the complex character of this unpasteurised milk cheddar to the diet of the cows. “They graze on the lush pastures overlooking the May Island,” she says. The cheese is aged for nine months, during which time it develops a buttery yellow colour and lingering, tangy finish. www.standrewscheese.co.uk
www. spencerfieldspirit.com Other Award: Edinburgh Valentine’s Gin H
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SCOTLAND Inverness-shire
Isle of Lewis
Highland Seeded Crackers HH
Original Stornoway Black Pudding HH
HIGHLAND CORDIALS
Three types of flour – including the unique and very special Beremeal from the Orkney Islands – together with Hebridean sea salt, linseed and sesame seeds lend a delicate complexity of flavours to these crackers. As a result, these are delicious as they come, says founder Donna Peacock, but they’re also fantastic with goats’ cheese and mint. www.highlandcordials.co.uk Other Award: Nettle & Ginger Cordial HH
MACLEOD & MACLEOD
“Our black pudding has a slight pepperiness about it that no other pudding seems able to match,” says third generation owner Kenneth Macleod. He recommends cooking slices of the pudding in a dry pan for two to three minutes each side and then letting your imagination run riot. “It’s very versatile”, he says. www.macleodandmacleod.co.uk
Isle of Lewis
Lanarkshire
Stornoway White Pudding H
Milk Chocolate Gingers H
CHARLES MACLEOD
BORDER BISCUITS
Made to a traditional family recipe dating back to 1947, this delicately coloured white pudding contains all the ingredients of the company’s black pudding except the blood and with added Scottish oatmeal. It’s popular eaten traditionally as part of a breakfast with bacon and eggs or as a stuffing, says manager Rona MacDonald.
The baby sister to the bestselling Dark Chocolate Gingers, these are fast gaining in popularity year-on-year, says brand manager Lesley Ann. “The milk chocolate makes a very mellow biscuit,” she says. “It’s a good partner to the fiery ginger. They complement each other well.” www.borderbiscuits.co.uk
www.charlesmacleod.co.uk
GREAT TASTE 2015-16
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Lanarkshire
Double Cream Vanilla ice cream H
Sliced Haggis HH
EQUI’S ICE CREAM
FERGUSON BUTCHERS AIRDRIE
Managing director David Equi only needs to look out of his window to see the cows that produce the double cream for this 1920s recipe ice cream. Lots of Scottish rain means very green grass and the resulting double cream is “the best in the world” he says. Just a hint of vanilla is added to bring out its taste.
Owner Graeme Johnston is a fourth generation butcher and still adheres to the closely guarded family recipe. He abides by the ethos of “good things in, good things out” so sources “the freshest, finest ingredients” locally. He recommends eating it as part of a full Scottish breakfast or in a stuffing for chicken.
www.equisicecream.com Other Awards: Mango & Chilli Sorbet HH Mojito & Ginger Sorbet H
www.fergusonsbutchers.co.uk
Midlothian
West Lothian
Gluten-Free Orange, AlMOnd & Polenta Cake H
Scottish Haggis HH
TED’S BAKEHOUSE
Chock full of “really good natural ingredients”, this cake is very moist and freezes well too, says owner Marie Denby. Ground almonds and polenta (to make it lighter) are whizzed up with whole oranges and a little gluten-free flour to make a delicious treat whether you’re glutenintolerant or not. www.tedsbakehouse.co.uk Other Award: Gluten-Free Lemon & Poppyseed Drizzle Cake H
JOHN LAWSON BUTCHERS & DELICATESSEN
Owner John Lawson has been making his haggis for 35 years using lamb from the family farm. “It’s all about balance in the seasoning we have developed and also the fat-to-meat content,” he says. Combined with Scottish oats and a natural casing, these ingredients create a moist and incredibly succulent haggis every time. www.johnlawsonbutchers.co.uk Other Awards: New Season Canon of Scotch Lamb HH Black Pudding H
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SCOTLAND
Golden Fork winner | Orange Blossom Water | Saveur du Maroc
A journey of discovery
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WORLD FLAVOURS SafIyah and Amina Dahbi Skali are tracking down the culinary treasures of Morocco and sharing them with the world
F
ew companies make their Great Taste debut in as spectacular a fashion as Saveur du Maroc, which walked away with the highest three-star accolade for three of its products. Two of these made the Top 50 and one, orange blossom water, took the Golden Fork for best imported food. “We are delighted that our handmade organic argan oil and orange blossom water are listed in the UK top 50 foods and are incredibly honoured to have won the Golden Fork,” says Safiyah Dahbi Skali (pictured), who founded the business with her sister Amina. “As a direct result we’ve had enquiries from distributors all over the world: Europe, Asia, Australia and the Gulf countries.” The sisters spent much of their childhood in Morocco, and their familial roots have been crucial to the success of their business model,
“Orange blossom water frames many of life’s special moments in Morocco” which involves working with producers to source authentic Moroccan products. It doesn’t get much more authentic than Saveur du Maroc’s aromatic Golden Fork winner. “Orange blossom water frames many of life’s special moments in Morocco,” says Safiyah. “From hands sprinkled with it prior to serving mint tea at family gatherings to fountains filled with orange blossom at traditional weddings.” Saveur du Maroc’s orange blossom water is hand-crafted by an artisan producer near Marrakesh. The water is prepared by steeping orange blossom heads in fresh spring water and the distillation method ensures the aroma is captured naturally. “The lady who produces our orange blossom water is very individualistic, a real character,” says Amina. “She and her female co-workers GREAT TASTE 2015-16
collect the blossom, bring it back to the factory and sing and dance whilst producing the water in the traditional steamed distillation process.” This is typical of Saveur du Maroc’s suppliers. People who buy into the brand are at the same time supporting economic and social development in local communities and empowering women through employment and regular income. The sisters are currently busy expanding their range to include other Moroccan specialities: harissa, marinated olives, preserved lemons, saffron and ras el hanout from the oldest spice merchant in Marrakesh. www.saveurdumaroc.co.uk
How to use: Works well in teas, cakes, smoothies and salads, or add a splash to a cup of hot water for a traditional Middle Eastern cafe blanc. www.greattasteawards.co.uk
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Bali
China
Pink Guava Jam H
Tg Green Tea with Jujube & Osmanthus H
AWANI
While being cooked in open pans by hand, the pink guavas exude a “tantalising, musky and seductive aroma,” says cofounder Heather Li. “The fragrance is just extraordinary,” she adds. The exotic flavour goes particularly well with soft breakfast breads like brioche and croissants and is also worth tasting alongside sheep’s cheese and Parmesan. www.awani.com Other Awards: Lime Marmalade HH Mango Jam H Pineapple Jam with Fresh Young Ginger H
IDEAS 2 LAUNCH
No flavourings are added to boost the profile of this organic green tea blend. It relies purely on the natural attributes of Asian superfruit jujube and the osmanthus flower, both long renowned for their health & vitality benefits. “Jujube adds sweet plum fruitiness and osmanthus a soft floral bouquet,” says co-founder Sophia Nadur. www.drinktg.com Other Award: Tg Green Tea H
China
Czech Republic
Tetley Super Green Boost Lime with vitamin B6 H
Vanilla Crescents – Mr. Villa’s Festive Cookies H
TETLEY
PEKARSTVI VILLA
Tetley’s master blenders have combined delicate green tea with the natural flavour of juicy lime as well as vitamin B6 to deliver “the perfect blend for when you need it most”. Vitamin B6, as approved by the EFSA, helps reduce tiredness and aids the release of energy from food.
These attractive crescent-shaped biscuits, generously dusted with icing sugar, are particularly popular during Christmas, but can be enjoyed year-round as a teatime treat. “These light handmade vanilla biscuits use only quality ingredients,” says owner Katerina Villa. “That´s why our customers love them.” www.pekarstvivilla.cz/en
www.tetley.co.uk Other Awards:Tetley Blend Collection Kenyan Gold H Tetley Redbush Vanilla H Tetley Pure Green H
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WORLD FLAVOURS Denmark
Greece
Winterspring Camomile Apple H
Eliris Extraordinary Organic Olive Oil H
WINTERSPRING
The premise of this Nordic dessert was to replicate the Michelin star restaurant experience at home, says founder Karina Schmitt Lund. Created in collaboration with two star chef Rasmus Kofoed, the dessert has three components: camomile vanilla ice cream, fresh and sour apple sorbet and a sugar roasted pumpkin topping. www.winterspringdesserts.com
EFTHIMIADOU ARISTISONIA
Eliris artisan olive oil comes from a signature blend of organic olives produced on a single grove. The result is a “distinctive, perfectly balanced oil with a complex character”, says cofounder Sam Lord. The olives are harvested early in the season for greater flavour and each harvest is limited to only 4,000 bottles. www.elirisgreece.com
Greece
Wild Thyme Honey & Wildflowers HHH
Extra Virgin Organic Olive Oil H
HONEY HASAPIS
MAKAROS EDOS
Dimitrios Hasapis, beekeeper, has spent the last four years devoted to “the creation of a supreme quality honey”. It’s raw and free from chemical substances. The bees are placed carefully for a honey that offers “a kaleidoscope of aromas and a taste explosion”, says Dimitrios. It’s particularly good for breakfast or with white Greek cheese, he adds.
The olives come from volcanic soil and great care is taken not only in tending the groves but in carefully selecting packaging materials that preserve the olive oil’s superior taste and healthy ingredients, says founder Stratis Kretzas. The eyecatching package design attracts customers, who can enjoy it poured over fresh salad or grilled fish.
www.honeylimnos.com Other Award: Wild Thyme Honey H
GREAT TASTE 2015-16
www.makarosedos.com
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Greece
OreganoHH TZEKOS ORGANIC HERBS
The Tzekos family were very careful about the land they selected to farm their herbs. “We wanted to find the best soil,” says director Christina Tzekos. Their oregano is dried traditionally, a process that takes over a month. “It’s what gives the herb such an intense flavour,” adds Christina. “It’s as natural as it gets.” www.tzekosorganicherbs.com Other Awards: Melissa H Sage H Thyme H
Kourabiedes of Nea Karvali-Kavala H VIKELIDIS – CHRISANTHIDIS
Handmade to a traditional family recipe since 1980, these sweet pastries contain whole roasted almonds, vanilla and no additives. They are popular all year round but especially at Christmas, thanks to their snowy appearance. CEO Mrs Crysanthidou says they are important within Greek culture and family traditions. www.chrisanthidis.gr
India
Lemongrass Extract Spice Drops HH HOLY LAMA NATURALS
This highly concentrated coldpressed extract, with a threeyear shelf life, does away with the difficulties of sourcing lemongrass and its wasteful preparation, says owner-director Gouri Kubair. With just a couple of drops, the refreshing flavour and intense aroma of lemongrass will come through in Thai curries and soups, stir fries or even in tea.
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www.holylamaspicedrops.com Other Awards: Cardamom Extract Spice Drops HH Mulled Wine Spice Drops HH Cinnamon Extract Spice Drops HH
GREAT TASTE 2015-16
WORLD FLAVOURS Italy
Cremini Coffee H BONIERI
Originally invented for the launch of the Fiat “Tipo 4” car in 1911, the Cremino is a square shaped triple-layered gianduja praline. In this coffee variant, the middle layer of Piedmont hazelnut cream is flavoured with 100% Arabica coffee for a taste that Bonieri’s founder Amber Rust describes as “creamy hazelnut praline with a silky hint of coffee”. www.bonieri.com Other Awards: Gianduja Spread H Delice (Gianduja Praline) H
L’Antico Nero 36-Month-Cured Tanara Giancarlo Ham HHH DISTRICTS OF ITALY
Another triumph from producer Tanara Giancarlo, this aged ham from the wild black Parma pig provides “two taste experiences in one”, according to expert Marcello Fiorita, from Districts of Italy. “It combines marbled fat, which is white, sweet and melt-in-the-mouth, with tender, rich and intense meat,” he says. www.districtsofitaly.co.uk Other Awards: Balsabamo La Ca` Dal Non HH Torta Pistocchi Truffle HH
Italy
Perfero Geisha Blend HHH
La Rustega H
LA TORREFAZIONE
PASTICCERIA OPERA
This unique blend produces a silky textured coffee that carries notes of milk chocolate and passion fruit. “The union of two speciality grade coffees, including one that is extremely rare, Geisha, allow you to discover a vast sensory range,” says owner Simone Meriggi.
Made from highly prized Bianco Perla white corn and handcandied radicchio from Treviso – plus raisins and a dash of rum – this cake may be made of simple high quality ingredients but it has an “exciting and powerful taste”, says pastry chef Alberico Titton. He enjoys it with a drizzle of good quality dessert wine.
www.perferocaffe.com Other Award: Equolink Costa D’Avorio H
www.pasticceriaopera.it Other Award: Ginger Panettone H
GREAT TASTE 2015-16
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Italy
Pizza Bellissima H
Mutti Passata H
PIZZASI DISTRIBUTION
RH AMAR
Previously only available to restaurants, this artisan hand-stretched Italian pizza base is now available as a retail product. Sales manager Alessandro Suriano says the use of durum wheat flour, which is lighter and less processed than the more common 00-grade flour, yields texturally superior dough. Made without additives or preservatives, the bases are supplied fresh, have a four-week shelf life and are ideal for healthy kids’ meals.
“The quality of this passata is absolutely fantastic,” says Mutti brand manager James Amar. “It has a unique sweetness and vibrant red colour which stands out on a plate.” He adds that it will lift any dish, whether hot or cold, and is particularly good in a simple soup with onions, carrots and a dash of cream.
www.pizzasi.ie
www.rhamar.com Other Awards: Provena GlutenFree Jumbo Oats HH Provena Gluten-Free Flour Mixed with Oats H Gaea Kalamata Extra Virgin Olive Oil H
Japan
The Levant
Matcha Classic Grade H
Baba’s Rashi & Dibis HHH
TOMBO TEA
TERRA ROSSA
Louis Endo-Sloley was frustrated by the lack of highgrade Japanese tea in the UK so teamed up with tea estate Maruyama based on the foothills of Mt.Fuji and began importing. Perfect for everyday use, with its easy drinking bittersweet finish and vivid emerald colour, this matcha is also great in smoothies, stirred into yoghurt or even used in baking.
Made from tahini, date molasses and spices, this sweet spread takes Hanan Samara’s total of Great Taste awards past 50. “People sometimes call it liquid halva,” says Hanan, who has been producing and importing Levantine foods since 2005. Great on bread or stirred into porridge, Rashi & Dibis is also “absolutely heavenly” mixed with Cornish clotted cream or Devonshire custard.
www.tombotea.com Other Awards: Sakura – Cherry Blossom Kukicha H Bonsai – Genmaicha with Makha H Zen-Sencha H
www.terra-rossa.com Other Awards: Basil Infused Extra Virgin Olive Oil HH Zesty Sumac Citrus Berry HH Lebny – Strained Yoghurt Balls HH
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HHH EXQUISITE. WOW! TASTE THAT HH OUTSTANDING H SIMPLY DELICIOUS
Lithuania
Madagascar
BV KarKar Mango Apple Fruit Ice Cream H
Madagascan Gourmet Vanilla Pods HH
KLAIPEDOS PIENAS
VANILLA ETC
Sweet mangos from the Magdalena Valley are balanced with green apples for a unique sweet and sour ice cream with a smooth, soft texture. Low in calories and sugar, this fruit ice cream comes in the shape of a happy bird that appeals to children, says Aurimas Ziausys, export manager at Dione.
In his previous life as a chef, Vanilla Etc owner Graham Bruce found it hard to buy good quality vanilla pods. So, four years ago, he set up his own business importing ethically sourced vanilla. The ‘black’ variety is creamy and sweet, fantastic used whole to infuse spirits or in classic puds like crème brûlée and panna cotta. www.vanillaetc.com Other Awards: Premium Vanilla Extract 2 Fold H Premium Vanilla Extract 4 Fold H
www.dione.lt www.baltojivarnele.lt
Malaysia
Mexico
Deli Coco Coconut Chunk Snack Original Flavour HH
Corn Tortillas H
SOP INTERNATIONAL
New to the snack market, these irregular coconut chunks are spiced and baked and that’s it. So there’s no chemical taste, just the natural goodness of coconut says marketing manager Dion Saayman. “The taste is amazing,” he says. “I use them in salads and even in pasta bakes for my veggie friends.” www.sopinternational.com Other Award: Deli Coco Coconut Chunk Snack - Honey Flavour H
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COOL CHILE CO
“We use the finest quality masa harina flour to make our preservative-, gluten- and GM-free corn tortillas,” says chief operating officer Kelly Peak. Cool Chile’s tortilla machine, nicknamed El Monstruo, runs seven days-aweek, 24 hours-a-day. “Our tortillas are in high demand and deliver the true taste of Mexico,” she adds. www.coolchile.co.uk Other Awards: Tomatillo Salsa H Chipotle in Adobo H
GREAT TASTE 2015-16
WORLD FLAVOURS Mexico
El Yucateco Chipotle Hot Sauce H
Kanté Dark Agave Syrup H
MEXIMPORT
KANTÉ ESSENCE OF MÉXICO
Authentically made with Mexican chillies and other fresh ingredients to a native recipe, this import is a great, versatile table sauce, says UK representative Katya Torres de la Rocha. “It’s gorgeous as a marinade for prawns, chicken, pulled pork and steak and brings out all the flavours in classic Mexican dishes or Tex-Mex favourites like burritos and fajitas,” she adds.
As people switch to natural sugar alternatives, Kanté founder Beatriz Gómez says the popularity of this syrup, harvested from the blue agave plant, is soaring. “This low glycaemic index syrup has a high mineral content and a subtle sweet taste that enables it to be used as a sweetener in any meal,” she adds. www.kante.com.mx
www.meximport.co.uk
Philippines
Pitcairn Island
Coconut Jam H
Pitcairn Island Pure Honey H
COCONUT MERCHANT
PITCAIRN ISLAND PRODUCERS CO-OPERATIVE (PIPCO)
“This can be used anywhere you use an ordinary jam,” says Coconut Merchant director Al Shariat. “You can put it on pancakes, make ice cream from it, use it in baking or straight from the jar!” Made from caramelising coconut milk with coconut sugar, this versatile jam hails from the Philippines and is completely free of preservatives.
Set up 16 years ago as a mail order honey company, PIPCO has strict work practices and quality and border controls, which mean the bees are disease-free and the honey is free of fertilisers and herbicides too. PIPCO manager Mike Lupton-Christian says the nectar from tropical flowers gives it a distinctive “rich and intense fruitiness”. www.pipco.pn
www.coconut-merchant.com Other Award: Raw Organic Extra Virgin Coconut Oil H
GREAT TASTE 2015-16
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Portugal
Pastel de Nata HH NATA PURA / GLOBAL EAT
Nata Pura remains faithful to the long tradition of the pastel de nata, a staple of Portuguese life, and doesn’t scrimp on using the best ingredients, says founder and CEO Mabilio De Albuquerque. Available in the UK from importer Global Eat, the tarts have delighted customers, with one even saying “it tastes like Christmas”. www.natapura.com / www.global-eat.co.uk
Raw Carob Honey H WILD ABOUT HONEY
“A truly unique honey, delicious mineral-rich, dark and complex.” That’s how cofounder Rustam Engineer describes this raw carob honey. Particularly popular with Middle Eastern customers, and cultures who revere pure honey. Its uses are numerous but it’s particularly good in meat marinades, on pork ribs for instance, or as a regal partner to humble toast. www.wildabouthoney.co.uk Other Award: Raw Heather Honey H
Rwanda
South Africa
Rwandan Coffee HHH
Mokhado Macadamia Nut Oil HHH
JAVA REPUBLIC
Grade 1 Arabica green beans are grown by a small group of farmers and slowly hand-roasted inhouse. Marketing manager Tom Noonan says the resulting fullbodied coffee is “very juicy with a lot of green apple acidity at the front, redcurrant flavours in the middle and a lingering chocolate finish”. www.javarepublic.com Other Awards: Organic Wild Berry Herbal Infusion HH Organic Peppermint Tea H Organic Irish Breakfast Tea H
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MOKHADO
This family business has forged strong relationships with small local farmers and growers in the Limpopo region of South Africa to bring a selection of extra virgin, first pressed, “heart healthy” oils to the UK. Mokhado founder Chrisjan van den Berg likes the light, nutty macadamia oil as a dipping sauce or with roasted vegetables. www.mokhado.com Other Awards: Mokhado Apricot Kernel Oil HHH Mokhado Avocado Oil H
GREAT TASTE 2015-16
WORLD FLAVOURS South Africa
Spain
Pecan Pebbles HH
Spanish Passion Extra Virgin Olive Oil HH
OOH LA LA ARTISAN CONFECTIONERY
Stemming from a love of caramelised pecans in pecan pie and the caramelised nuts sold on street corners in New York, founder Karen Schneid-Lieberman’s addictive creation combines the freshest South African pecans with French-inspired salted butter praline caramel. “The pebbles are a perfect balance of crunch and butter, salt and sweet, rustic and refined,” she says. www.oohlalaconfectionery.co.za Other Awards: Fig & Walnut French Nougat HH Calissons H Pecan Pebbles in White Chocolate H
SPANISH PASSION FOODS
Artisan olive producers, whose experience spans three generations, use the finest Arbequina olives from Spain’s fertile Ebro Valley to produce this light olive oil. It’s “very delicate with a hint of pepper at the end,” says Spanish Passion managing director Stephen Penketh. Mix it with vinegar for a simple salad dressing or just dip some bread straight in. www.spanishpassionfoods.co.uk Other Award: Chickpeas H
Sri Lanka
Banana & Ginger Chutney HH HOUSE OF CEYLON
“Sweet and fiery” is how co-founder Manisha De Silva Blagg describes this unusual chutney, created by her mum in Sri Lanka. Lovingly handmade from single variety plantains, it is delicious baked with figs and goats’ cheese, as a marinade for chicken or in a stir fry. www.houseofceylon.co.uk
GREAT TASTE 2015-16
Chocca-RooBrew HH JOE’S TEA CO
This careful blend of organic rooibos, cacao and vanilla has won two stars for three years running. “The sweetness of the cacao and vanilla complements the savouriness of the rooibos,” says founder Joe Kinch. The herbal infusion is caffeine-free and also makes for a guiltfree after-dinner treat. www.joesteacompany.com Other Awards: Sleepy Cow Tea H Christmas Chai Rooibos H Minted-Up Fruit H
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Sri Lanka
Sweden
Nuwara Eliya FBOP HHH
Wild Swedish Cold Smoked Salmon H
ROBERT WILSON’S CEYLON TEA
By working directly with estates in Sri Lanka, ex-tea planter Robert Wilson picks the optimum point for his single estate Nuwara to be rolled – once the cool wind that follows the dry season causes a volatile oil to come out of the leaf. “Nuwara can only make that quality in February and March,” says Robert.
STEFAN PÅLSSON
This wild salmon is caught in the northern rivers of Sweden and is an appealing red colour. Smoker Stefan Pålsson says it is, “a lovely product, plump, melt-in-themouth and with a firm, al dente consistency”. He recommends it on its own as a starter, or paired with potatoes and dill for a traditional Swedish meal.
www.wilstea.com Other Awards: Brunswick B.O.P. HH Uva Seasonal Best light O.P.1 HH
www.stefanpalssonab.se Other Awards: Norweigan Pimenta Roja Warm Smoked Salmon H Wild Swedish Warm Smoked Salmon H
Turkey
Vietnam
Marinated White Anchovy Fillets in Oil H
Le Fruit Jack Fruit & Passion Fruit Jam HH
SELECT EUROPE
LES VERGERS DU MEKONG
Caught off Turkey’s Adriatic and Mediterranean coasts, these anchovy fillets are all gutted and filleted by hand before being marinated for 14 hours. “This process allows our Omega3rich fish to not only maintain their nutritional value but also their taste,” says managing director Tony Varol.
This jam was created thanks to this Frenchowned, Vietnambased producer’s close relationship with farmers in the Mekong Delta. It had been developing a passion fruit jam until one supplier approached them with a crop of jack fruits. “We’d never used it before but we found the sweetness complemented the rich tartness of purple passion fruit perfectly,” says export & marketing manager Sophie Boyadjian.
www.selecteuropeinc.com Other Awards: Premium Seafood Medley H Mediterranean Ceviche H Semi-dried Tomatoes in Oil H
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GREAT TASTE 2015-16
LE GRUYÈRE AOP
*
BORN IN SWITZERLAND, 1115 A.D. And remains the only cheese that’s 100% Natural, 100% Traditional, 100% from Switzerland and 100% Le Gruyère AOP *AOP = PDO (Protected Designation of Origin) – must be traditionally and entirely prepared and produced within the region, thus acquiring the unique properties of Gruyère AOP cheese, to bear the name Le Gruyère AOP.
Born in Switzerland in 1115. www.gruyere.com
Switzerland. Naturally.
14:25
Cheeses from Switzerland. www.cheesesfromswitzerland.com
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