They are the superheroes of the Norfolk food scene and the true crème
de la crème of the county's hospitality industry.
And yesterday the success of their efforts was toasted at the EDP Norfolk
Food Awards, in association with the Ramada Norwich Hotel.
The gala dinner and awards ceremony at the Ramada was the culmination
of months of judging that began back in March with readers nominating
the people and businesses that they felt were the true culinary stars
of Norfolk.
The winners |
Marriages Baker of the Year:
Christine's Country Bakery
Royal Norfolk Show Best Kept Farm Shop:
Knights Hill Farm Shop
Natural England Best Farmers' Market:
Aylsham
Howes Percival Best Food Pub award:
The Dabbling Duck
Targetfollow Best of Norfolk Award:
Bakers and Larners of Holt
Tastes of Anglia/Musgrave Retail Partners Best Retail Product:
Metfield Balery - Lardy Cake
Bernard Matthews Best School Food initiative:
East Ruston Infant School
Easton College Butcher of the Year:
G. F. White
Sale Organics:
Chef of the Future: Jon Gay
Animal Inns Outstanding achievement: David Lawrence
Anglia Farmers Plough to Plate:
Norfolk Farmhouse Ice Cream
Wildebeest Arms Restaurant of the Year: Strattons
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This is the seventh food awards and this year saw a record number of
nominations - more than 2,500 across the twelve different and hotly-contested
categories that ranged from Best Farm Shop to Plough to Plate Champion
to Butcher of the Year.
Three finalists were chosen for each section and the ultimate winners
were revealed at yesterday's event which was hosted by Chris Bailey,
with special guest Chris Coubrough, the star of ITV Anglia's Coastal
Kitchen series and owner of The Crown Hotel, at Wells-next-the-Sea,
and The Crown Inn at East Rudham.
EDP Norfolk magazine editor Nancy Wedge said: “The EDP Norfolk
Food Awards is the perfect opportunity to celebrate the very best of
Norfolk's hospitality industry.
“Thanks to our readers' nominations, this year's awards has highlighted
some truly inspirational individuals and businesses, who have all impressed
with their service, passion, commitment and talent.
“Congratulations to all the deserving finalists and, of course,
to the winners. And many thanks to all the sponsors who have made the
awards possible.”
Among the winners was Christine's Country Bakery,
from Watton, which scooped Baker of the Year, sponsored by Marriage's
the Master Millers, with the Drayton Bakery and North Elmham Bakery
being the other finalists in the category.
The Targetfollow-sponsored Best of Norfolk Award, which celebrates
the supply of good quality products from a local business that shows
the spirit of enterprise, was given to Bakers and Larners of
Holt, and the other finalists were Animal Inns, of Stoke Holy
Cross and Strattons Hotel, Swaffham.
Norfolk Farmhouse Ice Cream, based in North Tuddenham,
was crowned the winner of the Plough to Plate category, beating off
competition from Horstead Farming Group and Norton's Dairy, in Frettenham.
The award, sponsored by Anglia Farmers Limited, recognises organisations
that are passionate about promoting sustainable local food and illustrate
the connection between food, farming and the natural environment.
Rising star Jon Gay, from the Lavender House, in Brundall,
was named Chef of the Future, a category sponsored by Salle Organics.
Jack Gosling, also from the Lavender House, and Liam Nichols, from
the Wildebeest Arms, in Stoke Holy Cross, were the runners up.
The Dabbling Duck, in Great Massingham, was given
the Best Food Pub Award, sponsored by Howes Percival Solicitors, ahead
of other finalists The Blakeney White Horse and The Wiveton Bell.
Peter Waters, deputy editor of the EDP, said: “Norfolk has a
thriving food industry, from producers and growers through to retailers
and hospitality venues, and these awards are a great way of highlighting
that fact as well as giving recognition to some of our unsung heroes.
“The awards are the Oscars of Norfolk's food scene and are just
another example of the EDP's commitment to supporting local businesses
and highlighting what a diverse and vibrant county we live in.”
Mr Bailey added: “I always feel hugely privileged to present
the EDP Norfolk Food Awards. The awards allow Norfolk to give a huge
pat on the back to those people that make the county's food industry
great and say well done.”
Guests at the awards enjoyed a sumptuous three-course meal made from
locally-sourced ingredients and created by the Ramada's head chef Ben
Greengrass and his team.
For more coverage of the EDP Norfolk Food Awards, in association
with Ramada Norwich, check out the November issue of the EDP Norfolk
magazine which is out on October 23.