Just 273 products – 1.9% of all entries in Great Taste 2025 were granted 3-star status this year, among the thousands of entries across all categories, from producers spanning the globe
2025 could be Great Taste’s most global year yet. Not only did some of the judging take place outside the UK – with sessions held in Italy – but there have been brand new entrants from East Timor, Kyrgyzstan and Zimbabwe.
Great Taste’s rigorous judging process – managed by organiser the Guild of Fine Food – tackled some 14,340 products from 110 countries across the world. Over several months and across multiple locations, 500 judges took on the challenge of blind-tasting each and every one. This expert panel – featuring chefs, retailers and food critics – whittled the entries down to 3,899 1-star awards and 1,508 2-stars, while only 273 products received the coveted Great Taste 2025 3-star award.
In this guide, we focus on that very highest award. You’ll find every single one of these products documented over the coming pages, as well as the judges’ verdicts on each item – with almost as many from abroad as from here in the UK.
To search for Great Taste award-winning products, try out the Guild’s directory by visiting gff.co.uk/directory
La Bouche
Seidr Ci Ddu
“Clever craftmanship,” said judges of this keeved cider made from Chisel Jersey apples. “Super balance, with all the spices coming through on the palate and the kind of sweetness that brings it all together in a deeply flavourful drink.” ciddu.co.uk
Bonobo NEPA Missing Link Brewing
This New England pale ale is made using Citra, Mosaic and Azacca hops,. “Generously juicy in the mouth with plenty of tropical fruit,” said judges. “The peach, mango and apricot flavours sing the loudest.” missinglinkbrewing. com
STARS FROM NEAR AND FAR
Your guided tour through the 2025 Great Taste 3-star award winners – and what the judges thought of them – starts here. There’s something in this list for almost every food & drink lover, whether you’re seeking instant gratification or an ingredient that will elevate your cooking.
Chimpanzee DIPA Missing Link Brewing
With “gorgeous aromas of pine resin on the nose,” this double IPA impressed judges who said it was “dangerously sinkable for 8%”. Made with Simcoe, Citra and Azacca hops, this hazy beer was dubbed “perfection.” missinglinkbrewing. com
Life & Death IPA
Vocation Brewery
“So satisfying to drink,” remarked the panel when sampling this IPA, praising the beer for its balance of bitterness and juiciness. “There is a lot going on flavour-wise in a very good way,” they added. “Excellent in its field.” vocationbrewery.com
Untamed - Barrel Aged Wild Ale V1
Our Brewery By Get’er Brewed Aged for 27 months in Limousin oak barrels, this wild ale stood out as “a thrill to judge.” The panel said, “the flavour is extraordinary.” They added: “This ale has clearly been through a labour of love and nurture.” ourbrewerygeb.com
Razma - Barrel Aged Keptinis Beer
Our Brewery By Get’er Brewed
“This has blown us away,” said judges about this Lithuanian-inspired ale, aged in rum barrels for 18 months. “The flavour is complex and extremely well-rounded,” was the verdict. ourbrewerygeb.com
Our Brewery Low Land - Barrel Aged Oud Bruin Brown Ale
Our Brewery By Get’er Brewed Aged in Red Bordeaux barrels for 17 months, this brown ale gave judges “a real journey on the palate”. They particularly enjoyed its “winey, fruity elements,” and hailed it as “ridiculously drinkable”. ourbrewerygeb.com
Môrish Seaweed Ale Bragdy Cybi Brewed with Vienna malt, wheat and Sugar Kelp seaweed from the Welsh coast, this beer won judges over with its “subtle coconut notes and an underlying saline finish”. The panel thought it was “a fascinating and well-made ale”. bragdycybi.cymru
Breakfast Stout
RedWillow Brewery
Vietnamese coffee was used to produce this stout, which judges considered “a masterclass in brewing”. It was applauded for its “layers of bitter, chocolatey flavour,” and how the roasted coffee and cacao notes on the nose carried through to the palate. redwillowbrewery.com
Basalt Volcanic Rock Gin
Basalt Distillery
Kombu seaweed, sea buckthorn and cassia are just some of the botanicals used to produce this gin that judges felt “relays a medley of complex flavours in developing waves”. The panel said it was “pure alchemy,” adding that it was “different, fascinating and irresistible”. basalt-distillery.com
Landfall Navy Strength
Gin
Stornoway Distillers Co
“A beautifully made gin that earned our full admiration,” commented the panel on a spirit that carried “none of the harshness one might expect from a Navy strength gin”. Judges found it “expressive, complex and uplifting”. stornowaydistillers.com
Olive Oil Vodka 58 and CO
Single estate extra virgin olive oil from Seville is macerated with triple distilled vodka, then coldvacuum-distilled to produce this spirit. The resulting drink has “grassy vegetal accents which come through on the palate”. Judges said it was, “A perfect martini in the making.” 58andco.com
Alphonso Mango Vodka Desi Daru
Prepared using Alphonso mangoes from Ratnigiri, India, this vodka “celebrates the fruit in all its glory,” according to judges. “It finishes long on a note of soft mango sorbet,” they said. “a deeply complex and delightful drinking experience”. desidaru.com
Somerset Elderflower Liqueur
Somerset Cider Brandy Freshly picked elderflower is steeped in an Eau de Vie made from 20 varieties of apple. The resulting liqueur bowled over judges who “loved the complex mix of fresh, rich elderflower and subtle scrumpy”. somersetciderbrandy.com
Commandaria Alasia
1984 Collector’s Vintage LOEL Viomichanoi
Made in the Commandaria region of Cyprus, this sweet, wine-based liqueur has been aged for 40 years, resulting in what judges said was a “beautifully balanced acidity, with lots of sweetness on the nose and perfectly harmonious on the palate”. laikogroup.com
Williams Pear Sáppusztai Distillery
“We loved the gorgeous intensity of the drink,” remarked judges when sampling this Hungarian pálinka made using Williams pears. “A myriad of flavours explodes in the mouth and the drink lingers delightfully,” they said. “A happy and uplifting drink that truly puts the whole of the pear on a pedestal.” sappusztai.hu
The Norfolk PX English Whisky Co.
“Extremely moreish,” was the feedback from tasters on this aged Pedro Ximinez sherry that’s been refortified with whisky and aged in oak for eight years. “Full of stone fruits, raisins, spice and burnt toffee, this is a silky, deeply flavoured and characterful drink.”
englishwhisky.co.uk
Savoia Orancio Casa Savoia
This vino aperitivo is made using organic orange wine and 24 Italian botanicals, including Calabrian sweet and bitter oranges. It was crowned “a sublime drink,” by the panel, who said it was “bright, summery and full of character”. casa-savoia.com
Signature Tastes Freshly Squeezed Grapefruit Juice
Musgrave Retail Partners Ireland
“Properly refreshing,” said judges of this freshly squeezed ruby grapefruit juice that was deemed well balanced and not too sharp. “A cheek-puckering juice with a full complement of sweet and bitter notes.” musgrave.ie
Summer Raspberry
Cordial
Bottlegreen Drinks
Produced using a cold filtration process, this cordial impressed the panel with its “explosion of flavour”. They also praised its “delicious, well-rounded, clean and well-balanced fruit flavour”. bottlegreendrinks.com
Ginger Cordial Belvoir Farm
This natural ginger cordial is made from a blend of fresh root ginger infusion and pressed ginger juice. “The finish is long,” remarked the judges. “It tingles in your throat to let you know it was there.” belvoirfarm.co.uk
Artisan Raspberry Shrub
Artisan Vinegar Company
“This shrub delivers a whole field full of fruit,” remarked the judges, who thought this cordial-like drink made from raspberry vinegar and raspberry juice, delivered “the flavour of the fruit as if just picked off the bush”. artisanvinegar.co.uk
Dongshan Cuiyu
Green Tea
Greenozland
“Smooth, sweet and wonderfully complex,” said judges of this lightly fermented tea from Lanyang Plain in Taiwan. “Wonderful floral notes,” they said, adding how delicate and enticing it is. “The golden liquor is subtly grassy and gently sweet.”
Taiwan Fragrant-style Baozhong Tea
Wen Ping Tea House
The panel enjoyed the sweet orchid notes of this tea, and praised its complexity and character. “Rich and layered,” they said, “with some gentle perfume, almost honeyed, but with depth of character and a persistent finish.” hemusih.com/wenping-tea
Honey Flavor Black Tea
Minghaur Tea
“This has a wonderful honeyed, peach character,” remarked the judges on this organic tea made from large leaf Oolong that gains its honeyed flavour notes from bites of tea leafhopper insects. “Pleasing length with waves of flavour,” they said. “Complex, with gentle floral top notes.
Honey Scented Black Tea
Chi-Fong Tea Hong
“The quality of leaf is wonderful,” said the panel when examining this tea made from Oolong and Jhinhsuan. “An elegant example,” they said. “The honeyed notes really shine, reflecting the tea maker’s skills at drawing out the subtle flavours typical of these cultivars.”
Liping Honey Black Tea
Liping Tea Farm
Judges enjoyed the “subtle notes of citrus and stone fruit,” in this tea which delivers “a beautiful amber liquor”. The panel said it had excellent astringency and bite, noting that the flavour was “perfumed, elegant and exceptional”. lipingtea.weebly.com
Japanese Green Tea with Citrus “Yuzu”
Tokunaga Seicha Co
“Very refreshing, mellow and smooth,” said judges of this green tea blended with yuzu. They particularly liked its citrus aroma and vibrant, balanced flavour. “This is umami noted and creamy, with a full-bodied finish and long length.”
japaneseteashop.com
Rins Organic Rooibos
Loose Leaf Tea
Rinaldo’s Speciality
Coffee & Tea
Grown only in the Cedeberg province of South Africa, this organic Rooibos impressed the panel. “An amazing infusion, with great depth and complexity,” said the judges. “Clean, natural, pure, and simply delicious.” Adding that there’s “no tannic dryness, just a delightful smoothness”. rinscoffee.com
Lemon Thyme Quinta de Soalheiro
“This is utterly delicious,” remarked the judges of this lemon thyme infusion from Portugal. “A beautiful collection of dried leaves,” they said. Adding that the drink was “harmonious and full of sunshine. Comforting, yet vibrant”. soalheiro.com
Knoops Cacao Tea
Knoops
This cacao tea is made from roasted cacao husk, which is the natural by-product of the chocolate making process. Judges were “unanimous in their delight at this product”. They added: “The flavour is utterly divine. Butter-filled toffee with deep cocoa notes.” knoops.co.uk
Ureshino Matcha
Tokunaga Seicha Co
Judges said that this Ureshino matcha was “a true classic, a perfect example of its type”. As well as complimenting its fresh vegetal notes and “deep, inky-green colour,” they were also impressed with creamy body and aromas of seaweed and pine. japaneseteashop.com
Jardines del Eden Beanworks Coffee Roasters
This Colombian coffee has undergone a natural process bringing out flavours that are “complex and delicious.” Judges described notes of “exuberant Starburst and bitter oranges”. thebeanworks.co.uk
Colombia El Placer Yellow Fruits
Dark Woods Coffee
“Juicy fruit richness on the palate, with a hint of funk,” remarked the judges of this Colombian coffee that’s been through a carbonic maceration process. “A bold, involved process, yet it has resulted in a supremely balanced coffee in the cup”. darkwoodscoffee.co.uk
Colombia El Placer 100% Wush Wush Black Honey
Dark Woods Coffee
Heritage Wush Wush arabica coffee cherries go through a ‘Black Honey’ anaerobic fermentation process, delivering a cup that judges declared “the perfect special occasion coffee”. The panel admired “the unique, complex and aromatic profile of this elegant filter”. darkwoodscoffee.co.uk
Colombia Mikava 100% Geisha Carbonic Maceration
Dark Woods Coffee Judges’ palates detected floral, tropical and strawberry jam notes from this carbonic-macerationprocess coffee from Colombia. “We’re almost overwhelmed with so many notes, but in such controlled layers.” darkwoodscoffee.co.uk
Mjolka Dark Roast Danelaw Coffee
“A dark roast that fulfils its specific purpose very well,” said the judges of this blend of washed and natural processed coffees from Latin America and Africa. “We loved the rich, nutty, smoky and treacle-like flavours and the bittersweet finish. Beautifully balanced.” danelaw.coffee
Habesh Moderné Espresso Goods For You
“Sweet, floral and full of life,” remarked the judges when sampling this espresso. “A real party in the cup.” The light roasted blend of two Ethiopian coffees was considered “elegant,” and offered “delicate notes of lemongrass and stone fruit”. habesh.sk
Ethiopia Guji Coffee Care
This single origin coffee from the Oromia region of Guji, Ethiopia, wowed the judges with its “full mouthfeel and lasting, clean, unwavering finish”. The panel found “a distinctive marmalade flavour,” that they deemed “delightful.” coffeecare.co.uk
Bon Bon Hundred House Coffee
“This is a very complex coffee,” said the panel of this coffee blend. “Silky soft in the mouth, it laces the palate with delicious chocolate and berries.” Judges said it was blend that “has been really well put together”. hundredhousecoffee.com
Yemen Ans Qahwah Club
“So delicate, so floral, so beautiful,” was the verdict on this anaerobic-process coffee from Yemen. The panel found it to have a “mellow character,” with “aromatic and slightly spicy notes coming through”. qahwahclub.com
Gaia’s Helping Hand Gaia Giving CIC
This medium roast blend of coffees from Brazil, Guatemala, and Colombia, was considered an “absolute crowd-pleaser,” by the judges. “Creamy supple toffee is intertwined with tart berry freshness,” they said. gaiagiving.com
Espresso 15 McCabe’s Coffee
“Full of complexity,” commented the judges when tasting this medium roast espresso blend. “It has a very elegant flavour, with lots of liquorice and treacle,” they said. “It has great depth and body, with a lovely herbaceous note to finish.” mccabecoffee.com
70% Nicaragua
Chiltepe Tuma Yellow Dark Chocolate
Adam Handling Collection
When sampling this hot chocolate, judges described the texture as “velvety”. They added: “The fruity notes of the dark chocolate sing out –there is no bitterness, just luxury.” adamhandling.co.uk
70% Honduras Tela Mayan Red Dark Chocolate Adam Handling Collection
Notes of cherry, plum and raspberry were picked up by judges in this drink they described as “delicious, soothing and full of intriguing flavours with perfectly balanced sweetness”. adamhandling.co.uk
Cocoa Husk Latte
Barbers Bean to Bar
Containing around half the fat of a classic hot chocolate, these cocoa husks deliver a drink that judges said was “very thick and creamy with a really deep, luxurious mouthfeel”. The panel declared it “the best hot chocolate we have ever tasted”. barberscocoa.co.uk
ciao@chillgelato.co.uk for all
Mango with Love from Cambodia – Our 100% Pure KEO ROMEAT Dried Mango
Handpicked at peak ripeness, gently dried to preserve its floral sweetness “Srolanh” means “Love” in Khmer. Keo Romeat is a native Cambodian mango variety, cherished for its floral aroma and balanced sweetness. Each fruit is carefully selected by hand and gently dried without any additives –capturing the true taste and fragrance of Cambodia in every bite.
“A delicious deep claretcoloured jam, packed with whole cherries,” said judges of this handmade Morello cherry jam. “The level of tartness was so well judged,” they said, before adding that the cherries are literally “bursting with flavour”. theartisankitchen.co.uk
Damson Jam
The Artisan Kitchen
This handmade extra fruit jam is made using whole British damsons, cooked with the stones in before being removed. Judges said it had “a powerful fruity aroma,” and that the damson flavour was “clean, bright and fresh”. theartisankitchen.co.uk
Early Rivers Prolific Plum Jam
The Artisan Kitchen
Made using Early Rivers Prolific Plums, this extra fruit jam was hailed for being “wonderfully bright and vivacious”. Judges said “the balance of the tartness of the plums and the levels of sugar are perfect. A really, really good jam”. theartisankitchen.co.uk
Apricot Jam
Farm Shop
“Enticing, fresh and authentic,” remarked the judges when sampling this jam made in small batches using apricots grown in Kent. “We very much admired the set, the restrained sweetness, the pure and unadulterated apricot flavour and the obvious quality of the fruit.” farmshop.co.uk
Handmade Wexford Blackcurrant Jam
Wexford Home Preserves
“These are clearly berries picked at peak ripeness,” remarked the judges when trying this blackcurrant jam that “packs a delicious punch.” The panel were impressed with the harmonious balance of tartness from fruit. wexfordpreserves.ie
Tangy Orange
All Butter Curd Cottage Delight
This all-butter orange curd is made using a process that allows the flavours to infuse, resulting in “long citrus notes that make the mouth tingle with delight,” said judges, who added: “It delivers a good citrus hit without being too sharp.” cottagedelight.co.uk
Zesty Lemon Curd
The British Hamper Company
Made in small batches using free-range eggs, this lemon curd was described as, “sunshine in a jar,” by the judging panel. “This is a rich, luxurious curd that is bursting with tart citrus flavours.”
britishhamper.com
Nátierka, Lieskovcová s Kakaom Willmann
Produced in Slovakia using hazelnuts from Piedmont, this chocolate-based spread was billed as “a simple and indulgent product that has been executed really well”. Judges admired the velvety soft texture and found it “delightfully natural and delicious”. willmann.sk
Crunchy Peanut Butter
Pip & Nut
Made from Argentinian runner peanuts due to their naturally sweet flavour, this crunchy peanut butter was praised for its silky mouthfeel. “The texture in the mouth is perfect,” remarked the panel. “And it releases a clean, natural flavour.” pipandnut.com
Royal Brand Pistachio Paste 100%
P.H. Royal
“Sweet yet savoury at the same time,” said the judges of this pistachio paste produced in Poland. Tasters found the product silky smooth, with an intense finish. “This is all about high quality roasted pistachios,” they said. “Clean, natural, pure, and delicious.” organicfoodpoland.com
Crunchy
Almond Butter Pip & Nut
Californian almonds are used to produce this nut butter that impressed judges with its, “wonderful crunch.” As well as the texture, the panel also commented on the depth of flavour and carefully judged levels of salt.
pipandnut.com
Rugged Peanut Butter Butter Bike Co
“A naughty, grown-up peanut butter,” remarked the judges of this glossy, deep-coloured spread. “The roast is just right, the texture excellent and the Cornish sea salt is used at the perfect level.” butterbike.co.uk
Seville
Orange
Marmalade Vino de Naranja
The Artisan Kitchen
Organic Seville oranges are used to make this marmalade that has been finished with a Spanish fortified wine, called Vino de Naranja. Judges said it was “a delight. Providing the perfect wake up call at breakfast.”
theartisankitchen.co.uk
Summer Citrus Marmalade
The Artisan Kitchen
“Wow, a citric assault on the senses!” was the feedback on this marmalade made using sweet oranges, pink grapefruits and lemons. Judges added: “There is an underlying bitterness that carries the flavours, with just enough sugar to help the balance.” theartisankitchen.co.uk
Orange Marmalade Farm Shop
Handmade in small batches, this marmalade is produced using Seville oranges. “A good example of a classic marmalade,” said judges. “The thin and evenly cut rind is beautifully tender and the jelly has a lovely fresh feel.” farmshop.co.uk
WHAT IS GREAT TASTE?
great taste is the largest and most trusted accreditation for food & drink producers across the world. It supports, promotes and mentors the people crafting fantastic food and delicious drinks in businesses large and small, giving buyers and food lovers in the UK and overseas reliable recommendations for great tasting products.
Great Taste o ers a unique benchmarking and product evaluation service, leading to a 1-, 2- or 3-star award that encourages con dence and commercial success for quality food & drink businesses. This in turn generates a greater awareness for products locally, regionally, nationally and internationally, providing a platform for award-winners to be discovered and enjoyed.
Since 1994, around 200,000 products have been put through this robust judging process. Each one is fastidiously blind-tasted by a selected panel of industry experts – including chefs, cooks, buyers, retailers, restaurateurs, food critics and writers – all searching for the stand-out products to be celebrated each year.
All branding and packaging is removed from the judging room, so you can guarantee that their assessment is completely free from bias. Of course the judges take into account the texture, appearance, aroma and the quality of the ingredients, but above all else the question remains – does the product taste truly great?
Hot Smoked Peppered Mackerel Fillets
Blossom Honey Blackwater Honey
According to judges, this light flower blossom honey is “bursting with intensity”. “There is a stunning balance to the caramel and blossom notes,” they said, stressing their admiration for its “ridiculously long finish that peaks at different stages”. blackwaterhoney.ie
Tower Bridge Honey
Bermondsey Street Bees
A complex urban honey made from bees hived on the south side of London’s Tower Bridge. “Amazingly complex aromas and flavours that come through in waves, first of lemon thyme, followed by woody, then floral notes that leave a long finish.” bermondseystreetbees. co.uk
Summer Blossom Honey
Pure Yorkshire Honey
“A pale golden honey with good viscosity and a vibrant aroma rich with citrus,” remarked the judges. The summer blossom honey from Yorkshire was considered delicate, complex, and gloriously sweet. pureyorkshirehoney. co.uk
Miel de Brezo
Ería de Valles
Tradición Apícola
This Spanish heather honey was described as being layered with malty and citrus notes. The judging panel said it was “a wonderful example”, adding that the molasses character was “quite fascinating”. eriadevalles.es
Mountain Sumac Honey
Honey Hills
Hailing from Romania, this honey is made by bees foraging on sumac trees. The resulting honey has “an impressive evolution of flavour”, according to judges, who also detected notes of elderflower and citrus. honeyhills.co.uk
Melius
Apícola Melius
“This lusciously dark, chestnut-coloured honey has a treacly, silky smooth viscosity and a superb, full, rounded mouthfeel,” was the judges’ feedback on this honey that comes from bees in the Omaña Biosphere Reserve in León, Spain. apimelius.es
Organic Sumra Honey Bee Ways
“The flavours in the mouth are complex, delivering a long-lasting restrained, highly enjoyable and unusual honey experience,” said judges of this desert honey from Saudi Arabia, where the bees forage on Acacia Tortlis trees. beewaysarabia.com
Mountain Sidr Honey Bee Ways
This raw honey from Saudi Arabia was considered “very special, with great viscosity and a memorable taste that is almost going into toffee territory”. Judges hailed the woody herbaceous and pine needle note on the palate. beewaysarabia.com
Pembrokeshire Spring
Wildflower Honey
Cilgwenyn Bee Farm
A honey from the wooded valleys surrounding the Preseli mountains in Pembrokeshire, where bees forage on dandelion, willow and primrose. “All the notes work in perfect harmony,” said judges. “Almost fudgey in flavour.” bees.wales
Raw Ivy Blossom Honey
The Farmhouse Bees and Trees
“Truly delicious,” exclaimed the judges when sampling this honey from bees that forage on ivy flowers in September and October.
“The floral notes open up with great intent and stay long on the palate.” thefarmhouse.ie
Grevena Greek Honey - Oak Konstantinos Ntounas
The wild forests of the Grevena-Kozani Geopark, Greece, are where the bees forage for this honey, taking in thyme, sage, cistus and salix among rare species of oak. “Deliciously earthy and woody,” said the judges. meligrevenon.gr
Thymeli by Kopanezos
Family
Thymeli
“Delicious savoury complexity and a lovely, long, creamy finish,” said the panel when judging this Greek honey.
“Incredibly concentrated and deeply flavoured,” they said, and praised the “almost jasmine-like floral aftertaste”. thymeli.com.gr
Single Glen Scottish Heather Honey
Wainwright’s Bee Farm
“Wow, the initial heather hit lingered for a long time on the palate with deep malty notes,” remarked the judges of this single glen Scottish heather honey. “Utterly unique,” they said. “This honey is deeply joyful, and full of integrity.” tropicalforest.com
Taif Rose Honey
Prophetic Blends
This unpasteurised honey from Taif in Saudi Arabia, known as The City of Roses, impressed judges with “an exceptionally impressive and authentic rose flavour on the palate.” It was praised for being “a rarity that tastes amazing”. propheticblends.co.uk
White Sainfoin
Kyrgzstani Honey
Prophetic Blends
Produced at altitude in the Naryn mountains, Kyrgyzstan, this honey left judges “blown away” by its complexity and uniqueness. It was said to be “truly exceptional”, with notes of lemon and vanilla. propheticblends.co.uk
Pure English Heather Honey
Honeyfields Bee Farm
“This is exceptional,” said the judges of this dark English heather honey. “The hit of smokiness on the nose is followed by a rich warmth on the palate.” honeyfieldsbeefarm. co.uk
OpenHive Heather Honey Cut Comb
OpenHive
This heather honey comes from Co Wicklow in Ireland and the judging panel loved it. “Lasting, delicious, delicate yet robust, full of floral notes but also earthy.” openhive.ie
YOGHURT & FERMENTED DAIRY
Natural Kefir Yoghurt Brown Cow Organics
Produced using only organic grass-fed Guernsey cows’ milk, this non-homogenised kefir yoghurt impressed judges with “lactic freshness balanced by the rich, creamy character of the milk”. They also enjoyed its “gentle zing followed by sound dairy notes”.
browncoworganics.co.uk
Creme Fraiche 30% Green Pastures Donegal
This product from Donegal impressed judges who said, “the thick, unctuous texture releases notes of quality cream enhanced by a tart lactic tang”. They also added that the acidity “brings complexity and length”. greenpasturesdonegal.com
Heather Honey
Olly’s Farm
This small-batch Irish heather honey impressed across the board. “The jelly-like texture is just beautiful and there are notes of burnt ember, caramel and wildflowers, with a hint of sweetness.” ollysfarm.ie
18% Sour Cream Green Pastures Donegal
“A delightfully glossy sour cream with a wonderfully fresh lactic aroma,” remarked the judges of this pasteurised, cultured sour cream from Ireland. “The texture is rather glorious, forming peaks of cream as we spoon it.” greenpasturesdonegal.com
25% Sour Cream Green Pastures Donegal
“Glossy, shiny and wonderfully unctuous,” was the feedback from judges who sampled this cultured Irish sour cream. “Smooth and silky and the richness palpable, with the almost citric notes following up and bringing it all together in an absolutely delicious mouthful”. greenpasturesdonegal.com
Miel de Aguacate Hives Bio
“Delicious and unique,” said the judges of this avocado honey. “This is a well-balanced product with flavour notes that thrill and bounce around the palate.” They also enjoyed the “toffee-like sweetness”. hives.es
Greek Yoghurt Green Pastures Donegal
Another triumph for Green Pastures Donegal, this creamy yoghurt wowed judges with its, “most fabulous consistency”. Thanks to its subtle lactic tang and balanced level of acidity, judges said it was a “delight to taste”.
greenpasturesdonegal.com
Greek Style Blackcurrant Yogurt Killowen Farm
“The restrained level of sweetness is spot-on,” said judges about this live-cultured Greek-style yoghurt with Irish blackcurrants. “The rich, creamy textured yoghurt and the sharper pieces of fruit meld to produce a beautifully balanced whole.” killowen.ie
Longan Honey
Löver Höney
Sourced from Longan trees in Taiwan’s mountains, this honey carries “pronounced notes of jasmine, camellia and lychee”, according to judges. “Super smooth and entirely sensational,” was the verdict. loverhoney.com.tw
10% Greek Style Yoghurt
The Estate Dairy
Made from unhomogenised whole milk from Cheshire, this Greek-style yoghurt contains no additives, thickeners or stabilisers.
“This thick, luscious and glossy yoghurt radiates class,” said the judges. “It is rich but refreshing.” theestatedairy.com
Welsh Great Tastes 2025.
Over 146 Welsh products earned Great Taste status this year, including ninety eight 1-star, forty 2-star, and eight 3-star awards. Whether it is Welsh ale, honey or ice cream, through to our lamb, beef, sea salt, artisan cheese and more - Wales is consistently serving up award-winning taste.
Seaweed Butter
Osborne & Sons
This butter is made using nori seaweed and smoked sea salt from Cornwall. The panel thought these two ingredients were powerful enough to match one another while adding another level of complexity and umami. osbornes.fish
Cep Miso Butter
Abernethy Butter
Judges said this butter –made with the addition of cep mushrooms and miso – had a “dreamy texture,” and they admired the crunch of salt crystals. The panel also commented on how the miso did not overpower, resulting in a “delicious butter which oozes character”. abernethybutter.com
Organic British Grass-Fed Ghee
Good Phats
“Gosh, it tastes like pudding,” said one judge when tasting this ghee made from British grass-fed cows. “Soft creamy notes on the nose, which transfer to the palate well, with the most delicious butterscotch notes,” was the verdict. goodphats.com
Organic Ghee - Grass Fed
Clarified Butter
Ossa Organic
“Faultless,” remarked the judges when sampling this ghee made from organic cows’ milk. “It offers fresh grassy notes and its finish is gentle and sustained,” judges said. “A beautiful deep egg yolk-yellow ghee that is clean-tasting and nutty.” ossaorganic.com
Original Ghee
Ghee Appétit
“This ghee has a glorious golden buttercup appearance and a very mild aroma,” was the feedback from the panel. “When warmed, the rich dairy and caramel characteristics really start to shine,” they said, “a sophisticated product.” gheeappetit.co.uk
Organic Ghee
Happy Butter Ghee
“This is stunningly delicious,” said the panel when tasting this ghee made from organic UK butter. The judges enjoyed notes of gentle caramel, sweet hazelnut and a fantastic clean finish. “Delightfully aromatic,” they said. happybutter.co.uk
Old Winchester Lyburn Farmhouse Cheesemakers
This hard Gouda-style cheese is made in England using vegetarian rennet and aged for 18 months. “It is creamy, buttery, lemony and sweet with toffee caramel notes,” read the judges’ comments. “This lasts long in the mouth.” lyburnfarm.co.uk
Cashel Blue
Cashel Farmhouse
Cheesemakers
“Creamy, rich, and unctuous,” was the feedback on this Irish, semi-soft blue cheese made from cows’ milk.
“Luscious and indulgent,” they added. “It would be hard to stop eating the lot.” cashelblue.com
Washington The Cheesegeek
“An attractive wedge of cheese with a smooth paste and blush-coloured rind,” said the judges of this soft cows’ milk cheese that’s been washed in cider. “The cider washing is a great success, adding to the funky flavour.” thecheesegeek.com
Montagnolo Affiné
Tom Walker
Produced in the Allgäu region of Germany, this blue cheese with an edible grey rind is made with cows’ milk. “Subtle, rich, and creamy beyond expectation, this is texturally perfect, complex in flavour, and extraordinarily addictive.” tomwalker.co.uk
Specially Selected Shropshire Blue Cheese
Aldi Stores
“This is a full-bodied cheese, not for the fainthearted,” remarked the judging panel on this English blue. “A beautiful, well-matured cheese,” they said. “A balanced aroma and a creamy texture that melts in the mouth.” aldi.co.uk
Brie de Meaux
Sodiaal UK
This Brie de Meaux is made from raw cows’ milk in the Lorraine region of France and ripened for a minimum of 28 days. “This has lovely mushroom and allium tones near the rind and buttery notes in the centre,” said judges. sodiaal.co.uk
Comté – 18 months
Sodiaal UK
Aged for 18 months, this French Comté cheese gave judges, “funky, farmhouse aromas”. They applauded the sweet, nutty notes and its smooth, even consistency. “This is a cracking example of just what this classic cheese should be,” they said. sodiaal.co.uk
Nidelven Blå
This Norwegian blue cheese is made with cows’ milk and matured for a minimum of six months. The judges were “blown away” and said it was, “an attractive cheese, which melts in the mouth and is incredibly creamy and buttery with a contrasting sharpness.” ysteri.no
28% Fat Soft Cheese with Stabiliser Green Pastures Donegal
The panel said this spreadable cultured soft cows’ milk cheese had “the perfect level of salinity and sourness and a slight lemony, citrusy note”. They also liked the “fabulous, creamy texture”. greenpasturesdonegal. com
Gangstad Gårdsysteri
“When two giants of the condiment world collide resulting in a versatile ketchup with a spicy nduja undertone”
STUZZI NDUJA KETCHUP
Makes Everything Nice
For enquiries please contact wholesale@stuzzi.co.uk
Great taste award winning 3-star product. www.stuzzi.co.uk
“This is a gorgeous goats cheese - looks beautiful, and is creamy, melt-in-the-mouth, lemony and smooth on the palate. It is quite delicious - the lactic notes are vibrant, clean, rich but light, and simply lovely. It is very subtle for a goats cheese - we cannot imagine how this could be improved.”
Of the 273 3-star winners this year, 139 were made in the UK and 134 in other countries, including Germany, Taiwan, Greece, Italy, Norway, Japan, Saudi Arabia, Croatia, Republic of Ireland, France, Hungary, and the Czech Republic.
Galbani Dolcelatte
150g
Lactalis McLelland
Judges said this mild Italian blue cheese was “incredibly creamy and just melts in the mouth while coating it with slightly sweet and deeply savoury flavours”. They also remarked that, the soft texture was the perfect vessel for its gentle flavour. lactalis.co.uk
Witheridge in Hay Nettlebed Creamery
“This golden-hued cheese has a fruity aroma, with lovely farmy, savoury notes,” said the judges of this organic hard cheese aged in hay.
“This is a great rounded experience of grass, hay, cow, milk and maturity –well-made and different.” nettlebedcreamery.com
Sparkenhoe Red
Leicester
Leicestershire Handmade Cheese Company
Using traditional methods, this Red Leicester cheese is made with unpasteurised milk, bound in a muslin cloth, and matured on beechwood shelves for 8-9 months. “This releases a wonderful wave of flavour,” said judges. leicestershirecheese. co.uk
Saint Mont des Alpes Sodiaal UK
“It offers exciting bursts of flavour that add layers and complexity, bringing a nutty tanginess that lingers on the palate,” said the judges when sampling this hard, unpasteurised mountain cheese from Savoie. sodiaal.co.uk
Simply Better French Brillat Savarin Affine AOC
Dunnes Stores
Made with French cows’ milk and double cream, this soft ripened cheese impressed judges, who said: “This is a cheese at the top of its game.” They added it was, “full of rich, lactic, tangy delight”. dunnesstores.com
Comté 24 months
Sodiaal UK
“There was a wonderful fruitiness to the taste and the cheese develops a deep, rich, almost luxurious finish,” said the panel when tasting this 24-month-aged Comté.
“The finish has a touch of spice, and brings in a lovely funk. Absolutely addictive.” sodiaal.co.uk
Produced in the Tauern National Park in Austria, this full-fat hard cheese is made with cows’ milk and bowled judges over with its layers of “wonderful flavours”. dunnesstores.com
Simply Better Austrian Organic Glockner
-Taler 17-Month Matured Dunnes Stores
This Austrian cheese is made from organic cows’ milk in the Hohe Tauern national park. Judges loved “the richness and depth of flavour – mellow but full of character”. dunnesstores.com
Balaton sajt
Vászolyi Sajtmanufaktúra
Matured for a minimum of three months, this Hungarian cows’ milk cheese delivered an “appealing alpine dairy nose,” according to judges, who added: “It has a beautiful creamy texture that melts in the mouth, releasing deep farmyard notes.” vaszolysajt.hu
Brenta selezione Oro Latterie Vicentine
“A deceptively simple looking cheese with surprising character,” remarked the panel when sampling this eight-month cave-aged cheese. “A cheese at the perfect pitch of maturity,” they added. “Hints of spices, malt, toast, and a touch of red pepper.” latterievicentine.it
Igor Nero Piccante
Igor Gorgonzola
This Gorgonzola Picante PDO is produced in an artisanal dairy and aged to deliver, “a showpiece cheese,” according to judges, who also hailed this blue as “a really wellmade cheese that is very special indeed”. igorgorgonzola.com
Parmigiano Reggiano
DOP - 48 months
Caseificio Sociale Allegro Judges said this 48-month Parmigiano had a lightness, freshness and sweet pineapple note. As well as applauding the crumbly texture of the Italian cheese, the panel said it was, “impactful and perfectly pleasing, with a sense of depth persisting on the finish”. caseificioallegro.it
Pallone di Gravina
Presidio Slow Food
Caseificio Stella Dicecca
Produced in Italy’s Alta Murgia national park, this raw cows’ milk cheese is matured in limestone caves. Judges praised its creamy texture and the “distinctive scent of beef broth on the nose”. stelladicecca.com
Crozier Blue Cashel Farmhouse
Cheesemakers
“A thing of beauty!” said the judges when eating this aged blue sheep’s milk cheese from Ireland. “The aroma has a fetching hint of the farmyard and the most perfect acidity. All these characteristics continue into the flavour.” cashelblue.com
Pi
Quesos de Huadlo
Raw milk from La Mancha sheep in Spain is used to make this semi-soft cheese. “This cheese takes you on a journey, it has complexity and a deliciousness,” remarked the panel. “Lots of that bold, citrus-fresh flavour.” quesosdehualdo.com
Cacio Di Afrodite
Caseificio ll Fiorino
“A delicious, crumbly, rich and buttery cheese,” said the judges on eating this hard, semi-cooked sheep’s milk cheese. “Perfect maturation,” they added.
“Rich with savoury and umami notes, the balance is spot on.” caseificioilfiorino.it
Idiazabal Ahumado (Smoked)
Artzai Gazta Elkartea
Using raw Latxa sheep milk, this Spanish smoked cheese was applauded by judges who said it, “delivers in spades on flavours that are natural, balanced, and complex with a depth that keeps on giving”. artzai-gazta.eus
Organic Mountain
Feta PDO Kourellas
This Greek feta comes from free range herds that graze on mountainous landscapes. “A really good feta with all those elements that one looks for,” said the judges. “This is clean and fresh and lemony and creamy and gently salted.” kourellas.com
Organic Feta PDO
Kourellas
Grazing on wild grasses and aromatic herbs, the sheep behind this organic feta have been reared in the mountains of Grevena in Greece. Judges said: “A lovely cheese with a great interplay of animal notes, salinity and lactic acidity.” kourellas.com
Lidl Deluxe Spanish Castellano PGI
Traditional Cheese Co
“A quiet hero of a cheese,” remarked the judges about this hard, matured sheep’s milk creation from the Castellano region of Spain. “Piquant yet creamy on the palate, the paste relays considerable depth without any harshness.” traditionalcheese.ie
Elrick Log Errington Cheese
“This very well-presented rustic cheese is rich, buttery and indulgentlooking with the enticing aroma of clean smelling goats’ milk,” remarked the judges sampling this ash-coated raw milk goats’ log. “Long lasting yet delicate.” erringtoncheese.com
Kozlar Aged In Olive
Pomace
Sirana Gligora
“Complex, with a lengthy, finish,” said the panel of this hard Croatian goats’ cheese that has been aged in olive pomace. “The natural qualities of the goats’ milk and olive shine in harmony to produce a great tasting, moreish and interesting cheese. gligora.com
Smoked Kozlar
Sirana Gligora
“We loved the creamy butterscotch notes from the cheese and the wellbalanced level of sweet smokiness punctuated by a sharp, pleasing, lactic acidity,” said the panel when sampling this semi-hard smoked goats’ cheese from Croatia. gligora.com
Leirgrøv Naturell
Vellagra Hol Ysteri
Matured for between 24 and 36 months, this washed goats’ curd cheese from Norway was considered, “superb,” by judges, who also said the flavour, “really develops, tasting caramelly towards the rind”. holysteri.no
1242
Hol Ysteri
This washed goats’ curd cheese, made with milk from animals grazing mountain pastures, is matured in underground cellars for over two years.
Judges said it offers “waves of creaminess, florality, nuttiness and umami”. holysteri.no
Boyne Valley Bán Boyne Valley Farmhouse Cheese
Judges said this semi-hard goat cheese, made in the style of French tommes, was “a marvel to look at, with a gorgeous aroma of pastures and farm”. The panel said it was, “clean and citrusy, with all the complexity and length of an outstanding cheese”. boynevalleycheese.com
Go T’ Foot oft’ Stairs
Eldwick Creamery
This British ash-ripened goats’ cheese is made in the style of Valencay in small 100-litre batches.
“An impressive cheese with glorious ash,” commented the judging panel. “Utterly sublime,” they add. “Lemony and smooth on the palate.” eldwickcreamery.co.uk
Caprino di Puglia
Il Carro SRL - Società Agricola
“Very impressive,” remarked the judges when examining this Italian goats’ milk cheese that has been matured in a cave. “It melts beautifully on the palate, has a perfect bite, and we loved the fruity aspects,” they said. ilcarrosrl.it
Greek Style Buffalo Milk Cheese
Toons Bridge Dairy
“What an absolute stunner,” exclaimed the panel when tucking into this Greek-style salad cheese made using buffalo milk in West Cork. “There are so many layers of flavour. It is creamy yet beautifully acidic. This is a true delight.” toonsbridgedairy.com
Velebjan
Sirana Gligora
The judging panel said this mixed milk (goats’ and sheep’s) cheese from Croatia “has richness, dairy sweetness and a lemony freshness that gives a bright, light style with plenty of complexity”. The also enjoyed the umami flavour that sweetens in the mouth. gligora.com
Chorizo Picante
BON BON
Clotted cream ice cream
Mario’s Luxury Dairy Ice Cream
“Velvety and luxurious, this is a great expression of clotted cream and is absolutely delicious,” remarked the judges when tasting this frozen classic produced using clotted and double cream.
“The flavour is full, clean and not too sweet.” mariosicecream.com
Café de Olla Ice-cream ¡HELADO!
“A truly inspired combination of flavours,” said the judges of this ice cream made from milk that’s been infused for 24 hours with Oaxacan coffee and sweetened with piloncillo before adding an orange & cinnamon infusion to the mix. mexicanhelado.com
Mexican Cinnamon Icecream
¡HELADO!
Whole cinnamon sticks are covered with boiling water and left for 24 hours to extract the flavour, this infusion is then used with British milk and double cream to produce an ice cream that judges found to carry a “soft, long lasting finish”. mexicanhelado.com
Sicilian Pistachio Ice Cream
Morelli Ice Cream
“A very well made and indulgent product,” remarked judges on this pistachio ice cream made using Irish double cream and a 100% pure Sicilian Bronte pistachio paste. “The pistachios are so well roasted, delivering layers of flavour which fill the mouth and linger.” morellisices.com
Roasted Piedmont Hazelnut
Rogue Artisan Ice Cream
“An utterly scrumptious product,” said the panel when eating this double cream ice cream made using lightly roasted PGI hazelnuts from Piedmont.
“This is exceptional,” they added. “Simple, natural, clean, luxurious and a total joy to eat.” rogueicecream.co.uk
Mint Choc Chip Gelato
Baboo Gelato
Made using Dorset cream, organic milk, Hampshire peppermint oil and rippled with a stracciatella of Belgian chocolate, this gelato was described by tasters as “silky smooth and super indulgent”. The judges felt this was “the best ever mint chocolate chip gelato, with true persistence of flavour”. baboogelato.com
Crystallised Ginger Gelato
Baboo Gelato
“This quiet-looking gelato belies the smack of flavour within,” said the judges about this gelato, made using local organic milk and Dorset cream that has been steeped in ginger, with crystalised ginger pieces added at the end of the process. baboogelato.com
Bronte Pistachio Giacopazzis
Bronte pistachios from Mount Etna are used in this gelato that the judging panel found, “fabulously rich and creamy”. They added: “The pistachio nuts had great depth of flavour and worked well with the richness of the creamy gelato.” giacopazzis.co.uk
Hazelnut Brittle Gelato
Equi’s Ice Cream
“A delicious gelato packed with crunchy nut brittle pieces, delivering an outstanding toasted hazelnut flavour,” said the judges.
“Creamy and velvety, this is a really fabulous gelato that just melts in the mouth.” equisicecream.com
Pistachio Gelato
Krum Gelato Chester
Made with pasteurised Cheshire milk and cream, plus Sicilian Bronte pistachios, this gelato impressed the panel with both its texture and “astonishing” flavour. “It is rich with pistachios and the taste of their roasted skin.” krumgelatochester.co.uk
Salted Peanut Chill Gelato
When they tasted this gelato, judges described it as moreish and “a pleasant explosion” on the palate. They added: “The flavour of salty roasted peanuts is remarkable, full of length, character and salty umami notes.” chillgelato.co.uk
Blackcurrant Sorbet
Madeleine’s Creperie
“The blackcurrant shines through with perfect tartness and acidity,” said the judges of this small batch sorbet.
“Smooth and creamy, with clean, crisp blackcurrant flavour which delivers wellbalanced sweetness, and a tartness that develops.” madeleinescreperie.com
Blackcurrant & Cassis
Sorbet
Mario’s Luxury Dairy Ice Cream
“The flavour of blackcurrant rolls over and over and over again on the palate,” said judges when tasting this sorbet made with fruit and British cassis liqueur.
“It has a refreshing, rich, jammy flavour,” they added. “Absolutely stunning.” mariosicecream.com
This year, only 5,680 products of the total products (14,340) entered received an award (39.6%) and of those 3,184 came from the UK.
An
cinnamon from Quang Nam, Vietnam. Once reserved for royalty. Bright, sweet, and citrusy, with a heady aroma and unforgettable flavour. Get it now at botreefarm.co.uk
Slow-Cooked Flavour. Stir-in
Simplicity.
Makan’s Rendang Sauce delivers rich, authentic Malaysian flavour – without the time or effort. Simply stir into cooked meat or veg and simmer for a delicious meal in under 10 minutes.
Made in the UK with premium ingredients, it’s shelf-stable, easy to use, and a consistent best-seller with customers who love global flavours and convenience. Easy to stock. Effortless to enjoy.
Harvested without felling the tree, preserving its rich oils and bold aroma.
heirloom
Whiskey & Walnut
Chocolate Bonbons
Bohó Nibz
Ethically sourced 60%
Colombian dark chocolate is used alongside milk chocolate ganache and whiskey to produce these bonbons. “The whiskey delivers a hearty whack of flavour that waltzes in perfect harmony with the dark chocolate.” bohonibz.com
Single Origin Belize
Maya Mountain 70% Standout Chocolate
Using only cacao beans and sugar, this beanto-bar chocolate has “an intensely complex flavour profile.” Judges said: “There is a rich creaminess on the palate. We found vanilla, summer berry fruits and a hint of smokiness.” standoutchocolate.com
80% Chuncho cacao from Echarate in Peru
Vigdis Rosenkilde
“Utterly delicious, complex and elegant,” said the judges of this 80% Peruvian chocolate made using only cacao and sugar. “A beautiful and intense bar,” they added. “Floral notes are fresh in this glossy, deeply flavoured chocolate.” vigdisrosenkilde.no
Fino de Aroma
Cioccolato Fondente
Extra 75%
Hispaniola Bio
Slitti Ciccolato
Thanks to a unique processing and roasting method, this 75% chocolate bar left judges enamoured with flavour notes of “delicate raspberry, cocoa and tobacco”. slitti.it
Dark Chocolate with Black Cherry Ocelot Craft Chocolate
This organic dark chocolate is made using cacao from Virunga National Park in Eastern Congo, and dried organic black cherries. “This is a delicious, decadent and very tasty chocolate bar,” said the judges. ocelotchocolate.com
Dark Chocolate with Blood Orange
Ocelot Craft Chocolate
“We really enjoyed the power of the chocolate against the rich blood orange, giving it an intense yet clean flavour and mouthfeel,” said judges of this dark chocolate bar that has been infused with blood orange oil and a little vanilla. ocelotchocolate.com
Honey Roasted
Cashews
Nuts Pick
As well as being impressed with the size of these whole roasted and caramelised cashews, judges said that “the sweetness is perfect and latches on to the cashews for a perfectly balanced and very moreish snack”. nutspick.co.uk
Rose Loukoumi with Almonds
Citrus
Made using petals from the Mayiatiko rose on Chios Island, this Loukoumi impressed the judges with “a delicate, fragrant element of rose that is utterly beguiling”. They were also struck with the restrained levels of sweetness. citrus-chios.gr
Dried Mango 100%
HESED Agriculture Trading Co
“Vibrant and full of longlasting sweet aromatic creamy mango flavour,” remarked the panel on this sun-dried fruit. They enjoyed the retained level of moisture and the “pliable, yet tender” texture. hesedcambodia.com
Organic All Butter Puff
Pastry
Dorset Pastry
Judges said, “the layers were beyond brilliant,” when examining this organic all butter puff pastry. “Light and flaky with a first-class structure,” they added. “The flavour is clean, pure and full of rich buttery notes.”
dorsetpastry.com
Hazelnut Meringue Cruffin
Heidi Bakery
Made using croissant dough, dark chocolate ganache, and an almond and hazelnut praline, this cruffin was considered “outstanding on all levels” by judges. “The lamination is beautiful and the oozy centre is a delight.” heidibakery.co.uk
Jamaican Fruit & Rum Cake
Angela Rose Cakes
Soaked in rum and fortified wine, this Jamaican fruit cake impressed judges with its delicate spicing that was “warming on the tongue and working in perfect harmony with the rum”. They crowned it “the perfect fruit cake”. angelarosecakes.com
Brown Butter Cake
Tara Gartlan Chocolate
“These dinky, evenly baked, crusty-topped delights are absolutely the best glutenfree cakes we have ever tasted,” remarked the panel, reserving special praise for their deep butterscotch notes. “Delicious and moist. They’re a real find.”
taragartlan.com
Pistachio, Raspberry & Rose Cake
Made by Adele
“A visually stunning cake with lot of interest in the layers,” said the judges when examining this cake made using a raspberry rose curd and Swiss meringue buttercream. “Every mouthful brings a different dimension and flavour.” madebyadele.com
Horsham Gingerbread Original Recipe
Horsham Gingerbread
Inspired by a 200-year-old recipe, this handmade gingerbread wowed the panel with its “decadent” treacle notes. “It took us on a chewy rollercoaster of a journey and one we absolutely adored.” horshamgingerbread.co.uk
Beekeeper Ntounas Konstantinos for Meli Grevenon
Honey from the Grevena region of Greece. Varieties of honey exclusive to the region such as oak and flowers, lavender, acacia and Paliurus.
Available in various packaging with a wooden case for special gift occasions.
www.meligrevenon.gr
Rump of Beef Roast
Swaledale Butchers
“A very well presented joint of meat,” said judges when faced with this boned and rolled rump of grass-fed, dry-aged beef. “Profoundly delicious and an absolute treat,” they added. “Full of juicy flavour that bursts onto the palate and utterly delights.” swaledale.co.uk
Deluxe Irish Angus 3-Rib Roast on the Bone 40Days
Matured in Giftbox 2.53.5kg
Lidl Ireland
Matured for 40 days, this three-rib roast comes from Irish Angus beef reared on a fifth-generation family farm.
“A show-stopping rib of beef,” said the panel, who found, “grassy flavours that open well and linger on the palate”. lidl.ie
Wagyu x Beef Picanha Farm Shop
Judges said this grassfed, 28 day dry-aged beef was, “buttery, sweet and delicious”. They added that it was deliciously juicy and succulent, with a rich, savoury, umami flavour. “There is a journey of flavours through this beautiful piece of meat.” farmshop.co.uk
Rib Beef 28-Day Dryaged Martins Meats
This rib of beef comes from native breed grass-fed cattle and has been dry-aged in a Himalayan salt chamber for 28 days. The panel said it was “a wonderful, large forerib of beef with a generous layer of fat and great marbling”. martinsmeats.com
Waitrose & Partners No.1
Fresh British Beef Rump Roasting Joint Dovecote Park
Judges were, “delighted by the fullness of the flavour, the juiciness of the meat, the delicious creamy fat and the tenderness” of this rump roasting joint. “Well seasoned, with an incredible depth of flavour.”
dovecotepark.com
French Trimmed Rack of Lamb
Todenham Manor Farm
This French Trimmed rack of lamb comes from a North Country Mule-Texel cross sheep, and has been dryaged to deliver a product that judges said was, “satisfying and rewarding to eat”. They particularly enjoyed its succulent-but-delicate texture. todenhammanorfarm.co.uk
Part-Boned Shoulder of Durslade Lamb (Mock Duck)
Farm Shop
“The fat is so creamy and literally melts in the mouth,” remarked the judges when sampling this partboned shoulder of lamb. “Exceptionally tasty,” they said. “There is fabulous depth and succulent, clean flavours.” farmshop.co.uk
Durslade Lamb Rack Farm Shop
This rack of lamb impressed the judges with its cap of caramelised fat and glossy, moist meat. “Utterly sublime,” said the panel, “with a fresh pastural flavour and tender juiciness. Nothing short of perfection.” farmshop.co.uk
PGI Welsh Lamb Rolled Loin
Dolwen Welsh Lamb and Beef
The panel felt this joint of Welsh lamb was, “a delight”. The added that the lean piece of lamb offered “a light but nicely persistent finish that’s clean and sweet on the palate”. dolwenlambandbeef.co.uk
Shh’annu Leg Kirkwood Farm
This leg of lamb comes from a regenerative farm in Scotland and wowed judges with its, “golden appearance and amazingly succulent texture”. The panel remarked: “Rarely do you get lamb tasting this good, with such complexity and length.” realfarmmeat.co.uk
Shh’annu Chop Kirkwood Farm
“Absolutely amazing,” said judges of these lamb chops that were, “juicy and full of herbaceous lamb notes with great character and depth of flavour”. The panel also enjoyed its “delicate sweetness,” and tender, buttery fat. realfarmmeat.co.uk
Gloucester Old Spot Pork
Shoulder
Fordhall Farm
This pork shoulder comes from Gloucester Old Spot pigs and has had the bone removed to make shredding easier. “A handsome joint of pork with bronzed crackling,” said judges. “The intensity of flavours in the fat was amazing.” shop.fordhallfarm.com
Whole Belly of Pork Packington Free Range
“The flesh is moist, fatty and unctuous,” remarked the judges of this whole belly of pork. “The flavours are beautifully balanced and the juiciness of the meat lingers in the mouth,” they said, adding that this is “an exceptional joint of pork”.
packingtonfreerange.co.uk
Whole Shoulder of Pork Packington Free Range
The panel said this pork shoulder was, “bursting with succulence”. They added: “The combination of juicy lean meat, meltingly textured, flavourful fat and perfect crackling is exceptional. Utterly delightful.” packingtonfreerange.co.uk
Free
Range Bronze Turkey (Whole Bird)
Meadowbrook Turkeys
Hung for a minimum of 10 days, this free-range bronze turkey was labelled a “triumph, by judges. “This beautiful, impressive bird has wonderfully crisp skin and very tasty fat. The white meat has remained moist and the dark meat is extremely tasty.” meadowbrookturkeys.co.uk
Silver Hill Confit Duck Legs
Silver Hill Duck
Marinated with a subtle combination of garlic, black pepper and herbs, these trimmed duck legs are slowcooked in duck fat to deliver, “melt in the mouth flesh and crisp, unctuous skin,” according to the panel. “A simple but delicious example of confit of duck.” silverhillduck.com
Tullochbeg
Chicken
R & K Williams
“Huge in flavour,” said judges of this Scottish chicken. “The flavour is pleasantly vegetal and grassy, with a lovely clean meatiness,” they added. “A great-sized bird with crisp golden skin. Truly an exceptional chicken.” tullochbegturkeys.co.uk
“There is a delicious note of umami on this fillet steak,” was the judges feedback on this Angus beef. “The depth of flavour is remarkable. Perfectly tender, melting away at just the right pace.” dunnesstores.com
Kettyle Salt Moss Aged Ribeye Steak
Kettlye Irish Foods
This ribeye steak has been aged for 28 days in a salt moss chamber, helping to give a caramelised edge. Judges said the flavours were, “intense and deep with a gentle meaty sweetness.” They added: “This is how all steaks should taste”. kettyleirishfoods.com
West Country Choice PGI
Ribeye Steak
Dunbia
From cattle reared on pastures, this ribeye steak impressed the judges with its, “deep caramelisation, good proportion of golden fat, and remarkably tender interior”. They added: “Utterly luxurious, tender but with just the right amount of resistance.” dunbia.com
Dry-Aged Beef Ribeye Steak on the Bone
HG Walter
“This is a magnificent looking piece of meat,” said the judges when tucking into this on-the-bone ribeye that has been dry-aged for 28 days in a Himalayan salt chamber. “A beautifully butchered joint which has caramelised gloriously.”
hgwalter.com
Regenerative Beef Short Ribs
The Ethical Butcher
The judges applauded the “astonishingly rich, gelatinous, melt-in-the-mouth texture and deep, intense beefy flavour” of these short ribs, which have been cut from between the flank and brisket muscles.
“Total perfection,” said the panel. ethicalbutcher.co.uk
Barnsley Lamb Chop
Donald Russell
These chops come from British grass-fed lamb that has been matured for 10 days minimum, where the fillet and loin are left on the bone for deeper flavours. “A handsome chop, this is beautifully tender and juicy,” was the panel’s verdict. donaldrussell.com
Achill Mountain Salt Marsh Lamb Rump in a Rosemary, Garlic & Sea Salt Marinade
Achill Mountain Lamb
“What an experience,” said the judges when sampling this salt marsh lamb rump that’s been marinated in garlic, sea salt and fresh rosemary. They also praised its tenderness and juiciness. calveysachillmountainlamb. ie
Rare Breed Dry Aged Pork Tomahawk
Todenham Manor Farm
“This is a fabulous looking tomahawk steak that cut like butter and had a wonderful, even caramelisation,” remarked the judges when eating this rare breed, dryaged pork. “The fat-to-meat ratio was well balanced and the fat tasted really creamy.” todenhammanorfarm.co.uk
Lidl Deluxe 2 Irish Duck Breasts with Garlic & Pepper
Lidl Ireland
“The meat had a fantastic bite and was moist and juicy, releasing subtle yet evident spices,” said the judges when sampling these Irish duck breasts. “The fat is soft and unctuous, with clean, natural, buttery flavour.” lidl.ie
Deluxe Confit Duck Legs
Lidl Ireland
These traditional French style confit duck legs, seasoned with garlic and spices, impressed judges with their, “soft duck flesh and crisp skin – which was buttery, soft and delicious”. They added: “The flavour lingers long and speaks of careful rearing, preparation and cooking.” lidl.ie
Lawson’s Haggis
Lawson’s Butchery & Deli “This is one of the best examples of haggis we have tasted,” commented the judges. “The salt, pepper and spice balance is spot on and leaves a pleasing spicy note in the mouth long after eating, Perfect for Burns Night suppers.”
johnlawsonbutchers.co.uk
WHAT DO THE STARS MEAN?
Each jar, packet or bottle displaying a Great Taste logo is guaranteed to have been through the rigorous and independent judging process. The logo will display the year it was judged and the official star-rating.
It’s not about smart packaging or clever marketing – it’s all about Great Taste.
3-STARS: exquisite
Extraordinarily tasty foods – less than 2% of products are awarded 3-stars each year. Buy it!
2-STARS: outstanding
Above and beyond delicious – about 10% of entries will achieve this rating.
1-STAR: simply delicious
A food that delivers fantastic flavour –approximately 28% of entries will achieve this rating each year.
To search for award-winning products, and the independent retailers that stock them, visit gff.co.uk/directory
Supervalu Smoked Thick Cut Rashers
Musgrave Retail Partners
Ireland
“Stunning,” said judges of these thick cut rashers of smoked Irish bacon. “The smoke and salt levels are bold and well judged, while the sweet porkiness is delightful. This is superb bacon that lives long in the mouth.” musgrave.ie
Signature Tastes Smoked Rack Of Bacon Musgrave Retail Partners Ireland
This smoked rack of bacon comes from Irish reared Hampshire pigs.
“The meat is tender and succulent, the flavour is full, sweet and savoury, the smoke gentle and rounded,” was the verdict. musgrave.ie
Premium Dry Cure
Smoked Streaky Bacon
Simon Howie Foods
The panel really enthused over this dry-cured streaky bacon that is smoked over beechwood. “Meaty, with treacle-like sweetness,” they said. “Perfectly seasoned, balanced and outright delicious.” thescottishbutcher.co.uk
Maple-cured Pork Rib Eye
Aubrey Allen
This free-range English pork ribeye is cured in Canadian dark grade maple syrup. Judges said: “The joint is succulent and tender with a great bite and a deep molasses note from the caramelisation. The effect is moreish.” aubreyallenleamington. co.uk
Lidl Deluxe Unsmoked Silverside with Brown Sugar Glaze 2kg Lidl Ireland
Judges said this silverside ham was, “amazing, with wonderful treacle notes”.
The panel added: “The curing is well judged, enhancing the quality pork flavour that is elevated to another level by the sugar glaze and fabulous fat.” lidl.ie
Dunnes Stores
Unsmoked Irish Boneless Whole Ham
Dunnes Stores
“The crackling and fat are stunning,” said the panel of this boned and rolled ham, made from Irish pork. “The meat is soft with deeply savoury notes and a cheeky sweetness to counterbalance. An outstanding mouthful.” dunnesstores.com
100% Iberico Bellota Ham
Ibéricos Domecq
Produced from Mamelladolampiño breed pigs, this 100% Iberico Bellota ham is aged for an average of 42 months. Judges said: “The ham’s flavour expands on the palate to deliver nuttiness, sweetness and impressive length of flavour.”
jamonesjuanpedro domecq.com
Ibesa 100% Iberico Bellota Ham, DOP Pedroches (boneless) Brindisa
Hailing from the Andalusian evergreen oak forest, this 100% Iberico ham has fat that judges said is, “sweet and nutty, balancing the meaty flavours, which become more complex with hints of molasses and wood leading to a wonderful long finish”. brindisa.com
Jamon de Tudanca
Manuel Quintana Herrero
This Spanish beef ham is made from cuts of Tudanca cattle, which feed on pastures high in the Cantabrian mountains. Judges said the flavour “develops well in the mouth and is clean, pure tasting and well balanced”. carniceriaquintana.com
100% Iberian Acorn-fed Ham
Ibericos Montellano
“This is a delicious example of a well-made Iberian acorn-fed ham,” was the feedback from the judging panel. “Deliciously tender, not too chewy, rich umami taste and well balanced,” they said. “The depth of flavour is intense.” ibericosmontellano.com
Paleta de Bellota 100% Ibérica
Navarretinto Productos Curados
Made using Iberian pork shoulder, this acorn-fed ham has been salted for 24 months and was, “an absolute joy to eat,” according to the judges. “Fantastic, subtle salinity alongside characteristic sweet flavour of both the meat and fat.”
navarretintoibericos.com
Manx Loaghtan Chorizo
Ballacosnahan Farm
This handmade chorizo is made from native rare breed Manx Loaghtan sheep on the Isle of Man. “There were wonderful gamey notes,” said the judges. “It is very well made, and has a long, clean, meaty finish with just a little kick of heat.” manxcharcuterie.com
Chorizo Picante
Corndale Charcuterie
Aromatic fennel and garlic are used alongside Pimenton de la Vera to produce this free-range pork chorizo in Northern Ireland. “The length of flavour is extraordinary,” remarked judges. “Well balanced, not fatty, and judges are left with pleasing heat on the finish.” corndalefarm.com
Iberian Bellota Chorizo Ibericos Montellano
“A beautiful looking chorizo with a perfect meat-to-fat ratio,” said the judges of this Iberian Bellota chorizo. “The heat from the paprika built up gradually and allowed the flavours of the pork to shine.” ibericosmontellano.com
Szomor Farm Mangalitza Lard
Best of Hungary
This lard comes from the bacon of free-range Mangalitza pigs that are reared in a Hungarian national park on grasses and herbs. “A very clean and clear-looking lard with the most amazing, fresh-out-the-oven pork crackling aroma,” said the judges. bestofhungary.co.uk
El Abuelo Maragato
Cecina De Buey IGP
The Ojos Foods Soft, melt-in-the-mouth texture releases savoury umami, marmite rich flavour which then delivers sweet, unctuous fat notes,” was the feedback on this 24 month cured beef. Judges said it had, “a robust, complex, rich flavour.” www.theojosfoods.com
RePavo - Tacchino in Porchetta Maxi
Alan Bacalini
Judges were, “hugely impressed,” with this stuffed turkey that has been seasoned with aromatic herbs and wild fennel. “Perfectly seasoned and delightfully moist, this is extremely well achieved,” said the panel. “Truly remarkable.” bacalini.it
Gio Porro Group
This bresaola is made without using nitrites or nitrates and aged for a minimum of four months. Judges enjoyed the “immediate smack of umami,” and said the product had an “elegantly evolving beefiness and a perfect level of seasoning”. gioporro.com
Giovanna – Pancetta in Tre Cotture
Capitelli F.lli
This pancetta is cured before going through three phases of cooking to bring out “a delicate balance of textures.
“It melts effortlessly in the mouth,” added judges. “It has a unique complexity, making this pancetta truly stand out.” cottocapitelli.com
Lardo Arrotolato
Bertelli Salumi
“We loved this for its intense porkiness,” said the judges of this Italian lardo. “The soft, meltingly delicious yield of the fat as you chew and its spicing: fresh, complex but so well balanced. Heavenly.” bertellisalumi.it
Air Dried Welsh Beef
Moch Coch
As well as sea salt, herbs, spices and red wine, this Welsh topside beef is cured using probiotic cultures delivering a product that judges said was, “succulent, sweet and imbued with long and lingering layers of flavour”. mochcoch.wales
No.1 Chicken Liver
Parfait
Waitrose
A dash of Madeira is used in this British, higher-welfare chicken liver parfait that also incorporates an apple jelly. “Perfectly balanced flavour and amazingly silky texture,” said the panel. “The flavour lingers really well – an exceptional product.” waitrose.com
Chicken Liver Pâté
Ludlow Farmshop
“This has balance and authority,” said the judges of this chicken liver pâté made with Brandy and Madeira. “It is confident in its own flavour,” they continued, before praising how smooth and silky the texture was. ludlowfarmshop.co.uk
St. James Scotch Reserve Pure Royal Filet
St James Smokehouse
Cured using a blend of salt and brown sugar, these fillets of Scottish salmon are then smoked over oak.
Upon tasting, the judges applauded “the impressive melt-in-the-mouth texture, delivering a balanced and deep flavour”. stjamessmokehouse.com
Hot Smoked Rainbow Trout Fillets
Goatsbridge “Chunky, meaty and full of flavour,” was the feedback on these fillets of hot smoked rainbow trout. “This product has been well-produced in the curing and smoking to work in harmony with the delicate nature of trout.” goatsbridgetrout.ie
Cold Smoked Trout
Church Paddock Fishery
This cold-smoked trout was considered, “simply majestic,” by the panel, who added: “The flavour is complex; the cure is sweet, salty and long with a clean finish of umami notes.” As well as the delicate texture, judges also liked its smoky, nutty aroma. churchpaddock.com
Hot Smoked Peppered Mackerel Fillets
East Neuk Kilnhouse
Kiln-smoked using oak wood, this is a smoked mackerel that “deserves a place in fish heaven”, according to tasters. As well as their cleanness of flavour and flaky texture, these mackerel fillets also impressed with their generously plump size. enkilnhouse.com
Hot Smoked Mackerel Fillets
East Neuk Kilnhouse Judges liked the plumpness and “beautiful mahogany shine” of these smoked mackerel fillets. They also praised “a perfect moisture level and the mouthfeel is fresh, with layers of flavour tumbling across the taste buds”. enkilnhouse.com
Cold Smoked Trout
Chesil Smokery
Cold-smoked with an oak and peat blend, this Dorset trout impressed judges by being, “fresh and beautifully balanced, with a sense of very clean oils and a touch of sweetness”. The panel also remarked: “The cure is light, as is the smoke, which allows the flavour of the fish itself to come to the party.” chesilsmokery.co.uk
Bresaola Zerozero® 100% Naturale
Moss Aged Ribeye Steak
Boyne Valley Blue Rathkenny Boyne Valley Bán
A unique gelato produced in the North West of England using local dairy and only the most delicious Italian ingredients
www.krumgelatochester.co.uk
Pistachio Gelato
Louet Feisser No 2
Carlingford Oyster Company
Judges said the flavours in these fresh Pacific oysters, “remain on the palate for an age”, while also applauding their size, texture and aroma. “Creamy, not too briny and the flavour just grows to the taste of the sea.” carlingfordoystercompany. ie
DK Connemara Oysters
“The Ladies Choice”
DK Connemara Oysters
“We found them truly exceptional,” said the panel of these Pacific oysters grown in Irish waters. “There was a great natural sweetness, big flavour, a melting quality and a clean aftertaste,” they said. dkconnemaraoysters.com
Millbay Oysters
Rooney Fish
“These fleshy oysters deliver a gentle blend of sweetness and saltiness,” was the panel’s feedback on these oysters from Northern Ireland’s Atlantic coast. “They are honest, enjoyable and look magnificent.” rooneyfish.com
Anchoas del Cantábrico Sobadas a Mano Conservas Juanjo
“Intensely fishy, umami and savoury,” remarked the judges of these canned anchovies from the Bay of Biscay. “They are very satisfying and moreish,” they added. “Perfection – a generous size with a sweet, succulent bite, perfectly prepared, without a salty finish.” conservasjuanjo.net
Anchovies in butter Conservas Catalina
These anchovies come from the spring fishing season in the Cantabrian sea and are aged for a year, and preserved in Paiega butter. Judges said they were “full of complex, deep flavours, but with a freshness that is reminiscent of the sea air”. conservascatalina.com
Anchovy fillets in olive oil – “La Castreña”
Conservera Castreña
“Larger than normal fillets, and beautifully filleted, these have an exceptional smoothness,” said the panel when sampling these Cantabrian anchovies in olive oil. “There is a creaminess from the natural oils and umami depth in flavour.” lacastrena.com
Patas de Pulpo del Cantábrico Cocidas En Su Jugo Conservas El Viejo Pescador
This octopus had been cooked in its own juices at low temperatures to deliver a product that, “presents a delicious, tender mouthfeel”. The judges remarked: “This meaty octopus is hearty and filling and full of Mediterranean charm.” elviejopescador.es
Fish & Prawn Soup
Panzer’s Delicatessen
“A delicious, thick-looking fish soup with generous chunks of white fish and enormous prawns,” commented the panel when tasting this dish that has been made using house-made fish stock and tomato puree. “A triumph of a soup,” they added. panzers.co.uk
Coq au Vin COOK
“The flavours are rich and long, delivering interesting complexity,” said the judges of this ready meal made using British chicken, cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon. cookfood.net
COOKING SAUCES
Thai Massaman Curry Paste
The Coconut Kitchen
The panel hailed this paste as both complex and harmonious. “The delicious lemongrass and kafir start the journey, and then the richer notes move in, bringing with them a contained warmth that builds.” thecoconutkitchen.co.uk
Thai Red Curry Paste
The Coconut Kitchen
“Wonderfully aromatic,” said the judges. “The handling of the spices shows great finesse, ensuring that the fruity flavour and warmth are working in harmony to bring all the expected flavour profile of a quality Thai red curry.” thecoconutkitchen.co.uk
Haverstock White Nettle Foods
“This is arguably better than a dairy feta,” remarked the judges when sampling this organic plant-based Persian-style cheese made from fermented cashews, macadamia nuts and spring water. “A kaleidoscope on the palate, with bags of length.” nettlefoods.co.uk
Rendang - Malaysian Curry Paste Makan Sauces “Hearty, satisfying and well judged on spice and heat,” were the remarks on this Malaysian rendang curry paste. “The quality spices in this paste have been handled with great finesse to produce stunning complex flavour.” makansauces.com
Yellow Curry Paste PAYST
“A wonderfully aromatic and potent paste, fabulously bright and impactful, with a beautifully balanced meld of ingredients,” was the feedback on this yellow Gaeng Gari curry paste. “A harmonious blend of sweet, savoury and umami.” payst.co.uk
Jerk Black Garlic Ketchup
The Fine Jamaican Sauce Co
Using Jamaican jerk spices and aged black garlic, this ketchup was considered, “a powerhouse of spice”. Judges enjoyed the “deep allium notes and brilliantly judged sweetness”. thefinejamaicansauce. co.uk
Nduja Ketchup
Stuzzi Leeds
“A rich umami flavour and waves of heat,” said the judges of this smallbatch ketchup, made using DOP ’nduja from Calabria. “A great balance of the porky flavour with a chilli kick from the nduja and fruitiness from the tomatoes and herbs.” stuzzi.co.uk
Blackberry & Thyme
infused Balsamic Vinegar of Modena Burren Balsamics
This balsamic vinegar has been infused with Irish blackberries and thyme which gave judges “a taste of the summer”. The panel said: “We love the delicate herbaceousness and the gorgeous balance with the fruit and vinegar.” burrenbalsamics.com
Lesní Směs s Chilli
Chilli-semena
A touch of lavender and mint is used in this Czech hot sauce, that also contains 100% chocolate and hot habanero peppers. “Brilliantly complex and interesting,” said the panel. “Absolutely stunning.” chilli-semena.cz
Naga Bomb Big Ginger Sauce Co Naga chillies combine with a fragrant mix of Indian spices in this hot sauce that judges found to have great complexity.
“This delivered in spades,” they said. “It has a dry heat without dominating the other ingredients.” biggingersauce.com
Bianco Balsamico
Sant Elia
Trebbiano grapes are used to make this white balsamic vinegar that is aged in stainless steel barrels. Judges said it was, “deeply joyful,” and applauded the “balanced acetic notes, which played in harmony with the sweetness”. santelia.co.uk
1.34 Balsamic Vinegar of Modena Belazu
This dense balsamic vinegar is 34% thicker than water, giving it a luscious, silky mouthfeel. “Flavours of dried fruits, spice and barrel-aging are truly complex and intense, with impressive length,” said the panel. “A boldly characterful vinegar.” belazu.com
Lirah Grand Reserve
Chardonnay Vinegar
Australian Vinegar Pty
“What a glorious product,” exclaimed the judging panel of this aged vinegar made from Australian Chardonnay. “We were so impressed with this vinegar right from the initial colour through to the finish on the palate.” lirah.com.au
Sweet Elderflower
Vinegar
Vinegar Tips
Made by infusing elderflowers in vinegar before maturing, this product impressed judges with its “soft and gentle sweetness”. The panel enjoyed the rich and intense flavours and said the elderflower was, “truly celebrated.” vinegartipsonline.co.uk
Sweet
Elderberry Vinegar Vinegar Tips
“Excellent clarity and richness,” remarked the judges when tasting this sweet elderberry vinegar.
“The classic character and flavour of the elderberries shine through to give a clean, natural-tasting vinegar.” vinegartipsonline.co.uk
Apple Cider Vinegar with Manuka Honey
Honey New Zealand
Organically grown Hampshire apples are used with Manuka honey from New Zealand to produce this raw, unfiltered elixir. “With a fabulous and immediate flavour,” said the panel. “The vinegar is bright and refreshing, with a hint of fruitiness.” manukadoctor.co.uk
Apple Cider Vinegar with Manuka Honey, Turmeric & Long Pepper
Honey New Zealand “Fruity, lively, bright and invigorating,” said judges. “This product shows great finesse, using high quality ingredients that all taste great individually but come together to make something very special – clean, natural, pure and balanced.” manukadoctor.co.uk
Artisan Malt Vinegar
Artisan Vinegar Company
A mixture of Maris Otter, Crystal and chocolate malts are used to produce this vinegar that has been aged for 12 months in oak barrels.
“This is a malt vinegar with attitude,” said judges. “Totally unexpected.” artisanvinegar.co.uk
Maraška
Opg Matulic
Made using Croatian sour cherries, this Maraska vinegar is aged in cherry wood barrels and thrilled judges with its “intense, sharp and fruity flavour”. The panel said it had, “a wonderful depth of flavour and a lovely mellow quality”. opgmatulic.com
Miso’grette
’Grette
Miso and sesame are used as the base of this vinaigrette that judges found to be smooth, fruity, and luscious. All the flavours were, “harmonious and balanced,” they said. “Sweet, umamirich and moreish. It really is exquisite.” grette.co
MADE IN OUR SMALL DAIRY IN WEST CORK FROM BUFFALO MILK FROM OUR OWN HERD We also make mozzarella, Scamorza, caciocavallo and lots more...
“What an absolute stunner of a cheese this is! There are earthy notes waltzing with citrusnoted, nutty partners. Perfectly seasoned, this is an absolute banger! We wish we could just eat this all day long!” – Great Taste judges
This year, just 273 products, (1.9% of entries) submitted to Great Taste have been awarded the top 3-star accreditation. Meanwhile, 3,899 entries were awarded a 1-star and 1,508 products were awarded a 2-star.
Organic Japanese Mikawa Mirin Clearspring
Produced via a traditional method of koji fermentation, this Mirin hails from the Mikawa region of Japan and has been aged for nine months. “This has a heavy, luxurious viscosity,” said judges. clearspring.co.uk
OILS
PerfektNatura Virgin Pumpkin Seed Oil
AgroPerfekt. Unshelled pumpkin seeds are pressed to create this oil from Hungary. “Fragrant, fruity and full to the brim with toasty pumpkin seed integrity,” remarked judges. perfektnatura.hu
Organic White Miso Paste Miso Tasty
This organic white miso paste comes from the Shinsu region of Japan and is unpasteurised. Judges said: “Full impact umami, gentle fermented notes, creamy texture and a lingering finish which keeps offering a well-balanced salinity and acidity.” misotasty.com
Cornish Seaweed Chilli Oil
Kelp Canteen
Made using foraged seaweeds from the south Cornwall coastline, this oil brings together sea lettuce, gutweed and chilli flakes. “Full of incredibly complex flavours,” said the panel. kelpcanteen.com
CRACKERS PASTA & RICE
Scandic seeded crackers
RÅG - Nordic Bakery
Free from gluten, eggs and dairy, these savoury crackers are, “packed with crisp seeds and the perfect amount of salt,” said the judges. “The combination of ingredients moves between creamy indulgence to crunchy loveliness.” rag-nordicbakery.co.uk
Naturally Brewed Brown Soybean Soy Sauce (Citrus flavor)
DoYouBo Industry Co.
This Taiwanese sauce is made using the Shikwasa citrus fruit and tea beans, which are similar in makeup to soy. Judges praised its “tropical sweetness”. mitdub.com
Hispasur Gold Knolive Oils
This Spanish oil is made from the Picual olive variety. “The flavours are long and complex with buttery notes giving way to grass, pepper and a little bitterness. Stunning.” knolive.com
Orecchiette Integrali Bio Di
Grano Varieta’ Cappelli Amoreterra
This wholemeal pasta is produced using organic Cappelli wheat grown in Italy. Judges said it had “excellent texture and an impressive bite,” as well as, “a delightfully rough texture for capturing sauce”. The judges also praise the “delicate after-taste, almost like oats”. amoreterra.com
Pilpelchuma Paste Ottolenghi
This Libyan chilli paste is made with a blend of roasted peppers, garlic, cumin and chilli. It is used to enrich sauces and baste vegetables. “The ingredients have been prepared in a way that really enhances the flavour of each component.” ottolenghi.co.uk
Almaoliva Arbequino Almazaras De La Subbética
Judges loved the buttery mouthfeel of this extra virgin Arbequina olive oil. “It releases a stunning flavour profile, rich with a sense of fresh fruit.“ almazarasdelasubbetica. com
Koshi Sushi Rice
Emma Basic
Grown in Vietnam’s Mekong Delta, this Japonica variety is a superior-grade sushi rice that judges found to carry a nutty flavour. They said: “The grains are nicely sticky, individual without losing their texture, the perfect vehicle for sushi.” thebasic.london
Low Sodium Soy Sauce
PD Biotech Co
This soy sauce is made from non-GMO soybeans and Taiwanese black beans. “Powerful soy and toast notes on the nose,” said judges. “The flavour is complex, with lots of different elements that dance on the tongue.” pdvivo.com
Spedalotto Tonda Iblea Azienda Agricola Mortilla di Chiaramonte
This organic extra virgin olive oil from Italy is made using Tonda Iblea olives. Judges said it was creamy on the palate, and offered prominent notes of artichoke and herbs. paternodispedalotto.it
Pure Halen Môn Sea Salt Halen Môn
“This takes the concept of salt to another level,” remarked the judges. “It slowly melts on the tongue to a sophisticated long finish as it develops its own depth of flavour.” The salt’s clean, fresh flavour excited the judges just as much as its texture. halenmon.com
White Kampot Pepper .pepper..field
“Flavours explode in the mouth,” said the judges when sampling this white Kampot pepper produced in micro-lots. “An intense profile releases fragrant, powerful and complex flavour with a good hit of rounded heat to give great length.” pepperfield.com
Whole Young Green Kampot Peppercorns
Kadode Kampot Pepper UK
These young green Kampot peppercorns are hand-picked during the early part of the harvest cycle. This gives them a soft, yet crunchy texture that judges found to have a, “pleasing pop on biting”. They added: “Juicy, punchy and aromatic.” kadodepepper.co.uk
Freeze-dried Green Kampot Pepper
.pepper..field
“The flavour profile is vibrant, rich, strong and full of interest,” remarked the judges of these freeze-dried green Kampot peppercorns. They added: “Strong citrus notes are followed by a gentle saltiness and a wonderful warmth that lasts long in the mouth” pepperfield.com
Whole Dark Red Kampot Peppercorns
Kadode Kampot Pepper UK
Judges said these whole red Kampot peppercorns, “slowly build into a crescendo of fruity heat”. Thanks to the zesty undertones and gentle smokiness, judges felt this product was “truly special”. kadodepepper.co.uk
Lacto Fermented
Fresh Green Kampot Peppercorns
Kadode Kampot Pepper UK
Lacto-fermentation is used to elevate these young green Kampot peppercorns, which judges said contains a “profound fruitiness”. The panels said these snackable peppercorns left “a long legacy of developing aromas”. kadodepepper.co.uk
Freeze-dried Fermented Kampot Pepper
.pepper..field
“This is a flavour bomb with wave after wave of sweetness, heat, citrus and floral notes,” said the judges when sampling this fermented and freeze-dried pepper. The panel also found them to have “a satisfying pepper heat that lingers”. pepperfield.com
Fermented Kampot Pepper - President Edition .pepper..field
The panel said these fermented Kampot peppercorns could, “fairly be described as one of the world’s great tastes.” They added that every bite, “leaves a warming mouthfeel that is almost numbing”. pepperfield.com
Fresh Green Kampot Pepper in Salt Brine .pepper..field
The panel found these brined Kampot peppercorns to be, “explosive, producing a mouthful of luscious citrus and pine”. They were considered, “deliciously intense, with fresh fruity notes followed by a green pepper heat”. pepperfield.com
Royal Cinnamon BoTree
Originally produced for the Vietnamese royal court, this cinnamon wowed judges, who claimed it, “a taste sensation.” They found it, “delicate yet robust with a hint of citrus.” botreefarm.co.uk
These premium vanilla pods come from the renowned region of Sava in Madagascar. Judges said the plump pods have a juicy freshness and loved “the simple and clean-yetsophisticated flavour”. vanillaguys.co.uk
Turkish Oregano Buds
BoTree
Hand-harvested in Denizli, Turkey, these buds deliver “a fabulous herbal flavour with complexity and length while maintaining the classic character of high quality oregano”. botreefarm.co.uk
Kashmiri Saffron Luxurients
Sourced directly from farmers in the Himalayan valley of Kashmir in northern India, these saffron threads were hailed as “decidedly some of the finest saffron we have encountered”. They added: “Dramatically aromatic.” luxurients.co.uk
Do you cook pasta Al dente?
You will love this rice. Sticky yet firm. The rice holds its shape when forming sushi and binds well to other ingredients without being overly mushy or dry. That ideal texture, paired with a subtle sweet aroma, elevates every bite into pure culinary pleasure.
As Emma says, sushi in Japan is not an everyday food to cook at home. Sushi is more for weddings, funerals, ceremonies. With Emma Basic Sushi Rice, you don’t have to make sushi, cook it plain, serve with stir fry, curry or for poke.
All Great Taste 3-star winning products were tasted and judged again by an expert judging panel to determine the Golden Fork trophy winners and the 2025 Supreme Champion.
This is a wonderful glossy paste with the enticing aroma of warming spices. The flavour is stunning. The use and cooking of these spices shows great finesse. The balance is first class. This is a complex curry paste with all the different ingredients working in harmony to produce a fabulous Thai Massaman curry. Well done.
GREAT TASTE JUDGES’ COMMENTS
GREAT TASTE JUDGES’ COMMENTS
LANDFALL. A CROSSING OF FLAVOUR. WHERE LAND MEETS SEA.
“Harmonious, fresh and inviting on the nose, this is a punchy, saline, and full flavoured gin. Intense without being overtaken by the ABV, the botanicals cleverly complement each other and make sense. Expressive, complex and uplifting. This is a fabulous and thoughtfully made gin. An ode to Lewis!”
Great Taste Judges Feedback 2025
TASTE THE RUGGED COASTLINE OF LEWIS IN EVERY DROP OF OUR AWARD-WINNING LANDFALL GIN. CITRUS, SPICE AND THE SALTY UMAMI OF BLADDERWRACK SEAWEED. LANDFALL GIN IS BURSTING WITH ISLAND FLAVOUR. HAND FORAGED BOTANICALS FROM IN AND AROUND STORNOWAY ARE COMBINED WITH TRADITIONAL GIN BOTANICALS TO CREATE A BEAUTIFUL COASTAL SPIRIT. STORNOWAYDISTILLERS.COM
