FINE FOODNW AWARDS 2009!
Thursday June 25th 2009
The Fine Food Northwest Awards 2009 recognise the best fine foods in the region.
The ten category winners were announced during a daytime event at the Manchester Hilton Hotel on 25th June 2009. This year there were nearly 400 entries in the awards, which were judged by the region’s top chefs and food experts at a tasting event at Ewood Park earlier this month after which fifty sub-category winners were announced.
For the full press release of the Fine Food Winners 2009 click here
Broughs of Birkdale
Cured and Cooked Meats - Dry/Sweet Cure Smoked Bacon
Its winning Dry/Sweet Cure Smoked Bacon is made with pork sourced from Longton, is cured using Broughs’ own, special recipe and then traditionally hickory-smoked in Blackpool. The sweet cure is made with two different types of honey.
David Allen of Broughs, said: “We continue to strive to develop new products, working seasonally. Winning an award like this gives us a great kick start and helps us to get feedback, and reach a wider audience, encouraging customers to visit us from across Merseyside and Cheshire, and sample our new products.”
For the full article on Broughs of Birkdale click here
The Gunnery
Prepared Meals Category – Game Pie
Sally and Davin Harris from Handbridge in Chester run the former bakery, set halfway between Tarporley and Chester. The Gunnery sells fresh, seasonal, local produce, using free-range beef, chicken, pork and eggs, with its deli featuring an in-house butcher.
Sally Harris said: ‘We are delighted. Our aim at The Gunnery has always been to create home made signature dishes, using free-range, seasonal ingredients. This award represents a great starting point and I can’t wait to show it to the chefs.”
For the full article on The Gunnery click here
Church Farm Organics
Fresh Vegetables Category - Asparagus
With sandy soil ideal for asparagus cultivation, Church Farm has been growing its asparagus for the last 15 years.
Jonny Bentley, who is in charge of growing the asparagus said: “The fresher the asparagus, the better the taste, so getting the stems from field to fork in the shortest time possible is crucial. We grow our asparagus stems in premium organic certified soil, cultivating, weeding and harvesting by hand, each day, so the stems are the freshest you can get."
Each year, the farm plants 10,000 crowns in April, with around seven acres of asparagus currently in the ground. The crop is harvested, graded and bagged by hand, each day, from April through to the middle of June.
For the full article on Church Farm Organics click here
Kevin Berkins at The Eagle at Barrow
Sausages Category – Leek & Black Pudding Sausage
What started as a summer job in the family butchery business for Kevin Berkins, has become a successful career for the Lancashire entrepreneur, who is renowned for his award winning sausages and pubs.
Kevin said: “I am delighted to scoop this award. Winning is always good and to be judged by professionals and peers in the industry is a real accolade. I am always striving to create new and exciting products and I am very pleased that the leek and black pudding with a hint of sage sausage has been so well received.”
For the full article on The Eagle At Barrow click here
Eddisbury Fruit Farm
Beverages Category – Cheshire Cider
With a family tradition dating back to the early 1930s, the cider is aged in oak casks, giving it its own unique flavour and aroma. Cheshire Cider is available both in bottles and for larger quantities on draught and is available in sweet, medium and dry, to cater for all tastes.
Michael Dykes, joint owner, said: “Our cider has nothing taken out and nothing added. It has a long history and has been made at Eddisbury Farm for over 70 years. We are delighted to receive this accolade.”
For the full article on Eddisbury Fruit farm click here
Friendly Food and Drink
Chutneys and Preserves Category – Chocolate and Orange Curd
The Food Northwest Fine Food Producer of the Year
The Food Northwest Best Speciality Product of the Year
Cumbria-based Friendly Food and Drink was established in 2006, and makes a range of hand-made, award-winning preserves, chutneys, curds and sauces.
Lorraine Stobbart, co-owner of Friendly Food and Drink, said: “Our business continues to go from strength to strength and we pride ourselves on the quality of our products, and the ingredients we select to produce them. We have worked hard to produce our winning Chocolate and Orange Curd and are delighted that it has been so well received."
For the full article on Friendly Food and Drink click here
Ginger Bakers
Confectionery Category – Chocolate Damson Brownie
Lisa uses organic and locally sourced ingredients where possible and always uses free-range eggs. Until recently she designed and hand made all of her own packaging.
An important part of the company’s philosophy is that no one should be excluded from enjoying good cakes, so she has produced the successful ‘Something Special’ range for those with special dietary needs.
Lisa said: “Since setting up just three years ago, we have developed an exciting and inspiring range, which appeals to people who care about how their food is made, and where the ingredients come from - we are delighted to be recognised in these awards.”
For the full article on Ginger Bakers click here
J W Mettrick & Son Ltd
Fresh Meat Category – Mutton Cutlets
A family-run business with a 110-year history, JW Mettrick is now run by the fifth generation of the family, led by John Mettrick and his brother Steven.
Its mutton cutlets, which won the fresh meat category, were hand selected and John is proud of the involvement of the entire team in the development process.
John Mettrick said: “Most importantly, the award serves as recognition for everybody involved in our supply chain from the farmer, through to the slaughter men and the butchers – everyone has had a hand in its success, from farm to plate."
For the full article on J W Mettrick & Son LTD click here
Mrs Kirkham’s Lancashire
Dairy Category – Mrs Kirkham’s Tasty Lancashire
Mrs Ruth Kirkham and her family have been making Lancashire Cheese on their farm in Goosnargh for the last 35 years, and following investment of nearly £1 million in a new dairy and farm last year, the family-run concern is delighted to have been recognised in these awards.
The Lancashire Cheese submitted to the judges for tasting was produced in February and had gone down a storm at food events across the Northwest.
Graham Kirkham said, "The cheese we submitted is exactly the product our customers are buying and enjoying so it is wonderful that this has also been singled out by experts. It is a real honour to be recognised in these awards."
For the full article on Mrs Kirkhams click here
Southport Seafoods
Fish and Seafood Category – Genuine Southport Potted Shrimps in Butter
With roots in the fishing business dating back more than 100 years, Christian Peet has been shrimping since he was just five years old.
Using tractors and amphibians to catch the shrimps, rather than boats out at sea, Christian says: “Being close to the shore we are able to boil our shrimps in fresh water rather than in sea water. This gives our shrimps a much lighter look to them and gives us a clean shrimp with a much better taste. However, as our shrimps are caught in open sea rather than inshore, for example in a river, we get a much bigger shrimp.”
For the full article on Southport Seafoods click here
