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Henry joined the family business, Aspall's Cyder and Vinegar, with his brother in 1993. The two revamped and relaunched the brand, making Aspall's the bestselling cider vinegar in the UK. Henry now runs Nonsuch, which produces botanical vinegars and syrups
I’m so used to buying my ghee from our local Indian supermarket that it almost hadn’t occurred to me that it could just as easily be made in England. I like the packaging of Happy Butter Organic Ghee, as it upsells what could simply be seen as a workhorse of the condiments cupboard. It has a luxuriously rich butter aroma and a rewarding texture as I scooped out a spoonful. It is velvety smooth on the palate with a soft and pleasant nuttiness. It made fabulous potted shrimps.
The smell of fresh raspberries is a delight on the nose; it positively dances out of the bottle and transported me into an English kitchen garden. The palate is juicy with fruit, though unlike its stablemates, it was quite tart, the acid smack of the raspberries making it ever so slightly out of balance. This is only a slight whinge though and does not detract from its capabilities as an ingredient that adds a pleasing fruity character to every recipe I made with it.
Hillfarm Extra Virgin Cold Pressed Rapeseed Oil
Black Garlic infused Balsamic Vinegar of Modena
Happy Butter Organic Ghee
R-Oil, Extra Virgin Cold Pressed Rapeseed Oil
Raspberry infused Balsamic Vinegar of Modena
Armagh Bramley Apple infused Balsamic Vinegar of Modena
Gooseberry & Ginger Vinegar
Welsh Cask Vinegar
Ginger Wine Vinegar
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Jack Monroe is an award winning food writer and bestselling author. She works with Oxfam, the Trussell Trust, Child Poverty Action Group and many more to teach people to cook and eat well on a limited budget.
A generous portion that easily serves two or three, this classic South African dish of tender spiced mince or lentils in a rich sauce, topped with a thick and crispy bechamel and egg layer, stood out among the competition for its bold flavours and comforting, casual style. Delicious piping hot with rice, or serving leftovers for breakfast in a soft roll with a fried egg, or even snacked on cold from the fridge, it’s a versatile standby to have on hand for almost any meal of the day
A winner with the whole family, tender and flavourful free range roast chicken, generous pieces of bacon and softly sautéed leeks in a creamy white sauce, with perfectly crisp and flaky pastry. Perfect for a midweek easy supper for two or for taking the pressure out of cooking on a special occasion - one of the best ready made pies I have ever tried!
Venison, thyme and red wine
Chicken Calabrese with ‘nduja
Wild garlic & basil pesto chicken
Quinoa, coconut and aubergine curry
FREE RANGE ROAST CHICKEN, LEEK & BACON PIE
Waffle & pancake mix
Bobotie
Bestselling author of One Pound Meals and 5 other cookbooks, Miguel Barclay is a chef and social influencer famous for his budget-friendly, storecupboard recipes.
A winning flavour that was as close to the real thing as you could possibly get; a real surprise and an absolute delight in a packet of crisps.
A sweet coated almond with a savoury rosemary kick, these are certainly an adult snack that would complement a charcuterie board and a glass of wine. A highly recommended flavour combination.
Tapas Fries
Popped Cheddar
Moorish Smoked Humous
Sourdough Bites - Anglesey Sea Salt and Cracked Pepper
Sourdough Bites - Suffolk Cyder Vinegar and Sea Salt
French Rosemary Almonds
Two Farmers Hand-cooked Crisps - Salt & Cider Vinegar
SHORE Seaweed Chips
Moroccan Spiced Almonds
Fairfields Farm Crisps
Award-winning chef and owner of the Adam Handling Restaurant Group, which encompasses six food and drink venues in and around London. He has made numerous TV appearances, including on Great British Menu and Saturday Kitchen.
They look super lovely and the layers inside are even. You know straight away they are rhubarb and custard as soon as you taste them, which is a great job in my eyes. Really well decorated too. The shell around the outside is nice and thin. The two layers inside of the bonbon are very pronounced and make it a nice texture. These truffles are very well done.
Flavour was great, punchy and full of raspberries. Nice texture with the brownie inside and loved the overall look. Very well done
Raspberry Brownie BonBon
Sea Salt & Dark Chocolate Truffle
Rhubarb And Custard Bonbon
Mortimer Chocolate Luxurious White Drinking Chocolate
Hazelnut Chocoholic Spread
Sugarcane Studio Florentines
Judging Savoury Bakes and Chocolates. Celebrity Chef Dipna Anand owns the famous 'Brilliant Restaurant' in Southall and has a new restaurant inside of Somerset House, specialising in Punjabi cuisine with a few South Indian favourites, showcasing some of he
Beautiful and attractive packaging and perfect size bar too at 65g. I like the kind of wax paper the bar came in! The bar is glossy with a rich reddish colour, but darker than the winning bar. The chocolate is obviously perfectly tempered as it snaps nicely. It is a dark bar but has a sweeter finish with a slightly caramel flavour. As the chocolate melts in your mouth you get the original and natural acidity of pure sun dried cacao beans, coming through and cleaning the palate nicely.
A beautiful presentation box perfect for gifting and after unwrapping the layers you discover this luxurious selection of bonbons. The assortment is fun with many colours, shapes and types of chocolate; dark, milk and white. All the fillings are generous and not too sweet, making you want more as a good box of chocolate should. A very elegant , modern and innovative selection which I will be happy to offer to my friends or family!
Dark Chocolate Truffles
Organic Marmalade Truffles
Heavenly Hazelnut Bars
Summerdown 70% Dark Chocolate Peppermint Heritage Fondants
Vanuatu 72% single estate dark chocolate
Philippines 72% single estate dark chocolate
Forest of Hope Milk Chocolate Surprise Egg 17g
Large Handmade Chocolate Gift Box
White Chocolate and Scottish Raspberry Bar
Sugarcane Studio Florentines
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Rachel is one of the leading voices in vegan cooking in the UK, with a collective following of 750K+ on YouTube and Instagram.
Really delicate light brownies yet incredibly indulgent and luxurious. Perfect balance of sweetness with chocolate, which keeps it very rich but still gently hits the sweet tooth.
With a crispy panko coating and a lovely lemon and seaweed infused filling, these plant-based seafood cakes make for the perfect evening meal.
Apple & Cinnamon
Indulgent Vegan Chocolate Orange Brownies
Vegan Sticky Toffee Pudding
Lemon and Herb Seafood Cakes
SORSO Sauce: Smoked Garlic
Fairfields Farm Roast Rib of Beef Crisps
Swoon Bacio Gelato
Sweet Potato & Lentil Burger
HECK! Vegan Italia Burger
nooj creamy almond paste
BYRuby’s lasagna is a perfect treat when you need a day off cooking. It’s filled with a delicious variety of vegetables including a layer of aubergine, butternut squash, tomato sauce and ricotta creamed spinach.
Pearled spelt grain makes a wonderful alternative to risotto called farotto. Simply swap out pearled spelt grain for risotto rice in any risotto recipe and extend the cooking time a touch until the spelt is perfectly al dente. Diversifying our staple foods is essential for our nutrition and supporting biodiversity.
‘Chicken Salt’ Fries
VEGETABLE LASAGNA
Bannisters Yorkshire Family Farm 4 Mature Cheddar Stuffed Jackets
Organic Spelt White Pasta - Gigli Rigati
Macaroni Cheese
Aubergine & Paneer Korma
Vegan Mince
Ultimate Vegan Burger
Spelt Pasta
Organic Pearled Spelt
This nourishing broth is simultaneously decadent and nourishing; a combination of attributes I strive for in my own recipes. Daylesford is a modern British farm, practicing exemplary sustainable practices, leading the way in regenerative agriculture. Good farming equals good food and this product proves it.
I’ve always enjoyed Gusto’s drinks so was thrilled to discover their Fiery Ginger with Chipotle drink whilst judging this competition. It’s refreshing, flavoursome and a joy to consume chilled from the bottle. Founder Craig Sams is a hero of mine. Way before his time he founded companies such as Green & Blacks, Whole Earth and others. His undying commitment to organic food and the health food scene are an inspiration.
The Right Stuff
Blonde Organic Lager
Nairn’s Scottish Organic Oatcakes
ORGANIC THAI CHICKEN BONE BROTH WITH CHILLI & LEMONGRASS
Organic Spelt Drink - Barista Blend
Gusto Organic Fiery Ginger with Chipotle
Riverford organic 100% UK veg box
Moo Free Salted Caramel Premium Bar
Rollagranola Organic & Nutty
Lizi’s Organic Nuts and Seeds Granola
HazelNOT Gnawbles pay more than a passing resemblance to a certain airy malt confectionery covered in chocolate, and in my opinion they are better. This is a true win for the free-from family, they are crisp, nutty (without being “nutty”) and oh so moreish. The real win is their versatility. I’ve already crushed them as a topping for ice cream, added them to a cheesecake base, but plan to use also in a tiffin, and a pimped up granola.
I love making relishes and chutneys, but I’ve never thought it was possible to achieve the full warm, rounded earthy sweetness without onions and garlic. This relish is not only delicious, but not lacking in any way. It is fresh and acidic, as well as being sweet and bold. This will not be a condiment that will languish at the back of the fridge and will compliment so many dishes from burgers to curries, falafel to cheese boards.
Slightly Different Tomato Relish
Blonde Organic Lager
Nairn’s Gluten Free Cracked Black Pepper Wholegrain Crackers
HazelNOT Gnawbles
The Captain’s Crackers: Warm Chilli
Moo Free Bunnycomb Mini Bar
Mild Korma Stir-in Sauce
Tomato & Roasted Pepper Soup
Café Latte GF Fudge Brownies
Popcorn Kitchen Cheddar Cheese
Winner of MasterChef 2012 thanks to her flavour-packed Mauritian style cooking. Shelina has since established herself as a TV presenter and cookbook author; she opened restaurant Lakaz Maman in 2016.
This nutty and crunchy granola is perfect for those with wheat intolerance. It is not very sweet which makes it the perfect start to the day: the nuts provide just the right balance of sweet crunch and savoury. A great addition to my breakfast cupboard!
A light and refreshing kefir packed with coconut milk flavour. A clean tasting kefir with the right balance of sour and sweet.
Sour Cream & Onion Pretzel Thins
Barbeque Pretzel Thins
Healthy Coconut Milk Kefir
Healthy Goat Milk Kefir
Healthy Cow Milk Kefir
Super Eggs
Lizi’s Boost Super Muesli
Yockenthwaite Farm Nutty Spelt Granola
Simply Seedz Date & Apricot Porridge
Gusto Super DC Blackcurrant & Elderberry
Judging English & Welsh Wine and Cider. A sommelier and buyer for the Rick Stein Group, wine expert Charlie makes regular appearances on BBC's Saturday Kitchen.
A brilliant hazy session cider, lovely ripe apple flavour and a lingering after taste. Refreshing and delicious, left me wanting more.
A lovely family run business with a great growing ethos. This sparkling medium sweet cider was well balanced and juicy, very tasty.
Whimple Orchards
Hallets Real Cider
Sandford Orchards Devon Red
Sandford Orchards Devon Mist
Sandford Orchards Devon Dry
Sandford Orchards Fanny’s Bramble
Sandford Orchards Berry Lane
Sandford Orchards Old Blossom
Sandford Orchards Cider Ginger
Judging Ice Cream and Beer & Lager. Jacob is a critically acclaimed London restaurateur and cookbook author. His most recent publication, Gelupo Gelato, reveals the gelato recipes of his infamous gelateria
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Turbo-charged with delightful flavours, this is as powerful as it is precise. I love its uncompromising use of delicious hops surging with tangy vibrancy, and it has a wonderful sense of quenching refreshment underpinning its sumptuousness.
Beautifully balanced malt with superb zesty flourishes, Encore Amber Ale is a delightful all-rounder to appeal both to those who love a brighter, lighter style of beer as well as those who prefer something more deep and traditional. I thoroughly enjoyed this brew. It would pair perfectly with a Ploughmans.
The Right Stuff
Encore - Amber Ale 3.8%
Legacy 4.4% Blonde Ale
Binary botanical
Tarquin mastered the art of gin distilling to set up his own business, Tarquin's Gin, using local botanicals and flavouring know-how gained while training at Le Cordon Bleu
Lovely on the nose with a symphony of candied orange, cloves, anise, and oak – capturing the moment quite remarkably, as if a fresh orange had been zested over angostura bitters on a crushed sugar cube, next to a roaring fire. The body is powerful with soft vanilla, oak, more lovely spiced orange and a reassuring hit of whisky that has been blended with complete finesse to create a contemporary liqueur that defies its strength at 40% abv. Very soft of the palate, and overall a very impressive interpretation of a classic Old Fashioned cocktail, with a masterful balance of spices and measured sweetness.
Golden in colour, this beautiful bold liqueur has rich notes of honey, toffee, roasted golden delicious apples and caramel on the nose. The body is rich and thick almost like dulce de leche, and the symphony of the apple continues, develops and evolves from freshly picked bramleys to a freshly baked tarte tatin, Overall a fantastic ripe fruitiness, and very impressive depth of flavour, with a long and moreish finish that well and truly celebrates the mighty apple. This would be brilliant over ice, in cocktails and in all sorts of puddings too.
Cold Brew Coffee Liqueur
Blackcurrent Liqueur
Coffee Liqueur
British Cassis
Cove Damson Liqueur
Cove Coffee Liqueur
Orange 33 - Liqueur
Crab Apple Vodka Liqueur
Elderflower Liqueur
Orange Whisky Liqueur
I really like the balance of fruit and clever use of sherry in this fine Summer Cup. With an outstanding lasting finish, this is a delightful example of a summer cup based on gin while delivering exotic fragrant depth and that trademark summer twist of delightful refreshment. Bravo. A great new addition to this category.
This is a really impressive and unique distillation with imaginative botanicals; sorrel and bog myrtle that give it its own unique character . Fantastic served with tonic. Nc’nean Botanical spirit is a great fun, imaginative twist on a clean, pure, bright spirit.
Nc’nean Organic Botanical Spirit
Raspberry & Blackcurrant
Strawberry & Rhubarb
Orkney Akvavit
Cotswolds Summer Cup
Brighton Gin Lemon Verbena Garden Collins
Brighton Gin Blood Orange Gin and Tonic
North Point Spiced Rum
A very close runner up, Rosemullion makes VERY good rum in such attractive packaging. This rum wants to jump out of the glass, so perfumed with baking spices, ginger, vanilla from the oak. The palate is jumping with cinnamon, clove, and treacle pudding sweetness. The spice and sweetness are perfectly balanced against the alcohol and they provide a depth and richness to the mouthfeel that is very complete.
Another very good rum produced by Drapers. I love the fact that this is made from double distilled molasses. The nose is full of ginger, cinnamon, and nutmeg with lots of textbook vanilla and oaky smoke, the mouthfeel is creamy, and the alcohol is well incorporated and balances out well, nothing is too harsh. There’s loads of walnut, dark chocolate and baking spices on the palate and plenty of depth and concentration. A perfect sipping rum.
SMOKED OAK & VANILLA
Rosemullion Spiced Rum
Devils Bridge Spiced Rum
Lowland Rum
Rosemullion Chocolate Rum
Caramel Rum Liqueur
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Miranda Hayman is the co-owner of Merser Gin and Hayman's Rum, London's only rum-blending house. She is also a passionate advocate of women within the drinks industry.
This is attractively packaged and is equally appealing in taste. Bursting with vanilla, toffee, tropical fruits on the nose and notes of coconut, fudge and honey on the palate. It was smooth and balanced to taste and a nice finish. I could easily enjoy this sipped over ice, but it would work well mixed with lemonade or ginger ale. I think it would also be fun in a tiki style rum cocktail. It did have a slight alcohol burn on the palate (slightly bitter) which moved this into second place for me.
Another very good rum produced by Drapers. I love the fact that this is made from double distilled molasses. The nose is full of ginger, cinnamon, and nutmeg with lots of textbook vanilla and oaky smoke, the mouthfeel is creamy, and the alcohol is well incorporated and balances out well, nothing is too harsh. There’s loads of walnut, dark chocolate and baking spices on the palate and plenty of depth and concentration. A perfect sipping rum.
Grumblebee Honey Spiced Rum
Rosemullion Gold Rum
Hattiers Egremont Premium Reserve Rum
Hattiers Eminence Blended Aged White Rum
Hattiers Resolute Blended Aged Navy Strength Rum
Sea Aged Limited Release Rum
English Spiced Rum
North Point Pilot Rum
Judging Soft Drinks and Classic Gin. Olly is a multi award-winning wine expert, TV personality and author. He appears regularly on Saturday Kitchen and his weekly column in The Mail on Sunday's You Magazine has a readership of over five million.
Fabulous aromatics, easy drinking and delicious with just a dash of tonic so as not to drown them out.
Loved the concept of this gin capturing everything that is wonderful about Bute. Cleverly packaged, it belongs on every gin shelf.
Heritage No1 Oak Rested Gin
Dyfi Gin
Burleighs Signature London Dry Gin
Luxury London Dry Gin
Caorunn Small Batch Scottish Gin
Cotswolds Dry Gin
Masons of Yorkshire The Original
Isle of Bute Oyster Gin
Smuggled from Cornwall Gin
Papillon Gin
Award-winning chef and owner of the Adam Handling Restaurant Group, which encompasses six food and drink venues in and around London. He has made numerous TV appearances, including on Great British Menu and Saturday Kitchen.
This gin is something I haven’t tried before. It’s really fun that it changes colour and the flavour of a pink grapefruit works very well for a fun and quirky gin & tonic. It’s nicely clean and, in my eyes, something perfect for a very unique gin & tonic
I loved the rose flavour, it’s one of my favourites. I thought the flavour really shone through; it was one of the best pink gins I’ve tried.
Bison Grass Edition
Little Lane Gin
Pink Marmalade Gin
Rhubarb Old Tom Gin
Laura Wall Seaside Gin, Strawberry & Vanilla
Caorunn Scottish Raspberry
Barrel-aged Hedgerow Gin
Welsh Cake Dry Gin
Vára Pink Gin
Rosemullion Summer Gin
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Judging Whisky and Honey. Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author of the new book Eating for Pleasure, People & Planet.
I’m unashamed to say that sherry cask whiskeys are some of my personal favourites, I love this one from The Cotswolds. Firstly, the colour is amazing, a lovely shade of amber with some gold edges. The nose is equally compelling, lots of sandalwood, cooked cranberries, toffee, and fudge. On the palate there’s a lovely unctuousness to the spirit with plenty of baking spices, ginger, and spiced fruit. A seriously impressive whisky with bags of flavour and complex layers. I will be having a few of these this Autumn as the central heating goes on and the nights draw in.
I love the packaging of this Nc’nean Organic single malt. The nose is bright and floral, some cranberry, baking spices, quite light and lifted. The palate is smooth and round with cranberries, and even a touch of tropical fruit. A well-made whisky from a relative newcomer on the scene, showing real potential for the future.
Single Malt Scotch Whisky
Speyburn 10 Years Old
Cotswolds Single Malt Whisky
Sherry Cask Single Malt Whisky
Peated English Whisky
Adnams Single Malt Whisky
Single Malt welsh Whisky
Single Malt Spirit
Old Pulteney 12 Years Old
Big Peat
I am a negroni lover so was a bit dubious of sampling a vodka version but I was pleasantly surprised. The ready to use drink is perfectly mixed with the right balance of sweetness and classic bitterness. You do get a mouthful of botanicals and no way do you miss the traditional gin ingredients of this cocktail, as the vodka used is obviously good and flavoursome itself. If you are a negroni or a cocktail fan but don’t really know how to mix them this is the perfect premix for you. Pour it over an oversized ice cube, add an orange peel twist and gently sip away.
Love the old fashioned bottle and the label is really cool too; from the nose it does have that classic hops smell (but not overpowering) and a slightly citrus finish. When drinking it again it is a very smooth and clean vodka, which can be easily drunk on its own on ice or shaken in a martini. I don’t think adding a flavoured mixer will do any good to this flavoursome vodka, full of notes of pine and rosemary.
Organic Cornish Hop Vodka
Heritage No2 Smoked Apple Vodka
Cove Vodka
Royal Mash Vintage Vodka 2020
Black Cow
Black Cow & English Strawberries
Black Cow Christmas Spirit
Black Cow Vodka Negroni
Edwards 1902 English Potato Vodka
Judging English & Welsh Wine and Cider. A sommelier and buyer for the Rick Stein Group, wine expert Charlie makes regular appearances on BBC's Saturday Kitchen.
This flavoursome dry bubbly is a crowd pleaser from a classic English vineyard. It has a fine bubbly mousse and a delicate buttery brioche aroma with notes of honey. Its refreshing citrus-fruit flavours are just what I look for in an English sparkling wine. Tinwood Estate Blanc de Blancs is made using 100% Chardonnay grapes grown on the beautiful Tinwood Estate, where they take great care of the land.
Aldwick Estate Mary’s Rose is a delicious rose that really opens up and delivers. Its full fruity flavour is like a basket of summer berries; strawberry, raspberry and sharp redcurrants.Aldwick Estate has been in the family since 1905. Through a personal connection and love for South African vineyards their family created their first vineyard in 2008. Since then they’ve created an award-winning range of wines including their brut ‘Jubilate’, which I awarded this prize to last year.
Giffords Hall Rose 2020
Tinwood Estate Blanc de Blancs 2018
Mary’s Rose 2020
Bacchus 2019
Rosé 2019
Pinot Noir 2019
Woodchurch Classic 2016
Fox & Fox Inspiration Brut 2014
Millie Gooch is a writer, speaker, activist and founder of Sober Girl Society. She is a passionate advocate of living an alcohol-free life, and supporting others to do the same.
When Caleño say tropical non-alcoholic spirits, they really mean it! Bursting with pineapple, coconut and lime, the spirit is closest to emulating a rum but is still unique enough to be a completely new spirit in its own right. The ginger and cardamom give enough spice that you really get the kick that a lot of NoLo drinkers are seeking, but is expertly balanced out through the sweetness of the vanilla. A great follow-up to Caleño’s original Light & Zesty variant.
This lager boasts a lot of great credentials before you even get to the taste – vegan, organic and even suitable for those who are gluten-free. Where it really excels though, is in body and flavour. Whilst it really does replicate the same flavours as an alcoholic beer, the agave element definitely elevates this non-alcoholic beer to another level, making it unique against the competition. Refreshing and refined.
Sprigster
Aztec Agave Brewed Lager
Thomas Tipple Aperitif Spritz
Caleño Dark & Spicy Tropical Non-Alcoholic Spirit
XACHOH Blend No 5
Sea Arch Coastal Juniper
Juniperl Non-Alcoholic Spirit
New World Lager
Everleaf Mountain
Everleaf Marine
Millie Gooch is a writer, speaker, activist and founder of Sober Girl Society. She is a passionate advocate of living an alcohol-free life, and supporting others to do the same.
A quinine-free tonic that’s simple, sophisticated and would really compliment any spirit counterpart rather than ever overpowering it. A blend of Scottish heather, silver birch and yellow gentian work well to hydrate, rather than dry, your palate. The branding is luxurious and the story behind the name is quite charming!
It’s a shame summer is over for another year as this beverage from Barn Farm would be just the picnic ticket. Gently sparkling and packed with flavour, it’s light, cheery and perfectly balanced so that neither flavour outshines the other. As a non-drinker, this is a great drink on its own for me when others indulge in Pimms, but would work beautifully with simple spirits too.
Zesty Lime & Sweet Agave Mixer
Cushiedoos superior tonic water
Coast British Tonic
Twelve Below Rhubarb & Ginger Mixer
Pear & Cardamom Mixer
Barn Farm Drinks Strawberry & Cucumber Press
Judging Soft Drinks and Classic Gin. Olly is a multi award-winning wine expert, TV personality and author. He appears regularly on Saturday Kitchen and his weekly column in The Mail on Sunday's You Magazine has a readership of over five million.
An interesting soft drink with a wonderful bittersweet balance. Refreshing light bubbles which are perfect in the mouth and a great addition paired with a sprig of rosemary.
Thick, creamy and rich packed with real strawberries. It is indulgent and decadent in flavour and a great treat for children packed with dairy and fruit. A refreshing take on a milkshake without any of the nasties!
Heartsease Farm Wild Elderflower Presse
Organic Elderflower Cordial
Kiwi, Lime & Mint
Peach & Green Tea
Tom Parker Creamery Free-Range Strawberries & Cream Milk
Raspberry and Hibiscus Cordial
Barn Farm Drinks Rhubarb & Apple Presse
Tame & Wild Damson & Rosehip
Gusto Organic Sicilian Blood Orange
Barn Farm Drinks Strawberry & Cucumber Presse
Great British Food Editor
The mint leaves of this tea have been infused with peppermint oil, meaning it has an intense and refreshing flavour. I also loved that it had been grown in the UK, and the recyclable packaging, meaning I could enjoy a brew with a lower carbon footprint.
I adored this fruity, floral tea. It had a perfect blend of fruit and flowers, from rosehips to hibiscus and raspberries. The vibrant red colour of the brew really made it stand out too!
Oriental Beauty
Afternoon Tea Blend
Nilgiri Thiashola TGFOP Organic
Summerdown Peppermint Tea Pyramids
Steampunk Blend
Keemun Peony, China Black loose leaf tea
Formosa Lapsang loose leaf tea
China Oolong Bio
Red Berry Tea Blend
Revitalise Peppermint Tea
Unwind - English Camomile Tea
A very close runner up, I loved the packaging as it is fun and playful and unpretentious (which we need more in coffee). I brewed at home and used an AeroPress and the resulting coffee in my cup was delicious, rich, and sweet. Toffee, some plum, almond butter. Juicy and sweet structure with plenty of rich hazelnut on the palate, depth, and fleshy structure. The finish centres around toffee and hazelnut and is long, with plenty of refreshing acidity. An enjoyable coffee.
Runner up, but a very close runner up was ‘Lost Barn Coffee’ with their Copaceyba from Peru. I loved this. I brewed in an AeroPress, very delicate, mid toned fruit with fresh acidity, sort of sweet and tart which I love. Cocoa nib, dried plum, a bit of orange zestiness. Lovely silky mouthfeel all backed up by a nice vein of acidity to balance. Finish is good, long and based around dried plum. A coffee that could easily be my go-to every morning. Excellent stuff.
Red Arrows Diamond Coffee Blend
Brazil Paranaiba
Bloomsbury Espresso Blend
Peru Copaceyba
1839 Espresso Blend
Columbia Asorcafe Inza Cauca
Coffee Collaborative Genius Blend
Swiss Water Decaffeinated Whole Bean Coffee
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Richard came to attention after winning Great British Menu in 2015; he returned in 2017 as a judge. He is the Chef Owner of Benedicts, in Norwich, and makes regular television and radio appearances.
I like the idea that it has different sizes and that they seal very easily between your fingers. The messaging alongside the nice packaging is a huge plus; the perfect alternative to the normal food bags you would buy in the supermarket and very useful.
This is a simple piece of kit but extremely useful for the kitchen. I love the fact that it’s waterproof and that it has an integrated light; best of all is that the thermometer reading rotates with you to where you want the reading to appear – easily pleased!
Wax Wrap - Beeswax Organic Cotton Food Bags
Wax Wrap - Beeswax Organic Cotton Food Roll
Leaf wrap
The Anysharp Knife Sharpener
Thermapen One
John is the Head of Marketing & Trading at Booth's, 'The Good Grocers' and our awards sponsors
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Made from potatoes from the island of Jersey, it is doubtless the terroir and quality of ingredients which create this wonderful premium vodka. Distilled by experts and bottled in style. A fine gift for Christmas for any spirits connoisseur.
A simple concept putting quality organic veg at its heart. Presented in 100% recyclable cardboard. All the produce was exceptionally fresh on arrival. Simple recipe suggestions are included in the box too the make life easier. The simplicity of this product leaves little else to say, other than I really liked it.
Whitewater Hard Seltzer Grapefruit & Pineapple 5% ABV
Blackberry and Thyme Pearl Bursts
Riverford low-plastic 100% organic recipe boxes
LDN SPRITZ
Strictly Fruit Strawberry Jam
Royal Mash Vintage Vodka 2020
HECK! Chicken Italia Mince
Two Farmers Hand-cooked Crisps - Woodland Mushroom and Wild Garlic
British Grown Emmer & Fava Bean Sedani Rigati.
Saffron Tree TOGETHER Naan Blend
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Judging Home Baking and Best New Producer/Start-up. Lucy is Head of Operations at Borough Market, and leads the trader selection process
A small batch rum producer, blending a flavour of Wales into their Bara Brith Spiced Rum. Being noticed in the spirits world can be tricky, special commendation goes to WRC for their branding and storytelling which creates real interest.
Great to see a forward thinking producer, creating alternative nutritious pasta. Presented in sustainable packaging and impactful branding.
Saffron Tree TOGETHER range
Indulgent Vegan Chocolate Orange Brownies
Pembrokeshire Gin Company
Devils Bridge Spiced Rum
Lowland Rum
Honey Plum Jam
Pastificio Carleschi Ltd
I was not overly impressed with the branding , but was happy to look past this as I do love an Iced Tea. I found this particular product refreshing with a delicate balance of flavours, and a sensible effervescent level. The agave provides a subtle sweetness along with hints of peach, and undertones of earthiness from the turmeric are present. This mixes well with white rum and can imagine this being a firm favourite with cocktail mixologists, but still delivers as a healthy alternative soft drink.
I am not usually a fan of frozen ready meals, however, what impressed me initially was the clean deck of ingredients. The instructions were clear and easy to follow. Once removed from the oven I was pleasantly surprised to see that it did not look too dissimilar from the website imagery. It was not as rich as I thought it would be, but was really well seasoned with a good depth of flavour. The texture of the bread crumbs added an extra dimension and the balance of the Dijon Mustard was spot on.
London EAST INDIA Iced Tea
Strong Horseradish Cream
MACARONI CHEESE
Luxury Orange & Brandy Mince Pies
Lincolnshire Haslet
Summerdown Peppermint Tea Pyramids
“B” Black Garlic Vinegar
Bloomsbury Espresso Blend
Rollagranola Absolutely Chocolate
Thanet Earth Piccolos
Judging Sweet Biscuits and Hot Puddings. Considered one of the best pastry chefs in the world, celebrity chef Eric worked with the Roux brothers before setting up his own acclaimed patisserie, Cake Boy, in London.
The flavour of this is brilliant and slightly nostalgic, making me think of cosy winter dinners. The sponge however was a little on the dry side and required a lot of custard to moisten it. I suspect it would have been perfect if it had five to ten minutes less in the oven on the first bake. A good sized portion for two people.
This reminded me of classic Christmas pudding my great aunt used to make. It has a lovely amount of fruit throughout and I really enjoyed the apricot and almond flavour which added a nice nuttiness to the pudding. The packaging of this was also excellent.
Apple Sponge Pudding
LillyPuds Premium Traditional Christmas Pudding
Vegan & Gluten Free Christmas Pudding
Plum Pudding & Damson Gin
Sticky Toffee Pudding
This packs a serious punch of taste that lasts for a long time, but in a really good way. Perfect balance of herbs and salty tang of olives. Ideal as a snacking savoury biscuit but also for dipping in hummus, guacamole and dips. So versatile even to add some crunch in salads or on a bowl of soup.
This for me is the perfect cracker for spreading on your favourite pate, spread or dip. Crunchy, tasty but not overpowering. Perfect seasoning with a touch of natural sweetness from the beetroot. Nice to see a cracker made with different ingredients and with a striking colour.
Yellow Pea & Sunflower Seed Cracker
Fava Bean & Poppy Seed Cracker
Kalamata Olives & Oregano Biscotti
ORGANIC ROSEMARY & SEA SALT OLIVE OIL CRACKERS
Wasteless Chedddar Cheese Crackers
Biggar Flavour Completely Cheesy Oatcakes
The Captain’s Crackers: Ale & Rosemary
Miller’s Elements Earth Crackers
Drinks Biscuits - Mature Cheddar Smoked Chilli & Almond
Drinks Biscuits - Lancashire Cheese & Spring Onion
Judging Sweet Biscuits and Hot Puddings. Considered one of the best pastry chefs in the world, celebrity chef Eric worked with the Roux brothers before setting up his own acclaimed patisserie, Cake Boy, in London.
Beautifully made cookies with just the right amount of chew! The brown sugar lends deep caramel notes to the biscuit, and the dollop of rich cashew butter in the middle is inspired.
Evenly shaped, melt in the mouth biscuits with an intense buttery flavour. They have the perfect balance of sweetness and saltiness from butter. Absolutely delicious and really decadent, a top quality shortbread.
Nairn’s Chocolate Orange Oat Biscuits
CHOCOLATE CHIP & CASHEW BUTTER SOURDOUGH COOKIES
Dipped Cranberry Cookie
Banoffee Cookies
Handmade Scottish Shortbread
Biggar Flavour Luxury Scottish Butter Shortbread
Judging Home Baking and Best New Producer/Start-up. Lucy is Head of Operations at Borough Market, and leads the trader selection process
A lovely, well-rounded flour with a delicious malty flavour. I loved how packed full of seeds this flour was, and the balance of flavours from each was wonderfully crafted. It makes a beautiful, rich coloured loaf with a light structure, and also makes incredible crackers to serve with cheese. I highly recommend it to any bread bakers!
This loaf wowed me as soon as I saw it, with its generous amounts of cheese and domed top! The bread itself was soft and flavoursome, and of the three cheeses incorporated each brought something new to the party. Black onion seeds are a clever addition for both flavour, texture and colour. As recommended, we toasted this and were smitten by the oozy goodness!
3 CHEESE BREAD
Stoneground Organic Wholemeal Flour (706)
Traditional Organic White Flour (704)
Soft Cake and Pastry Organic White Flour
Golden Wholegrain Plain Flour
Organic Strong White Bread flour
Moulsham Seeded Malted Brown Bread flour
Organic Spelt, Emmer & Einkorn Heritage Flour
brownies
Waffle & pancake mix
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Judging Blue Cheese and Sweet Bakes
These were deliciously moreish and had a great interior crumb. The currants were soft and not too heavy in these cakes, which were surprisingly light compared to standard Welsh cakes. Very good when warmed and slathered in butter!
These were very classic brownies which you could tell had been made with good quality chocolate. Not overly sweet, they have a good level of richness and fudge-like texture. The presentation was excellent, though the portions were perhaps on the large side. They were also very tasty when warmed through slightly and served with a little crème fraiche.
Croots Lemon Curd Bakewell Tart
Gooey Chocolate Brownies
Mixed brownie box
Kentish Cobnut, Raspberry and Rose Petal Tartlet
Rich Salted Caramel Brownie
Traditional Currant Welshcakes
Almond Lemon Drizzle Cake
Rich & Mature -Traditional Brandy Fruit Cake
Croots Farm Shop Lemon Drizzle Cake
Judging Bread. Richard’s first book, Dough, published in 2005, was hailed for its revolutionary, simple approach to breadmaking. Dough was followed by Crust in 2007. Following the publication of three more books on simple cookery, pastry and patisserie, hi
A nice focaccia with a good amount of salt and rosemary. The bread was a little on the dry side which could have been improved by using a higher hydration dough. The flavours were great and there is a nice savouriness of good quality olive oil through the loaf. Lovely when warmed through and served with oil for dipping.
A tasty loaf with a good crust. It is generously sized, which I liked as it toasted well for the following days. The crumb was a little on the tight side but the slightly tangy flavour made up for this. The loaf had a good rise on it also.
Celtic Bakers Tottenham Signature Organic White Sourdough
White sourdough bread
3 CHEESE BREAD
Waste Less Sourdough
Rosemary & Sea-salt Focaccia
Organic Sourdough Bloomer
Judging Savoury Bakes and Chocolates. Celebrity Chef Dipna Anand owns the famous 'Brilliant Restaurant' in Southall and has a new restaurant inside of Somerset House, specialising in Punjabi cuisine with a few South Indian favourites, showcasing some of he
Not your usual pie filling so we were very intrigued to find out how it tasted. The pastry on a pie is always a good sign as to how well the pie has been made. In this case the shortcrust was the best in the competition. It looked appetising and remained so after reheating. Lovely spicing of the minced bison, with a real warmth coming from the smoked paprika and chipotle chilli. An interesting pie filming but very moreish and very tasty.
A beautifully baked cracker, delicately scented with chive and chia seeds. You can tell these have been hand-baked and packaged nicely to reflect the artisanal family bakery. Also nice to see the sustainable packaging, plastic-free and compostable which is what all suppliers need to be aiming for very soon.
Ginsters Gluten Free Cornish Pasty 200g
Ruffalo Buffalo Pie
Ginsters Smoky Steak & Guinness Slice
Specially Selected Rolls - Ultimate Sausage Rolls (Variant: Ultimate Sausage Rolls)
Feta & Dill Escargot
Artichoke & Basil Loaf Cake
Traditional Steak Pasty
Middle Eastern Lamb Pasty
The Captain’s Crackers: Chia & Chive
Three Herb Sausage Roll
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Judging Smoked Fish & Seafood and Vinegars, Oils & Dressings. One of the most knowledgeable people in the country when it comes to seafood, Mitch currently owns and operates 8 seafood restaurants, and is the author of 6 award winning cookbooks.
This gilltong was a close runner-up and gets honourable mention for being so innovative! New ways of preserving and using the whole fish have become increasingly popular over the last few years – this product extends on that and has created a genuinely interesting and different product from salmon. The teriyaki flavouring was very nice, the right blend of cure and sweetness that really did resemble a teriyaki style biltong in flavour and texture. I’ve never eaten salmon and beer together before but this gilltong made that possible! It’s not only innovative but fun, and I really like the packaging and marketing. A really fantastic product and a very close second place.
Hot smoked salmon is something I really enjoy, but it is often hard to get right, especially to get it not too dry or over-smoked. I really like the colours of this; the pinks and browns from the smoke were really appealing. The cure was perfectly balanced between salt and sugar. The roasting with retired whisky casks probably added a lot to the flavour – I couldn’t taste whisky but I loved the level of smoke and the casks gives a great unique touch. I thought the packaging was very smart and I love the name. An extremely versatile product that can be used in a multitude of dishes.
Smoked Scottish Salmon
Undyed Smoked Haddock
Smoked Salmon Gilltong
Flaky Smoked Salmon
Loch Fyne Bradan Rost
Kames Cold Smoked Steelhead Trout, 200g
Kames Hot Smoked Steelhead Trout, 200g
Tarbert Smoked Scottish Trout
Native Hebridean Smoked Scottish Salmon
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Small, fresh and briny, these for me are the perfect oyster; I loved them.
A really delicious flavour profile, sea trout are magnificent fish and superior to salmon in my eyes. It’s really great to see them raised in lochs like this
Cooked Cockles
Porlock Bay Oysters
Hot Roast Smoked Salmon
Millbay Oysters
Loch Fyne Lightly Smoked Scottish Salmon
Morecambe Bay Oysters
Kames Scottish Steelhead Trout (280g)
Exquisite Specially Selected British Scallops
It was a great size, cooked very well and came with great instructions and tips. The bird tasted good on its own, and made for a generous centrepiece for the table. Clean tasty, juicy bird.
This was an excellent entry but missed out narrowly owing to the steps involved in cooking it. Complete with legs, rolled breast and the sauce, once cooked it was an impressive dish with layers of flavours and very tasty.
duck leg confit
Free Range Bronze Turkey
Packington Free Range Chicken
Packington Free Range Cockerel
English Label Free range chicken
Free Range Bronze Whole Turkey
Packington Free Range Chicken Legs
Specially Selected Free Range Corn Fed Cockerel
Specially Selected Perfect British Duck Duo
Morton’s Family Farm Free-Range Cockerel
The quality of the pork is outstanding, giving the sausage a fantastic deep flavour. Really well-balanced seasoning with the right amount of sage coming through.
It was very close between the Stornoway and the Farmer’s Son black pudding. This is a fantastic product with a smooth texture, perfect seasoning and a great aftertaste.
Helen Browning’s Organic Unsmoked Streaky Bacon
The Farmer’s Son Black Pudding
Ham Hock Black Pudding
Lincolnshire Sausage
Stornoway Black Pudding
The Jolly Hog Porky Black
The Jolly Hog Black Treacle Bacon
Beef wild garlic and tomato sausage
Honey & Chilli Sausages
Dickie’s Prosecco & Apple Banger
A good accessible product for the market. Venison can be intimidating (cooking/flavour) but this was good – looked tempting and easy to cook to a nice pink. The flavour was more strong/gamey beef than venison ( a younger animal perhaps) but I don’t think that’s a bad thing – it’s a good entry level game product and will get people to try more game after this. Well done to Aldi for this. Packaging etc was also good.
The sausage was incredibly well-made, with a good strong flavour and nice seasoning. I enjoyed it more than I thought I would, especially as it’s not normally my kind of thing, but I was very impressed with how it was made.
Venison, thyme and red wine
Specially Selected Partridge in a Pear Tree Wellingtons 400g
Specially Selected British Venison Joint
saucisson
duck leg confit
Specially Selected Exquisite Game Box (Partridge/Pheasant/ Stuffing) 2.5Kg
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Co-Founder of award winning butcher Farmison & Co, John is on a mission to help the nation eat better meat!
This rack of lamb was packaged and presented well, showing that it was retail ready. The rack was well butchered, and its appearance indicated a very high level of butchery and care.The fat had been pre-scored to aid with its rendering, and it was noted that both a butter and sauce accompanied the joint. Following a traditional roast, the meat cooked well resulting in a nice colour and it was noted that it came out of the oven with clean bones, which allowed for a good presentation. The meat itself was extremely tender and it was accompanied by a well-flavoured fat. Having an option of both butter & cranberry sauce was a nice touch; however it wasn’t really needed as the quality of the lamb was superb.
This piece of lamb leg was pre-butchered to a butterfly cut, allowing for easier cooking as the meat is relatively uniform in its thickness. Packaging was kept simple with minimal detail. Overall the joint came with a moderate level of fat. It was extremely easy to cook and carved very well, ideal for BBQing or indoor roasting. The lamb itself tasted young with pleasing sweet notes and was beautifully tender. There was little in the way of taste to separate this joint and the rack of lamb, therefore a joint second place was given.
Shoulder of Hogget
Specially Selected galloway Lamb Rack
Leg of Lamb Bone and rolled
Butterflied Leg of Lamb
100% Grass Fed Leg of Lamb
First impressions of this loin of pork were great. Nicely butchered, well strung, good fat cover and the right colour of meat. I got my oven nice and hot, hit the skin with a generous helping of salt and was rewarded with amazing crackling. The meat itself was very soft and tender, easy to slice for our meal. Once again, I couldn’t help but enjoy Packington’s free range pork. The loin as a meal was beautiful and I enjoyed the leftover pork and apple sandwiches just as much.
These are great products. The packaging was good and instructions were very easy to follow. I liked that these could be had as they were, or flavour added to them as I did with a sweet barbeque sauce. I really like these as a product, they are a quick and easy meal that you can add flavours to very simply.
Helen Browning’s Organic Salt and Pepper Ribs
Packington Pork Shoulder
Packington loin of Pork
Packington Pork Belly
Packington Pork Leg
Free Range Rib-eye Pork Steaks
Specially Selected Crackling Bone In Gammon Joint
Free range pork shoulder
I have to say I don’t normally go for fillet; it’s always hard to really get flavour without adding something. However, this steak was packed with flavour. I just pan-fried in a drop of rapeseed oil and added a little salt to intensify that but that’s it. I had the pan super-hot, caramelised all sides keeping it very rare, and it was incredibly soft. Beautifully cut and trimmed fillet with a softness like butter, I really enjoyed this steak.
I love ribeye steak and I sell some incredible ones, so HB Organics had a lot to live up to. They did not disappoint; in a hot pan they caramelised beautifully. You could tell from the colour that the marbling was good both raw and now that the outside had turned golden brown. The outside flavour and texture were complemented by the soft tender texture. A lovely steak. So much flavour in these steaks and tenderness to match, I indulgently had these for breakfast.
Helen Browning’s Organic Ribeye Steak
Wagyu Burger
Specially Selected Dry aged Rolled Sirloin with Stuffing
Exquisite Rib Joint
Organic Rib of Beef
Fillet steak
Chateaubriand
Beef and Bone Marrow Burger
Manx dry aged rib of beef
Helen Browning’s Organic Fillet Steak
Award-winning chef and owner of the Adam Handling Restaurant Group, which encompasses six food and drink venues in and around London. He has made numerous TV appearances, including on Great British Menu and Saturday Kitchen.
The sausage was incredibly well-made, with a good strong flavour and nice seasoning. I enjoyed it more than I thought I would, especially as it’s not normally my kind of thing, but I was very impressed with how it was made.
I always judge a pancetta by its fat. This fat was genuinely delicious. The yummy smokiness but tenderness – it wasn’t chewy, it was really melt-in-the-mouth. It was one of the best and it was a very close call. Keep up the good work, very well done.
duck saucisson sec (no pork - no fat)
Helen Browning’s Organic Dry Cured Ham
Helen Browning’s Organic Honey Roast Ham Ends
Free Range Pork Rillettes
Free Range Pork Country Pate
Original Fatty Beef Biltong
York Ham
Suffolk Salami with Fennel
Helen Browning’s Organic Corned Beef
Dry cured oak smoked pancetta
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Executive Chef at the LaLit Hotel, Santosh is putting Nepalese cuisine on the radar in the UK. He also was a finalist in Masterchef: The Professionals.
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This piccalilli is very good. I found it very tasty, with all the flavours well-balanced.
This piccalilli is also very good. Once again, it tasted great and the flavours were well-balanced.
Classic Cheese Maker’s Pickle
Pickled Gooseberries in Apple & Elderflower Vinegar
Vadasz Fresh Pickles Garlic and Dill
Vadasz Red Onion Fresh Pickles
Calder’s Kitchen Traditional Piccalilli
Calder’s Kitchen Chillililli
Dukeshill Proper Piccalilli
Cornichons in white balsamic vinegar
Mini Onions in Honey & Balsamic Vinegar
1906 Pickled Onions
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Judging Cooking Sauces and Chutney. Michelin-starred Chef Shaun Rankin recently opened the highly regarded Shaun Rankin at Grantley Hall, Ripon, and is also a regular face on television, including the Great British Menu
Great mix of textures. I had this chutney with mature cheddar and I felt it was really good as a cheese board chutney – it would go well with any kind of cheese. The balance of sweetness and chillies works really well. The dates give this chutney a beautiful flavour. I was not a big fan of the label, as I felt there was too much going on. The chutney on the other hand hangs together really well!
I tried this chutney as a glaze on BBQ chicken, as the bottle does suggest to use it as a glaze. However, I did prefer it as a conventional chutney; I ate it with brie and a smoky cheese. The next day I had the chutney with soft boiled eggs – this was a great combination! I loved the colour of the chutney and the chunky bits. Finally it is brilliant in a ploughman sandwich. It is exactly the right amount of tanginess and sweetness.
Pear, Apple & Date Chilli Chutney
Aagrah Mango Murabba
Caramalised Red Onion Chutney
Classic Cheese Board Chutney
Smoky Tomato and Chilli Jam
Calder’s Kitchen Spicy Tomato Chutney
Calder’s Kitchen Beetroot Chutney
Caramelised Red Onion and Chilli Chutney
Annabel’s Deliciously British Chilli Chutney
Harley House Chutney
A really excellent classic, hard to find any fault. Good size pieces and quantity of peel, excellent flavour, would definitely be a go-to for any classic marmalade needs. Nice set, not too firm, very moreish scent.
Unusual scent and an almost savoury finish on the palette. I was surprised just how much I liked this. Really complex flavour profile which begins with a classic marmalade taste then evolves into something quite unusual, leaving a bitter but not unpleasant aftertaste. Really great to see sea buckthorn in this type of product.
Mandarin and Passion Fruit Marmalade
Traditional Marmalade
Honey Marmalade
Grapefruit, Blood Orange & Chai Spiced Marmalade
Welsh Whisky Marmalade
Seville Orange Marmalade
blood orange and lemoncello
Grapefruit &Cointreau Noir Marmalade
Seville and Sea Buckthorn Marmalade
This was a really close second to the strawberry jam; the flavour of the fruit really shone through and the balance of cassis was just right. Quite tart on the palette, I can imagine this sitting really well in cakes and desserts as well as a luxurious breakfast toast topping.
Although I felt this a little tricky to judge in comparison to the others, given its more savoury nature, I really enjoyed it compared to other chilli jams I’ve tried. The level of heat was just right and it wasn’t too sweet – often chilli jams are too sweet or acerbic. I feel like this would be brilliant used in all sorts of things from epic cheese sandwiches and toasties to Southeast Asian cooking.
Fresh Chilli Jam
Origional Strawberry Whole Fruit Jam
Annabel’s Deliciously British Rhuberry Conserve
Annabel’s Deliciously British Strawberry Conserve
Blackcurrant & Cassis Conserve
Strawberry honey jam
Low Sugar Strawberry Jam
Blueberry Pinot Noir & Liquorice Jam
Judging Whisky and Honey. Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author of the new book Eating for Pleasure, People & Planet.
A stunning honey, loads of complexity on the palette that speaks of diverse forage. Interestingly herbaceous and long-lasting, with a pleasing acidity.
Like falling face first, mouth open into a densely flowering meadow. So many gorgeous floral notes and a herbaceous edge, beautifully balanced and lovely silky, runny texture.
Royal Albert Dock Honey
Exmoor Wildflower Honey
Dark Essex Honey
Seaside Honey
London Honey
Mêl Cilgwenyn - Ceredigion Coastal Wildflower Honey
Mêl Cilgwenyn - Gower Saltmarsh Wildflower Honey
Mêl Cilgwenyn - Carmarthenshire Meadow Wildflower Honey
Ginger Infused Raw Honey
Raw Oak Honey
Judging Cooking Sauces and Chutney. Michelin-starred Chef Shaun Rankin recently opened the highly regarded Shaun Rankin at Grantley Hall, Ripon, and is also a regular face on television, including the Great British Menu
The depth of flavour in the sauce worked very well with slow cooked meat; it has a great balance too. Would make a great addition to stews and casseroles.
The marinade was boldly spiced, layer upon layer of flavour and quite simple to put together. It made the dish its own and didn’t need a lot of time to marinate. I particularly liked its versatility and the bold heat running through it. A strong contender in what was a tough category!
Middle Eastern Zhoug! Green Harissa Sauce
Shemin’s Medium Indian Curry Paste
Middle Eastern Zhoug! Green Harissa Sauce
Craft Lemon Madras
Pomegranate & Cardamom Seasoning
Crunchy Bird Dust: Fried Chicken Kit
Karen’s Spicy Marinade Classic
Make Your Own Black Pudding Kit
Tom Rhodes was crowned Masterchef 2021 champion after a gruelling 6 weeks of heats. He's a passionate cook, whose food is inspired but the flavours of South East and East Asia.
I love the almost caramel flavour of the apples in this condiment. It is rich, warmly spiced and has a touch of acidity. What I love about this condiment is that it can clearly be used to accompany things like cheese and cured meats, as well as being great in both savoury and sweet applications.
This sauce has everything; it’s sweet, savoury, fruity, tart and heady with spice, the cumin comes through nicely. I can see this sauce working well with many Middle Eastern and South Asian dishes, but it will also add bags of flavour to all kinds of dishes. It is clearly incredibly versatile.
Hickory Smoked Barbecue Sauce
Unsweetened BBQ Classic
Gourmet Burger Sauce
Chinese Hoisin Sauce
IRISH BLACK BUTTER
Hawkhead Whisky Smoked, Whisky Smoked Black Garlic Salt
MAMA LOLLY’S HOME MADE CARIBBEAN HOTSAUCE
Salted Caramel Sugar Free Syrup
Ozi Lala Amba Sauce
Judging Ice Cream and Beer & Lager. Jacob is a critically acclaimed London restaurateur and cookbook author. His most recent publication, Gelupo Gelato, reveals the gelato recipes of his infamous gelateria
Beautifully presented, sitting like a golden Vacherin in its pretty wooden case, this tastes very much of what it is supposed to – honey and salt (an inspired combination, and refreshing twist on the ubiquitous salted caramel). The flavour is as sweet as I can enjoy – but this is appropriate for a honey ice cream. The only quibble was the light and almost frothy texture, a hint of parfait about this otherwise nearly perfect ice cream.
Spot on appearance and texture, this looks and tastes as I remember chocolate ice cream from childhood. The cacao flavour is beautifully expressed, and the gelato dense, smooth, rich and luscious. I found the hazelnut hard to discern on the palate, and the indulgent texture of gianduja hard to perceive in what really is a brilliant chocolate, rather than gianduja gelato.
Artisan Salted Honey ice cream
Coffee Ice Cream
Gooseberry & Elderflower
Roasted Pistachio Dairy Ice Cream
Kentish Cobnut Strawberry Ice Cream Slice
Gianduia
Wholly Milk Gelato
Swoon Salted Caramel Luxury Gelato
Swoon Vanilla and Passionfruit Stracciatella Luxury Gelato
Tom Rhodes was crowned Masterchef 2021 champion after a gruelling 6 weeks of heats. He's a passionate cook, whose food is inspired but the flavours of South East and East Asia.
Rich and creamy as Greek style yoghurt should be, you can tell that the thickness of this yoghurt is all natural. This one also has a pleasing and refreshing tartness, which helps to balance out the richness of it.
Clotted cream from anywhere is rich, but this one is in a league of its own. It tastes artisanal, as if from a small local dairy, and is gorgeously thick with a great crust. This one would be perfect with strawberries or spread generously on a scone with jam.
Trewithen Dairy Salted Butter
Clandeboye Estate Greek Style Yoghurt
British Blue Eggs
Plurenden Greek Style Yoghurt
Posh Cow Butter with Smoked Salt
Posh Cow Butter with Blossom Honey & Cinnamon
Castle Dairies Welsh Butter with Halen Môn Sea Salt Crystals
The Butterworks West Country Butter with Cornish Sea Salt Crystals
Brown Cow Organics Live Organic Natural Yoghurt
Trewithen Dairy Cornish Clotted Cream
Founder of the award-winning Darjeeling Express, a restaurant run by an all-women team of former home cooks, and star of Netflix's Chefs Table. Asma's food draws inspiration from her Mughlai ancestry and her childhood home of Calcutta.
Very attractive packaging. The truffle flavour works really well with the cheddar. I have had this combination elsewhere and it is clearly not easy to get the balance right. Here they have. I ate this with grapes and pears. It really went well with the fruits. It does need something sweet to go with it. I don’t think a chutney works with this cheese as I did try that, and felt I lost the truffle flavour when I had it with a strong flavoured chutney.
This little bubbling pot of cheese was so moreish: I couldn’t stop dipping in! The balance of sharp, fruity mature cheddar with the tanginess of crème fraiche and a carefully measured touch of garlic and mustard; it’s a real joy to dip crusty bread into. A brilliant cheese-based product for Christmas!
Graceburn - Original
Specially Selected Cheese Bakes - Barbers Cheddar
Black Truffle Vintage Organic Cheddar
Daredevil Chilli Vintage Organic Cheddar
SUSSEX SLIPCOTE
Cumin Seed Cheese
Judging Hard Cheese and Soft Cheese. Adrian Boswell is the Senior Buyer of Fresh Food at Selfridges, London's most iconic department store. He has over two decades of experience in fine food.
This little bubbling pot of cheese was so moreish: I couldn’t stop dipping in! The balance of sharp, fruity mature cheddar with the tanginess of crème fraiche and a carefully measured touch of garlic and mustard; it’s a real joy to dip crusty bread into. A brilliant cheese-based product for Christmas!
This is certainly not a cheese for the faint-hearted but wow, what a cheese it is. With its pungent aroma, you’ll smell it before you taste it – it is a little cheese with a big presence. The rind has been expertly washed in ale, and the subtle flavour you’d expect from blue cheese is all there in a meltingly soft, creamy and ripe texture. A delicious, unusual cheese that any cheese lover must try!
Renegade Monk
SUSSEX SLIPCOTE
Edmund Tew
Cheese Spread
Specially Selected Cheese Bakes -Barbers Cheddar
Judging Hard Cheese and Soft Cheese. Adrian Boswell is the Senior Buyer of Fresh Food at Selfridges, London's most iconic department store. He has over two decades of experience in fine food.
Wonderful creamy and buttery texture with a light sweet and earthy finish – a great cheese.
Smooth and firm texture with deep pleasing flavours, offset with a slight citrus tang and slight nutty flavour – beautifully balanced.
Stoney Cross
Old Winchester Extra Mature
Specially Selected Vintage Cheddar
Specially Selected Red Fox
Black Cow Deluxe Cheddar
Judging Blue Cheese and Sweet Bakes
Beauvale really was an interesting cheese to taste. A real mix of great qualities of a blue stilton, sharpness from the blue veins and a rich aged creaminess, combined with the melting qualities of a great brie de meaux. This is a perfect cheese for anyone who is put off by the intensity of a strong blue cheese; truly a joy to eat and very moreish.
The Brighton Blue has a slightly softer texture than most blue cheeses and has a lovely balance of sharpness from the blue veins, a wonderful creaminess and slight salty finish. There’s a mild bitterness coming from the rind, which makes for more interest with this delicious blue cheese.
Blue Stilton
Beauvale
Yorkshire Blue
Harrogate Blue
Brighton Blue
John is the Head of Marketing & Trading at Booth's, 'The Good Grocers' and our awards sponsors
