Great Taste Book 2014-15

BOOK

GREAT TASTE 2014-15

FEATURING OVER 200 WINNERS FROM THE MOST COVETED SPECIALITY FOOD & DRINK AWARDS

Blended with pride by the Thompsons, for over 100 years. www.punjana.com 51628 PUNJANA GTA BOOK AD AW.indd 1

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CONTENTS This year’s Great Taste uncovered a wealth of fine food and drink from across the British Isles and further afield. The 2014-15 edition of this annual guide to award-winning products is broken down into the following geographical sections, opening with profiles of each regional winner.

Scotland 58 Aberdeenshire, Angus, Argyll & Bute, Dumfrieshire, Glasgow, Inverclyde, Inverness-shire, Isle of Lewis, Isle of Skye, Lothian, Midlothian, Morayshire, Orkney, Ross-shire

The Judging Process

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Supreme Champion 2014

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World Flavours 80 Belgium, China, Cyprus, Ethiopia, France, Greece, India, Italy, Jamaica, Japan, Mexico, Panama, Portugal, South Africa, Spain, Sweden, Switzerland, USA, Zambia

London and South East England 8 London, Berkshire, Buckinghamshire, Hampshire, Isle of Wight, Kent, Middlesex, Oxfordshire, East Sussex, West Sussex, Surrey

N. Ireland & Republic of Ireland 66 & 72 Antrim, Armagh, Down, Fermanagh, Londonderry, Tyrone, Clare, Cork, Dublin, Kerry, Kildare, Limerick, Mayo, Roscommon, Tipperary, Waterford, Westmeath, Wicklow

East Anglia & the Midlands 24 Bedfordshire, Cambridgeshire, Essex, Hertfordshire, Norfolk, Suffolk, Derbyshire, Leicestershire, Lincolnshire, Northamptonshire, Nottinghamshire, Shropshire, Staffordshire, Warwickshire, West Midlands North of England 36 Cheshire, Cumbria, East Yorkshire, Lancashire, North Yorkshire, South Yorkshire, West Yorkshire South West England Cornwall, Devon, Dorset, Gloucestershire, Somerset

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Wales 52 Anglesey, Caerphilly, Cardiff, Carmarthenshire, Gwynedd, Powys

Editor: Michael Lane Writers: 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, Julie Coates, 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 Š Great Taste Publications Ltd and The Guild of Fine Food Ltd 2014. 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 2014-15

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ A VIRTUALLY FAULTLESS FOOD

Great Taste IN T It’s the awards’ 20th birthday but that’s not the only big figure

49

judging days

2,531 ★ winners

10,000

products entered

400+ judges including chefs, food critics, restaurateurs and fine food retailers 4

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GREAT TASTE 2014-15

th

THE JUDGING PROCESS

N TEN NUMBERS

e

they’ve racked up while seeking this year’s finest food & drink

At least

8

judges taste every product and as

many as 40

approve threestar awards

Top 50 FOODS &

regional winners decided by judging Three-stars for a second time

697

★★ winners

153 ★★★ winners

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supreme champion

Golden Forks, awarded to each region’s best speciality

GREAT TASTE 2014-15

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Supreme Champion & Best Regional Speciality | Raspberry Sorbetto | Snowflake Luxury Gelato

Simple software 6

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GREAT TASTE 2014-15

LONDON & SOUTH EAST ENGLAND

ato

Every component counts in the production of Snowflake’s raspberry sorbetto

T

he corporate world of computing and the creative world of artisan gelato-making might appear poles apart but, for Asad Khan, it was really just a case of moving from software to softer wares.

When the former IT professional traded in his PC for a blender to indulge his sweet tooth and start gelato boutique Snowflake, his business acumen proved very useful.

“Sometimes the best way to look at a profession is from the outside,” he says. “Food is no different. It is about applying different methodologies and the same approach of attention to detail and ensuring high standards are maintained.

“We have one very simple rule. The only things that matter can be summed up in two letters: QC, quality and customers!”

This mantra has certainly worked for Snowflake, which runs two flourishing gelato parlours in the capital and has just become one of the most talked-about names in speciality food since scooping the 2014 Supreme Champion accolade for its raspberry sorbetto.

“Last year we achieved the maximum three stars for our strawberry sorbet,” says Asad. Our customers suggested we submit the raspberry sorbet as it is also one of their favourites. Now it has the vote of the Great Taste judges too.”

The secret of this smooth, silky and intensely flavoured sorbetto – developed by Snowflake’s resident gelataio (gelato chef) Paolo Rivieccio – lies in its simplicity.

“We keep it 100% natural, only ever using fresh fruit, guaranteeing a 65% raspberry

content,” says Asad. “We also make the sorbet by hand in small, 4-litre batches, allowing the fruits to retain their great flavour and vibrant colour.”

Although the product may seem simple, the devil is in the detail. Snowflake uses grape sugar instead of granulated sugar and Wenlock spring water instead of tap water.

“Grape sugar not only avoids any artificial processes by acting as a natural stabiliser but also creates a smoother, silkier texture than granulated sugar,” explains Asad.

He says when they compared sorbets made with tap water and spring water, there was a discernible difference on the palate, with spring water producing a cleaner, purer taste.

Whether it’s peak ice cream season or mid-winter, with this accolade under its belt, Snowflake’s Notting Hill and Soho parlours can expect a constant stream of sorbetto-seekers year-round.

“We keep it 100% natural, only ever using fresh fruit, guaranteeing a 65% raspberry content”

GREAT TASTE 2014-15

www.snowflakegelato.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

London

Brazil, Fazenda Sempre Firme – 75% Forastero Cocoa ★★★

Akesson’s Organic

When cocoa farmer and chocolate-maker Bertil Akesson first started making chocolate from Brazilian forastero cacao, he says there was a lot of prejudice about this origin and variety. He has put these earthy, smooth beans on the chocolate map with a roasting process that enhances the coffee notes.

Lesvos Groves ★

Avlaki Superb Organic Olive Oils Director Natalie Wheen is in no doubt about the USP of this extra virgin olive oil: “It’s fresh. We harvest the olives in December, press them within 24 hours and bottle the oils as soon as possible. Others let them sit around for weeks, even months.” Organic and unfiltered, Lesvos Groves is a general-purpose oil with “a light texture and very good taste”.

www.akessons-organic.com Other Awards: Madagascar – 75% Chocolate & Voatsiperifery Pepper ★★ Bali – 75% Trinitario Cocoa ★★

www.oliveoilavlaki.com Other Award: Agatherí Groves ★

Organic Redbush ★★★

Supercharge Matcha ★★

This black tea specialist was delighted to achieve its first three-star Great Taste award for a rooibos tea. The company says it has sourced the finest grade you can buy from the Cederberg Mountains, which makes for a naturally sweet, earthy brew that is rich red in colour.

Founder Craig Coulton says his is the first company in the world to take grassy-tasting matcha to the next level by upgrading this superfood for the health conscious with “new functional ingredients and flavours”.

In this instance, guarana and energising maca root make it an ideal breakfast boost.

Birchall Tea

Bloom Teas

www.bloomtea.co.uk Other Awards: Mindpower Matcha ★ Sunrise Matcha ★

www.birchalltea.co.uk Other Awards: Great Rift Decaf ★★ Camomile ★★ Green Tea ★

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GREAT TASTE 2014-15

LONDON & SOUTH EAST ENGLAND London

Lucanica Sausage with Chianti Wine ★★ C. Carnevale

Although pork and Chianti are both strong flavours they complement each other well in this filler- and additive-free coiled Lucanica sausage, says general manager Luigi Carnevale.

With its chunky texture and pleasing aroma, it works well on a barbecue or in tomato sauce with pasta or polenta. www.carnevale.co.uk Other Awards: Salsiccia Napoli ★ Pepperoni Sausage ★ Salsiccia Secca Piccante ★

Death by Chocolate ★ Debaere

Debaere director Terry Morgan says customers have told him this multi-layered chocolate cake with caramel “is one of those cakes you need to have in your life”. With its crunchy base, it ticks all the boxes and is good enough on its own, with a coffee or jazzed up with a fruit coulis or crème fraîche. www.debaere.co.uk

Superior Iron Goddess ★★ chinalife

chinalife’s teas are grown in terroirs ideal for each particular tea, by growers who’ve been picking it by hand for generations.

Director Don Mei says the Superior Iron Goddess, a spring oolong, has “a lot of floral notes, sweet honeysuckle flavours and a lovely grassy taste”. Although great as a standalone tea, it also goes well with buttery desserts. www.chinalifeweb.com Other Awards: Imperial Green ★★ Ruby Gaba Oolong ★ Amber Mountain ★

Fig & Marsala Gelato ★★★

DiSotto Foods

While searching for a new gelato flavour that was a little bit different, product development & innovation manager Fabio Beninati hit upon the idea of figs and marsala – a typical end to a meal in Sicily.

“The taste is sweet and savoury, and the chunkiness of the figs adds to the luxurious texture,” he explains. www.disottofoods.co.uk Other Awards: DiSotto Pink Bubblegum Ice Cream ★★ Vero Gelato Sorbetto Limone ★★ Vero Gelato Sorbetto Fragola ★

GREAT TASTE 2014-15

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

London

Malaysian Beef Rendang Soup ★★ EAT.

One of EAT.’s best-selling soups, this traditionally indulgent rendang combines tender, slowcooked beef and potato with the sweetness of coconut milk, plus lemongrass and ginger. Food developer Deniz Safa says: “It’s got a real depth of flavour. Customers always ask when it’s coming back on the menu.” www.eat.co.uk Other Awards: Texan Chilli Hot Pot ★ Mango & Passion Fruit Super Bircher ★ Espresso Coffee Beans ★

Chorizo Jam ★★ Eat 17 Bacon Jam

James Brundle, credits his brother – coowner of the Eat 17 restaurants – with creating a totally unique relish. “There’s nothing like it on the market,” he says.

High quality ingredients create a smoky sweet taste that works on anything from scallops through to burgers and cheese on toast. www.eat17.co.uk Other Award: Chilli Bacon Jam ★

Plain Chocolate Sorbet ★★

Almond & Maple Nut Butter ★★★

Il Gelato di Ariela

Pure Delish

Born out of a desire to bring happiness to lactoseintolerants missing their chocolate ice cream fix, this contains just the best 70% Dutch dark chocolate, water, sugar and cocoa.

Managing director Ariela Cesana says: “It’s so very dense and chocolatey that everyone can enjoy it.” www.ilgelatodiariela.com Other Awards: Cherry Bakewell Gelato ★★ Peanut Ella-Ella Gelato ★

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Founder and chef Jordan Bourke has been making nut butters for 15 years and this is both his favourite and the one he’s been making the longest.

“Customers say it’s so addictive they could just eat it off a spoon,” he says. “It’s still healthy as the proportion of maple syrup is very low compared to the fresh, gorgeous nuts.” www.puredelishfood.com Other Awards: Garam Masala Oat Biscuits ★★

GREAT TASTE 2014-15

LONDON & SOUTH EAST ENGLAND London

Fresh Basil & Chilli Gelato ★★★ La Gelatiera

Using raw, unhomogenised milk pasteurised in-house, this smooth and rich egg-free gelato is refreshing yet sweet, perfect as a palate cleanser.

Co-founder Stephane Leyraz says it’s common to use fresh basil in Italian desserts and it adds “contrast to the cream base, then the gentle heat of chilli brings up all the flavours and makes it exciting”. www.lagelatiera.co.uk Other Awards: Porcini Chocolate Cream Gelato ★★

Lucy’s Blushing Beetroot – Beetroot & Horseradish RELISH ★ Lucy’s Dressings

Inspired by eating fresh beetroot with beef and horseradish in a local restaurant, Lucy Mackenzie went back to her kitchen and added balsamic for sweetness and played around with the quantities to come up with this thick and tasty condiment with a deep warm kick. Lucy loves it with smoked trout, burgers, barbecued foods and in sandwiches. www.lucysdressings.co.uk

Tentation★

Chilli Oil ★

Raspberry-soaked almond and chocolate sponge is layered with raspberry-scented ganache and finished with a dark chocolate glaze. “Fruit and chocolate is a classic combination, but one that not many dessert producers do,” says marketing director Rebecca Rose.

This family recipe of simple ingredients (no additives), cooked slowly and lovingly in small batches makes for an award-winning chilli oil, says chef Maureen Suan Neo. “It’s quite hot so a little goes a long way,” she adds. Traditionally used with rice or noodle dishes, try it to jazz up pasta or pizza.

Maison Blanc

Nonya Sauces

www.maisonblanc.co.uk Other Award: Waitrose Salted Caramel Truffle Tortes ★

www.maureensuanneo.co.uk Other Award: Sweet Chilli Sauce ★

GREAT TASTE 2014-15

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

London

Cumberland Sausage ★

Lemon & Lime Posset ★★

These hand-made sausages are popular with those who like a leaner sausage, according to owner Serena Turle. “We use free-range lean pork and add fat for flavour, along with sage, salt and cracked black pepper. The meat is only minced through twice so they are not over-compacted,” she says.

Customers love the slightly unusual twist on a traditional lemon posset, served in a reusable ceramic pot, says founder Julian Dyer. A good friend taught him the simple recipe. “We put the lemon and lime juice in right at the end, which gives it an amazingly fresh flavour,” he reveals.

Parsons Nose

www.parsonsnose.co.uk

Pots & Co

www.potsandco.com Other Awards: Salted Caramel & Chocolate Pot ★ Baked Mocha Cheesecake ★ Sticky Toffee Pudding ★

Red Velvet Truffles ★★

Way-On Chilli Chutney ★

Inspired by the red velvet cake, this truffle had a glamorous start in life, launching at a party at Soho House New York.

“Red velvet cake traditionally used beetroot colouring, however, we find the fruity acidity of freeze-dried raspberry powder balances the sweetness of the chocolate and the classic icing,” says co-owner Nick Crean.

A recent addition to the range, this chilli chutney works well with cheese, Christmas canapés, sandwiches or as a dipping sauce for spring rolls.

Marketing director Lucy Mitchell says SeeWoo experimented by tweaking the original recipe and found the winning combination to include plenty of chilli and ginger.

Prestat

www.prestat.co.uk Other Awards: Orange & Cardamom Chai Wafers ★ Black Forest Gateau Truffle ★ Tea Time Frolics Bar ★

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Seewoo Foods

www.seewoo.com Other Awards: Yummyto Japanese Soy Sauce ★★★

GREAT TASTE 2014-15

LONDON & SOUTH EAST ENGLAND London

Rooibos Crème Caramel ★★ Teapigs

Rooibos is a woody, nutty South African tea that is naturally caffeinefree, but adding tiny chunks of real caramel makes for a smooth, creamy flavour, says tea taster Louise Cheadle.

The result is a sweet, comforting drink that is both indulgent and healthy at the same time.

The Big Banana Bread Original Slice ★ The Big Banana Bread Co

Aussie founder Sharon Luff is on a mission to change the way Brits eat breakfast, with a slow energy release bread containing 40% bananas. “Banana bread is spongy, not too rich or too sugary and can be eaten with your favourite spread, whether butter, crème fraiche or honey,” she says. www.bigbananabread.com

www.teapigs.co.uk Other Awards: Liquorice & Peppermint ★ Jasmine Pearls ★ Lemon & Ginger ★

The Life Goddess Greek Honey ★★

The Life Goddess, Greek Deli Divine “If you open 10 jars you will encounter three or four different flavours, from rosemary to pine trees and berries,” says owner Nikos Nyfoudis of this thick, aromatic wild forest honey from Epirus. He explains that the hives are moved regularly to allow the bees to collect nectar from different parts of the forest. www.thelifegoddess.com

Fairtrade London Breakfast TEA ★

The London Tea Company

After trying out lots of different blends to get a good strong breakfast tea, the blenders hit upon the winning combination of Assam and Kenyan teas, says managing director Ian Bryson.

“You get the punch of the Assam with the clarity of the Kenyan, which is ideal for breakfast, but good at any time of day.” www.londontea.co.uk/shop Other Awards: Fairtrade Vanilla Chai ★ Fairtrade Chunmee ★ Fairtrade Jasmine Green Tea ★

GREAT TASTE 2014-15

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

London

Harry Brompton’s Alcoholic Ice Tea ★ Tudor Drinks On returning to the UK from the US, managing director Ian O’Donohue spent four years perfecting this carefully balanced, lightly sparkling blend of ethically sourced Kenyan black tea, “super-clean and crisp” vodka and natural citrus infusion. It doesn’t taste alcoholic because “the tea is the star”, he explains. www.harrybromptons.com

Beetroot, Pomegranate & Carrot Juice ★ Vegesentials

Co-founder Patience Arinaitwe-Mugadu wanted the health benefits of juicing, but when she first tried beetroot, “I thought, this could taste a lot better”. Chucking in whatever was in the fridge, she hit upon this half fruit, half veg blend that’s “quite sweet and earthy”. She adds: “If I have it for breakfast I find it easier to resist naughty foods for the rest of the day.” www.vegesentials.co.uk

“Great Taste is the SAS of food schemes. There are different palates around the table and the judging is very rigorous.” (l-r) British Chef of the Year 2014 Adam Handling, chef Stephanie Moon and The Pig Hotel Group chef director James Golding

Bali Bamboo LEAF ORGANIC TEA★ Wise Owl Tea

Director Steve Ellis was inspired by his travels in the South Pacific to introduce this herbal infusion of bamboo leaf and nettle to the UK. As well as the health benefits of the wild growing ingredients, it’s “mild, sweet and scrummy” in a similar vein to green tea, he says. www.wiseowl.tea.co.uk Other Awards: Antiguan Cinnamon Spice ★ Tahitian Night Night ★

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GREAT TASTE 2014-15

LONDON & SOUTH EAST ENGLAND Berkshire

Royal Game Stock ★★ David and Oliver

Chefs David Holliday and Oliver Shute make their game stock exactly as they would in a restaurant. The birds are carefully sourced, the bones roasted and water, bay leaves and seasoning added.

It’s then reduced by half to intensify the flavour. Use it instead of chicken or beef stock for a deeper, richer flavour, advises David.

Savour Saison ★★★ Savour Beer Sandy Kirkpatrick, founder, was inspired by his passion for Belgian beer but wanted to make something a little different. The result is this light and refreshing beer, made zesty by lemongrass, which adds to the aroma as well as the taste. It goes well with seafood and delicately spiced Asian food. www.savourbeer.com

www.davidandoliver.co.uk Other Award: Venison Bolognese ★

Choco Mint Rooibos ★★

1643 Roundhead Bitter ★★

Two Cocks Farm & Brewery

Tea People Tea blender Vishaka Agarwal says this tea “reminds me of an After Eight mint”.

It’s a relaxing, caffeinefree drink, to take to bed. The taste of peppermint leaves hits you first and the chocolate from the cocoa nibs is almost an afterthought. Vishaka adds, “It’s actually a great guilt-free dessert.” www.teapeople.co.uk

GREAT TASTE 2014-15

Taking its name from the brewery’s site on the Roundhead encampment of the second battle of Newbury, this traditional full-bodied bitter is flavoursome without being too hoppy. Head brewer Michael Butcher says the brewing process used – based on quality ingredients, including crystal clear spring water and whole leaf hops – produces a balanced bitter that’s good with all meats. www.twococksbrewery.com Other Awards: Diamond Lil Golden Ale ★★ 1643 Cavalier Golden Ale ★ 1643 Viscount Golden Ale ★

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

Buckinghamshire

Liquorice SugarPaste ★

Beau Products

Created two years ago for Halloween but kept as part of the permanent range, this versatile, flavoured sugarpaste often pleasantly surprises customers, says owner Kay Bourke.

“You don’t associate black with tasting of anything, but this tastes just like black jack sweets,” she says, “so it takes you back to the ’60s.” www.beauproducts.co.uk

Malt Dark Ale ★ Malt The Brewery

This is the first beer that brewer Nick Watson sold commercially and, despite its very dark colour, it’s not too heavy or strong, he says. “It’s surprisingly drinkable, slightly sweet and light, not bitter, and popular with men and women.” Nick likes it with a cheeseboard or in a steak & ale pie. www.maltthebrewery.co.uk

East Sussex

Revitalising ★★★

Russet Juice ★

Inspired by memories of their healthy and happy Mediterranean childhood, directors Miriman and Svetlana Nela have created a range of delicious premium teas and herbal infusions bringing the best of the Mediterranean in a cup. The Revitalising tea is a well-balanced, slightly sweet, rich blend of peppermint, spearmint, camomile, aniseed, liquorice and rosemary which is good after dinner or a long day, they say.

Founder Chris Dench says that with its sweet, nutty flavour, Russet is probably the best tasting of all the juices produced from his orchards.

“Apples are left on the tree until late September or even into October, and are pressed and bottled within a day or two of being picked,” he says.

Balcony Tea

Ringden Farm

www.ringdenfarm.co.uk Other Awards: Cox/Bramley Juice ★ Apple & Ginger ★

www.balconytea.co.uk Other Awards: Thyme Chai ★★ Warming ★

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GREAT TASTE 2014-15

LONDON & SOUTH EAST ENGLAND East Sussex

Hampshire

Black Truffle & Honey Gelato ★★★

Lemon Burst ★★

Gelato Gusto

This unusual flavour combination is “creamy and well-balanced, with subtle hints of honey and truffle”, according to owner Jon Adams. “It’s not the automatic flavour choice for our customers, but once they have tried a sample they love it,” he adds.

It goes well with figs and goats’ cheese.

Fredericks Chocolates

Created in response to customer demand, chocolatier Jan Bennett wanted her lemon chocolate to be “really zesty and biting”.

There’s no mistaking the lemon hit in this and, paired with sweet white chocolate, the bitterness is perfectly balanced. www.frederickschocolates.co.uk

www.gelatogusto.com Other Awards: Lychee & Rose Sorbetto ★★ Pear & Parmesan Sorbetto ★

Hampshire

Peppermint Tea ★★★ Summerdown Farms

Newly developed biodegradable pyramid-shaped teabags hold dried peppermint leaves infused with peppermint oil to really boost the flavour, says marketing consultant Anthony Terry. The Black Mitcham mint is grown on the farm in the foothills of the Hampshire downs and its digestive qualities make it a perfect alternative to an after dinner coffee.

Apple Juice with Elderflower ★ Hill Farm Juice

Taking Cox apples grown on the farm since the 1950s and pairing them with homegrown elderflower was a bit of a no-brainer for owner Will Dobson, whose juice is popular with hotels, bars and restaurants. “It has a really good, old English flavour – like summer in a bottle”, he says. www.hillfarmjuice.co.uk

www.summerdownmint.com

GREAT TASTE 2014-15

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

Isle of Wight

The Colonial ★ Catch

One of five types of fishcakes produced using sustainable fish from the South Coast, The Colonial is an aromatic, Indian-inspired fishcake that’s not hot, just subtly spiced with flavours of the sub continent, says creator Hayley Elston. All of the fishcakes go down well at the local farmers’ markets that Catch frequents. www.catchisleofwight.co.uk

Isle of Wight Piccolo Cherry Tomatoes ★★ The Tomato Stall

The sweet flavour is partly due to the nursery’s unique island location and maritime climate, says founder Paul Thomas. “We benefit from more sunshine hours and higher light levels than the rest of the UK, giving our tomatoes the best chance of reaching full flavour.” All tomatoes are allowed to fully ripen on the vine before picking. www.thetomatostall.co.uk Other Awards: Isle of Wight Tomato Oak Roasted Balsamic Vinegar ★ Isle of Wight Golden Baby Plum Tomatoes ★ Isle of Wight Baby Plum Tomatoes ★

Kent

Farm Fresh Free-Range Bronze Turkey Crown ★ Appledore Turkeys

“We are very traditional in what we do,” says owner Andrew Wreathall. “We use small breeds, which grow slowly and are fully mature when slaughtered. We hand-pluck the birds and hang them for a minimum of 10 days to mature the meat.” This results in a slightly gamey, moist and succulent turkey crown. www.appledoreturkeys.co.uk

Chaucers ★★★

Cheesemakers of Canterbury Made from the high quality milk sourced locally from British Friesian cows, this Camembert-style cheese has “a nice white mould and creamy yellow cheese inside”, says owner Jane Bowyer. While tasty on a cheeseboard, it’s also delicious baked whole, scored slightly, with white wine dribbled over it. www.cheesemakersofcanterbury.co.uk Other Awards: Gruff Goats’ Cheese ★★ Ashmore Farmhouse Cheese ★

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GREAT TASTE 2014-15

LONDON & SOUTH EAST ENGLAND Kent

Pork DUMPLINGS with Prawn Chive & Egg Filling ★

Pork DUMPLINGS with Prawn & Sweetcorn Filling ★

Freshasia Foods

Freshasia Foods

A generous, fresh filling, good balance of flavours and a juicy texture make these low-preparation dumplings a big hit. Hand-made to traditional recipes, they’re an integral part of the Chinese diet, but are increasingly popular with health conscious UK and European consumers says founder Jian Lan.

Traditionally made to an old Chinese recipe, these frozen dumplings benefit from a delicious, juicy filling, says Jian Lan, managing director. Perfect for families looking for something healthy and nutritious but quick to prepare, dumplings are affectionately perceived in China as symbolising warmth and the home, he adds.

www.freshasia.co.uk Other Awards: Chicken & Mushroom Dumplings ★ Pork & Chinese Leaves Dumplings ★ Pork & Chives Dumplings ★

www.freshasia.co.uk Other Awards: Hot & Spicy Pork Dumplings ★ Pork & Coriander Dumplings ★ Lamb & Carrot Dumplings ★

Middlesex

Oxfordshire

Yutaka Organic Tamari Soy Sauce ★★

Shaken Oak Products

Tazaki Foods “Tamari soy sauce is sweeter, milder and thicker than traditional Japanese soy sauce because it is made from soybeans with a little wheat or no wheat at all.

It is traditionally used for dipping and goes well with sashimi. Our tamari sauce is both organic and wheatfree,” says founder Ken Furukawa. www.yutaka.co Other Awards: Yutaka Shaoxing Wine ★ Yutaka Black Roasted Sesame Seeds ★ Yutaka Mellow Yellow Miso Soup ★

GREAT TASTE 2014-15

Mustard Rub ★

Proprietor Bruce Young started making this sharp, strong mustard and spice rub for family and friends, trialling out different ingredients and ratios before hitting on the award-winning formula.

Incredibly versatile, it’s a good dry or wet rub for meat, fish and vegetables, or can be used in scrambled eggs, a Bloody Mary or macaroni cheese. www.shakenoak.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

Oxfordshire

Apricot & Rosemary Filled Chocolate ★★★

Mixed Grain Bread Flour ★★★

Inspired by freshly-baked apricot and rosemary bread at a favourite restaurant, chocolatier Zoe Haynes set about creating a chocolate with an apricot pâte de fruits topped with a rosemary milk ganache, all encased in dark chocolate. She says: “The tang of apricot is balanced out by the smoothness of rosemary, which lingers on the palate.”

Miller Paul Munsey’s family has been making flour for four generations and this particular flour for about 20 years.

It’s got a generous quantity of sesame and poppy seeds coming through and, once baked, has a pleasing rustic appearance. It’s particularly good for a cheese sandwich, says Paul.

Tutu Delicious Chocolates

www.facebook.com/tutudelicious Other Awards: Mango & Chilli ★ Orange & Balsamic ★

Wessex Mill

www.wessexmill.co.uk Other Awards: Six Seed Bread Flour ★★ Wholemeal Bread Flour ★★ Half and Half Bread Flour ★★

Surrey

Raspberry Vinegar ★★★

Womersley Fruit and Herb Vinegars This year, owner Rupert Parsons has started using a different variety of raspberry which adds a more intense flavour, plus he’s reduced the sugar content so “you get more of that vinegar tingle in the back of your throat”. He enjoys it with British rapeseed oil in a salad dressing or drizzled over Yorkshire puddings.

Pumpkin Spiced Caramels ★★ Gaya’s Cakes & Confections This autumnal invention from owner Gaya Vara includes warming spices like ginger and nutmeg and salt on the outside. “It sounds a bit weird, but when people try it their eyes light up,” she says. “It’s not too sweet, doesn’t taste like pumpkin and is rich enough to have after dinner instead of dessert.” www.gayascakes.com Other Award: Chocolate & Salted Caramel Cupcake ★

www.womersleyfoods.com Other Awards: Golden Raspberry & Apache Chilli Vinegar ★★★ Orange & Mace Vinegar ★

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LONDON & SOUTH EAST ENGLAND Surrey

Pistachio Naturale ★★

Chicken & Chorizo PIE★

Manager Alicja Salter says customers are always pleasantly surprised when they taste this 100% natural product. “There are no artificial colourings or added almonds, it’s just Sicillian pistachios so is naturally a browny colour with a very pure, strong, pistachio flavour,” she says. “People usually want it on its own and they want two or three scoops.”

Created as a summer alternative to the heavier likes of steak & kidney pie, the chicken & chorizo pie has been so popular it’s now a permanent fixture, explains founder Dee Whooley. Half and half free-range leg and breast, mixed herbs and smoked Spanish paprika combine for a comforting warmth.

Gelato Rialto

Dee’s Pies

www.deespies.co.uk Other Awards: English Breakfast Pie ★ Coq au Vin Pie ★

www.gelatorialto.co.uk Other Awards: Raspberry Sorbet ★ Mango Sorbet ★ Italian Passion ★★

Sweet Chilli Popcorn ★

Sumac Citrus Berry★★

As popcorn is something you should be able to eat in generous quantities, this sweet chilli flavour “doesn’t blow your head off, the chilli heat builds slowly over time,” explains founder Clare Sykes.

The gourmet mushroom popcorn used is light, fluffy and round, so it’s less likely to get stuck in your teeth.

These roasted and crushed sumac berries hail from Jordan, “land of sunshine”, giving them a lovely zingy taste, says founder Hanan Samara. An essential ingredient used in Arabic cooking, they add a sourness and astringency and should be used wherever you would use lemon. They’re particularly traditional in a fattoush salad and as a finishing seasoning for grilled meats.

Popcorn Kitchen

Terra Rossa Jordan

www.terra-rossa.com Other Awards: Basil Infused Extra Virgin Olive Oil ★ Harissa Houmous ★ Aubergine & Tomato Relish ★

www.popcornkitchen.co.uk

GREAT TASTE 2014-15

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

Surrey

West Sussex

Pure Cold Pressed Rapeseed Oil ★

Absolute Fruitcake ★★

The Cold Pressed Oil Company

A lovely, smooth, nutty taste and gorgeous colour characterises this versatile rapeseed oil, reveals director Charlie Gardner.

The processes have been perfected using seed that is grown in the close vicinity of the barn, where it is cleaned and pressed as needed, ensuring the oil is consistently fresh and flavoursome.

Cake Angel Sussex

Baking at home, founder Sara Hobbs soaks vine ingredients in espresso-rich coffee beer from Dark Star Brewing Co to make the perfect gift for the man who has everything.

“This gives gentle hoppiness and a moist texture,” she says. With its masculine grey packaging, the cake looks the part too. www.cakeangelsussex.co.uk

www.coldpressedoil.co.uk

Armagnac Truffle ★★ MooCoco

A big hit with men, who particularly enjoy it after dinner with a glass of Armagnac, these truffles are “exquisite, not too sweet and very dark”, says chocolatier Kim Robinson.

They use all fresh ingredients and no nasties (the Armagnac gives a good shelf life) and are hand-tempered, dipped and rolled. www.moococo.co.uk Other Awards: Wild Rose Filled Chocolate ★

Blend No. 99 ★ World Coffees

Notes of dried fruit and prune make this house blend perfect in espresso or in the milkier espressobased drinks like lattes and cappuccinos, which are so popular in the UK, says owner Jackie McGahan. Freshly roasted to order, the blend is made up of three premium Arabicas from Colombia, Papua New Guinea and Sumatra. www.worldcoffees.co.uk

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GREAT TASTE 2014-15

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LONDON & SOUTH EAST ENGLAND

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GREAT TASTE 2014-15

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Best Regional Speciality | Loin of Pork | Redhill Farm Free Range Pork

Moral meat

W

hen Jane Tomlinson realised that the ham she was buying from her local butcher was imported, she vowed that there must be a way of making British pork farming viable – and visible.

Jane and her husband Terry, a pioneer of outdoor pig farming, have been rearing Duroc cross pigs on their 180acre Lincolnshire farm for 23 years. Initially they were supplying bacon factories, but by the late 1990s this had become untenable.

That trip to the butcher’s 15 years ago was a turning point and for the three years that followed, Jane, whose gentle voice belies an iron will, threw herself into establishing farmers’ markets in Lincolnshire. These would become a platform not only for selling their own free-range meat but also for other local farmers.

Redhill Farm’s stall quickly became known as “the stall with a queue” and even today, these markets are hugely important to Jane and Terry – 80% of what they produce is sold in farmers’ markets.

“They reflect what we do, which is farm, produce and sell,” says Jane.

In order to make a viable business out of outdoor pig farming, they also had to learn how to utilise every part of the pig.

“I knew how to make sausages but I didn’t know how to dry cure, so I did a butchery course,” she says.

Now they make everything from pork pies and haslets to smoked bacon and hams that have been hung in their brick smokehouse and cold-smoked for 17 hours.

This year, though, it is their free-range loin of pork that is in the spotlight, after being crowned Best Speciality from East Anglia and the Midlands.

Jane sees Great Taste as an important benchmark for their products. “How else do you find out how you are doing nationally?” she says.

For the last two years, Redhill Farm’s belly of pork has been awarded two stars, so this year Jane entered loin of pork to see if it could secure the three stars that had so far been eluding them.

Picking up three stars and a regional trophy was more than they had hoped for, but no more than they deserve for a beautifully marbled piece of meat that stands for genuine free-range pork production.

“This beautifully marbled piece of meat stands for genuine free-range pork production”

www.redhillfarm.com

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EAST ANGLIA & THE MIDLANDS For Jane and Terry Tomlinson, winning the Golden Fork for their loin of pork represents a victory for ethical pig production

GREAT TASTE 2014-15

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

Bedfordshire

Cambridgeshire

Choc Chunk Brownies ★

Elderflower Posh Pop ★

Charlotte’s Organic Home Baking

“A really indulgent treat, packed full of chocolate and flavour – everything a brownie should be” is how owner Charlotte Woodbridge describes her brownies, which also happen to be gluten-free. They’re versatile too, equally good crumbled over yoghurt, with a cup of tea, or warm with ice cream. www.charlotteshomebaking.co.uk

Breckland Orchard

With only 80 calories per bottle, this sparkler is a healthier option. But founder Claire Martinsen didn’t set out to create a ‘low cal’ drink. “We went for a low sugar level to enable the floral notes to come through and to create a sharper taste,” she explains. www.brecklandorchard.co.uk Other Award: Ginger Beer with Chilli ★

Cambridgeshire

Sea Salt & Black Pepper ★

Passion Fruit Tart ★★★

This is the third consecutive year this flavour has picked up a Great Taste award. Founder Rod Garnham reckons its star quality comes from black pepper, which gives it a “real kick”, and the use of only natural ingredients and fresh potatoes from Willow Farm’s own fields.

Recalling childhood memories of revisiting Reunion Island, off Mauritius, smelling passion fruit in the garden and then eating them for breakfast, founder Corinne Payet longed to take people somewhere tropical through her tart. Sweet shortcrust pastry and French curd combine with passion fruit for a taste that’s “like sunshine in your mouth”.

Corkers Crisps

Gourmandises

www.gourmandises.co.uk

www.corkerscrisps.co.uk

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EAST ANGLIA & THE MIDLANDS Cambridgeshire

Essex

Rose & CardAmom Chocolate ★★★

Biscuit Butter Crunchy ★

Harry Specters After trying these flavours in a white chocolate and finding it too overpowering, managing director Mona Shah set about creating a dark chocolate version where “the strong flavours are perfectly balanced”.

“It’s absolutely amazing,” she adds. Playing about with different rose extracts has resulted in a luxurious chocolate blending “east and west tastes.” www.harryschocs.co.uk Other Awards: Sea Salt Caramel ★ Orange Caramel ★

Bekaert Foods

Crushed biscuit spreads have taken Belgium by storm as the country’s answer to peanut butter or chocolate spread. Igor Bekaert says his version is made from traditional speculoos biscuits, of which there are only a handful of manufacturers remaining in Belgium, and unrefined cane sugar for a cleaner and less sweet taste. www.biscuitbutter.com Other Award: Biscuit Butter Smooth ★

Essex

Sea Salt & Aspall Cyder Vinegar ★

Organic Strong Stoneground Wholemeal Bread Flour ★★

Skin-on potatoes grown on the farm, graded accordingly, mean there’s no need to over-flavour these “delicate, light and never oily” crisps, says commercial director Tim Came. The Aspall Cyder vinegar is quite subtle so you can taste the high quality of the potatoes in every crunchy mouthful.

Traditionally stoneground on 100 year-old French burrstones, the resulting flour tastes nutty and is full of goodness, says director Hannah Marriage. Familyrun since 1824 and now in the hands of the fifth and sixth generation, Marriage’s guarantees its customers provenance plus and they know the flour will turn out consistently good loaves, she adds.

Fairfields Farm Crisps

www.fairfieldsfarmcrisps.co.uk Other Awards: Farmhouse Cheese & Chive ★ Sweet Chilli ★

GREAT TASTE 2014-15

W & H Marriage & Sons

www.flour.co.uk Other Awards: Organic Light Brown Self Raising flour ★★ Very Strong Wholemeal 100% Canadian bread flour ★★ Organic Country Fayre Malted Brown bread flour ★★

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

Hertfordshire

Norfolk

Cocoa Gin ★★★

Black Shuck Sloe Gin ★★★

Hotel Chocolat

The fresh bitterness of gin is beautifully complemented by the sweetness of cocoa beans from the Rabot estate in Saint Lucia and creamy macadamia nuts, says head of chocolate development Adam Geileskey. Try it in a gin martini – two measures of gin to half a measure of fresh orange juice. www.hotelchocolat.com Other Awards: Cocoa Infusions ★ Cocoa Beer ★ Macho Gianduja ★

The Norfolk Sloe Company “Packed with fruit for an intense flavour, our Sloe Gin is based upon a family recipe with the added touch of the Black Shuck Spirit,” says co-founder Patrick Saunders. Traditionally compounded using Thames Distillers’ gin (one of London’s few remaining gin distillers), it is made in small batches “to allow for attention detail with every bottle produced”. www.thenorfolksloecompany.com

Norfolk

Organic Rose Petals Preserve ★ Verita Vita

This preserve brings you a high concentration (50-60%) of aromatic organic Bulgarian Rosa Damascena petals. Use it as you would any other preserve.“It is fantastic on toast, scones or in baking,” says owner Mimi Sanders. “Other companies only use 10% rose petals, mixed with apple or other ingredients, so the rose flavour is lost.

Our preserve is unique for the UK market.” www.ajmere.co.uk Other Awards: Masia El Altet EVOO ★★ Arganella Organic Culinary Argan Oil ★ Luxury Pine Cone Syrup ★

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Oak Smoked Extra Virgin Cold Pressed Rapeseed Oil ★★ Yare Valley Oils Lots of experimentation went into this oil, using oak from the farm and a little home-made smoker, says farmer Tim Mack. The resulting oil is exceptionally smooth and very versatile. Tim recommends it with balsamic vinegar for dipping, while its creamy texture and smoky flavour make it delicious drizzled over finished dishes. www.yarevalleyoils.co.uk

GREAT TASTE 2014-15

to

EAST ANGLIA & THE MIDLANDS Suffolk

Gooseberry & Limoncello Cream ICE ★★★ Alder Tree

Keen to team up with other local producers, Alder Tree played around with various Adnams spirits and liqueurs, until they hit on the “fantastically refreshing, tart and zesty” gooseberry and limoncello pairing, explains founder Stephany Hardingham. This cream ice is best served simply with a lemon shortbread biscuit or something minty.

Chilli Bites ★ Munchy Seeds

The recent addition of spicy, roasted apricot kernels to sunflower and pumpkin seeds makes this a perfect, nut-free nibble to have with drinks, explains owner Lucinda Clay. It’s nicknamed the ‘metabolism mix’, such are its healthy snacking properties, and the “nice, subtle chilli flavour” also works scattered over soups, salads and stir-fries. www.munchyseeds.co.uk Other Awards: Awards Omega Sprinkles ★ Pumpkin Power ★

www.alder-tree.co.uk Other Awards: Stem Ginger & Rhubarb ★★ Blackcurrant, Summer Berries & Cream ★

Dry Cured Smoked Back Bacon ★★

Passionfruit & Lemon Curd ★★

A custom-made dry cure of sea salt and brown sugar gives “a really good balance of salt and sweet”, complemented by a light beech smoke, explains butcher Deaglan Hall.

“We go for a fattier pork which holds that bacony sweetness in and goes crisper in the pan.”

Co-founder Sandy Ruddock has been making this for many years at home from an old recipe. “It’s such a fantastic combination of flavours – the balance of very tangy and very sweet makes for a real tastebud explosion,” she says.

It’s good stirred into natural yoghurt, with buttermilk pancakes and in smoothies.

Palfrey and Hall

www.palfreyandhall.co.uk Other Award: Dry Cured Smoked Streaky Bacon ★★

Scarlett & Mustard

www.scarlettandmustard.co.uk Other Awards:Blackcurrant & Star Anise Curd ★ Orange Curd ★ Basil Oil ★

GREAT TASTE 2014-15

www.greattasteawards.co.uk

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London

FeelGoodFood

C ★★★

C ★★★

C

C

A

A

www.ajmere.co.uk Other Awards: F★

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01/10/2014 15:50

EAST ANGLIA & THE MIDLANDS Derbyshire

Devilishly Chocolate Ice Cream ★★

Traditional English Custard ★★★

Milk from Bluebell’s own cows is used to make what owner Oliver Brown says is “the most luxurious, velvety chocolate ice cream with a smooth texture”.

He adds: “It is made in small batches in the same way as traditional Italian gelato, from high quality chocolate and cocoa resulting in a dark, complex taste that customers find just delicious.”

“We use cream from cows less than half a mile away,” says co-owner Alan Hibbert.

“We can see them from our kitchen, so it’s as fresh as can be.” Proper vanilla paste and extract also goes into the mix in the Buxton Pudding Company’s own recipe. The custard is then made by hand.

Bluebell Dairy

The Buxton Pudding Company

www.buxtonpuddingcompany.co.uk Other Award: Lemon Posset Dessert ★

www.bluebelldairy.co.uk Other Award: Pistachio Ice Cream ★★

Leicestershire

Sainsbury’s Taste the Difference Blue Stilton ★ Arla Foods – Tuxford & Tebbutt

Created from a traditional recipe to a very specific flavour profile, this blue Stilton is buttery in texture with a rich, full flavour, says QEHS manager Darren Greenwood.

He’d serve it on a cheeseboard, on a steak or burger, cubed in salad or added to soup. www.tuxfordandtebbutt.co.uk

Blackcurrant Preserve ★★

Fosters Traditional Foods

This new and greatly improved blackcurrant preserve has “a strong blackcurrant flavour”.

“It’s nice and tart and the quality is really there,” adds marketing consultant Alison Collins. Made from 55% Scottish blackcurrants in small batches, it’s good not just on toast but in baking as well. www.fosters-foods. co.uk Other Awards: Hot Horseradish ★ Elderflower & Gooseberry Preserve ★ Sicilian Lemon & Blueberry Sponge ★

GREAT TASTE 2014-15

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

Lincolnshire

Cote Hill Blue ★★ Cote Hill Cheese

Dairy farmer Michael Davenport started making cheese 10 years ago in a bid to survive low milk prices. His unpasteurised milk adds a unique flavour to this creamy, camembertstyle cheese with a mild blue, peppery flavour. He likes it on an oatcake, instead of butter, or with sweet local pear chutney. www.cotehill.com

Sweet Blackberry Vinegar ★ Fred & Bex Fruit Vinegars

Following her mother-in-law’s recipe (thought to come from her granny), founder Ann Gedney makes this blackberry vinegar by hand in small batches using locally sourced whole fruit wherever possible. It’s great served with Yorkshire pudding, but Ann also adds it to casseroles, gravies and mint sauce for added depth of flavour. www.fredandbex.com

Lincolnshire

Northamptonshire

Free Range Loin of Pork ★★★

Harrington Dry Gin ★★

Redhill Farm Free Range Pork Founder Jane Tomlinson firmly believes that ethical husbandry equals great taste. “With our pork you get beautiful marbling which you normally only get with the rare breeds,” she says. “Our free-range Duroc cross pigs are ethically bred and reared on own farm, giving our pork genuine provenance.” www.redhillfarm.co.uk Other Award: Pork & Real Ale Sausages ★

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Warner Edwards Distillery Tom Warner, co-founder, describes this London dry gin as “the real deal”. He adds: “We use our own natural spring water from the farm, our own mix of botanicals and we use one shot distillation.”

The result is an exceptionally smooth gin with a deep flavour, both sweet and spicy. www.warneredwards.com Other Award: Warner Edwards Elderflower Infused Gin ★★

GREAT TASTE 2014-15

EAST ANGLIA & THE MIDLANDS Nottinghamshire

Shropshire

Sweet Chilli Dipping Sauce ★

Traditional Pork Sausage ★

Miashy Capturing Thailand in a bottle was chef Kurt Randall’s creative plan and there is no doubt that the fine, fresh, fragrant flavours of the country make this a truly authentic sauce. With finely diced, genuine ingredients, each mouthful of this sauce gives something different and it is a real contrast to others on the market.

Maynards Farm Bacon

“The classic pork sausage is the hardest one to make because there is nowhere to hide – no flavours to hide behind,” says owner Rob Cunningham. His secret is the 75% meat content and using pork shoulder, which he says has the perfect ratio of lean to fat. www.maynardsfarm.co.uk Other Awards: Awards Cracked Black Pepper Sausage ★ Pancetta ★

www.facebook.com/miashyeatery

Staffordshire

Warwickshire

White Truffle Dressing ★★

Ice Queans Chocolate & Orange Ice Cream ★★

Cottage Delight Using superior white truffle oil from Italy lends a “fantastically earthy taste” to this dressing, says product manager Sarah Williams. It’s an indulgent product, best added to simple food like eggs, mushroom dishes, pasta and risotto, where it can stand alone without vying for attention with other flavours. www.cottagedelight.co.uk Other Awards: Passion Fruit & Mango Curd ★ Quince with Shiraz Fruit for Cheese ★ Sea Salted Caramel Fudge ★

GREAT TASTE 2014-15

Queans Restaurant

Made with melted chocolate and homemade orange curd, then whisked by hand, this fullflavoured ice cream is mousse-like in texture so it sits nicely without melting and there’s no crystallisation, says chef-proprietor Laura Hamilton. “Customers are always excited by it,” she adds. “It stands on its own as a dessert with a hot baked cookie.” www.queans-restaurant.co.uk Other Award: Ice Queans Pear & Caramel Ice Cream ★

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

Warwickshire

Pannetone Gelato ★★

Rossa Ice Cream

James Jempson, head of sales in the family business, wanted to introduce the UK to the flavours of the traditional Italian Christmas cake panettone – through the increasingly modish medium of gelato. Sultanas and dried fruit soaked in Marsala are handlayered with vanilla gelato and traditional panettone before they are blended with lemon zest to create a luxurious Christmas gelato.

“This is all about food & drink treated with the respect it deserves.” (l-r) Felicity Spector (Channel Four News) with Charlie Turnbull (Turnbulls Deli) and Regula Ysewijn (Miss Foodwise Blog)

www.rossaicecream.com Other Awards: Crème Caramel Gelato ★ Chocolate Gelato ★ Peach & Prosecco Sorbetto ★

West Midlands

The Drewpy Loaf ★ BabyCakes Limited

The perfect combination of wholemeal, granary and white flours creates a healthy loaf which is loved by all who try it, particularly children whose parents are convinced they won’t touch it. Managing director Donovan Sampson says: “It has a gorgeous taste, a great crumb and customers tell us it toasts and freezes wonderfully.” www.babycakeslimited.com

See what Charles Campion has to say about the Top 50 Foods in Great Taste – watch our 60-Second Reviews www.greattasteawards.co.uk

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14 Great Taste Award Winners in 2014

H Clean Ingredients H No Refined Sugars H No Artificial Anythings H Non-GM www.rudehealth.com Rude Health Great Taste Ad.indd 1

13/10/2014 17:24

Best Regional Speciality | Dry-Cured Back Bacon | Metcalfe’s Beef and Pork

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GREAT TASTE 2014-15

NORTH OF ENGLAND Every town needs a good butcher. The residents of Cleckheaton, West Yorkshire, happen to be blessed with a great one.

D

espite being a secondgeneration family butcher with a reputation for bacon that stretches throughout Yorkshire and beyond, Metcalfe’s Beef & Pork had never entered any of its products into Great Taste. That is, until this year.

So imagine John Metcalfe’s surprise when he was told his drycured back bacon had picked up three stars, and that his dry-cured middle bacon and apple wood-smoked gammon steak had been awarded one a piece.

“I was gob-smacked,” he says. “With 10,000 products vying for eight trophies, the major winners have to be exceptional.”

But the success of his dry-cured back bacon had nothing to do with beginner’s luck and everything to do with its mild, slightly sweet flavour and satisfying crispness when grilled.

The bacon is made by hand to an old family recipe from free-range pigs reared by Anna Longthorp in East Yorkshire.

“The rearing of a pig is a very important factor in the taste and quality of meat and I’ve found that the pork from Anna’s pigs cures easier, as it is softer with a good confirmation of fat cover for that crispness everyone who buys our bacon loves,” says John.

Anna’s Landrace-Duroc crossbreed pigs are free to run in the fields with their siblings and other pigs of the same age and, if they choose to sleep or shelter from the rain, they have

massive sheds deeply filled with fresh bedding straw.

The pigs are slaughtered in a nearby abattoir to prevent stress.

The cure is Metcalfe’s own recipe, developed over the many years since John started dry-curing in the late 1980s, and is rubbed into the meat by hand. After curing, the bacon is hung to dry and mature for about four weeks before it is ready to be sold.

And according to John, it’s definitely worth the wait.

“Our bacon is different to any other,” he says. “It shrinks less because there is no added water, it is never harsh or salty, and because of its mildness you can appreciate the natural flavours.”

“Our bacon is different to any other. It is never harsh or salty, and because of its mildness, you can appreciate the natural flavours.”

GREAT TASTE 2014-15

www.metcalfes-butchers.co.uk

www.greattasteawards.co.uk

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Cheshire

Raspberry Vodka ★★ Christine’s Cheshire Preserves

Director Hugh Munro describes his invention as “a deliciously dangerous drink”. He adds: “It tastes just like freshly squeezed raspberry juice and then you get the sensation of the alcohol”. He likes it with prosecco for a long drink or added to the cream of a pavlova or Eton mess. www.iheartvodka.co.uk

Lemon & Lime Curd ★★ Darlington & Daughters

Thirty years ago, director Wendy Darlington’s mother decided to use up the farm’s egg glut by making lemon curd and customers were thrilled by its distinctly homemade taste. A move to lime curd and a mix-up with pans led to the birth of this massively popular lemon and lime combination, made without any additives or stabilisers, just good, classic ingredients. www.mrsdarlingtons.com Other Awards: Sweet Chilli Relish ★ Farmer’s Pickle ★ Ploughman’s Pickle ★

Cumbria

Cumberland Sauce ★

Banana Habanero ★★

Created to an age-old recipe, this popular local condiment combines redcurrants, oranges, lemons, mustard, ginger and port.

The resulting product is well-rounded, fruity and quite sweet but with enough acidity to cut through the fattiness of any meats it might be served with, explains director Geoff Monkman.

Inspired by his grandfather’s love of bananas with curry, cook, Adam Marks spent seven years perfecting this recipe, which is now one of his biggest sellers. A sweet and sour balanced heat comes from fresh ginger, bananas and habanero chillies. Adam says: “You eat it, then you get a quick hit of chilli, then it dissipates as fast as it came.”

Cumbrian Delights

www.friendlyfoodanddrink.co.uk Other Awards: Chocolate & Orange Curd ★ Orange Marmalade with Whiskey ★ Orange Marmalade with Ginger ★

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Mr Vikki’s

www.mrvikkis.co.uk Other Awards: Tomato & Nigella ★★ Chilli Jam ★ King Naga ★

GREAT TASTE 2014-15

NORTH OF ENGLAND Cumbria

East Yorkshire

Bloody Mary Chutney ★

Rare Breed Mild Chorizo ★

At taste testings, people can’t believe how close this chutney resembles its namesake cocktail, says director Maria Whitehead.

Ripe tomatoes, Hawkshead Relish Worcestershirestyle sauce and a good hit of vodka combine to make this perfect served as a relish or dip at barbecues, or to jazz up some roasted fish, she adds.

Charlotte Clarkson, co-founder, says that although the UK expects its chorizo to be spicy, this mild version has an “absolutely fantastic flavour”. The complementary tastes of the rare breed pork and Spanish smoked paprika are intensified during the drying process, so eat as it comes or cook with it to release those yummy oils into the dish.

www.hawksheadrelish.com Other Award: Strawberry Daiquiri Jam ★

www.threelittlepigschorizo.co.uk Other Award: Ancho Chilli Salami ★

The Hawkshead Relish Company

Three Little Pigs

East Yorkshire

Blackcurrant with Juniper Dark Truffle ★★★ White Rabbit Chocolatiers

Head chocolatier Sally Hawkes loves the earthy, yet exotic, autumnal flavours of blackcurrant and the headily perfumed juniper and thought they would make a pleasing marriage.

“Customers tell me the flavour’s heavenly,” she says. “It bursts in the mouth and awakens all the tastebuds with its deep, gorgeous flavour.” www.whiterabbitchocolatiers.co.uk Other Awards: Origin Madagascan Dark Truffle l ★ Dark Salted Caramel ★

See what Jane Parkinson has to say about the Top 50 Foods in Great Taste – watch our 60-Second Reviews www.greattasteawards.co.uk

GREAT TASTE 2014-15

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

Lancashire

Creamy Lancashire Cheese & Onion Crisps ★★

Great British Butcher British BBQ Rub ★

Fresh potatoes that are in the fryer within hours of being dug produce blonde, light crisps, says founder John Fiddler. Fiddler’s even goes to the trouble of making its own cheese powder. “We buy Lancashire cheese from Dewlay of Garstang and turn it into a cheese powder,” he says.

Marketing assistant Danielle Complin says: “We wanted to make an all-natural barbecue rub that captured the tastes and smells of the first barbecue of the summer.” Ingredients include Demerara sugar, smoked sea salt, tomato and cracked, yellow mustard seeds for a “super punchy taste” that’s great in homemade burgers or sprinkled on roast potatoes.

Fiddler’s Lancashire Crisps

www.fiddlerslancashirecrisps.co.uk Other Awards: Awards: Simply Spud ★★ Sea Salt ★

MRC – The Flava People

www.greatbritishrub.com Other Awards: Bloody Mary Rub ★ Lemon & Mustard Crumb ★

North Yorkshire

Homemade Sticky Toffee Pudding ★★ Oliver’s Kitchen

“People think sticky toffee pudding is sticky toffee pudding, until they try ours,” says marketing manager Adrian Barton. Light and richly spiced, it’s made the old-fashioned way with locally-sourced butter, cream, eggs, four different types of unrefined sugar and handchopped dates. There’s no room here for anything but the best quality ingredients. www.oliverspuddingcompany.co.uk

Ampleforth Abbey Premium Cider ★★ Ampleforth Abbey Originally created by a monk as a hobby, this fruity 8.3% medium dry cider develops a slight sparkle as it’s stored.

Gillian Dewar, commercial marketing and PR at Ampleforth Abbey, says the cider’s flavour changes over the year as different apples from the orchards are handpicked and pressed. Add ginger beer and lime for a British summer time cocktail. www.visitors.ampleforth.org.uk Other Award: Ampleforth Abbey Beer ★

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GREAT TASTE 2014-15

NORTH OF ENGLAND North Yorkshire

El Salvador Monte Sion Estate Coffee ★

Handmade Plum Pudding with Hennessy Cognac ★★

Operations director Sarah Oliver was won over by the ethical way this coffee is produced and it helps that it’s a “really beautiful” coffee too. “It ticks all the boxes on the sensory wheel,” she adds. Being beautifully sweet and balanced, with good body, it’s a perfect crowd-pleaser, light and refreshing enough for all-day drinking.

Operations director Victoria Howard is the only living person who knows the exact recipe for this rich and fruity seasonal pudding.

But she does let slip that it is packed with luxurious ingredients, including Chilean raisins, Australian sultanas, oak-aged Hereford cider, full bodied claret and a generous slosh of Hennessey Cognac.

www.coffeecare.co.uk

www.lewisandcooper.co.uk

Coffee Care

Damson Port Liqueur ★★★

Lewis & Cooper

Harrogate Blue ★★

Shepherds Purse Cheeses

“A strong blue flavour, that’s also creamy and mellow with a little bit of pepper on the end.”

That’s how director Caroline Bell describes Harrogate Blue. It’s versatile too.

Spread it on warm bread or a steak, add to mash or use it in savoury profiteroles, a salad, or a cheese tart; the list is endless.

Raisthorpe Manor Fine Foods

A prolific show-goer, owner Julia Medforth tweaked the UK’s first port damson liqueur using customer feedback as a gage.

A gorgeous, deep damson shade, it’s lovely after dinner, but its warming qualities also make it popular in a hip flask. Try it heated for a change from mulled wine this winter. www.raisthorpemanor.com Other Awards: Sloe Whisky ★ Sloe Port Jelly ★

GREAT TASTE 2014-15

www.shepherdspurse.co.uk Other Awards: Monks Folly ★★ Blue Monday ★★ Katy’s White Lavender ★

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

North Yorkshire

Ultimate English Salt Water Chocolate Truffle Fudge ★★★ The Serious Sweet Co

A clever twist on the salted caramel trend, this hand-made fudge has fast become the company’s top seller. A double dose of liquid Belgian chocolate is stirred in just before the fudge is poured to contrast with the delicate Anglesey sea salt flakes, says managing director Rob Whitehead.

Beetroot Soup with Horseradish ★ Yorkshire Provender

Created “ahead of its time” by director Belinda Williams back in 2004, a seasonal mix of sweet beetroot and parsnip is lifted with a gentle horseradish kick to make this soup best in class. Customers love the vibrant red colour, texture, sweet heat and creaminess of the vegetables and Yorkshire Provender is incredibly proud that the humble beetroot is getting the recognition it deserves. www.yorkshireprovender.co.uk

www.ultimateenglish.co.uk

South Yorkshire

Auntie Flo’s Scotch Bonnet Chilli Sauce ★★ Athaliha Foods Auntie Flo is general manager Geoff Mackay’s mum Florence, who has been “an obsessive preserver” for over 20 years. This more recent addition is the one people always come back for. “It doesn’t burn your lips off, it tastes great,” muses Geoff, who recommends it with most meats and in cheese paninis. www.auntieflo-preserves.com

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Dragon Eye Flowering Tea Bloom ★ The Tea Experience

This “really light green tea with a gentle back note of flowers” is a conversation starter that’s perfect served after dinner on special occasions for maximum impact, says founder Ann Davis. The colourful flower can be re-infused for four or five small pots of tea. www.teaexperience.co.uk Other Award: Flying Snow Flowering Tea Bloom ★

GREAT TASTE 2014-15

NORTH OF ENGLAND West Yorkshire

Drop Bread Gorgeous Bread Sauce Mix ★

Honeycomb with Honeycomb Pieces ★★

Brand leader Jill Bartlett believes this is the first and only gluten-free version of this quintessentially British accompaniment in the UK. “A specially selected blend of rice flour, gram flour and maize gave us a light, gluten-free crumb that knocks the socks off many of the gloopy gluten-containing mixes out there,” she says.

Founder Jenny Clarkson’s been making this texturally explosive combo, with milk and cream from the farm, since starting up and it’s now the biggest seller after vanilla.

“People like the creaminess of the ice cream and then the crunchy bits in it,” she says.

“It’s quite sweet.”

Gordon Rhodes

Just Jenny’s Farmhouse Ice Cream

www.justjennys.co.uk

www.gordonrhodes.co.uk

Dry-Cured Back Bacon ★★★ Metcalfe’s (Beef & Pork) Managing director John Metcalfe says: “If you start with high quality ingredients and treat them well, you’ll get a good product.”

The bacon is cured then hung to dry and mature for a total of three weeks.

“It’s very easy to eat, the fat goes crisp and it doesn’t shrink as much as other bacons,” he adds. www.metcalfes-butchers.co.uk Other Awards: Applewood Smoked Gammon ★ Dry-Cured Middle Bacon ★

GREAT TASTE 2014-15

“This is food & drink with real WOW factor!” (l-r) Delicious editor Karen Barnes, food writer Xanthe Clay, woman&home Feel Good Food editor Jane Curran and food writer Victoria Stewart

www.greattasteawards.co.uk

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Best Regional Speciality | Saddleback Pork Belly | Pipers Farm

Peter and Henri Greig have stuck with timehonoured West Country farming methods that prioritise the pigs

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hampioned by chefs, forgotten cuts of meat such as pork belly, beef skirt, mutton and brisket are enjoying a renaissance. This is something that hasn’t escaped the attention of Pipers Farm in Devon.

“We have noticed over the last few years there has been a real focus on slow cooking and going back to some of the lesser known, more traditional cuts,” says Peter Greig, who established the artisan meat business with wife Henri 25 years ago.

Pipers Farm’s regional trophy-winning Saddleback pork belly fits the bill perfectly.

Its rich, intoxicating taste and production method, which sustains the beautiful Devon countryside and rural community, will ensure it continues to shine long after the current fashion for traditional cuts passes.

“Our pork is a classic example of a product

that will always stay on trend,” says Peter.

Born out of a desire to embrace traditional methods of farming, Pipers Farm’s model supports the local family farms that have been the foundations of rural communities and landscapes for generations.

Besides the Greig’s own 50acre farm, there are 25 small, family-run farms in Devon and Somerset rearing animals for sale as meat under the Pipers Farm label.

“All of these farms are nurturing the generations of experience they have of working closely with nature and sustaining the local community and landscape,” says Peter.

Pipers Farm’s Saddleback pork belly is a perfect illustration of how their commitment to nurturing every aspect of food production, from start to finish, can create something delicious and sustainable.

“We control every step of the process: choosing the right breeds, picking out those who will go on to sire the next generation, controlling their diet so they purely eat forage,” says Henri.

The Greig’s Saddleback pigs spend their days munching windfall apples and acorns in the orchard. Once they reach maturity, which Peter himself checks by hand, they are taken to a local abattoir and hung on the bone for three weeks.

“It is the way we slow-grow our pigs that creates the wonderful texture of our pork and their diet and hanging of the carcass that brings out the rich intoxicating flavour,” says Henri.

“It is the way we slow-grow our pigs that creates the wonderful texture of our pork and the hanging of the carcass that brings out the rich, intoxicating flavour”

www.pipersfarm.com

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GREAT TASTE 2014-15

SOUTH WEST ENGLAND

Piggy in the middle

GREAT TASTE 2014-15

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

Cornwall

Tesco Character Brie ★

Lusty Glaze COFFEE★★★

Process specialist Cheryl Lucas says the luxurious, creamily textured, brie packs a real punch and goes well with something sweet, to balance the flavours. She says: “The flavour develops with age, so you can choose to enjoy when young and mild, or keep in the fridge until the end of its life if you like your cheese full of flavour.”

Roasted to medium level by hand in small batches, director Jonathan Gregory likes his coffees sweet and chocolaty. Lusty Glaze, named after the north Cornwall beach, is no exception. “It really shines in milk-based drinks like latte,” he explains. Meticulous attention to detail keeps the taste profile the same through the seasons.

Arla Food - Trevarrian

www.ccl-ltd.co.uk Other Awards: Sainsbury’s Gevrik Goats’ Cheese ★ Waitrose Duchy Organic Brie ★

Hands-On Coffee Roasters

www.hands-on-coffee.co.uk Other Awards: Tubetime ★★★ Beast of Bodmin ★★★

Cornish Blue ★ The Cornish Cheese Co

Made with milk from his farm’s herd, Cornish Blue is a cheese that owner Philip Stansfield believes “you can keep going back to”.

Characterised by a mild creaminess, gentle sweetness and depth of flavour, this truly artisan cheese doesn’t need much more than a place on the cheeseboard to showcase its merits. www.cornishcheese.co.uk

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Lomo ★★★

Deli Farm Charcuterie Locally-sourced pork loin muscles – a cut often used in back bacon – are “lovingly cured” in a blend of salts and spices, stuffed into natural casings, then slowly airdried, explains partner Jean Edwards. The resulting charcuterie is delicate and soft-tasting, so shouldn’t be paired with anything too strong but it goes well with pungent salad leaves, melon or mango. www.delifarmcharcuterie.co.uk Other Award: Coppa ★★

GREAT TASTE 2014-15

SOUTH WEST ENGLAND Cornwall

Devon

Mini Shortbread Biscuits ★

Waitrose Essentials Extra Mature Cheddar ★

Furniss of Cornwall The butter shortbread recipe has been in the family since the 1880s, says Mark Muncey, group marketing director. These miniature versions melt in the mouth and come in packets just big enough for your top drawer, he says. “You can get away with eating them all at once. They’re the perfect grab-and-go snack.” www.furniss-foods.co.uk

Arla Food - Taw Valley

Collin Ewen, cheese quality manager, says this bespoke recipe, made just for Waitrose, is crumbly and strong. It has, “a sweet flavour, slightly nutty in the background, complex, well-rounded and very robust”. It would work well in cauliflower or macaroni cheese as well as simply on a cheeseboard. www.tawvalleycheese.co.uk Other Awards: Waitrose Reduced Fat – Lighter Cheddar ★ Sainsbury’s Mature Cheddar ★

Devon

Sparkling Vintage Cider ★★★

Apple & Apricot Juice ★★

Ashridge makes a range of ciders using 15 different varieties of apple from Devon orchards and this award-winning Sparkling Vintage Cider is produced using the traditional Champagne method. Director Jason Mitchell thinks “the great balance between fruit and acidity” of the elegant sparkling vintage cider makes it fantastic as an aperitif or with seafood.

Owner Gabriel David is rightly proud of the fact that Luscombe’s apple & apricot juice tastes of both fruits, without the help of any added flavourings. To this end, apples which add sweetness and carry the taste of the apricots are used, resulting in a juice that works well with North African cuisine, particularly tagines and curries.

Ashridge Cider

www.ashridgecider.co.uk Other Awards: Organic Cider Devon Blush ★ Organic Sparkling Elderflower Pressé ★

GREAT TASTE 2014-15

Luscombe Drinks

www.luscombe.co.uk Other Awards: Apple & Pear Juice ★ Elderflower Bubbly ★ Cool Ginger Beer ★

www.greattasteawards.co.uk

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Devon

Chicken & Chorizo Pie ★★

Saddleback Pork Belly ★★★

Mediterranean herbs – fresh basil, dill and parsley – complement homemade chicken stock, tasty chorizo and flavourful whole legs of chicken from a local farm, in a wellbalanced pie. Chef Fortunato Malerba says a touch of paprika and chilli lends an “almost Spanish feel”.

Peter and Henri Grieg have rediscovered the time-honoured way of rearing native West Country pigs and in doing so, have produced pork belly with an intoxicating richness. “As it melts on the palate it evokes the completely natural, gentle system of production. It also creates wonderful crunchy crackling,” says Peter.

Okemoor Quality Foods

www.okemoor.co.uk Other Awards: Ham Hock and Pea Pie ★ Chocolate and Hazelnut Fondant Cheesecake ★

Pipers Farm

www.pipersfarm.com Other Awards: Red Ruby Rib of Beef ★ Free-Range Venison Haunch ★ Free-Range Chicken Thighs ★

Quickes Hard Goats’ Cheese ★★★

Organic Crème Fraîche ★★★

Quickes Traditional

Riverford Farm Dairy

“Not excessively goaty with a tremendous depth of flavour, lovely, buttery notes and an almondy background.” That’s how managing director of the 100-year old company, Mary Quicke, describes this complex cheese. It’s created using traditional cheddarmaking methods and “very good milk” from a neighbouring farmer and is clothbound by hand.

Riverford’s dairy herd grazes on a complex mixture of certified organic grasses, herbs, clovers and legumes, which influences the taste of the unhomogenised milk. The crème fraiche is made by hand in small batches and works well with fresh fruit or in savoury dishes instead of cream, says sales and marketing manager Julia Collins.

www.quickes.co.uk Other Award: Quickes Traditional Mature Cheddar ★

www.riverforddairy.co.uk Other Awards: Organic Butter ★★ Organic Clotted Cream ★★ Organic Mascarpone ★

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SOUTH WEST ENGLAND Dorset

Sencha Karigane ★★

Dian Hong Black Tea ★★

Tea merchant Michelle Comins thinks this Japanese tea surprises those who expect green tea to be bitter. “A mixture of stalks and leaves steamed, makes it a fresh, light tea people can envisage drinking at any time of day,” she says. The leaves can also be reinfused up to four times.

The choicest selection of large leaf tea infuses slowly releasing a wide range of tastes and a smooth, almost silky aroma, says owner James Grayland. The deep, rich amber tea has no trace of bitterness, but instead notes of pepper, malt and caramel that make it particularly popular in the autumn and winter months.

Comins Tea House

www.cominsteahouse.co.uk Other Award: Jade Oolong Tea ★

Wan Ling Tea House

www.wanlingteahouse.com Other Award: Classic Tie Guan Yin Oolong Tea ★★★

Gloucestershire

Wolfy’s Creamy Porridge with Berry Pot ★ Kitchen Garden Foods

Sales manager James Horwood puts the success of this porridge combo down to the little pot of jam inside. “We make it in small batches with raspberries, strawberries and blackcurrants,” he says. The porridge is made with whole rolled oats – so it’s not dusty – and milk powder, to which you add water.

Lamb T-Bone ★★★ Martins Meats

This rare breed Cotswold lamb is grazed on Cotswold meadows, then dry-aged for 14 days for a subtle depth of flavour, explains owner Martin Gilder. It’s tender with a perfect fat content and shouldn’t be mucked around with too much – just grill or fry it for the best results. www.martinsmeats.com

www.wolfys.co.uk www.kitchengardenfoods.co.uk Other Award: Kitchen Garden Blackberry Vinegar ★

GREAT TASTE 2014-15

www.greattasteawards.co.uk

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Gloucestershire

Blaisdon Red Plum Jam ★★★ The Artisan Kitchen

Owner Sarah Churchill has been on a mission to work with the now rare, heritage Blaisdon red plums, which were used in Gloucestershire’s jam industry back in the ’20s and ’30s. “They have a wonderful depth of flavour, great fragrance and acidity.”

The jam has been described as “like walking through an orchard”, she adds. www.theartisankitchen.co.uk Other Awards: Mirabelle Plum Jam ★★ Sweet Orange, Bergamot & Lime Marmalade ★★

3-STAR RECIPE

Recipe by Great Taste arbitrator Brett Sutton, chef-patron at The White Post, Rimpton, Somerset

Slow-roasted pork belly, with fennel pollen, black garlic and spiced apple jelly Ingredients 2kg piece of Pipers Farm Saddleback pork belly ★★★ (Ask your butcher to score the meat for you)

4 cloves of South West Garlic Farm black garlic ★★ 3 tsp Global Harvest fennel pollen ★★ 2 tsp Irish Atlantic oak smoked sea salt ★ 50ml Donegal Rapeseed Co Northern Ireland rapeseed oil ★★★ 200g Global Harvest mulled

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spiced apple jelly ★★★ Preparation 1. Place the fennel pollen, black garlic, rapeseed oil and half of the salt into a bowl and crush together with a fork until it forms a paste.

2. Work the paste into the crevices of the scored pork belly and allow the meat to marinate in the fridge for at least six hours, if not overnight.

www.greattasteawards.co.uk

Cooking 1. Heat the oven to its highest temperature.

2. Place the pork belly on a tray, skin side up and sprinkle with the remainder of the salt.

3. Cook for 30 minutes and then turn the oven down to gas 4 / 180° C / 160°C fan and cook for a further 2 1/2 hours.

4. Remove from the oven and allow to rest for 30 minutes 5. Serve with Global Harvest’s mulled spiced apple jelly.

GREAT TASTE 2014-15

SOUTH WEST ENGLAND Somerset

Waddling Free Free-Range Duck Eggs ★★

Rib of Beef on the Bone ★★★

Fully regulated and traceable and kept in lovely free-range environs with ponds for selfcleaning and, these new addition duck eggs can be used in exactly the same way as you’d use hens’ eggs, says director Briony Wood.

Deliciously creamy and rich with golden yolks, they’re ideal for baking, making meringues, or simply poached or scrambled.

A slow process is key to this tender, intensely flavoured rib of beef.

Native breed cattle are grass-fed outside for as much of the year as possible and the meat is hung for four to six weeks. Director Celia Gay feels “it’s the absolute best”. She adds:“Simply serve with horseradish.”

Blackacre Farm Eggs

www.waddlingfree.co.uk Other Awards: Blackacre Farm Free-Range Hens Eggs ★

Newton Farm Foods

www.newtonfarmfoods.co.uk

Organic Hampshire Down Lamb ★★★

Best Ever Lamb & Spinach Curry ★★

When shepherd Matt Griffiths’ wife first cooked this organic lamb, he was immediately transported back to his childhood. “It’s a nice, fatty meat, that you don’t tend to get in the supermarkets, with the original flavour of lamb”. He wouldn’t mess around with it too much on cooking, either. “Keep it simple,” he says.

Bini Ludlow, owner, attributes this dish’s success to “complex spicing” taught to her at a young age by her mum. “It’s a Gujarati Indian dish, with Pakistani influences,” she adds. A heartening dish, it’s rich and warming, with melt-in-the-mouth quality, requiring the simplest accompaniment of rice or chapattis.

www.streamfarm.co.uk Other Awards: Organic Devonshire Gold Chicken ★ Organic Apple Juice ★ Stream-fed Smoked Rainbow Trout ★

www.sweetcumin.co.uk Other Award: Gujarati Toor Ni Dhal ★

Stream Farm

GREAT TASTE 2014-15

Sweet Cumin

www.greattasteawards.co.uk

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Best Regional Speciality | Red Pesto Pâté | The Patchwork Traditional Food Company

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www.greattasteawards.co.uk

GREAT TASTE 2014-15

WALES This red pesto pâté from North Wales brings a taste of the Med to our tables

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nterestingly, The Patchwork Traditional Food Company’s trophy-winning red pesto pâté started life as a hummus before being elevated to a pâté.

“We felt it was too good to be a hummus – it had too much depth to it – so we reincarnated it as a pâté and it has picked up a much better following,” says the company’s MD Jenny Whitham.

Despite her job title, Jenny says her main “function in life” is new product development.

She has conceived all of Patchwork’s pâté flavours over the years – together with partner and founder Margaret Carter – but says the red pesto pâté is one of her personal favourites.

“This product was all about creating something with a Mediterranean holiday feel and with all the flavours you would expect: sundried tomatoes, pine nuts and basil,” she says. “It’s a classic red pesto recipe mixed with chickpeas and a good extra virgin olive oil.”

For anyone who is wondering what exactly to do with a red pesto pâté, Jenny has no shortage of suggestions.

“As with all our vegetarian pâtés, this one is extremely versatile,” she says. “We’ve played around with it and, besides spreading it on toast, we’ve stirred it through pasta, used it as a topping for fish and created starters with black pudding and shrimp. You can use it in the same way as you would a red pesto but it is not as overpowering because it is mellowed by the addition of chickpea.”

While Jenny is made up about Patchwork’s Great Taste success, there’s not much time for basking in red pesto pâté’s glory and she is busy working on the company’s jarred pâtés.

With this jarred range, which represents a significant departure from Patchwork’s core frozen pâtés, the company is hoping to convert British consumers to preservation French-style.

“There are two ways of preserving in a jar,” says Jenny. “One is to retort the product, which in my opinion turns it into the nearest thing to cat food, the other is to use the pH to give longer shelf life.”

There are no prizes for guessing which approach Patchwork has adopted with its jarred chicken and duck liver pâtés. And with the company’s track record of making delicious and unusual pâtés, there’s every reason to think its latest creations will be a hit.

“Besides spreading it on toast, we’ve stirred it through pasta, used it as a topping for fish and created starters with black pudding and shrimp”

GREAT TASTE 2014-15

www.patchwork-pate.co.uk

www.greattasteawards.co.uk

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Anglesey

Caerphilly

Roast Beetroot Balsamic Syrup ★★

Penderyn Liqueur Chocolate Torte ★

Zing This mahogany-hued, fat free balsamic has a “roasted, earthy flavour and dark, natural sweetness”, says proprietor and bistro/deli owner Paula Brown. Its silky smooth consistency makes it a good glaze on top of all proteins and salads, as a dipping sauce or a marinade and some customers even put it on ice cream. www.zingdressings.co.uk Other Award: Raspberry Balsamic Syrup ★

Terry’s Patisserie

Although director Terry Williams and her family love a good chocolate dessert, there was nothing on the market that they really enjoyed, so they came up with this Welsh twist on a chocolate torte, using liqueur from the nearby distillery. The “rich, indulgent” tortes are made by hand, giving a rustic appearance. www.terryspatisserie.co.uk

Cardiff

Carmarthenshire

Black pudding Scotch Egg ★★

Nature’s Meadow French Dressed Rack of Lamb ★★★

Moody Sow Farm Shop

Dawn Meats

This combination of free-range pork from the Saddleback and Welsh boar pigs bred on the family farm, black pudding, free-range eggs and homemade breadcrumbs has become the shop’s bestselling product, according to manager Anthony E Tilbury. The black pudding enhances but doesn’t overpower the taste of the sausage meat, he says.

Raised on rich, fertile grasslands and farmed using traditional, sustainable, outdoor methods, this awardwinning lamb is “sweet, succulent and tender – a fantastic centrepiece for any dinner party, whether cooked rare or well-done,” says head of marketing Michelle White. The lambs come from small to medium farms and are all fully traceable.

www.moodysow.com Other Awards: Smoked Bacon ★ 5oz Beef Burger ★★ Scotch Egg ★

www.dawnmeats.com Other Awards: Black Angus Tomahawk Steak ★★ Nature’s Meadow Best of Beef Rib Roast ★★ Red Hereford Bone-in Striploin ★

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GREAT TASTE 2014-15

WALES Carmarthenshire

Prosecco & Chambourd Sorbet Bombe ★ Mario’s Luxury Dairy Ice Cream

Managing director Mario Dallavalle says the complementary flavour combinations and “nice, crisp taste” of this sorbet bombe are “just right”. Created in response to a customer request and “selling very well”, this dessert would be great on festive menus as an alternative to a traditional Christmas pudding, he adds. www.mariosicecream.com

The Berry One ★★ Sensible Dave

Namesake David Rose describes this as, “just the healthy side of a naughty treat”.

When he returned to the UK from California in 1992, “granola didn’t exist”, so he made up his own recipe and customers love it. The Berry One mixes UK-sourced oats with UK rapeseed oil plus sunflower seeds, almonds, freeze-dried strawberries, raspberries, blueberries and the zest of an orange. www.sensibledave.co.uk Other Awards: The Original One ★ The Strawberry One ★★

Gwynedd

Easy Thai Green Curry Paste ★★★ The Coconut Kitchen

With Thai green curry, a top-seller in the company’s Coconut Kitchen restaurant, it was a natural progression to create a restaurant quality paste for home use, explains sales director Paul Withington. “It’s unique as it contains chef’s seasonings like fish sauce, lemon juice and fresh basil,” he says.

Shortbread ★★ Popty Bakery

This shortbread is made to a traditional family recipe by the third generation of the Williams family, who diversified from bread-making into cakes and biscuits. Welsh butter is the key to making it super creamy, explains director Marian Williams. “It has a traditional crunch and is very rich and very moreish,” she adds. www.caegroes.co.uk

www.thecoconutkitchen.co.uk Other Awards:Thai Massaman Curry Paste ★ Honey, Garlic and Pepper Sauce ★

GREAT TASTE 2014-15

www.greattasteawards.co.uk

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★★★ EXQUISITE. WOW! TASTE THAT ★★ OUTSTANDING ★ SIMPLY DELICIOUS

Gwynedd

Cwrw Ysgawen Elderflower Ale ★★ Purple Moose Brewery

Inspired by an elderflower lager he used to enjoy that was discontinued, managing director Lawrence Washington set about making his own bitter version with Cascade hops and a heady hit of dried elderflower. He says it goes surprisingly well with spicy dishes. “It’s not too strong but is pale and refreshing,” he adds. www.purplemoose.co.uk Other Award: Ochr Dywll y Mws / Dark Side of the Moose ★★

Mushroom Caviar ★★ The Mushroom Garden

No fish roe have been anywhere near this caviar, which owner Cynan Jones likens to a tapenade.

Coarsely chopped shiitake mushrooms and laverbread combine to bring together the tastes of North and South Wales. “You get the sea taste from the laverbread and the Snowdonia mushroom bite,” he says. www.themushroomgarden.co.uk

Powys

Lemon Curd ★ Welsh Lady Preserves

The first batch of this tangy curd was made in 1966. “My husband came up with the recipe 48 years ago and it was the first product we ever made. The key is good ingredients,” says owner Marion Jones, and with its blend of sharp, zesty and fresh flavours this is a recipe that has certainly stood the test of time. www.welshladypreserves.com Other Award: Hot Horseradish Sauce ★

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Chocolate Marshmallow Cake ★ Love at First Bake

One of the bakery’s biggest sellers and also one they’re particularly proud of getting right, this chocolate cake is “really chocolatey, but not overly sweet”, explains owner Teri-Ann Winslow. It works well as a celebration cake for weddings or birthdays and just so happens to be gluten-free too. www.loveatfirstbake.co.uk Other Award: A Little Bit of Passion Cake ★

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WALES 3-STAR RECIPE

Recipe by Lisa Osman, chefowner at All Hallows School For Cooks & Makers and Great Taste arbitrator

Blaisdon Plum Jam Swiss Roll Ingredients For the sponge: 3 free range organic eggs 75g (3oz) caster sugar, sifted 75g (3oz) plain flour, sifted three times (this makes a big difference and worth doing) ½ tsp vanilla essence or the equivalent in powder Extra caster sugar for dusting For the filling: The Artisan Kitchen Blaisdon Plum Jam ★★★ 150ml (1/4 pint) lightly whipped cream Method 1. Line a Swiss roll tin, 25.5cm x 38cm (10” x15”), with parchment or silicon paper and pre-heat the oven to 180°C or gas mark 4.

2. Place the eggs and sugar in a bowl and whisk until ribbon stage – the mixture will leave a trail when you lift the whisk.

3. Gently add the flour and fold in a figure of eight motion until it is all incorporated. Take care not to over-mix, as this will make the sponge heavy.

4. Spread evenly into the lined tin and bake for approximately 20 minutes on the middle shelf of the oven until golden and the sponge springs to the touch.

5. Remove the sponge from the oven and allow to cool slightly. Sprinkle a piece of parchment (or a clean tea towel)

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with caster sugar and whilst the sponge is still warm, turn out onto the parchment, so that the lining paper is uppermost and the sponge is laying on top of the caster sugar. Remove the lining paper.

6. Using the parchment or tea towel to assist you, roll the sponge up and leave for a few moments on a cooling rack, whilst you prepare the filling.

7. Unroll the Swiss roll and allow to cool completely.

8. Once it is completely cold, fill with Blaisdon Plum jam and whipped cream, carefully roll up and serve.

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Best Regional Speciality | Jaffy’s Mallaig Kippers | J Lawrie & Sons

A taste of the past

Jaffy’s Mallaig kippers are not just another artisan product with a charming back-story.

They are a piece of living history.

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SCOTLAND

M

allaig in Invernessshire was once the busiest herring port in Europe. Whole ‘kipper trains’ departed the village with one cargo, Mallaig kippers, destined for the rest of the UK and mainland Europe.

Today, of the 13 that once billowed smoke around the port, just one brick smokehouse is still operational. And it is here that Jaffy’s Mallaig kippers are made, under the stewardship of fourth generation owner Jeff Lawrie.

Jeff’s grandfather George Lawrie – known throughout the quays and harbours as “Jaffy” – acquired his knowledge of smoking and curing from his father as they followed shoals of herring along the coast of Britain.

Jaffy founded Lawrie & Sons with his sons in 1944 and neither the cures nor the smoking techniques have changed since.

“His unique, complex and traditional methods of sealing in flavour give our products something special,” says Jeff.

“To this day we trust his skill and expertise and impart it in every product we carefully produce.”

Jeff personally selects the herring at the quayside. He chooses fish that are plump and have a high fat content, as he says this makes for succulent kippers.

The raw herrings are split and pickled in brine before being slow-smoked, over oak shavings from old sherry casks

“The kippers are hung in our 30ft brick smokehouse and wind is all that is used to create the draught to stimulate the fires that smoke them”

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in a traditional brick kiln.

When his nose and experience tells him the time is right, the craftsmansmoker quickens the fire and raises the heat, sealing the flavour of the fish in and bringing its oils to the surface.

“The kippers are hung in our 30ft brick smokehouse and wind is all that is used to create the draught to stimulate the fires that smoke the kippers,” explains Jeff.

“This process is what gives Jaffy’s Kippers their fine texture, colour and smooth finish and what makes our kippers different from those smoked in modern day electric smoking ovens.”

The kippers’ collection of Great Taste three-stars – it was also awarded in 2011 and 2012 too – not to mention their second Best Scottish Speciality Golden Fork are testament to Jeff’s efforts to continue the traditions of yester-year. www.jaffys.co.uk

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Aberdeenshire

Traditional Thick Triangular Oatcakes ★★

Lemon Oat Thins ★

As a bakery in the heart of Scotland’s oat-growing country, it was natural to make oatcakes an important part of McKenzie’s offering, says second generation owner Gerry McKenzie. “Ours are mixed in small batches to produce a crumbly, freely textured product,” he says.

Founder Dr Karsten Karcher’s invention was born out of frustration – he developed lactose intolerance and wanted something more nutritious to snack on. The zingy, zesty taste combined with gluten-free, dairy-free and egg-free pulses, is popular with both sexes. Eat them as they come or crumbled on yogurt or ice cream.

McKenzie Biscuits

www.mckenzie-biscuits.com Other Awards: Cheese Oatcakes ★ Stem Ginger Biscuits ★

Pulsetta Foods

www.pulsetta.com Other Awards: Vanilla Oat Thins ★ Chilli Rolls ★

Smoked Punk Pudding ★

The Smokehouse Aberdeenshire This rare-breed pork black pudding is inspired by Medieval times, when they added beer because the water wasn’t safe to drink. “We put copious amounts of BrewDog’s Punk IPA into ours,” says owner John Cooper. The puddings are boiled then cold-smoked for 18 hours over Ardmore whisky casks and St-Fergus peat. www.thesmokehouse.co.uk Other Awards: Cask Smoked Roe Saddle ★ Potted Smoked Venison ★

See what Bruce Langlands, Harrods, has to say about the Top 50 Foods in Great Taste – watch our 60-Second Reviews www.greattasteawards.co.uk

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SCOTLAND Angus

Granary Flour ★★

Sweet Beetroot Relish ★★

The strong wheat used in this flour gives bread “a brilliant aroma as it bakes,” says founder Sandy Gray. Plus, it retains that fresh out-of-the-oven taste for days, which keeps his customers coming back for more.

Although it’s predominantly a bread flour, it could also be used in a healthy pizza base.

Martin Grant, managing director, sets great store by Mrs Bridges’ small batch production and use of quality ingredients. Created last year as a response to “the Great British public’s love of beetroot”, this relish’s vibrant colour makes it appealing on a cheeseboard and it’s versatile enough to accompany a steak & blue cheese sandwich or as a dip for lamb kebabs.

Aberfeldy Oatmeal

Mrs Bridges

www.aberfeldyoatmeal.co.uk Other Award: Porridge Oats ★

www.mrsbridges.co.uk Other Awards: Rhubarb & Ginger Preserve ★★ Ginger Preserve ★★

Argyll & Bute

Dumfriesshire

Dill Mustard Sauce ★

Hogget Gigot ★★★

Henshelwood Fine Foods

Annanwater

Created by Bob & Lynn Henshelwood, this marvellous dill sauce is delicious with any smoked fish, asparagus or mushrooms. It’s an ambient product with an 18-month shelf life which really sets it apart. “There’s loads of dill in it, you can really taste it,” says Bob and the judges agreed with him. In addition to its Great Taste awards, Henshelwood’s was also the official supplier of jam to the Glasgow Commonwealth Games.

This succulent, flavoursome meat is allowed to mature more slowly than lamb, explains hill farmer Sarah Burchell. “Growing at its own pace for at least a year while eating a range of hill grasses, the hogget is then hung for 10 days,” she says. Sarah prefers it served simply with greens and mashed potato, but says garlic, anchovies and spices like harissa also suit it well. www.annanwater.co.uk Awards Rack of Hogget ★★ Other Awards:

www.henshelwoodsfinefoods.co.uk Other Awards: Scottish Raspberry Jam ★

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Dumfriesshire

Glasgow

Lemon Curd ★

Nudie Coconut Chips ★

No range of preserves is complete without curds, says Uncle Roy, whose curds are all Great Taste winners.

He says lemon – “the king of the curds” – should be a perfect balance of sharp acidity and buttery thickness, which he achieves by using free-range eggs and real butter.

This unique, healthy snack is an alternative to fried crisps or heavily sugared fruit chips, says Tracey Hogarth, director. “Lightly toasted and baked to give them a nice little crunch and dusted with a little sea salt and brown sugar to taste”, they are a guiltfree snack, perfect in lunch boxes or added to yogurt or cereal.

Uncle Roy’s

www.uncleroys.co.uk Other Awards: Pineapple Curd ★ Elderberry Jelly ★

Freedom Brands

www.nudiesnacks.com

Glasgow

Chocolate Chip Cookie Dough ★

Rocco Supremo★★

Morag Pavich, aka Mo, says that with her pre-prepared dough, anyone can produce freshly baked cookies at a moment’s notice with no mess, no fuss and perfect results every time. “Belgian chocolate and real butter make for a gooey sensation as the cookie melts in your mouth,” she says.

A personal favourite of many of Thomsons’ staff, the beauty of this mediumbodied blend of pure Arabica beans is its versatility.

Marketing manager Rebecca Finch says it’s “well-rounded” and a bit of a crowd-pleaser thanks to a clean, bright taste, light stone fruit flavours and a wonderfully zesty finish.

www.moscookiedough.co.uk Other Awards: Oatmeal Raisin Cookie Dough ★

www.thomsonscoffee.com Other Award: Thailand Doi Chaang ★

Mo’s Cookie Dough

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Thomsons Coffee

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SCOTLAND Inverclyde

Inverness-shire

Haggis ★★

Jaffy’s Mallaig Kippers ★★★

Mearns T.McCaskie Owner Nigel Ovens has tweaked this 1930s family recipe and it’s now one of his biggest online sellers. Made in small batches with all Scottish ingredients, the haggis is pure lamb, ensuring a sweeter flavour that’s balanced with plenty of pepper. Try it old-style with neeps and tatties or ball and roll in panko breadcrumbs for haggis bonbons. www.mccaskiebutcher.com Other Awards: Steak Pie ★ Smoked Streaky Bacon ★

J.Lawrie & Sons “Years of experience and smoking to traditional methods using nice plump herrings” is the key to success here, says owner Jeff Lawrie. The family has been smoking fish in brick kiln smokehouses since the early 1900s and uses malt whisky cask oak shavings. Best served, unsurprisingly simply, with a piece of buttered brown bread. www.jaffys.co.uk Other Awards: Jaffy’s Spiced Smoked Salmon ★★ Jaffy’s Organic Oak-Smoked Salmon ★ Jaffy’s Organic Peat-Smoked Salmon ★

“Restaurants have Michelin stars, food producers have Great Taste stars.”

Natalie Coleman (MasterChef winner 2013 ) with Frances Quinn (Great British Bake Off 2013 winner)

Isle of Lewis

Smoked Salmon ★★★ Uig Lodge Smoked Salmon

Managing director Dickon Green is passionate about attention to detail when smoking the freshest fish, sourced locally from the Hebrides. “It’s a traditional process,” he says.

“We keep it simple and don’t overcomplicate things.” Dry salt rather than brine is used as it is better suited to farmed salmon, he adds. www.uiglodge.co.uk Other Awards Awards: Hot Smoked Salmon ★★

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Isle of Skye

Lothian

Isle of Skye Sea Salt – Salann Na Mara – Fine Grain ★

JustBe Happy Botanical Blend Organic Herbal Tea ★★

Isle of Skye Sea Salt

“The pure mineral-rich, local water and, unique in the UK, solar evaporation process gives a nicely textured, softly flavoured finishing salt,” says director Chris Watts. The company sets great store by good environmental practice and uses no fossil fuels in the evaporation process and 90% recycled card in its packaging, which is also re-usable and recyclable. www.isleofskyeseasalt.co.uk

Midlothian

Moroccan Mint & Hibiscus – Elated and Sated ★★★ Miss IntegriTea

Herbal tea temptress and qualified medical herbalist Cindy Ledgerwood has created “a diverse adult drink, fabulous hot or cold, on its own or with spirits”. The strong, punchy, ruby-red tea is a favourite with men and is rich in anti-oxidants, sates hunger and enlivens the senses.

JustBe Botanicals “Not a massive step, taste-wise, from caffeinated tea.”That’s how aromatherapist Gail Bryden describes this calming, yet uplifting blend of lemon balm and hibiscus, which is great for hydration and a healthy digestion system. The tea challenges the misconception that herbal teas only smell good. “In taste tests, most people say ‘I could drink this’,” she adds. www.justbebotanicals.co.uk Other Awards: JustBe Active Botanical Blend ★

“Great Taste is the only food award around worth having.”

Food Critic Charles Campion with BBC Radio’s Nigel Barden

www.missintegritea.com Other Awards: Clear Skin Tea ★ Herbal Chai ★ Whole Leaf Moroccan Mint ★

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SCOTLAND Midlothian

Morayshire

White Truffle Oil ★★★

Audrey Baxter Signature Range Passion Fruit & Mango Curd ★★

Supernature Oils Pieces of Italian truffle are added to Supernature’s cold-pressed rapeseed oil and just a few drops enhances mushroom dishes like risotto or pasta or eggs served any which way, says director Lynn Mann. “The rapeseed oil is very buttery, rich and mellow so carries the flavour of truffle beautifully.” www.supernature.uk.com Other Awards: Black Truffle Oil ★ Lime Infused Oil ★

Baxters Food Group

Originally launched as a limited edition, this smooth and velvety curd was such a success it had to be added to the permanent range says brand manager Dorothy Smith. Customers love the intense flavour combination and is delicious mixed with yoghurt or ice cream or in cupcake frosting. www.baxters-direct.co.uk Other Award: Raspberry Curd ★

Orkney

Ross-shire

Dark Island Reserve ★★★

Sinclair Breweries Classic dark ale flavours abound in this 10% ABV beer – think dark chocolate, caramel and figs plus bitter orange, vanilla and spices coming from the hand-picked malt whisky casks in which it’s stored.

Managing director Norman Sinclair suggests drinking it like port with charcuterie, cheese or dark chocolate.

www.orkneybrewery.co.uk

Highland Rapeseed Oil ★

Cullisse Highland Rapeseed Oil

The most northerly coldpressed rapeseed oil benefits from the extra long days of light during the Highland summer, resulting in a uniquely fresh, grassy taste.

“Some say it tastes of peas or asparagus,” reveals owner Robert Mackenzie. Drizzle over salads, or use to make perfect roast potatoes, thanks to the oil’s high flash point. www.cullisse.com

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Best Regional Speciality | Moyallon 3 Sweet Bacon Ribs | Hannan Meats

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NORTHERN IRELAND Hannan Meats has won Best Speciality in Northern Ireland for the third year running

“I

’d sooner make a tonne of something wonderful than 20 tonnes of something average,” says Peter Hannan, managing director of Hannan Meats, whose string of awards and impressive customer list suggests its meat is anything but average.

It is this unstinting focus on quality over quantity that earned the Moira-based butchery business the Great Taste Supreme Champion title in 2012 and the Best Speciality in Northern Ireland for the last three years, not to mention its record 35 stars in this year’s awards.

This ethos has also put the company’s gourmet meat on the menu at Mark Hix’s network of eateries and on shelf at Fortnum & Mason in London.

Yet Peter is surprisingly modest about what he has achieved since starting the business 25 years ago, saying simply: “I grew up on a farm in Dublin. It’s in my blood to work with meat.”

Hannan Meats works its magic on all types and cuts of meat, turning Angus and Glenarm Shorthorn cattle meat into Himalayan salt-aged beef and pig’s cheek into Guanciale unsmoked Italian bacon, but Peter has a soft spot for pork.

“It’s the ultimate meat,” he says. “It takes on anything you do to it.”

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Last year, Peter decided to give one of the most popular cuts – the ribs – the Hannan treatment, and scheduled a “play date” with flavour genius Paul Clarke, his partner at sister business En Place Foods.

“We get together and play around with food,” says Peter. “The only rule is that we don’t bring a calculator into the room.”

Peter had in mind that he wanted to create “the bacon equivalent of pulled pork” using a blend of sugars, and by the

“We get together and play around with food. The only rule is that we don’t bring a calculator into the room.” end of the session, a future award-winner – Moyallon 3 sweet bacon ribs – was born.

But there’s nothing speedy about the 20-day production process. First, the ribs are rubbed with salt and laid down in a stack.

After 10 days of dry curing, or once 20% of the moisture has been displaced, they are buried in a sugar pit for a further 10 days.

“From curing, the ribs become like a sponge, so they absorb so much sugar they self-caramelise and you’re left with a lovely, sticky, salty, sweet, soft piece of meat,” says Peter. www.hannanmeats.com

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Antrim

Creamy Peppered Steak Pie ★★★ K & G McAtamney Butchery & Deli Born out of the popularity of the butcher’s peppered steak, this pie has a crisp shortcrust pastry base and puff pastry lid so you can hold it in your hand and eat it, says chef Tim Law. A little cream and slow-cooked caramelised onion lifts the flavour and enriches it further. www.kgmcatamney.com Other Awards: Lamb Loin Rack ★

Poor Bear’s Delight Ice Cream ★ Mauds Ice Creams

According to owner David Wilson, everyone in Northern Ireland has heard of Poor Bear’s Delight.

It is the company’s best-selling flavour, accounting for 40% of sales. For the uninitiated, it is vanilla and honeycomb, made from whole milk, cream and Mauds’ legendary home-made honeycomb. www.mauds.com Other Awards: Strawberry Ice Cream ★★★ Cookies Ice Cream ★★

Apple Loves Mint ★★★ Suki Teahouse

Born in an unexpected magic moment, when co-founder Oscar Woolley was tasting teas and poured apple into mint, this harmoniously balanced blend is as pretty to look at, as it is pleasing to taste. “After the acidity of apple, you get a wash of sweetness from papaya and it falls away to leave you with fresh, clean mint, with rose petals right at the end.” www.suki-tea.com Other Awards: Peppermint ★★★ Dark Cocoa ★ Fairtrade Breakfast Tea ★

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NORTHERN IRELAND Armagh

Game Pie ★★★

Greenmount Farm Shop Venison, pheasant and rabbit encased in a new and improved puff pastry make for a pleasantly flavoured, not too gamey pie, says proprietor Dean Irwin. “At tastings people might not want to try it, but once they have a mouthful they come back for more and will usually buy it,” he adds. www.greenmountfarmshop.com Other Award: Chicken & Ham Pie ★

“3-star foods are absolutely faultess.

There is nothing I could say to make that food or drink taste better.” (l-r) Grace Roberts (Whole Foods Market), Jeremy Bowen (Paxton & Whitfield), Nicola Waller (Selfridges), Bruce Langlands (Harrods) and Sam Rosen-Nash (Fortnum & Mason)

Moyallon 3 Sweet Bacon Ribs ★★★

Long Meadow Medium Cider ★

Hannan Meats

Long Meadow Cider

Managing director Peter Hannan set out to create “the bacon equivalent of pulled pork” by burying dry-cured ribs in a sugar pit for 10 days.

“From curing, the ribs become like a sponge, so they absorb so much sugar they self-caramelise and you’re left with a sticky, salty, sweet, soft piece of meat,” he says.

Cider maker Pat McKeever started making cider for his family and friends but, now he’s got the recipe right, it’s a big commercial success. Created slowly to get the most out of the local apples, it gives “a real appley taste at the back of the throat”. At only 4.5%, it’s easily quaffed with steak or pork. www.longmeadowcider.com

www.hannanmeats.com Other Awards: Himalayan Salt Aged Rib Chop ★★★ Himalayan Salt Aged Tagliata ★★★

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Armagh

Down

Strangford Prawn, Leek & Comber Potato Soup ★★★

Handmade Smoked Butter ★★

Chef-proprietor Simon Dougan cannily uses the free, local prawn shells available to him to make a stock bursting with flavour for this bisque-style twist on the classic leek & potato soup. There are whole prawns in there, too, making it a popular dish on the rotating deli menu. This soup was the winner of the 2014 Great Taste Golden Fork for Deli & Farm Shop Signature Dish.

In a bid to make something a bit different to the standard herb and garlic butter, Abernethy experimented with the coldsmoker for varying lengths of time. The result was a rich-tasting butter, superb on top of a steak. “It’s flying off the shelves,” says Alison Abernethy. “We can’t make it fast enough.”

Yellow Door Deli

Abernethy Butter Company

www.abernethybuttercompany.com Other Awards: Handmade Butter ★

www.yellowdoordeli.co.uk Other Awards: Farmhouse Crusty Brown ★★

Down

Almond Crunchy Nut Butter ★ Keen Nutrition

Nutrition consultant and founder Aimee Beimers says her almond spread contains no sugar, salt or oil – just almonds that are roasted in-house.

This makes for a healthy alternative to peanut butter.

“Almonds are a healthier nut; they are alkaline and reduce inflammation in the body,” she says. www.keennutbutter.com

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Sirloin Steak (28-day dry salt-aged) ★★★ Quail’s Fine Foods Limousin heifers from Quail’s own farm or selected local farms make for sweeter, softer, more tender beef, according to butcher Joe Quail. It’s hung for at least 28 days and dry salt-aged to enhance the natural flavours.

Beef this good should be served simply – medium rare with just salt and pepper. www.quailsfinefoods.co.uk Other Awards: Fillet Steak ★★ Cote de Boeuf ★ Hanger Steak with Chimchirri Dressing ★★

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NORTHERN IRELAND Fermanagh

Londonderry

Free Range Eggs ★

Lightly Malted Fudge ★★★

Sticking by the old adage that happy hens make tasty eggs, the Cavanagh hens live in interesting environs, secure from foxes, with seven daily feeds. Director Eileen Hall describes the flavour as “like the eggs from long ago”. She adds: “They’re so creamy and natural. People tell us they couldn’t eat eggs from anywhere else after they’ve tried ours.”

The recipe for this “lovely, soft, creamy fudge”, whose “maltiness complements the butter”, was created by owner Debbie Leslie’s daughter. Like all the fudges, only fresh dairy products and British sugar are used.

Condensed or evaporated milk, syrups and oils are a no-no, while the malt extract comes from selected English barley.

Cavanagh Free Range Eggs

www.cavanaghfreerangeeggs.co.uk

Flossie’s Fudge

www.flossiesfudge.com

Tyrone

Loin of Venison ★★★ Baronscourt Estate

Low in cholesterol and high in protein, this naturally wild Sika venison is not overly gamey but is “flavoursome, smooth and so easy to cut” says marketing and sales executive Ellie Glennie. Hind meat from the female deer is used in season from October to March. “It’s a local product which is popular with our Northern Irish customers,” adds Ellie. www.barons-court.com Other Award: Venison French Rack ★★

See what Xanthe Clay has to say about the Top 50 Foods in Great Taste – watch our 60-Second Reviews www.greattasteawards.co.uk

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Best Regional Speciality | Irish Atlantic Sea Salt with Dill Pollen | Irish Atlantic Salt

Aileen and Michael O’Neill are making use of the ocean’s natural bounty and riding the sea salt wave

F

or Aileen and Michael O’Neill, living on the ruggedly beautiful Beara Peninsula in West Cork is about more than enjoying the sea view.

Having spent 15 years in the fishing industry, Michael has always relied on the sea for his livelihood. Then a few years ago, his father, Bernie, came up with the idea of making Irish sea salt.

“Bernie believed the high quality waters of the West Cork coast could be utilised more and, considering our proximity to the Atlantic, it is quite literally at our back door. It seemed like a great idea,” says Aileen. “We have always embraced our rural marine lifestyle and it is our knowledge of and passion for our local coastal area that fuelled our interest in producing sea salt.”

This love of the craggy Cork coastline is reflected in the O’Neills’ Irish Atlantic sea salt, which marries nature, technology and tradition in a way that is completely uncontrived.

Michael and Aileen have combined age-old salt-making methods with modern and energy efficient technologies to produce a natural and pure white flake sea salt crystal that has no additives, preservatives or anti-caking agents added.

“The production process is relatively straightforward,

but takes a lot of time and care,” says Aileen.

“Only the purest ‘grade A’ seawater is gently evaporated to produce Irish Atlantic sea salt flakes.”

The Organic Trust-certified production method allows the retention of over 60 naturally occurring trace elements and essential minerals.

These not only enhance the taste of the salt, but are necessary for health.

Besides its 100% natural sea salt flakes, Irish Atlantic Salt has developed a range of infused salts and it was a dill pollen infusion that received three stars and the Golden Fork for Best Speciality from Ireland.

“Pollens have become very popular of late. This product taps into that,” says Aileen.“We set out to incorporate the superb dill pollen supplied by Global Harvest with the wonderfully textured Irish Atlantic sea salt flakes. The result is a thoroughly and perfectly infused sea salt with dill pollen.”

Sadly, Bernie is not here today to share in Aileen and Michael’s excitement and success but his legacy lives on in Irish Atlantic sea salt.

“The production process is relatively straightforward, but takes a lot of time and care”

www.irishatlanticsalt.ie

Naturally

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IRELAND

resourceful GREAT TASTE 2014-15

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Clare

Cork

Smoked Irish Organic Salmon ★★

Sesame Seaweed Salad ★

Burren Smokehouse

A mild oak smoke over a real smouldering fire and west coast sea air are all part of the recipe. “We start with such a beautiful raw material that we don’t want to overpower with salt and smoke,” says co-owner Birgitta Curtin. www.burrensmokehouse.ie

HealthyYou

Owner Dermot Twomey was keen to bring the numerous health benefits of seaweed eating to customers. A ‘superfood’ which is high in minerals and completely free of artificial additives, this sesame salad combines great textures and flavours, according to Dermot. “One try is all it takes to convince” he adds. www.seaweedsalads.ie

Cork

Lightly Smoked Ham (on the bone) ★ Horgan’s Delicatessen Supplies

Managing director Michael Horgan knows the farmers who raise the pigs and ensures that care and attention to detail in naturally smoking and producing the ham is second to none.

Its lightly smoked flavour is especially popular at Christmas, with the turkey or on a cold buffet. “I don’t think we’ve ever had an unhappy customer,” he says.

Irish Atlantic Sea Salt Flakes infused with Dill Pollen ★★★ Irish Atlantic Salt

Managing director Aileen O’Neill is always keen to extend the range of flavoured sea salt and hit upon the idea of using modish dill pollen.

The quality of Irish Atlantic salt itself is superb – the naturally occurring nutrients and minerals are retained and a little goes a long way. Try it in fish, chicken or egg dishes. www.irishatlanticsalt.ie Other Award: Irish Atlantic Sea Salt Flakes – Oak Smoked ★

www.horgans.com Other Award: Certified Irish Angus Pastrami ★★

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IRELAND Dublin

Brown Seeded Loaf ★

BFree Foods

With the added bonus of four times the fibre in a standard seeded loaf, toasted linseed and sunflower seeds add extra flavour to this wheat, gluten and dairy free loaf. General Manager Alex Murphy says it’s sliced long for the UK market and makes a great open sandwich as, unlike other freefrom breads, it tastes like fresh bread. www.bfreefoods.com Other Awards: Brown Seeded Rolls ★ Soft White Rolls ★

Skoff Chicken & Ham Pie ★★ Freshcut Food Services “Whole, hearty and very comforting to eat.” That’s how Donal Skehan, director, describes this new pie.

High quality Irish chicken and ham in a creamy white wine sauce with mushrooms, plus a puff pastry lid on a shortcrust case, has made for a great combination that’s been well received. www.skoff.ie Other Award: Skoff Beef & Stout Pie ★

Shepherd’s Pie ★★

Singapore Noodles ★

After being unimpressed with the flavour of other shepherds’ pies on the market, Mora’s owner Maria Redini went back to her old family recipe and launched hers last year.

The premium Irish beef and lamb are slowly cooked and caramelised to release maximum flavour which is then crowned with a creamy potato mash and finished with a crunchy topping.

Owner Audrey Gargan started off selling Asian dishes, including katsu curry and salmon teriyaki, alongside sushi and decided to extend the range to include noodles and salads. The Singapore noodles, created by the shop’s chef, are prepared fresh daily and are packed full of fresh vegetables and chicken.

Mora Foods

Sushi King

www.sushiking.ie

www.morafoods.com Other Awards: Fish Pie ★★ Wexford Lamb Empanada ★ Malbec Beef Braised Empanada ★

GREAT TASTE 2014-15

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Kerry

Wild Smoked Irish Salmon ★★ Quinlan’s Kerry Fish The traditional, weather dependant oven used to smoke this salmon is over 50 years old and it can be a slow process to bring out the full flavour of fish. Owner Liam Quinlan says the taste, texture and appearance of the wild salmon is far superior to farmed, so all it needs, by way of accompaniment, is some lemon. www.kerryfish.com Other Award: Smoked Irish Organic Salmon ★★

Sea-Salted Caramel ★★★ The Cloudberry Bakery

Hand-made in a traditional manner, this seasalted caramel perfectly balances sweet and salt, to create a versatile spread and dessert sauce that customers adore.

Bakery co–owner Sam Harrison recommends storing it at room temperature to pour over ice cream, pancakes or waffles with ease or to serve from the fridge when spreading on toast, scones or muffins. www.cloudberrybakery.com

Kildare

Limerick

Brady Family ‘Glazed by Hand’ ham ★★

Peru Fairtrade Organic Espresso ★★

O’Brien Fine Foods

This pork topside is cooked for up to 12 hours, then glazed by hand and flash baked for a further two hours giving it a unique taste, “like the old ham”, says marketing manager Darragh Toms.

Water used in the steam ovens comes from wells on site and it’s cured for three days and hand-glazed, following a family recipe developed in 1978. www.bradyfamily.ie Other Awards: Rudd’s Black Pudding ★ Rudd’s White Pudding ★

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Pónaire Coffee Roastery

“Our customers wanted something with a bit of a kick to it but wasn’t bitter or burnt,” says co-owner Jennifer Ryan.

There’s hints of plums and apricots, expertly extracted by roasting the bean according to its density and the high altitude at which it’s grown. It’s fairtrade and organic with “good crema and a spectacular caramel finish”. www.ponaire.ie

GREAT TASTE 2014-15

IRELAND Mayo

Roscommon

Wild Blackberry Vinegar ★★

Rack of Pork with Alabama Rub ★★

Situated on the west coast of Ireland Fionntan Gogarty uses only blackberries harvested close to the Atlantic shoreline. His Wildwood Vinegars use a process that unlocks the hidden magic of nature’s essences so that you can bring these unique flavours to your food.

This rack is seasoned with a unique pepper and mustard rub, “which captures the smokiness and sweet flavours of Alabama”.

New product development manager Sarah Donnelly says the tender meat, infused with robust flavours, is incredibly versatile. It makes a wonderful joint, or slice it before cooking for succulent bone-in chops.

Wildwood Vinegars

www.facebook.com/ wildwoodvinegars

Oliver Carty

www.olivercarty.ie Other Awards: Free Range Dry Cure Unsmoked Rasher ★ Organic Dry Cure Slow Roast ★ Smoked Bacon Belly ★

Tipperary

Daru ★★

Cooleeney Farm This semi-hard cheese is produced using milk from the farm’s grass-fed pedigree Friesian cows and is matured for six to nine months for a rich depth of flavour and buttery taste.

“It’s very different – it’s its own cheese,” says owner Breda Maher. “If the raw material is as perfect as can be, you’ll get a good product.” www.cooleeney.com

Lime & Tequila Marmalade ★★ Crossogue Preserves There’s nothing quite like this marmalade, made with limes and sugar-free tequila, for waking you up in the morning, says managing director Veronica Molloy. She’s had to convert those who’ve had a bad reaction to tequila in the past but says: “The wonderful taste of it stays with you. About 75% of people who try it adore it.” www.crossoguepreserves.com Other Award: Sugar Free Marmalade Spread ★

GREAT TASTE 2014-15

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Tipperary

Waterford

Beef Dripping ★★★

Irish Organic Porridge Oats ★★

James Whelan Butchers Just 100% rendered beef fat, this product is much misunderstood but is, “very, very clean, healthy, and not the often perceived threat,” according to James Whelan.

“It’s like a lost friend – the taste of our childhood which we’ve forgotten,” he adds. Use it for “the best roast potatoes or chips ever”.

www.jameswhelanbutchers.com Other Awards: Aged Beef Rib Eye ★ Roasting Bacon ★

E.Flahavan & Sons

James Flahavan, seventh generation in the Flahavan’s family porridge business says: “Flahavan’s select only the finest locally sourced Irish oats.

Our unique milling method which involves a double kiln process, retains the full rich texture of our plump Irish oats, sealing in their natural aroma and giving them a distinctive creamy taste” www.flahavans.com Other Awards: Irish Steel Cut Oatmeal ★★ Irish Porridge Oats ★

Wicklow

DragonFly Espresso ★★★

Chicken Curry ★

This blend of Ethiopian Sidamo and Nicaraguan coffee, inspired by the company’s roaster Paul Mooney, produces a “wellbalanced, smooth, full-bodied coffee with little harshness”, says director Stephen Bell. The roast profile – a hint of hazelnut – and a silky finish works well as an espresso, with milk or as a black coffee.

Popular with the younger demongraphic, especially women, thanks to its fresh, light, dairy-free sauce, this chicken curry was created by chefs from the Delhi and Bombay regions, explains Emma Sheehan, sales and marketing director.

The flavour comes from combining slowly caramelised onions, for natural sweetness, with mustard seeds and curry leaves.

Bell Lane Artisan Coffee Roasters

www.belllane.ie Other Awards: House Blend Espresso ★★ Dawn Chorus Espresso ★★ Misty Mountain Filter ★

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Bombay Pantry

www.bombaypantry.com Other Awards: Butter Tikka Sauce ★ Butter Tikka Masala ★

GREAT TASTE 2014-15

IRELAND Wicklow

Organic Virgin Coconut Oil ★★ Dr Coy’s Health Foods

As well as reputedly having countless health benefits, like its anti-bacterial qualities and being great for your metabolism, this cold-pressed coconut oil is so tasty, director Aaron O’Donohue’s customers tell him they would just eat it out of the jar.

He likes it best as a coating for oats in homemade granola or spread on rye bread. www.drcoys.ie Other Award: Stevia Erylite ★

3-STAR RECIPE

Recipe by Great Taste arbitrator and chef Nick Crosley

Ingredients 1 butternut squash, peeled, seeded and sliced 1 fennel bulb, trimmed of the stalks, cut in half, lengthways and sliced into thin wedges from the core outwards 1 aubergine, cut into 1 inch squares, skin on 2 garlic cloves, lightly crushed, skin on 1 small pinch of cumin seeds Feta cheese, to taste

Olive oil to drizzle Sea salt and ground black pepper Sprigs of rosemary or sage 1 tsp harissa (more if you like it hot) 1 pot of Riverford Organic crème fraiche ★★★ Method 1. Preheat the oven to 180°200°C. 2. Prepare the vegetables and arrange in a single layer

GREAT TASTE 2014-15

Original Image Photography

Roast squash, fennel & aubergine with crème fraiche & harissa on a baking tray. Sprinkle with the cumin seeds, scatter the Feta, strew the rosemary and drizzle the olive oil. Season with salt and pepper.

3. Place in oven for 15-20 minutes or until the vegetables are cooked and browned.

4. Stir the harissa into the crème fraiche and serve in a separate dish for dipping.

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Best Imported Speciality | Whole Hot Smoked Salmon | Stefan PĂĽlsson

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WORLD FLAVOURS The judges fell for Stefan Pålsson’s whole hot smoked salmon – hook, line and sinker

T

he Swedes might be the godfathers of fish smoking, but they can still learn a thing or two from Asian countries in their use of the whole fish, as Stefan Pålsson discovered on a recent trip to Asia.

“We have always specialised in smoking fillets, but on this tour we saw that the Asian people know that most of the flavour is in the head, fins, belly and healthy fat – all the bits we throw away,” he says.

This inspired Stefan, who runs a small smokery in the medieval city of Landskrona, southern Sweden, to develop a product that goes back to basics in its use of the whole fish.

“I started fishing and smoking fish as a child,” says Stefan. “I learned all about techniques and quality from my mother and grandfather.

People who know how to debone a fish will always choose a whole fish because all the flavour is around the bones.”

On returning home from his trip, Stefan applied this ‘nose to tail’ approach to whole salmon.

Using his own salt blend and a “secret mix” of Swedish wood smoke, he created a whole smoked fish that surely surpasses any fillet with its depth of flavour.

“People who know how to debone a fish will always choose a whole fish because all the flavour is around the bones”

Described by the judging panel as “a most majestic beast”, the whole hot smoked salmon is wonderfully moist and perfectly seasoned.

Even those who suffer from fish bone paranoia will be won over by this product. Stefan has found a way of loosening the meat’s grip on the bones during processing and as a result, the flesh falls away beautifully.

It is worth seeking out Stefan Pålsson for his whole smoked fish alone, but there is far more to discover from this smoker. His factory shop in Landskrona is brimming with “laxdelikatesser” in every conceivable form, not least his Landskrona 600year jubilee hot smoked salmon and sweet smokey hot smoked salmon, both of which were awarded one star by this year’s judges.

This is one smoker who certainly doesn’t need to fish for compliments. www.stefanpalssonab.se

there’s flavour GREAT TASTE 2014-15

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Belgium

China

Porchetta Salamone ★

Imperial Golden Bud Black Tea ★★★

Angelo Salamone

Passed down from fine Italian deli meat producer Angelo Salamone’s great grandfather, the authentic Italian handmade recipe for pochetta specifies seasoning with Mediterranean herbs and slow roasting so the pork joint is tender and juicy. It’s versatile and handy for time-poor families, says Angelo. Eat it cold in a sandwich or put it on the barbecue. www.salaisons-salamone.be

Talisman Teas

The leaves from the first flush of spring come from a small family farm in the Yunnan Province of China. Talisman Teas’ founder Andrew Cunningham says: “This tea has a rich chocolate, malt and caramel taste with a natural sweetness.

Drink without milk, it goes especially well with a slice of cake for afternoon tea.” www.talismanteas.com Other Awards: A Grade Iron Buddha Oolong ★★★ Wild Mountain Green Tea ★★ Royal Pearl Oolong ★★

Cyprus

Ethiopia

Mediterranean Sea Salt Crystal Flakes ★★

Yeti Farm Ethiopia coffee ★★★

Billed as a finishing salt, these large, hand-sorted pyramidshaped crystal flakes have “a lovely, soft, pure, sea salt taste”, says managing director Luke Hodgson. The naturally-produced flakes also create a superb glistening effect which is particularly wellshowcased on roast meat or vegetables, he adds.

Forest smallholders on a tiny hillside in West Ethiopia have been producing coffee for generations and theyb hand-pick this Bird & Wild coffee, which grows in rich fertile soil in a natural, shady forest environment. Founder Ben Roberts says: “It’s spicy, winey, some say gamey, very intense and characterful.”

Falksalt

www.falksalt.com Other Awards: Wild Mushroom Crystal Sea Salt Flakes ★★ Chipotle Crystal Sea Salt Flakes ★★ Wild Garlic Crystal Sea Salt Flakes ★★

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Bird & Wild

www.birdandwild.co.uk Other Award: Raul Mamani Peru ★

GREAT TASTE 2014-15

WORLD FLAVOURS France

Black Fruity Olive Oil ★

Moulin JM Cornille Fruite noir olive oil is produced almost exclusively in Provence, and this mill is responsible for 50% of national production.

“We store the olives in the loft for three to four days before crushing,” explains business development manager Magali Scardone. “This removes the bitterness and yields a mellow oil with a long finish.” www.moulin-cornille.com Other Award: Green Fruity Olive Oil ★

Pineapple juice ★★ Pago Premium Fruit Juices There is only one ingredient in this 100% pure juice, whose smoothness and honeyed aftertaste have made it a popular tipple in bars, hotels and restaurants on the Continent. “We only use top quality white flesh from ripe pineapples,” says UK country manager Marvin Henshaw. “Our fruit experts can tell how ripe they are by the aroma.” www.pagofruitjuice.co.uk Other Award: Pink Grapefruit Juice ★

Greece

Stories of Greek Origins Organic Thyme Honey ★★★ Artion Greek Foods

In a bid to “let people travel through taste and aromas to the historical and beautiful land of Crete”, this organic honey has “a beautiful, clear colour”, reflecting the Greek island’s landscape, says co-founder Anastasia Astypaliotou. The burst of thyme balances perfectly with the luscious sweetness and it’s lovely with pancakes and in salads.

Manouri PDO ★★

Bios Hellenic Producers

Soft, creamy and rich, this cheese tastes pure and original. It is also a Protected Designation of Origin product, explains operations manager Eleni Tilikidou. It can be eaten raw or grilled, but is “exquisite” when fried with some Greek honey poured on top and accompanied by a glass of white wine. www.biosproducts.gr Other Awards: Feta PDO ★ Smoked Mussels ★

www.storiesofgreekorigins.com Other Awards: Stories of Greek Origins Organic Oregano Pindos Mountains ★ Stories of Greek Origins Kalamata Olive Paste ★

GREAT TASTE 2014-15

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Greece

WILD Thyme Honey ★★★ Ellopia Greek Foods

Partner George Dachris says: “The combination of wild thyme flowers, the strong winds, the sun and the sea is what gives our honey its distinct, rich aroma and dense texture.

We simply let nature do its job.” Enjoy on toast, on top of Greek yoghurt or with Greek Mountain tea. www.ellopiagreekfoods.com

Greek Herbal Delight Pennyroyal ★★★ Organic Islands

“It is the first time essential oils from herbs have been used to give flavour and scent to this traditional sweet,” says owner Nikos Hatziandreou. It’s light and minty, with no artificial colours, additives or preservatives and is particularly popular with men. Traditionally served with afternoon tea or coffee, or at the end of a meal. www.organicislands.gr Other Awards: Greek Herbal Delight Rosemary ★ Organic Hyssop ★

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Premium Extra Virgin Olive Oil ★ Maryó Artisan Products This oil is produced by the monks of the Agarathos monastery in Crete.

Koroneiki olives are harvested by hand in the morning and milled in small batches that afternoon, explains director Maria Gaki. The resulting oil is “exquisite, exhibiting a strong character, low-acidity, a delicate fruity nose and a lightly bitter, lingering peppery taste”. www.maryoartisanproducts.com

Elea Terra Organic Kalamon Variety Olives Pitted ★ Symphonia

Produced in a small village certified to offer only organic products, these Kalamon olives are known globally for their “exceptional taste and nutritional value”, says managing director Athanasios Kavoukas.

“Very fresh, hard, aromatic and appropriately salted”, they work in a salad or pasta or, of course, with a glass of ouzo. www.symphonia.com.gr Other Awards: Melion Wild Thyme Honey ★ Elea Terra Organic Variety Olive Paste ★

GREAT TASTE 2014-15

WORLD FLAVOURS India

Italy

Patak’s Madras Spice Paste ★ AB World Foods

Patak’s family Madras recipe uses freshly blended herbs and spices preserved in oil, with no artificial colours, favours or additives. This spice paste is the perfect for customers who want to enjoy a popular madras curry, without buying lots of separate spices and is suitable for vegans. Try it with red meat or chicken, or alternatively with sweet potatoes and butternut squash. www.pataks.co.uk Other Award: Patak’s Tikka Masala Spice Paste ★

Lemon Extra Virgin Olive Oil ★★★ Apulia Blend t/a The Olive Oil Company Whereas most flavoured oils are made by adding natural flavourings to oil, owner Danilo Manco makes his by blending fresh lemons and Puglian olives. “We have to plan our entire output for the year as we crush the lemons together with Coratina and Ogliarola olives in the mill,” he says. www.theoliveoilco.com Other Awards: Vellutato White Balsamic ★★★ Reale Balsamic Vinegar ★

Italy

Pesca & Nocciole Colomba ★★ Dolciaria A Loison Founder Dario Loison says his family was the first Italian pastry maker to use unusual ingredients such as vanilla pods instead of flavourings, and this ethos of seeking out the best raw materials has been carried right through to the present day. Ingredients like toasted Piemonte hazelnuts and candied peach set this colomba cake apart and make it truly addictive.

Creamy Gorgonzola ★★ Fine Italian Foods

Made the old-fashioned way in small vats, with all stages of production done by hand, general manager Peter Tindal describes the taste of this gorgonzola as “out of this world”. He says: “It’s so light, soft and creamy. It goes well with apples and pears or simply melted over gnocchi or pasta.” www.fineitalianfoods.co.uk Other Award: Gran Castelli and Tomino wrapped in Speck ★

www.loison.com Other Award: Lemon Panettone ★

GREAT TASTE 2014-15

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Strangford Lough, Co. Down

London

London

fields & yields

Rich pastures mean rich pickings.

London

Northern Ireland is known for its stunning landscape, but the land is rich and productive too.

The combination of a temperate climate and our dedication to farming excellence and innovation means food produced in Northern Ireland wins awards for quality the world over.

We can help you access over 400 food and drink manufacturing companies, so feel free to call anytime to discuss any sourcing or NPD requirements you may have.

Whetted your appetite?

Visit www.buynifood.com

London

Michele Charrington, Food Business Development Director, GB E: michelle.charrington@investni.com Mob: 07817173514 Robin Barnett, Food Business Development Director, GB E: robin.barnett@investni.com Mob: 07817173513 Shane McArdle, Food Business Development Director, Republic of Ireland & International Markets E: shane.mcardle@investni.com Mob: +44 (0)7817 173516 Drew McIvor, Food Business Development Executive, Republic of Ireland E: drew.mcivor@investni.com Tel: +44 (0)28 9069 8113

www.buynifood.com

WORLD FLAVOURS Jamaica

Japan

Jamaican Jerk Medium Marinade ★

Yummyto Japanese Soy Sauce ★★★

Founder Alistan Munroe inherited a love of traditional Jamaican cuisine and was inspired by his grandmother to create this vegetarian jerk marinade.

Made using “the finest, natural ingredients” with no artificial flavourings or colourings, it’s good on meat, poultry or fish.

Naturally fermented from non-GM soy beans, this stands apart from other soy sauces, says marketing director Lucy Mitchell. “It has a really distinctive sweet and savoury flavour with bundles of character without being overpowering,” she adds. This makes it a versatile product – equally at home as a dip or salad dressing.

Munroes

SeeWoo Foods

www.munroes.net

www.seewoo.com Other Award: Way-On Chilli Chutney ★

Mexico

Panama

Cazcabel Honey Tequila Liqueur ★★★

Panama Esmeralda Special ★★★

Proof Drinks Blending real honey with premium tequila results in a very smooth drink.

“The sweetness of the nectar means there’s no after burn,” says director Paul Ferguson.

It’s best served at room temperature, or just slightly diluted with one ice cube and works well with cola for a longer drink. www.cazcabel.com Other Award: Cazcabel Coffee Tequila Liqueur ★

GREAT TASTE 2014-15

Fortnum & Mason Grown by the Peterson family and roasted to Fortnum’s specification, this very special coffee is widely regarded as the best in the world with a waiting list for each new crop, says tea & coffee buyer Darren Williams.

It has a “creamy mouthfeel with notes of melon, papaya and Demerara sugar sweetness”. www.fortnumandmason.com Other Awards: Fortnum & Mason Tanzania Blackburn Estate ★ Fortnum & Mason Breakfast Blend ★

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Portugal

Lemon Verbena Reserve Lot ★★★ Cantinho Das Aromaticas Luís Alves agronomist selects the youngest, sweetest leaves with the highest concentration of oils for a “lush, fruity taste, notes of lemon and a pleasant lingering aftertaste”.

Produced organically, this herbal tea is a “sumptuous green colour” and can be drunk hot or cold as a wine substitute at mealtimes. www.cantinhodasaromaticas.pt Other Award: Lemongrass Reserve Lot ★

Liqueur Arrabidine – The Secret of Arribida’s Monks Red ★★ Lima Fortuna

The secretly guarded recipe of this strong-tasting digestif was originally created by a monk and has been produced by co-founder Sofia Lima Fortuna’s family for 65 years. “The terroir is pre-glacial so it’s very special,” she says. “It’s made lovingly, all the processes are done by hand.” www.limafortuna.com

South Africa

Queijo Azeitão DOP ★★★ Victor Fernandes – Queijaria Artesanal

The highly acclaimed sheep’s cheese is cured for at least 20 days and is uniquely sour, salty and spicy, says Ruben Fernandes. “Clean, unmistakeable and delicious” are words often used to describe the cheese, which is best served at room temperature with top quality local bread and red wine, he adds. victorfernandes.lda.pt Other Awards: Queijo de Ovelha Curada ★★ Manteiga de Ovelha ★

Calissons ★

Ooh La La Artisan Confectionery Karen Schneid-Lieberman, owner-creator of Ooh la la Artisan Confectionery, ensures everything is hand-made according to her original recipes. Her Calissons are made of ground almonds, homemade candied melon and orange peel, set above edible rice paper and topped with a thin royal icing glaze.

Calissons originate from Aix en Provence in France, where they are traditionally served as one of the 13 desserts of Christmas, making them “a must for any Christmas table”, says Karen. www.oohlalaconfectionery.com Other Awards: Pecan Pebbles ★ Salted Caramel Nougat ★ Spanish Turron ★★

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WORLD FLAVOURS Spain

Senorio Iberico Bellota Morcón ★★ Brindisa

Tortas de Aceite - Sugared Olive Oil Biscuits ★★★

Meat from the leg and belly of acorn-fed Iberico de Bellota pigs has a really succulent texture, plus a “sweet but savoury, complex and rich flavour”, says head of product training James Robinson.

It looks strikingly different from most cured sausages too, with its purple meat, distinctively orangey red shading from the pimenton and seams of well-infiltrated fat.

Made by hand in Seville, by a small family business, the main difference between these biscuits and their competitors is the use of 50/50 extra virgin olive oil and high oleic sunflower oil, explains Delicioso director Kate Shirley-Quirk. The result is a lighter, less oily biscuit, containing natural aniseed and sesame seeds with a little sugar on top. Perfect with a coffee.

www.brindisa.com Other Awards: Presa ★★ Ortiz Atún Claro Ventresca ★

Jamón Ibérico de Bellota Cárdeno ★★ Iberian Deli

These specially bred free range Ibérico pigs feed in an area with the biggest density of acorn trees in the world, which gives the jamón “a very specific bouquet, fat that melts in the mouth and a distinctive after-taste,” says partner Antonio Hernándaz Laviades. It is also traditionally cured for more than three years.

Delicioso UK

www.delicioso.co.uk Other Awards: Serrano Ham from Galicia ★★ Chorizo de la Rioja ★★ Picual Extra Virgin Olive Oil ★★

Romesco Sauce ★

Nizami Foods

Nitesh Mahtani, director, credits his version of Spanish Romesco sauce with having a “totally unique flavour”.

It’s packed full of the best possible ingredients – roasted red peppers, roasted almonds, fresh red chillies, tomatoes and saffron add a full-bodied punch as a pasta sauce or a barbecue marinade on chicken, pork or fish. www.nizamifoods.co.uk Other Awards: Moho Sauce ★ Tomato Chutney ★

www.iberiandeli.co.uk

GREAT TASTE 2014-15

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Sweden

Switzerland

Whole Hot Smoked Salmon ★★★

Lemon & Lime Sorbet ★★

Stefan Pålsson According to owner Stefan Pålsson, all the flavour in fish is around the bones, which was why he went back to basics and used the whole fish. Applying his own salt blend and smoking over Swedish wood, he created a perfectly seasoned and wonderfully moist whole smoked salmon.

Mövenpick Ice Cream

Managing director Barry Areington says this intensely flavoured sorbet, with a high fruit content (24.5%) and real fruit pieces is “fantastically refreshing and citrusy”. It’s 99% fat-free and goes well in lots of recipes. It particularly complements a fruit torte and is great in cocktails and mocktails.

www.stefanpalssonab.se Other Awards: Gourmet Bread ★ Shrimp Salad with Handpeeled Shrimps ★ Sweet Smokey Hot Smoked Salmon ★

www.movenpick-icecream.co.uk Other Awards: Yogurt Ice Cream ★ Cinnamon Ice Cream ★ White Chocolate Ice Cream ★

USA

Zambia

Quince Courvoisier Jam ★

Honey ★

Maya, her mother and her grandmother are keeping up the family tradition of producing this floral, fruity jam that is an ideal partner for cheese. “We use locally sourced fresh fruit and very little sugar,” she says. “All jams are vegan and naturally gluten-free, and the addition of Courvoisier Cognac refines the flavour.”

Co-founder Martin Zuch began making top bar beehives and placing them in the Zambian bush in order to create a sustainable source of income for local communities. Now producing over 200 tons a year, this unique, organic honey has an amazing flavour with a hint of aniseed.

www.mayasjams.com

www.mamabuci.com

Maya’s Jams

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Mama Buci

GREAT TASTE 2014-15

Passionate about food The team at woman&home are passionate about food, with food content at the heart of everything they do, encompassing woman&home, womanandhome.com and Feel Good Food. They’re also proud sponsors of The Golden Fork Award, celebrating the small producers of Britain

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. The Somerset Cheese Company must have a lot of fans, as it was the outright winner!

Jane Curran, Editor, Feel Good Food

Great Taste Awards Ads x2.indd 2

01/10/2014 15:51