Great Taste Book 2025-26

DISCOVER A WHOLE WORLD

GREAT TASTE BOOK

OF AWARD-WINNING

FOOD & DRINK

Welsh Great Tastes 2025.

With over 150 Welsh products earning Great Taste status this year, find out more about how Wales is consistently serving up award-winning taste.

A celebration of Great Taste, this issue of Great Taste Book features a selection of the 1-, 2- and 3-star award-winners and Golden Fork trophies from this year. Organised by the Guild of Fine Food, Great Taste champions excellence across a wide variety of products and ingredients. Taking place over four months at the beginning of 2025, 110 days of judging saw a panel of more than 500 industry experts taste their way through 14,340 products. With products arriving in the judging rooms from 110 different countries, the judges selected 5,680 exquisite, outstanding or simply delicious products to recommend to you. As you make your way through the different categories (listed on the right), you’ll find the producers’ websites or social media handles, so you can locate local stockists or find out where to buy online. If you’re looking for those local stockists, make sure you check out our online directory of independent retailers and producers: gff.co.uk/directory

Great Taste Book will also introduce you to some of the winners of the Great Taste Golden Fork trophies, and this year’s Supreme Champion. These stories shine a light on some of the very best products that entered the Great Taste judging rooms this year. You can read more about Golden Forks awards ceremony and how the winners are chosen on pages 4 and 5. As always, we hope this issue of Great Taste Book will introduce you to some truly outstanding products, and provide an insight into what it takes to make the very best food and drink.

© Guild of Fine Food Ltd 2025. Every effort has been made to ensure the details contained in the listings

or omissions. Reproduction in whole or part of this publication without the publisher’s prior permission

THE OSCARS OF THE FOOD & DRINK WORLD

Months of meticulous Great Taste judging culminates in one very special night, the Great Taste Golden Forks. Celebrating the very best in food & drink from around the world, the awards ceremony is a gathering of talented producers, retailers, food writers, critics, chefs, broadcasters and experts – all keenly waiting to hear what the highest scoring products of the year are and to watch the worthy winners collect their forkshaped trophies.

HOW DO WE GET TO THE GOLDEN FORKS?

This year, over the course 110 days of judging in Dorset, London, Dublin and Bergamo (Italy), 14,340 entries from 3,611 companies in 110 countries were blind-tasted, given written feedback and sometimes awarded stars by a panel of more than 500 industry experts. These impressive facts and figures are what make Great Taste the world’s largest and most trusted accreditation scheme for food and drink producers. This year the judges uncovered an astonishing 5,680 award-winning products.

1-STAR

simply delicious

A product that delivers fantastic flavour – 27% of entries achieved this rating.

HOW ARE THE GOLDEN FORKS DECIDED?

110 days of judging boil down to two days of finals, where this year’s 273 3-star award-winning products were reassessed to find the Golden Fork trophy winners. These trophy recipients were blind-tasted for a final time by a panel of 14 judges to find the Great Taste 2025 Supreme Champion. There are around 15 trophies up for grabs each year; 10 of which are country or region specific, four which are awarded for business practices, practices. The final one, of course, is the highly coveted Supreme Champion. This year, that title was awarded to East Neuk Kilnhouse for their Smoked Mackerel Fillets.

2-STAR

Above and beyond delicious – in 2025, 10.5% of entries achieved this impressive rating.

3-STAR

exquisite

Extraordinarily tasty – only 1.9% products were awarded 3-stars in 2025. Don’t leave the shop without it.

THE BIG NIGHT

BUT WHY DO THEY MATTER?

A Golden Fork trophy, or a 1-, 2- or 3-star award, is a stamp of excellence sought out by retailers and food lovers the world over who look to Great Taste for recommendations. However, it’s not all about the high scores and shiny trophies. At their core, Great Taste awards, and the Golden Forks, are a celebration of the incredible people who make it their business to produce some of the finest food & drink in the world.

The food and drink industry come together to find out what the highest scoring products of the year are

PX, I LOVE YOU

There may be some debate about whether it’s a spirit or a liqueur but The Norfolk PX has proved to be quite the versatile and delicious drop. Not bad for a byproduct of The English Distillery’s cask-seasoning programme.

Andrew Nelstrop never intended to run a distillery. When his father, James, founded the English Distillery in 2005 – making it the first registered whisky distillery in England in 100 years – it was as a passion project.

He had previously worked in farming, but “when he turned 60 and brought it up at a family meeting, the general consensus was if you want [to start a distillery], do it,” says Nelstrop.

The business certainly wasn’t one that Nelstrop thought he would inherit. “At the time I was farming, and we had a building company,” he says. Besides, he didn’t even enjoy whisky. How things change.

Nelstrop found himself sucked into the project despite his hesitations, first through the construction of the distillery. “It was one of those jobs that never quite ended,” he says. “It was just allencompassing.” Following a tasting trip to Scotland, his stance towards whisky softened. Eventually, he stepped up to run the business – and later became the founding chairman of the English Whisky Guild.

The distillery’s story feels representative of English whisky’s trajectory more generally. Long overshadowed by Scottish whisky, the industry has grown over the past two decades, from isolated efforts into a newfound collective. Today, there are roughly 60 whisky distilleries in England, nearly half of which have matured spirits ready to sell.

The English Distillery, meanwhile, has continued

to flourish. Blessed by the advantages of its Norfolk location – it has easy access to East Anglia’s topquality barley, and is situated above a limestone aquifer that produces “crystal-clear” water – it has broadened and honed its range. Last year, its Sherry Cask Matured bottling was declared the World’s Best Single Malt at the World Whiskies Awards.

Now, another product is stepping into the limelight. The Norfolk PX may be hard to categorise –after debating whether it is a spirit or a liqueur, Nelstrop settles on a “re-fortified wine” – but it is blissfully easy to drink.

That’s even more remarkable considering it is technically a byproduct. 12 years ago, frustrated by the varied quality of the sherry casks he sourced from Spain, James Nelstrop decided to season his own casks. He filled them with a mix of eight-year-old Pedro Ximenez sherry and his own whisky, then aged them for several years. “Two products come out of [that process] one is the lovely PX, and one is beautiful casks we can then mature our whisky in,” Nelstrop says.

The resulting Norfolk PX is traceable, sustainable, and completely delicious.

“If I’m having it at home, I will get it in a freezer, get it as cold as I can, and it becomes a fantastic replacement for a dessert wine,” says Nelstrop. “At room temperature, it can replace port. And if you’re a lot of my friends, it just gets poured on ice cream.” englishwhisky.co.uk

JAMAICAN FRUIT & RUM CAKE ★★★

ANGELA ROSE CAKES angelarosecakes.com

With its blend of vine fruits, dark brown sugars and spices, all soaked in rum and fortified wine, every slice of this aromatic cake transports the tastebuds to the Caribbean island of Jamaica. The cake originated from a family recipe that was passed down through the generations to Angela Walford, who – recalling the heritage cake being a centrepiece at family celebrations – crafted her own version.

GULLIVERS BROWNIE ★★

GULLIVERS FARM, SHOP & KITCHEN gulliversfarmshop.co.uk

CHICKEN JALFREZI ★★

EMILY’S KITCHEN emilys-kitchen.co.uk

It has taken owner Trish Winterbottom over three years to perfect her Chicken Jalfrezi recipe, and, with its rich, glossy colour and fresh, aromatic spicing, it does not disappoint. Tuck into a curry that delivers on its promise of generous soft-melting chunks of chicken and a thick, spicy sauce that is rich with tomatoes, peppers and onions, finishing with a smooth and enjoyable green chilli kick.

Other Great Taste awards (2025):

Lamb Rogan

Josh ★★

Sri Lankan

Beef Curry ★★

Tarka Dhal ★

Chicken Tikka

Masala ★

Lamb Korma ★

Beef Madras ★

These irresistibly rich brownies are beautiful inside and out. Handcrafted with organic, gluten-free ingredients, they boast a crispy crust and fudgy centre. But more than that, they are a vehicle for empowerment. The brownies are baked by a team that works alongside adults with varying support needs in West Moors, one of many ways in which Gullivers Farm provides these adults with meaningful work and opportunities.

Other Great Taste awards (2025): Gullivers Sausage Roll ★★ Gullivers Organic Biodynamic Milk ★★

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DROOLY ★★

IOC ANABTAWI UK drooly.co.uk

This rich, fudgy chocolate treat with a gooey centre was dreamt up by a small, London-based team of serial snackers, who set out to bake the most indulgent treat that can be eaten with one hand. Drooly’s portable design means you can crack it open whenever cravings hit: at your desk, with a coffee or tea, on your lunch break, on the sofa, or mid-chaos. Warm it up for peak gooey glory.

FUDGY VEGAN BROWNIES ★ BUBBLING STOVE bubblingstovebrownies.co.uk

From her gluten-free kitchen in Mid Wales, Seren Charrington produces no-compromise, free-from baked specialities. These brownies are gluten-, soya-, dairy- and egg-free, but you’d never know it from their deep, rich chocolate flavour, crisp shell and gooey middle.

THE ORIGINAL CRUMPET ★★ LOVELY BIT OF CRUMPET lovelybitofcrumpet.com

A hot, buttered crumpet is one of life’s simple pleasures, and these artisan crumpets elevate the experience. Baked to golden perfection, with a rich, buttery flavour, they have a pleasing rustic charm.

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STEAK & WETHERBY BREW ALE PIE ★ DAN’S PIE COMPANY danspies.co.uk

Owner Dan teamed up with local microbrewery Wetherby Brew Co to create this handmade pie, which encases melt-in-themouth, succulent steak and rich, creamy ale gravy in golden shortcrust pastry.

BUFFALO MARGHERITA SOURDOUGH PIZZA ★★

MOLTO BENE

pizzeriamoltobene.co.uk

In 2023, Liam left his Michelin Star restaurant background behind with the mission of making pizza great again. This hand-topped Margharita, with its four-day fermented sourdough base and freshly made Italian tomato sauce, is a showcase of his talent.

MUSHROOM TRUFFLE INFUSED OLIVE OIL AND GARLIC MAC & CHEESE ★

THE MAC FACTORY - SERIOUSLY MAC & CHEESE themacfactory.co.uk

Graham Bradbury has elevated the cheesy pasta bake to gourmet status with the creation of this umami mac & cheese, which features earthy mushrooms, creamy cheese sauce and truffleinfused olive oil as well as The Mac Factory’s signature golden crumble topping.

CHILLI CHEESE TOPPED PORK PIE 290G ★

YE OLDE PORK PIE SHOPPE porkpie.co.uk

NOSTALGIC CLASSIC MAC & CHEESE ★

THE MAC FACTORY - SERIOUSLY MAC & CHEESE themacfactory.co.uk

PORTUGUESE TARTS ★★

Inspired by classic comfort food, this creamy, indulgent mac & cheese delivers nostalgic flavour with a gourmet twist. Enjoy straight from the oven as a hearty main dish with a side of salad or vegetables.

SUNRISE PATISSERIE sunrisepatisserie.com

Handmade in Lisbon, these tarts are supplied frozen, so they can be baked and enjoyed by Portuguese pastry lovers everywhere. With their crispy flaky pastry, firm creamy custard filling and caramelisation, they have all the hallmarks of a perfect pastel de nata.

Following its launch at the Artisan Cheese Fair in Melton Mowbray, this has become one of the Shoppe’s most popular pies. A layer of chilli jam on the pastry base creates a sweet and spicy bed for a generous filling of British outdoor-bred pork, which is then topped with mature cheddar cheese and sprinkled with chilli flakes for that extra kick.

Other Great Taste awards (2025):

Hand Finished Large

Dickinson & Morris Melton

Mowbray Pork Pie 440g ★

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BERRY BERRY COOL

Mario’s Ice Cream has been committed to sourcing quality ingredients and experimenting with flavours ever since it was founded. This approach is also extended to its sorbets and is clearly paying dividends.

Mario Dallavalle’s ice-cream-making lineage doesn’t just go back three generations – it transcends borders. More than a century ago, his grandfather relocated from Italy to South Wales.

Like many Italians of his generation, as Dallavalle explains, he and his family were drawn by the promise of work surrounding the mining industry. But they weren’t destined for the pits. “They didn’t know anything about coal-mining, but they knew things about making ice cream,” says Dallavalle. And so they opened a café that served homemade scoops.

Beginning in 1989, Mario Dallavalle stepped into the family trade. “He began door-to-door service, selling 1-litre tubs and little Mr. Whippies,” says Fran Dallavalle, his daughter and the company’s sales director. He soon noticed his competitors were selling lower-grade products, made with water and vegetable fat, and that there was a gap in the market for a more premium product.

Mario’s has expanded greatly since, but that founding ethos has stuck. The company now produces 8,000 litres of ice cream per day, largely for foodservice partners. Even at that scale, it’s all still made in batches, using fresh dairy sourced from nearby farms.

And yet, for all that Mario’s focusses on quality and heritage, it is hardly old-fashioned. Instead, as Mario Dallavalle notes, it is constantly experimenting with new trends and ingredients.

“We feel that we need to bring flavours on to whet the appetite of the public,” he says. “If you have the same vanilla, strawberry, chocolate, mint, there’s no excitement there – it’s not sexy.”

Recently, the company debuted a Dubai chocolate flavour. It’s produced alcohol-infused ice creams. A few years ago, it even trialled a series of savoury ice creams, with flavours ranging from smoked salmon & horseradish to Thai green curry.

While ingredient quality remains a focus across the company’s ice creams, it extends a similar level of attention to its sorbets. “Because we are known for a full-density, creamy product, we wanted to launch something that was premium, and had the same quality as the dairy,” Fran Dallavalle says. “It was important that people would still have that mouthfeel.”

Sometimes, inspiration arrives seasonally. Facing a recent glut of fresh blackcurrants, the Dallavalles decided to make a batch of their house blackcurrant sorbet – but this time as a riff on a Kir Royale. The addition of Crème de Cassis evokes the classic French cocktail of Champagne and blackcurrant liqueur. Fran recommends that the sorbet is served in a glass with sparkling wine poured over the top.

“We’re always striving to do something different, bring in new flavours,” adds Mario Dallavalle. “It’s exciting for us to develop things.”

mariosicecream.com

We feel that we need to bring flavours on to whet the appetite

Our traditional Chorizo Criollo Parrillero earned its Great Taste award for one very simple reason: it tastes exactly as chorizo should - every

Award-winning Dulce de Leche the future of luxury sweetness

TRADITIONAL CARAMEL HAS HAD ITS DAY

Find more Tea, Infusions & Other Hot Drinks on pages 85-86

1936 ★

1936 SWITZERLAND

1936.swiss

Named after the postcode of the world-famous ski resort Verbier, 1936 is a crisp, fresh lager from the Swiss Alps. It is produced by Brauerei Locher, a fifth-generation family brewery that dates back to 1886. Local Swiss hops, malted barley from the Appenzell region and other mountainous regions and spring water from the Alpstein Massif give the beer its clean taste.

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ARTISAN GRANOLA ★

ARTISAN GRANOLA artisangranola.co.uk

Panjeeri – a traditional superfood snack rooted in Punjabi and Ayuredic culture – was the inspiration for this handmade granola. Packed with toasted nuts, seeds, fruits, spices and oats, the granola is made fresh to order by a Manchester-based family-run team that is dedicated to creating healthier, flavourful food. Savour with milk or yoghurt at breakfast, sprinkle over puddings for added crunch, or enjoy as a wholesome, moreish snack.

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RHUBARB CRUMBLE COOKIES ★

GRANDMA WILD’S grandmawilds.co.uk

With Yorkshire home to the so-called ‘rhubarb triangle’, it was only right that Grandma Wild’s should add a product like this to its repertoire. By introducing rhubarb into its signature crumbly cookie mix, the West Yorkshire bakery has captured the region’s heritage in a biscuit. Rhubarb Crumble Cookies are made in the producer’s modern bakery in Steeton, using methods handed down through four generations of Grandma Wild’s family.

Other Great Taste awards (2025): Dark Chocolate Coated Ginger Biscuits ★ Oaty Biscuits with Cheddar & Chilli ★

BILLINGTON’S GINGERBREAD BILLINGTON’S GINGERBREAD billingtonsgingerbread.co.uk

Billington’s Gingerbread has revived a closely guarded recipe dating back to 1817 to create these gingerbread fingers, which are celebrated for their exotic spicing and satisfying crunch. Handcrafted in Market Drayton, they contain a secret spice blend, golden syrup and a dash of rum.

Kadi Leppik conceived this prune and coconut ball recipe in her home bakery as a fun, healthy, energyboosting snack. The hand-rolled, veganfriendly balls are packed with dried fruits, gluten-free oats and nutty flavours.

PRUNES + COCONUT SNACK ★ CAKES EVERY DAY cakeseveryday.com

pimhill.com

TRADITIONAL COCKTAIL OATCAKES

★★

stagbakeries.co.uk

textured porridge, bags that are fully 1949, when it

Use these whole rolled jumbo oats to create rich, thick, flavour-packed granolas and soft, chewy flapjacks. Like the rest of Pimhill’s organic cereals, they are hand-packed in stitched paper bags that are fully recyclable. Pimhill has crafted cereals made from organic oats grown in the parish of Pimhill, Shropshire, since became one of the first organic farms in the UK.

HALF CASHEW SHORTBREAD ★★

HALF NUTS COMPANY

halfnutsco.com

Thanks to the arrival of these mini oatcakes, canapés no longer need to rely on bland, limp blinis as a base. Made to a traditional Scottish recipe and baked in small batches by a team of skilled craft bakers in the Outer Hebrides, Traditional Cocktail Oatcakes are a versatile carrier for all sorts of toppings, including cheese, meat, fish and pâté.

Other Great Taste awards (2025):

to a traditional Scottish recipe and baked in small batches Christmas Cookie

Cocktail Wholemeal Biscuits ★★ Hebridean Baker ★ Crofter’s Fruit Cake ★

This brand’s proposition is clear – making products with a 50% nut content, so they are healthier, less ultra-processed and more sustainable. Cashew Shortbread is made with 50% cashews, blended smoothly into the dough for a buttery, classic shortbread taste. With plenty of protein and fibre, it is a handy, nutritious snack to keep in the desk drawer, dunk in tea or coffee, or use as fuel for sports or walks.

Other Great Taste awards (2025): Half Peanut Butter & Brown Sugar Cookies ★ Half Chocolate Chip Cookies ★

STEM GINGER & CHAI SHORTBREAD THE BAKE HIVE facebook.com/thebakehive-100066787088202

Moira Lindores makes these shortbreads by hand at home in the Scottish Borders, and, with their attractive flower designs, and crisp, short, melt-inthe-mouth texture, they look every ounce as good as they taste.

PURE CHEESE INDULGENCE

Award-winning, handcrafted cheese & accompaniments range using the finest natural and fresh ingredients producing extraordinary depth of flavour. Winner of 4 Great Taste Awards 2025 across 2 categories.

IT’S OUR CREAM

The secret to Green Pastures Donegal’s success is all in its name. By concentrating on working with the freshest local milk, it has made a flavourful masterpiece out of a seemingly ordinary product.

The wild and rugged County Donegal, on Ireland’s northwest coast, has long been celebrated for the quality of its dairy.

“We’ve been a very traditional dairy region,” says John Molloy, the owner of Green Pastures Donegal. “High rainfall, good soils, and high-quality milk.”

He would know better than most. Molloy’s father founded Green Pastures in 1989, first in nearby County Sligo, although the company later moved north. The family were farmers, and the dairy was initially a sideline operation that focused on simple cultured products. Over time, its repertoire expanded to “anything that doesn’t need ageing—so, we don’t make any cheddars or hard cheeses,” Molloy explains. “It’s white cheeses, creme fraîches, sour creams, soft cheeses, and then yoghurts.”

Growth came slowly but steadily. Green Pastures created several own brands, including Yeats Country Foods. It also began to support small, start-up dairy companies in a business-to-business capacity, offering everything from raw materials to advice on recipes. “We started churning butter by hand and bottling milk by hand back in the ’80s, so we know what it’s like— it’s very difficult to get on the shelf, there are a lot of barriers and a lot of costs,” Molloy says.

Today, the company is supplied exclusively by family-owned farms within a 60-mile radius; most of the cows are grass-fed. “Our flavour and taste can only

come from the milk being so fresh,” says Molloy. “In larger organisations, milk can be in a supply chain for a period of time. Ours goes from farm to nearly finished product within 36 hours.”

Green Pastures’ Golden Fork winning 25% Sour Cream perfectly encapsulates the difference that freshness makes. On paper, such a product could be described as straightforward, even basic. And yet this offers phenomenal complexity. It is both lactic, with a lemony freshness, and sweet.

One key to achieving such remarkable quality, Molloy says, is employing qualified cheesemakers. When the farm milk comes in, with all of its seasonal variability, they tweak the fat and protein ratios to create a consistent base. “A lot of this is done through touch and feel, even though we’re a very modern lab,” he says. “We taste the milk, we taste the product at multiple points.”

The resulting sour cream is almost endlessly versatile. Molloy recommends using it in everything from pasta sauces to Mexican and Indian recipes. He notes that it’s also a good product for those looking to add more protein to their diets.

“There’s no trans fats or added fats or stabilisers or gums or preservatives—it’s completely natural,” says Molloy. “The only thing we add is some culture and some time and some love.”

facebook.com/GreenPasturesDonegal

The milk goes from farm to nearly finished product within 36 hours

Pastel de Nata

The Pastel de Nata/Pastéis de Nata is a traditional Portuguese pastry (a.k.a. Portuguese Custard Tart, based on a Portuguese recipe from the XVIII century), filled with a traditional egg custard. Blasted at 300°C, making the custard boil, the result is a beautifully smooth, creamy filling with a slightly burned top and a light and crisp puff pastry as a base.

WHOLE MILK ★★

BRIDDLESFORD

briddlesford.co.uk

For four generations, the Griffin family has farmed on the Isle of Wight, caring for their herd of Guernsey cows, whose milk is rich, golden and naturally high in beta carotene. Briddlesford Farm Dairy bottles the milk in its natural, unhomogenised state. This preserves its inherent goodness and rich, creamy flavour, and allows the cream to rise naturally to the top, like many people will remember from their childhoods.

Other Great Taste awards (2025): Briddlesford Double cream ★★ Briddlesford ‘Fetter’ cheese ★★ Briddlesford Halloumi style cheese ★

PI ★★★

BRINDISA brindisa.com

This raw Manchega ewes’ milk cheese has come out of Casas de Hualdo’s artisan cheese project, which uses sustainable practices and promotes a circular economy with on-site feed production. Springy and soft, with earthy, mushroomy flavours and a subtle balsamic finish, Pi pairs beautifully with pistachios, red pepper jam or fresh tomato on toast, making it a perfect addition to any cheese board or tapas spread.

Other Great Taste awards (2025):

Naveda Asturian Morcilla ★★

Naveda Asturian Chorizo ★★

Ortiz bonito ventresca (tuna belly) in olive oil ★★

Castro frozen Marinated Iberico pork loin ★

Unico PX balsamic vinegar DOP Reserva ★ Navarrico whole Lodosa piquillo peppers DOP ★

Perello paprika olive oil reganas crackers ★

Dark Chocolate Dipped Candied Orange Segments ★

Casas de Hualdo extra virgin olive oil Organic blend ★

TRÜFFEL BUTTER GEKLÄRT

(CLARIFIED TRUFFLE BUTTER) ★★

DIE TRÜFFELMANUFAKTUR dietrueffelmanufaktur.de

Alexander Keck is a Bavarian artisan who creates premium truffle products with expert craftsmanship and the finest ingredients. One of his proudest inventions is this rich, creamy butter. Its intense, full-bodied, truffle aroma has the power to transform simple, everyday foods into gourmet dishes. Use it to enhance and refine pasta, risotto, egg dishes, vegetables and meats.

Other Great Taste awards (2025): Trüffel Pesto ★ Trüffel Chips ★

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GREEK STYLE YOGHURT ★★ CLANDEBOYE ESTATE clandeboyeyoghurt.com

Back in 2008 Lady Dufferin came up with the idea of producing yoghurt using the milk from her herd of pedigree Holstein and Jersey cows at Clandeboye Estate. The range has evolved significantly since then and is now stocked in many outlets throughout Northern Ireland and beyond. One of its flagship products is this hand-strained Greek Style Yoghurt, whose thick and creamy consistency owes much to the lush pastures of County Down.

CAVE AGED WELSH RED ★★

SOUTH CAERNARFON CREAMERIES dragonwales.co.uk

A showcase for Welsh dairy, this rich and nutty Red Leicester is handcrafted by the dedicated cheesemakers at South Caernarfon Creameries in North Wales, a farmer-owned co-operative that uses 100% Welsh milk from its members. The cheese is naturally matured in Welsh slate caves to develop a distinctive depth of flavour and smooth, creamy texture. Enjoy it simply with crackers and chutney, melt it into toasties, or grate over dishes for a bold, savoury Welsh twist.

Other Great Taste awards (2025): Salted Welsh Butter ★★

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YORKSHIRE BLUE SHEPHERDS PURSE shepherdspurse.

sweet blue was launched in the spring of 2024 as an organic variation on Shepherds Purse’s iconic Yorkshire Blue. The cheese is handcrafted using fresh, local organic cows’ milk and matured for a minimum of eight weeks, allowing the complex flavours and mellow creaminess to gently develop. Serve simply with a drizzle of local honey on an artisan cracker to bring out the fresh, creamy and herbaceous notes.

Other Great Taste awards (2025): Northern Blue ★★ Baby Yorkshire Blue ★★ Mrs Bell’s Salad Cheese ★★

LISTEN NOW ON SPOTIFY HEAR THE STORIES BEHIND THE STARS

greattastepodcast.co.uk

COTSWOLD ORGANIC BLUE-VEINED BRIE ★ COTSWOLD ORGANIC DAIRY simonweaverorganic.co.uk

This organic soft white cheese with blue Roquefort veins is produced on the Weavers’ family-run farm with milk from Friesian and Gloucester cows that are raised organically on a forage-based diet with care for land and animal welfare. It is creamy and fresh, developing into a rich, aromatic flavour as it matures. Enjoy with bread and wine, pears, salads, or melted on steaks.

Other Great Taste awards (2025): Cotswold Organic Milk ★★ Cotswold Truffle Gloucester ★

Shire Foods are a wholesaler based in the

We’ve been packing an extensive range of gourmet products for over 30 years; these include nuts, dried fruits, herbs, spices, cereals, grains, pulses, confectionery, and savoury snacks.

We also stock a large range of premium branded products with favourites such as Tiptree, Belvoir, Farmhouse Biscuits, Stokes & Garofalo. Get in touch & explore our full range today!

Don’t forget to check out our new premium range of products!

Introducing Shire Fine Foods - Our new premium range of products. We also offer an own-label customisation service, allowing you to get your shop logo & branding on our premium packaging! Enquire today & enhance your brand with a unique personalised touch.

BUSHMILLS WHISKEY VANILLA FUDGE ★

DUNDARAVE ESTATE dundaraveestate.com

This vanilla fudge is part of an exclusive collection that has resulted from a collaboration between two Northern Irish institutions. The partnership draws on Dundarave’s expertise in creating exquisite confectionary and Bushmills’ reputation for producing some of the finest Irish whiskeys. Infused with Bushmills’ renowned spirit, the fudge reflects the rich flavours and craftsmanship of both brands. Pineapple & Caribbean Rum Cask Whiskey and Whiskey Shortbread are among the other lines in the range.

Other Great Taste awards (2025): Original BBQ sauce ★ Rich Coffee rub ★

Divine’s Dessert Bar captures the rich and indulgent flavours of tiramisu in a chocolate bar. Crunchy coffee pieces, buttery biscuits and baked waffle pieces with smooth milk chocolate conspire to evoke the essence of this classic Italian dessert. Uncover your

COFFEE BAR 60 ★★ JUTHAN CHOCOLATE juthanchocolate.com

This bean-to-bar producer’s philosophy is all about inspiring slow, mindful indulgence. Handcrafted in Surrey by Willem, who infuses 60% chocolate with freshly roasted coffee, this smooth chocolate bar is perfect for savouring with a long, slow cup of coffee.

38% MILK CHOCOLATE TIRAMISU WITH COFFEE & BISCUIT ★ DIVINE CHOCOLATE divinechocolate.com

COLOMBIAN - SUPREMO ★

47 DEGREES COFFEE 47degreescoffee.com

Derbyshire-based 47 Degrees Coffee has created a beautifully balanced Colombian Supremo that is equally suitable for espresso, filter, or cafetière – a true all-rounder. Every batch is expertly roasted to highlight the true character of the Caturra, Typica and Bourbon beans that make up this blend. This brings out notes of rich chocolate, caramel sweetness and bright citrus that are rounded out by a smooth, malty finish.

PANAMA BLACK HONEY ★★

CAFE DE PANAMA S DE RL cafedepanama.com

High on the slopes of Volcano Baru, where coffee plants can flourish in the rich soil and fresh, clean air, Cafe De Panama grows, processes and roasts Arabica beans in a smallscale, artisanal way. For this coffee it deploys the black honey method, whereby the sticky, honey-like mucilage is left on the bean during the drying process. This yields a cup with delicate notes of stewed fruit, pleasant sweetness and bright acidity.

Other Great Taste awards (2025): Panama Geisha ★ Panama Terroir ★

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MJOLKA DARK ROAST ★★★ DANELAW COFFEE danelaw.coffee

Mjolka is Old Norse for milk, which gives a clue as to how this full-bodied blend of slow-roasted washed and natural coffees should be drunk. Softening the coffee’s intense bittersweet flavour with milk in a flat white or cappuccino will allow you to really taste the notes of dark chocolate, black treacle, toasted hazelnut and bonfire toffee. Danelaw created this blend for Four One Two in Chorley.

Other Great Taste awards (2025): Wilton Benitez Double Anaerobic Yellow Typica ★★ Brasil Eagle Mogiana ★ Rwanda Rwamatamu ★ Colombia El Indio Caturra Natural ★ Fjodr Light Roast Espresso ★ Nott Colombia Natural decaf ★ Nott Fjodr Light Roast Decaf Blend ★ Nott Colombia Washed Decaf ★

JAMAICA BLUE MOUNTAIN BLUE BARON ESTATE COFFEE PODS ★★

SEA ISLAND COFFEE

seaislandcoffee.com

Experience one of the world’s finest coffees in the convenience of a Nespresso compatible pod. Jamaica Blue Mountain coffee is grown high in the Blue Mountains at Blue Baron Estate, where the Minott family has been cultivating coffee for over 70 years. Classically smooth and creamy, this coffee can be taken with or without milk due to its exceptionally balanced acidity and aroma.

Other Great Taste awards (2025):

Jamaica Blue Mountain Stoneleigh Estate Coffee Pods ★★ Jamaica Blue Mountain Signature Dark Coffee Pods ★ Jamaica Blue Mountain Clifton Mount Estate Coffee Pods ★ Panama Geisha Coffee Pods ★ Wild Kopi Luwak Organic Coffee Pods ★ Hawaiian Kona Coffee Pods ★ Galapagos Santa Cruz Island Organic Coffee Pods ★ FIND STOCKISTS

COLOMBIA EL PLACER 100% WUSH WUSH

BLACK HONEY ★★★ DARK WOODS COFFEE

darkwoodscoffee.co.uk

This Wush Wush Black Honey, sourced from self-styled coffee designer Sebastian Ramirez, is a real team effort. On his pioneering El Placer farm in Quindio, Colombia, ripe Wush Wush Arabica cherries are carefully harvested, pulped, anaerobically fermented and slow-dried. Then in West Yorkshire, Dark Woods gently hand-roasts the beans in small, 5kg batches to produce a uniquely sweet, floral and fruity coffee for pour over filter and espresso.

Other Great Taste awards (2025):

Colombia Mikava 100% Geisha Carbonic Maceration ★★★ Colombia El Placer Yellow Fruits ★★★ Colombia El Placer 100% Pink Bourbon IPA ★★ Colombia El Placer 100% Wush Wush Extended Fermentation ★★ Panama La Huella “Cafe de Panama” Natural ★★ Colombia El Placer Red Fruits ★★ Ethiopia Ardent Yirgacheffe Natural ★★

Panama La Huella “Cafe de Panama” 100% Geisha Natural ★ Peru Asproagro Community ★ Crow Tree ★ Arboretum ★ Black Hill ★ Snow Stone (Winter Blend) ★ Honduras

Finca La Fortuna Honey ★ Lamplight Decaffeinated ★ Good Morning Sunshine ★ Common Grounds Barrel

Aged ★

BELLAGIO ESPRESSO 1KG ★ JOHNSONS COFFEE johnsonscoffee.com

Johnsons’ small team of roasters developed Bellagio espresso to meet demand for a smoother tasting coffee that is rich enough to hold up to lots of milk. On a base of Colombian coffee, the Northern Ireland coffee producer has carefully constructed a blend that is all about chocolate and nut notes, balanced by a hint of citrus fruit to finish. Enjoy it as an espresso, cold brew or slow brew.

GLUTEN-FREE CHOCOLATE BROWNIE ★ CAKES EVERY DAY cakeseveryday.com

Kadi Leppik makes her brownies from the finest ingredients, including butter, cocoa and dark chocolate, and the contrast between the crispy, crackly top and the soft, gooey chocolate centre is what makes them a rich, fudgy masterclass in gluten-free baking.

SCOTTS CRISPY ONIONS GLUTEN FREE STEAK ★★ SCOTTS CRISPY ONIONS scottscrispyonions.com

Give burgers, hot dogs, steak, fish, chicken, sandwiches, wraps, baked potatoes, salads and soups a flavour and texture boost with these crispy onions - ideal as a topping or snack. Cooked in rapeseed oil and coated with a rich steak flavour, they are designed to pack a bold, savoury crunch. The Northern Irish producer also leads the way as the only gluten-free crispy onion option on the market today.

MONTEGO’S JACKFRUIT CHIPS ★★

MONTEGO’S buymontegos.com

What started as a product for the vegan community has gained a broader following, owing to its endless versatility when it comes to cooking. As well as being a good source of fibre and vitamins, jackfruit has a meaty texture and an ability to absorb flavours. This makes it a great plantbased snack or meat substitute in dishes like curries, tacos, burgers and stews. Montego’s produces its freeze-dried jackfruit in Thailand, where the fruit is grown.

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• Chilled & Frozen Groupage Distribution

• European Groupage Distribution

• Retail, Food Service and Manufacturing Sectors

• Multi-Temperature Warehousing

• Storage & Order Picking

• Confectionery Storage

• Blast Freezing & Tempering

• Customs Agency

• Customs Warehousing

MOCCUS SALAMI ★★

BLACKWELL & CO

blackwellandco.uk

The skilled charcuterie team at Blackwell & Co has made products with Dingley Dell’s Suffolk Red pork for many years. This Moccus salami lets the pork sing, with notes of white wine and garlic, while the finely chopped fat imparts a delicious buttery mouthfeel. As a quintessential Milanostyle salami, it stands proud on the charcuterie board, pizza, or rustic bread with any cheese.

Other Great Taste awards (2025): Juniper Cure

Smoked Back Bacon

★ Albion dry-cured pork shoulder ★

Eostre salami ★

60-day dry-aged pork cutlet ★

IBESA 100% IBERICO BELLOTA HAM, DOP PEDROCHES, BONELESS ★★★ BRINDISA brindisa.com

Brindisa works with a small producer in Los Pedroches, a new Ibérico PDO that is renowned for its vast evergreen oak forests, to source this sweet, complex ham. Purebred Ibérico pig, acornfattened during the traditional winter montanera season, is matured for three years for exceptional depth and flavour. Enjoy it in thin slices as tapas, or pair it with sherry or Speyside whisky.

Other Great Taste awards (2025):

Naveda Asturian Morcilla ★★

Naveda Asturian Chorizo ★★

Ortiz bonito ventresca (tuna belly) in olive oil ★★

Castro frozen Marinated Iberico pork loin ★ Unico PX balsamic vinegar DOP Reserva ★

Navarrico whole Lodosa piquillo peppers DOP ★

Perello paprika olive oil reganas crackers ★

Dark Chocolate Dipped Candied Orange Segments ★

Casas de Hualdo extra virgin olive oil Organic blend ★

BONE IN DRY-CURED ACORN-FED 100%

IBÉRICO PORK HAM ★★

COVAP

tienda.ibericoscovap.com

Purebred 100% Ibérico pigs give this ham its exceptional flavour, delicate texture and distinctive aroma. Raised in complete freedom in the Valley of Los Pedroches, these animals embody a centuries-old tradition rooted in harmony with nature. Master artisans treat the meat with the meticulous, time-honoured craftsmanship it deserves, creating the precision curing conditions that consistently produce a ham of outstanding quality.

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Great Taste. World Cheese Awards.

SPICED BEEF ★★ DONALDSONS OF ORKNEY donaldsonsoforkney.co.uk

Originally conceived by Ewan Donaldson in 2012, the team has perfected the process for recreating this multiple award-winning product in its in-house kitchen and smokery using innovative smoking techniques. Tender brisket of Orkney farmed beef is cured in a bespoke spice blend and hot smoked over hickory wood chips. It is sensational in a salad with beetroot and radicchio, or stacked in a sandwich with mustard and peppery leaves.

Other Great Taste awards (2025): Hot Smoked

Salmon Pate

★★ Hot Smoked

Chicken Wrapped in Bacon ★

FOIEGOOD DUCK ENTIER ★ FOIEGOOD - THE FOIE GRAS ALTERNATIVE foiegood.com

This Spanish project offers an ethical alternative to foiegras duck, with a portfolio of products made from naturally fattened livers. The company’s ducks are reared outdoors, allowed to roam freely and grow slowly, and fed a natural and vegetable diet – never force fed. FoieGood Entier is a whole duck liver delicately cooked with heat and pressure to preserve its authentic taste and texture. Enjoy it on crispy toast, gingerbread or a cracker with a sweet jam for a gourmet experience.

LET’S TALK TURKEY

Porchetta is made with pork but one producer has somehow created a version of this classic Italian speciality with turkey. Not only is Bacalini’s RePavo a techincal triumph, it also delivers on flavour.

Turkey can be polarising. For many, it conjures associations with festive feasting and Christmas merriment. But once the nostalgic image of a perfectly bronzed bird emerging from the oven dissipates, what’s left behind is often dry, underseasoned, and overcooked. Then there is turkey bacon, which is more often lean and ascetic than fatty and indulgent.

Making porchetta with turkey rather than pork, then, might sound like a stretch. After all, porchetta is typically composed of unctuous belly and loin meat that’s stuffed with herbs, rolled, and cooked until its skin turns into golden crackling. Turkey can’t do that, surely?

It certainly can. As the producer Bacalini demonstrates with its RePavo, turkey porchetta isn’t just possible – it can be sublime.

Still, it took some time to arrive at that revelation. As Virginia Bacalini, the company’s quality manager (and niece of co-founder Anselmo Bacalini) says, the business got its start in 1985 with Galantina di Pollo. The classical dish consists of deboned, stuffed, and rolled chicken, and is popular in eastern Italy’s Marche region, where the company is headquartered.

Later, its repertoire expanded to some 25 other products, from chicken with chestnuts and Italian pastrami to traditional porchetta, another Marchigian favourite. Roughly 10 years ago – guided by the goal of “reinterpreting traditional recipes, with a focus on

health without compromising on flavour,” as Bacalini puts it – the company made the fateful decision to give turkey porchetta a try.

The preparation is meticulous. “The RePavo rests in brine for 24 hours, is hand-assembled, and then steam-cooked at a low temperature to enhance tenderness,” she says. “Finally, a second dry-cooking phase gives it a perfectly roasted outer crust.”

Crucially, the turkey porchetta is stuffed with an array of herbs, including wild fennel, which is both a key component of traditional porchetta as well as a popular ingredient in the Marche region.

The results transcend common assumptions of what turkey can do. This is a porchetta that is tender and juicy, that has pitch-perfect salinity, that tastes distinctly of every herb it has been infused with (particularly that wild fennel). It is generously sized and makes an impression as it arrives at the table. Though it would be at home in any deli counter, it feels better destined for a celebratory meal.

For Bacalini, it works beautifully “in a sandwich or as a main course with seasonal vegetables or roasted potatoes”. She adds: “The possibilities are endless.”

However you enjoy it, the RePavo pulls off a very impressive trick. While the turkey evokes all the flavours and textures of traditional porchetta, it still somehow manages to taste purely of itself. bacalini.it/en

It rests in brine for 24 hours and is then steam-cooked at a low temperature to enhance tenderness

PEMBROKESHIRE SPRING WILDFLOWER HONEY ★★★

CILGWENYN BEE FARM bees.wales

Harvested in quiet and secluded woodland valleys that surround the Preseli mountains in West Wales, the early spring nectar of dandelion, willow and primroses yields this naturally set honey. It is alive with floral and herbal flavours that sing of its natural environment, tones of propolis and delicate beeswax aroma. Granular and full of texture that melts in the mouth, this honey is delicious on warm crusty bread or with cheese.

Other Great Taste awards (2025):

Gower Saltmarsh Wildflower Honey ★★ FIND STOCKISTS

HUNDRED HIVES – HONEY DESSERT WITH RASPBERRIES ★ ALVAIDA hundredhives.lt

Smooth, delicate honey is blended with aromatic raspberries to create a vibrant union that delivers a refreshing taste and a hint of summer in every spoonful. Enjoy this fruity fusion in your tea, with yoghurt, over pancakes, or whenever you want natural sweetness with a berry twist. Lithuanian producer Alvaida collaborates exclusively with master beekeepers who dedicate their lives to the art of beekeeping and the wellbeing of their bees.

Other Great Taste awards (2025):

Hundred Hives –Creamed Honey

★ Hundred Hives – Honey

Dessert with Sea Buckthorn ★

2 BEE OR NOT 2 BEE ★

OAK APIARY HONEY FARM instagram.com/oakapiary

Oak Apiary Honey Farm is a family of five backyard beekeepers, whose ethos centres on biodiversity, preserving natural habitats and prioritising the welfare of their bee colonies. With this light amber honey with light citrus flavour tones, they are sharing their hobby with the world.

THE BEEKEEPER COLLECTION HONEY

THE BEEKEEPER COLLECTION thebeekeepercollection.com

LONGAN HONEY ★★★

LÖVER HÖNEY

loverhoney.com.tw

Harvested from bees that forage on wildflowers in the pristine meadows of Shropshire, this pure honey has a deep amber hue and velvety, rich flavour with subtle floral undertones. It is unpasteurised to preserve its natural enzymes, antioxidants and nutrients.

Longan honey is made with nectar collected by bees from longan fruit trees, which grow in tropical and subtropical regions, resulting in a honey with a sweeter taste and darker colour than regular honey. Naturally floral with subtle caramel notes, this rare amber-coloured longan honey from Taiwan was described by one of the judges as having “a texture as captivating as silk”.

Other Great Taste awards (2025): “Multi Flora Honey” ★★

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Northern Ireland products continue to be recognised for their Pure, Natural, Quality.

Northern Ireland-based food and drink producers secured 140 awards in this year’s annual Great Taste Awards, including an impressive nine 3* awards, recognising their innovation and commitment to excellence.

Basalt

of

2025

For more information on the NI finalists’ wide range of mouth-watering food and drink products, browse through this brochure, or contact Michelle Charrington and Alex Taggart.

E: michelle.charrington@investni.com

E: alex.taggart@investni.com

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BLACKCURRANT SORBET ★★★ MADELEINE’S madeleinescreperie.com

Executive pâtissier Josua Gerasch, owner of Madeleine’s Creperie & Gelateria, developed this sorbet in his ice cream laboratory in the heart of Blackheath Village, South East London. He has succeeded in creating a sensory experience that evokes memories of sun-drenched days, delivering a rich, tart punch alongside subtle hints of sweetness. The sorbet is an ideal palate cleanser or standalone natural cooling treat.

Other Great Taste Awards (2025): Cinnamon Biscuit Gelato ★

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HONEYBERRY JAM ★★

CAROL’S BEEN COOKING instagram.com/ carolsbeencooking

This Scottish cottage industry has taken honeyberry – a fruit from the honeysuckle family that resembles a cross between a blueberry and a raspberry – and made it into a vibrantly coloured

RASPBERRY EXTRA JAM ★★

JAM MOTHERS jammothers.co.uk

a raspberry – and made it jam with a pleasing sharpness.

Memories of warm summer days are only a spoonful away with this fragrant, intensely flavoured raspberry jam from Jam Mothers, a Hertfordshire producer with a passion for foraging. The jam is the perfect partner for freshly baked bread, crumpets, cakes and scones.

MANDOLÉ ORCHARD HONEY AUSTRALIAN

biona.co.uk

ALMOND BUTTER ★★ MANDOLÉ ORCHARD mandoleorchard.com.au

This smooth, creamy honey almond

Mandolé Orchard is a family owned, sustainably operated almond orchard in Griffith NSW, Australia. This smooth, creamy honey almond butter is made fresh on the farm from lightly roasted, homegrown almonds that are churned to perfection with pure Australian honey from the Riverina.

TRIP TO CHINATOWN ★★ NUTTY BELLY GAL nuttybelly.com

Inspired by founder Shay’s Southeast Asian heritage, Trip to Chinatown combines slowroasted hi-oleic peanuts with aromatic, crispy Sichuan chilli oil and toasted sesame seeds. The result is bold, savoury and addictive – rich nuttiness lifted by tingling peppercorns and umami undertones.

ORGANIC HI-OLEIC DARK ROAST SMOOTH PEANUT BUTTER ★

This peanut butter is crafted in partnership with Argentinian farmers who grow high-oleic organic peanuts – a specific variety that has a higher concentration of monounsaturated fats, giving the nuts a sweeter, richer taste. Biona roasts the peanuts to bring out their natural flavour and blends them into a smooth, wholesome spread that is divine on toast, in smoothies, in porridge or straight from the spoon.

Other Great Taste awards (2025):

Organic Toasted

Sesame Seed Oil ★★

Organic Condensed

Coconut Milk ★★

Organic Date Syrup ★★

Organic Lemon Juice ★

Organic Blossom Honey

★ Organic Tomato

Ketchup ★ Organic

Hot Pepper Sauce ★

Organic Flax Seed Oil ★

Organic Coconut Palm

Sugar ★ Organic White

Fusilli Pasta ★

8-12 July 2026 South Gloucestershire

NATURAL QUINCE PASTE WITH WALNUTS ★

VALLISER PREMIUM ARTISANAL QUINCE PASTE valliser.com

Catalan producer Valliser has put a twist on one of the Mediterranean’s oldest delicacies with the creation of quince paste with walnuts. Crunchy walnuts add warmth and texture to this ‘membrillo’, which is produced in the village of Vilobí del Penedés from natural and local ingredients. Quince, cane sugar, and fresh lemon are gently cooked to reveal the quince’s natural sweetness and golden colour – a winning combination for lifting cheese boards, salads, savoury dishes and stews.

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TANGY ORANGE ALL BUTTER CURD ★★★ COTTAGE DELIGHT cottagedelight.co.uk

One of a string of Great Taste award-winners from Cottage Delight’s expansive pantry, this curd is vibrant, zesty and bursting with orange flavour. Using traditional copper pan cooking methods, the company’s curd experts have devised a way of slowly combining the butter, free-range eggs, sugar and citrus ingredients to allow the flavours to infuse, yielding a creamy, tangy curd that is delicious with toast, brioche and scones, or as a cheesecake topping.

Other Great Taste awards (2025):

Juicy Blackcurrant Whole Fruit Jam ★ Passion Fruit & Mango All Butter Curd ★ Seville Orange Thick Cut Marmalade ★ Classic Orange Thin Cut Marmalade ★★ Orange & Scotch Whisky Marmalade ★ Orange, Lemon & Grapefruit

Marmalade ★ Sticky Rib & Wing Sauce ★ Thai Sweet Chilli Sauce ★ Mango, Lime & Chilli Sauce ★★ Poppadom Mango Chutney ★★ Tomato, Garlic & Ginger Chutney ★

Classic Cheese Maker’s Pickle ★

Crunchy Ploughman’s Pickle ★

Chunky Chilli-lilli Pickle ★

Thai Green Curry Paste ★ Chicken Stock ★

PEANUT CARAMEL ★★ GRUBDAILY GOURMET peanutcaramel.uk

Tom, a former sous chef in a Michelin-starred restaurant, came up with the idea of Peanut Caramel while testing out a recipe for peanut-flavoured millionaire’s shortbread. The concept is simple – a peanut-loaded caramel spread that can be used as a shortcut ingredient, filling or topping in a myriad of baking recipes and desserts, from shortbread and custard to crème brûlée, cheesecake and popcorn.

CAUSEWAY CAN

It’s not just the uniquely shaped bottle of Basalt Distillery’s gin that is inspired by Northern Ireland’s most famous natural wonder. The spirit itself carries the flavour of it too.

Basalt Distillery’s story is one of both style and substance. James Richardson – who co-founded the business with his partner Martha Garbe three years ago – had known since his late teens that he wanted to make gin.

At the time, he worked in Bushmills Distillery’s gift shop. There, he witnessed firsthand the impact of tourism on coastal Northern Ireland – and began to imagine how a local gin, rather than whisky, might capture visitors’ attention.

“There’s around 1.5 million people that visit the Giant’s Causeway every summer,” he says. “And there’s around 150,000 who visit Bushmills’ facility. And I thought, it would be a good idea, if the bottle was shaped like the Causeway stones.

“That would be a good thing to stand out on the shelf, especially if you made the liquid just as good as the packaging. It would be a really good brand that could go further than Ireland.”

Richardson took that idea with him to university, where he met Martha. The couple studied chemical engineering, but “we always wanted to both get into business,” he says. “And we spoke about the idea and decided we would go for it together.”

They teamed up with an Edinburgh-based design agency, aware that building a brand was not part of their engineering skillsets.

“I always say it’s quite easy to make a product, it’s very hard to make a good product, and it’s even harder

to make a brand,” Richardson quips.

The end result of these design sessions was a brand and a bottle – with its hexagonal shape and matteblack finish – that almost resembles a luxury perfume. They called themselves Basalt, after the columns that make up the Giant’s Causeway.

This story would simply be a good one, if the gin inside wasn’t also superlative. Basalt Volcanic Rock Gin isn’t only inspired by the Giant’s Causeway – it’s flavoured with it.

“We actually have a 600-foot borehole that’s drilled on our distillery site, and the water is all filtered through the same basalt rock basin that makes up the Causeway itself,” says Richardson.

Next, the gin is distilled with local botanicals. “We’re inspired by the local botanicals and coastal landscape,” says Richardson. “So we use sea buckthorn berries and some kombu seaweed to give that very beautiful savouriness on the back end of the palate.”

Garbe and Richardson just hired a distillery manager (formerly from Bushmills), are building a tasting room, expanding into new markets, and applying for B Corp certification.

It’s a hectic time – but through it all, they remain guided by the clarity of their purpose. “We really are obsessed with relentlessly producing good-quality, authentic products,” says Richardson. “And not trying to take the shortcut.”

basalt-distillery.com

The water is all filtered through the same basalt rock basin that makes up the Giant’s Causeway

EXTRA VIRGIN OLIVE OIL

KHALAF OLIVES FROM GALILEE khalafolives.com

In the village of Rameh, Galilee, generations of the Khalaf family have tended the same ancient olive trees since 1862. Today, these trees bear fruit that, when handpicked at peak ripeness and immediately cold-pressed in the family’s mill, produce an EVOO whose rich complexity has captivated food enthusiasts. Drizzle over fresh salads, warm bread or grilled vegetables to highlight its vibrant green fruitiness and peppery finish.

KOREAN CHILLI CRUNCH ★

FIREFLY BARBECUE

fireflybbq.co.uk

Experience an explosion of flavour, umami and texture with FireFly’s take on crispy chilli oil. Founded on a base of extra virgin rapeseed oil and Korean red chilli, this addictive condiment plays off powerful ingredients like wakame seaweed and shiitake mushrooms to deliver a richly textured and finely balanced blend of heat, sweetness and savoury notes to dishes like rice, dumplings and noodles.

Other Great Taste awards (2025): Greek Gyro Spice Seasoning ★ Louisiana Cajun Rub ★

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EXTRA VIRGIN AVOCADO OIL

UPPA CLUB uppaclub.com

Uppa Club founder Mily Williamson is on a mission to bring surplus food into everyday use, through products like this extra virgin avocado oil, which is made from excess or outof-spec fruit that would otherwise have gone to waste. Avocados are saved from Kenya through a local co-operative, cold-pressed at source, and bottled in the UK. With a high smoke point and buttery flavour, it is ideal for roasting, frying and drizzling.

SMOKED ONION MAYO ★★ BUILÍN BLASTA builinblasta.com

Spread this rich, creamy condiment on burgers, sandwiches or wraps to add a smoky dimension, or use it as a dip for wedges, chips and veggies. With its deep, savoury flavour, it also works beautifully as a base for dressings and marinades.

ORGANIC CERTIFIED GRASS-FED GHEE ★★ NUTRITION BY BEENISH nutritionbybeenish.com

This clean, single-ingredient ghee is made from organic butter from grass-fed cows. It is the first product to launch under the Nutrition by Beenish brand, which was developed by nutritional therapy practitioner Beenish Tariq to stand for trust, quality and honesty.

LA BANDIERA EXTRA VIRGIN OLIVE OIL ★★

LA BANDIERA labandieraoliveoil.com

As you would expect from a Tuscan producer, this organic, single estate, extra virgin olive oil is robust, grassy and peppery. La Bandiera blends three varietals – moraiolo, leccino and frantoio - that are grown by the coast in Bolgheri where a unique microclimate prevails. The area benefits from more hours of lingering warmth for the soil, whilst the hills protect the vegetation from the winter winds, providing the perfect terroir for olive growing.

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OPUS OLÉA ORGANIC EXTRA VIRGIN OLIVE OIL

OPUS LIVE WELL PRODUCTS opuslivewell.com

★★

A wonderful all-rounder, Opus Oléa has a fresh green nose, buttery mouthfeel and peppery finish. The monovarietal Koroneiki oil is crafted on a family-run olive grove in the southwest of Greece, under the guidance of two family members, one a qualified agronomist and the other a certified olive oil sommelier. Together, they have succeeded in bottling an organic EVOO that is pure, unblended and high in polyphenol antioxidants.

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ORGANICORGANIC OLIVE OIL ★★

ORGANICORGANIC organicorganic.com

This EVOO, marketed under the OrganicOrganic label, is crafted in Greece by a passionate family team that combines generations of olive-growing tradition with modern farming methods. Organic olives are handpicked and cold-pressed to produce an oil with exceptional purity and flavour, that deserves to be savoured. Drizzle over salads, grilled vegetables and fresh bread, or enjoy as a daily wellness shot.

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TRADE AND INVESTMENT

OPEN DOORS TO A WORLD OF OPPORTUNITIES

ITA - Italian Trade Agency is the Governmental agency that supports the business development of our companies abroad and promotes the attraction of foreign investment in Italy. With a motivated and modern organization and a widespread network of overseas offices, ITA provides information, assistance, consulting, promotion and training to Italian SMEs. Using the most modern multi-channel promotion and communication tools, it acts to assert the excellence of Made in Italy in the world. For agri-food enquiries, please contact foodwine.london@ice.it

FIJI FIRE ORIGINAL BONGO CHILLI HOT SAUCE ★★ DOWN TO EARTH (FIJI) fijifire.com

A true taste of paradise, this hot sauce is Fijian-inspired and made on a Pearl Harbour farm using island ingredients. It is a batch-crafted blend of handpicked native bongo chillies, wild-harvested turmeric, naturally brewed vinegar, sea salt and sweet carrots. Try it with eggs, pizza, burgers, grilled fish and chicken, or mixed into a mayonnaise or cocktail for a spicy twist.

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KING NAGA ★★ MR VIKKI’S mrvikkis.co.uk

Since starting Mr Vikki’s in 2005, former chef Adam Marks has developed a collection of over 30 pickles, chutneys and sauces, and amassed over 160 Great Taste awards. With its magical fragrance and lingering heat, this fiercely hot Indian naga pickle is a worthy recipient. It blends naga chillies and jalapeños with a variety of spices, including fenugreek. Add it to mayo in a 10:1 ratio to make ‘naganaisse’.

Other Great Taste awards (2025): Banana

Habanero

Pickle ★★

Superhot Phall

Curry Sauce ★★ Orange

Cardamom

Ginger Marmalade ★

Harry’s BBQ Sauce ★ Hot

Stuff Carolina reaper ★

BENTOTA BONNET CHILLI SAUCE ★ BAILA CHILLI SAUCE bailachillisauce.com

Scotch bonnet chillis pack a hot and fruity punch while tomatoes add depth of flavour in this sauce, which is handmade by Trudy Gillard in her home kitchen. Use as a condiment, to enhance a chilli con carne or as base sauce for pizza.

BRINJAL AUBERGINE PICKLE ★

HAWKSHEAD RELISH COMPANY hawksheadrelish.com

There is always demand for a traditional Indian pickle to serve alongside poppadoms, curries and spiced dishes, especially one as good as this, which uses fresh aromatic spices for each handmade batch. It is sticky, with a warm mouthfeel and pungent, evocative fenugreek ‘curry’ overtone.

KETCHUP WÜRZIG ★★

CAPE TOWN MEBOS

RELISH - HOT ★★

NANA’S KITCHEN instagram.com/ nanaskitchensa

Nana’s Kitchen has taken mebos – a traditional South African confection made from sweetened and salted dried apricots - and translated it into a versatile condiment. Cape Malay heritage spices are blended with apricot to create a palette of gently lingering sweet, sour, textured and glossy flavours that tease the tastebuds. Use as a dip, condiment, cheeseboard accompaniment, stir-in sauce or marinade to add depth, vibrant flavour and heat to food.

KETCHUP ZUM HEILIGEN STEIN zum-heiligen-stein.de

A spoonful of this spicy ketchup transforms simple dishes like pasta, potatoes and wraps into a culinary delight. It is handcrafted from sun-ripened tomatoes and select spices in an artisanal manufactory in Lich, Hesse, where Boris and Nina Sauerborn also run a restaurant with a focus on regional, homemade food. The brand’s smoky, mild, hot and truffle ketchup recipes also won the approval of the Great Taste judges.

Other Great Taste awards (2025):

Ketchup rauchig ★★ Ketchup mild ★ Ketchup scharf ★

Ketchup trüffelig ★

Find fantastic farm shops and delis near you.

KICK VINCENZO’S PIZZAIOLO’S PEPERONCINO ★ KICK FOODS eatkickfoods.com

A collaboration with Vincenzo’s Pizza, this Italian chilli oil is made for pizza but equally delicious drizzled over any cooked food. Use it instead of your normal hot sauce or mix it into hummus or mayo for a spicy dip.

GOLDEN KRAUT ★ THE ARTISAN FOREST KITCHEN theartisanforestkitchen.co.uk

This unpasteurised sauerkraut has a satisfying crunch that releases a fresh, vibrant display of herbs and spices. These bring complexity and balance to the clean, natural flavour of the fermented vegetable, making this a magical sandwich filling, salad ingredient or side.

HOISIN SAUCE ★★ STOKES SAUCES stokessauces.co.uk

Yellow bean sauce and Stokes’ unique blend of Chinese spices come together to create a sweet, umamipacked, aromatic Asian sauce that is a winner with duck, as a gammon glaze, in wraps, or as a flavourful marinade.

TOMATO & HAWTHORN KETCHUP ★ WILD CORNWALL wildcornwall.shop

Bring wild flair to the table with this gourmet ketchup, which lists sun-ripened tomatoes, foraged hawthorn and wildflower honey among its ingredients. Hawthorn contributes an earthy, fruity dimension that contrasts with the sophisticated tang from the wine vinegar, mustard and spices. Meanwhile, Alexander salt delivers a herbaceous hint to finish. Made in Cornwall, the rich, subtly sweet ketchup adds depth and complexity to anything from burgers to roasted veggies.

Other Great Taste awards (2025): Damson Brown Sauce ★

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PERFECT SIMPLICITY

Conserva Castreña has been preserving anchovies on the Cantabrian coast in northern Spain for the best part of four decades. While the process doesn’t require many ingredients, it certainly takes some time.

You only need a few ingredients to produce Cantabrian anchovies. The first, of course, is the fish. The second is salt. And the third is time.

“The anchovy production process is a long one, lasting around 18 months or sometimes even longer,” says María Gil, the sales and export manager at Conservera Castreña.

After the fish are caught locally, they are gutted, then layered in barrels with salt. There, they mature slowly and quietly until they are retrieved more than a year later. After being cleaned, they’re packed in mild-tasting Spanish olive oil. “All of this is done completely by hand,” she adds.

It’s little wonder, given this purity of process, that Cantabria is said to produce some of the finest anchovies in the world. The coastal region in northern Spain is blessed with a natural bounty in the Bay of Biscay, whose waters teem with the silvery fish. Those fish, too, become an ideal raw material.

“We always use anchovies caught off our coasts during the spring months,” says Gil. “This is when the anchovies’ properties are at their best, and they are usually full of roe, which gives them a special flavour and aroma.”

These local traditions seem so well-honed as to be nearly timeless. And yet, Gil notes that Cantabria has only prepared anchovies using this method for a little more than 100 years. In the late 19th and early 20th

centuries, Sicilian immigrants came to the region and brought their salt-curing techniques with them.

As for Conservera Castreña, it was established in 1986. Gil’s father, Victorino, was one of its four cofounders. While the business also dabbles in white tuna, anchovies have always been its lifeblood.

To try one of its anchovies is to taste the influence of those few but decisive ingredients, and to understand why the Sicilian practice stuck. The alchemy of salt and time removes moisture, and renders the fish into something velvety and capable of melting in a hot pan. The anchovies’ inherent brininess is deepened into a bass note of pure umami. For their small size, the fish offer an extraordinarily powerful hit of flavour, but one that’s still finessed.

What do you do with such an ingredient? First, Gil says, you let a tin of the anchovies come to room temperature – as a semi-preserved product, it’s best kept refrigerated below 10°C. Perhaps you skewer one on a toothpick, alongside an olive and a pickled green pepper, to make a gilda (a beloved pintxo in the neighbouring Basque Country, now an international food trend).

Or you keep it straightforward: toasted bread, a thin layer of butter, and a fillet of the most simpleyet-infinitely complex fish that money can buy. lacastrena.com

We always use anchovies caught during the spring months

The Game Fair

24-26 July 2026

Ragley Hall, Worcestershire

AZORES TUNA FILLETS IN ORGANIC

OLIVE OIL ★★

FISH4EVER fish4ever.co.uk

For over 20 years, Fish4Ever has led the way in sustainable fishing, supporting local boats and the most low-impact methods possible, while helping to ensure that fishing communities make a fair living. This tuna is 100% pole and line caught off the Azores and preserved in first cold-pressed organic olive oil. Enjoy the fillets in a rustic sandwich or salad, making sure you mop up every last drop of oil.

Other Great Taste awards (2025):

Realfoods by Organico Organic Strozzapreti pasta ★ Realfoods by Organico Organic Girelle pasta ★

FIND STOCKISTS

SLICED SMOKED SCOTTISH SALMON ★★ THE WEALD SMOKERY wealdsmokery. co.uk

This smoked salmon doesn’t need any fancy treatment. To appreciate its rich yet delicate flavour, serve it simply with slices of buttered brown bread and a wedge of lemon. The Weald Smokery sources its salmon from the west coast of Scotland, where the cold water produces strong, healthy fish with firm flesh. Cold-smoked over local oak chippings in a traditional brick kiln, it takes on a delicate colour and subtle, smoky flavour.

Other Great Taste awards (2025): Smoked Freshwater Eel Fillet ★★ Cold Smoked Trout ★★ Dry Cured Bacon ★ Hot Roast Smoked Salmon ★ Smoked Haddock ★

Find more Storecupboard products on pages 79-83

YAKI NORI ★ MINORI YUKI’NORI minori2020.com

Minori’s Yaki Nori offers Japanese food aficionados a seaweed sheet that is a cut above the bland options found in non-specialist retailers. Cultivated using sustainable methods in Japan’s Pacific waters, the nori has a deep green-black sheen and crisp, delicate texture that delivers natural umami and the rich aroma of the sea without overpowering salinity. Enjoy it as a crispy snack, in sushi or as a garnish for salads and rice dishes.

Other Great Taste awards (2025): Nori Chips: Garlic ★ FIND STOCKISTS

SICILIANO

We are Sapori D’Italia, a family business & producer of premium quality Italian food products, for over 30 years

We are based in the heart of Liguria, the home of Pesto & we are proud growers of Basilico Genovese DOP, the only basil we use in our Pesto

We produce 100% of our range, ensuring it’s all fresh and

BLOODY MARY MIX ★

BLOODY BENS bloodybens.com

Bloody Bens’ Bloody Mary Mix was born in 2011 in Ben’s Canteen, a South West London neighbourhood restaurant known for its brunches. In 2017, the mix was bottled as a hack to a better Bloody Mary. Its depth of flavour comes from 22 herbs and spices, including celery salt, horseradish, garlic and capers. Add 25ml to tomato juice and vodka for the perfect Bloody Mary, or leave out the alcohol for a virtuous Virgin Mary.

Other Great Taste awards (2025):

Wild Mary Spiced Vodka ★★

BLUSH KOMBUCHA ★★ TWISTED KOMBUCHA twistedkombucha.co.uk

This lightly floral kombucha wows as a wine substitute, with its delicate blush-pink hue and enticing aroma. On the palate, it delivers a refreshing balance of gentle sweetness and bright acidity, complemented by a natural effervescence that adds a crisp, lively mouthfeel.

WONDAMIX - BLISS ★

WONDA MIX

instagram.com/wondamix

This exotic smoothie shake is all about redefining what luxury looks like – making it for the people rather than the elite, and showing that big things can come from humble beginnings. Enjoy anywhere and anytime – with breakfast, lunch or dinner, or pre- or post-workout.

gff.co.uk | @guildoffinefood

WONDAMIX - ORIGINAL ★

WONDA MIX instagram.com/wondamix

Wonda Mix’s flagship exotic smoothie shake fuses fruits from around the world, including Egyptian guava, Costa Rican banana and Pakistani mango. WondaMix is an up-andcoming brand that is shaking up the smoothie world by turning the concept of luxury on its head through a return to community roots.

WONDAMIX - PARADISE ★

WONDA MIX

instagram.com/wondamix

Crafted to a secret recipe, this premium exotic smoothie shake is super versatile, providing a fruit-filled energy boost at any time of day or night. It is handcrafted by family start-up Wonda Mix, which has set out to disrupt the smoothie and shakes space.

ELDERFLOWER CORDIAL

BUSH BARN FARM

bushbarnfarm.co.uk

On their family farm near Robertsbridge in East Sussex, husband-and-wife team

Nick and Maria grow and harvest their own elderflowers and elderberries, which they sell fresh in season and craft into cordials. The elderflowers are handpicked from the orchard in June, infusing this cordial with a fresh floral aroma that captures the essence of warm summer days. Dilute to taste with still or sparkling water.

SARSAPARILLA ROOT ★ KOMPASSION KOMBUCHA kompassion.co.uk

Nick and Maria grow and harvest their ★★ ★ texture and a smooth, cidery taste.

DUSKIN COX APPLE JUICE ★

Other Great Taste awards (2025): Elderflower & Quince Cordial

DUSKIN APPLE JUICE duskin.co.uk

While Cox apples have fallen out of favour with supermarkets because they don’t give as high a yield as some other varieties, Duskin Apple Juice in Kent is determined to keep this variety alive. One of nine single variety apple juices made on the family farm using locally grown apples, this gently pasteurised Cox apple juice boasts a depth of flavour that has stood the of flavour that has stood the test of time.

Sarsaparilla root – a woody vine traditionally used in herbal medicine and as an ingredient in root beer – is the key ingredient in this kombucha. Scottish brewery Kompassion has drawn on the root’s naturally cola-like flavour and foaming effect to produce a fermented beverage with a velvety texture and a smooth, cidery taste. A best-seller since day one, it is creamy and refreshing, it is lifted up by aromatic cloves and rich vanilla bean paste.

LAVENDER ★ KOMPASSION KOMBUCHA kompassion.co.uk

The brainchild of Rajkumar Dhanaraj, this fragrant and sumptuous duet of sweet and tart balances the floral flavour of lavender with the tangy fizziness of fermented black tea. Lavender flowers are steeped in a steamy pot to release their essential oils, which, when combined with Kompassion’s signature kombucha recipe, yield a refreshing, almost cola-like flavour. Pour over ice in a glass or get creative with cocktails and mocktails.

SMOKE AND SEA

East Neuk Kilnhouse is a small operation with a huge amount of experience and expertise

when it comes to smoking fish. The awards it has won this year for its hot smoked mackerel bear that out.

You only need to watch Colin Reekie at work to understand that smoking is an intuitive art. The coowner of East Neuk Kilnhouse in St Monans, Scotland has just wheeled 500 portions of salmon out from the business’s kiln.

“You can see the colour variation in it,” he says as he inspects the fillets, which have been rendered a gleaming copper by the smoke. But they are not quite there, he decides, so they go in for another 10 minutes.

It makes sense that Reekie – alongside his friend and associate Billy Morris – can tell at just a glance whether the fish is ready. The two have spent their lives rooted in the fishing traditions of the East Neuk of Fife.

Reekie’s grandfather co-owned and skippered a steam drifter, called The Honey Bee, while Morris’ great-grandfather fished aboard the Chrysophrase. Both of their fathers worked as fish merchants, and both were trained in the trade from their early teenage years.

In its present form, East Neuk Kilnhouse took shape at the start of 2020. Morris had a smoking business that he was thinking of selling up. Conveniently, Reekie was looking for a new challenge, so he took it on and reincorporated it. Today, the company has just five members of staff, but it is busy, and smokes throughout the year.

Each day has its rhythm. In the mornings, salmon and mackerel are wheeled into the kiln for hot smoking, during which the temperature increases by stages until

the fish is both cooked and smoked. Later, as the kiln gradually cools in the afternoon, more sides and fillets go in for cold smoking.

The kiln is one of only three of its kind in the world, Morris says. The other two, he believes, are located in the United States and on a cruise ship respectively. It’s heavy-duty but also temperamental and susceptible to environmental conditions. He speaks about it with impatient affection, as if it were a troublesome-butbeloved colleague.

Today, the business produces nine products, including smoked salmon, trout, and mussels, all of which are Scottish-sourced. Then there is the hot smoked mackerel, one of its flagships and now the 2025 Great Taste Supreme Champion.

Morris and Reekie take care when sourcing their mackerel – “in the summer there’s so much oil in the fish that it shrinks away to nothing,” Morris says – and so they purchase large quantities at optimal times of year, and freeze it until it’s needed. To preserve the inherent qualities of the fish, the smoking should always be gentle, Reekie adds.

Thanks to the combination of well-honed recipes and that specialised kiln, the result is “a special flavour that you just don’t get elsewhere,” as the company’s website puts it. “Over the years we have continued to tweak our products. We are looking for perfection.” enkilnhouse.com

It’s a special flavour that you just don’t get elsewhere

OVERPROOF WHITE RUM ★★ V RUM vrum.co.uk

Hampshire distillery V Rum is part of a new generation of British rum makers who are independent, transparent and ethical, and this 60% ABV white rum is a great example of its trailblazing ethos. Head distiller Mikey Melrose distills the spirit from scratch in two custom stills powered by renewable energy. The outcome is bold and powerful, with a smooth, ultra-refined finish, making it luxurious served neat, or the perfect foundation for cocktails.

Other Great Taste awards (2025): Premium White Rum ★

BARREL AGED BLACK SPICED RUM ★ CRUSTY JUGGLER RUM UK crustyjuggler.com

Two brothers and their dad came up with the idea of bringing together Caribbean rum and Cornish folklore. Blended, barrelled and bottled at the producer’s facility in Cornwall, Crusty Juggler is a black spiced rum made with molasses and whole spices and aged in ex-bourbon whiskey barrels. It is delicious drunk neat, or served with ginger beer and lime for the ultimate Dark ’n’ Stormy.

Other Great Taste awards (2025):

Black Strap Pineapple Rum ★ Coffee & Cacao Rum ★

★

SEA BUCKTHORN & SAMPHIRE

WHITSTABLE HARBOUR GIN

whitstableharbourgin.co.uk

Infused with sea plants native to the ancient shoreline and salt marshes of Whitstable, this small batch London Dry style gin is smooth enough to drink over ice, distinctive enough to be enjoyed as a G&T, and flavoursome enough to make a fantastic Dirty Martini.

ESPRESSO MARTINI ★★

RYTHMIK COCKTAILS

rythmik.co.uk

Brother and sister duo Antosh and Tash set out to capture the vibe of their favourite bar with a range of bottled cocktails that are accompanied by DJ-curated playlists. This bar-quality Espresso Martini blends cold-distilled vodka, Arabica coffee, coffee liqueur and a dash of salted caramel vodka liqueur.

SIGNATURE MALT BLEND ★ WIGHT WHISKY wightwhisky.com

Each bottle of this craft whisky embodies the unique terroir of the island Lucy Gregg and her husband proudly call home. The Isle of Wight’s first single malt lies at its heart, and this has been blended with other carefully selected single malt whiskies. Bursting with complexity and character, it is an expression of how Lucy and her small team are shaking up the world of English whisky with their modern approach.

MAPLE SMOKED SALT

CUT TO THE SMOKE cuttothesmoke.co.uk

This Hampshire producer has built a business around elevating everyday cooking to something exceptional, through smoked seasonings, handcrafted spice blends and smoked salts like this award winner. Equally suitable for grinding or finishing, this versatile salt has the power to transform dishes with its unique smoky-sweet depth. Smoking over rich, aromatic maple wood infuses each crystal with a deep, sweet smokiness and beautifully warm, golden-brown hue.

Other Great Taste awards (2025): Oak Smoked Salt, Coarse Espresso and Ancho Chilli ★

salt has the power to transform dishes with its unique smoky-sweet depth. ★

FREE RANGE LARGE EGGS ★★ CAVANAGH FREE RANGE EGGS cavanagheggs.co.uk

The positive correlation between hen happiness and egg quality is the premise on which the Cavanagh Egg brand is founded - the hens that lay these large, free-range eggs are free to roam during daylight hours on Northern Ireland’s green pastures and are fed seven times a day with a nutrient-rich feed. All Cavanagh producers farm use the same model to ensure consistent quality, and the eggs are packed by the Thompson family in Co. Armagh.

Other Great Taste awards (2025): Free Range Mixed Weight Eggs ★

LAKADONG TURMERIC POWDER

AUSHA

ausha.co.uk

Grown by a small-scale farming community in north eastern India, this vibrant turmeric powder has a high (8-9%) concentration of curcuminthe active compound thought to be responsible for the health benefits associated with turmeric. Add a teaspoon to cooking, smoothies and juices.

TANDOORI TIKKA

MASALA RUB ★★

KULJOTS

facebook.com/ kuljots-100088821468771

flavour, allowing home cooks

TORTELLONI BLACK TRUFFLE & RICOTTA ★★ LA TUA PASTA latuapasta.com

These handmade parcels, made from fresh egg dough, contain a rich, indulgent filling of black truffle and creamy ricotta. Each individual tortelloni is delicately hand-folded by one of La Tua’s skilled pasta artisans, a dedicated team who have mastered the art of creating the perfect fold every time. Boil the tortelloni for 4–5 minutes, then toss them in a luxurious truffle butter for an unforgettable dining experience.

Other Great Taste awards (2025): Beef Lasagne Tortelloni Pumpkin & Ricotta ★

latuapasta.com ★

CASARECCE

EMILIA’S CRAFTED PASTA

As well as serving freshly made pasta in five restaurant locations across London, Emilia’s offers a retail range of dried pasta products that are made in Gragnano from

Made using an heirloom recipe passed down from Kuljot’s great-grandmother, this expertly blended dry tikka rub infuses protein or vegetables with deep, aromatic warmth and rich, balanced flavour, allowing home cooks to recreate the taste of a traditional Indian kitchen.

dried pasta products that are made in Gragnano from 100% Italian durum wheat semolina. Renowned as the birthplace of dried pasta, Gragnano boasts a rich pastamaking tradition dating back to the 16th century. Casarecce is a short, lightly twisted pasta shape whose curves make it perfect for capturing delicate sauces and pestos.

Other Great Taste awards (2025):

Bucatini ★

ORGANIC COCONUT MILK

★★

HUSKERS COCO huskerscoco.com

Huskers Coco was founded by husband and wife duo Tanya and Akila, who noticed that existing coconut products were lacking in authentic flavour and purity. The brand showcases the essence of Sri Lanka’s coconuts through lines like this organic coconut milk, which is crafted to honour the coconut in its purest form. Use it in curries, smoothies, soups or desserts to add a rich, creamy, coconut dimension.

PUMPKIN SPICE SYRUP ★ MONIN UK bennettopie.com

Monin has captured the essence of autumn in this syrup, which offers up comforting notes of sweet pumpkin seamlessly blended with cloves and cinnamon. It is perfect for adding a seasonal twist to iced teas, frappés, coffees, cocktails and mocktails.

CHICKEN RUB ★

JD SEASONINGS jdseasonings.com

This five-time Great Taste award winner is billed as the ultimate seasoning for chicken, whether it is being roasted in the oven, pan-fried or thrown on the BBQ. A blend of pure herbs and spices, including paprika, cumin, tarragon and parsley, the rub is crafted by a family-run business that is passionate about creating flavours that complement healthy home cooking – the family trials each blend before launch.

Other Great Taste awards (2025):

Jamaican Jerk ★ Jambalaya ★ Doner Kebab ★

Shish Kebab ★

PENNE RIGATE ★ THE YORKSHIRE PASTA COMPANY yorkshirepasta.co.uk

This Malton-based business is one of the forerunners of the British pasta movement. It combines traditional techniques learned in Italy with a planetfriendly approach that involves localised, solar powered production. Crafted from locally milled wheat flour, the pasta is bronzedrawn and slow-dried overnight to develop unrivalled flavour. The brand’s penne rigate is beautifully textured, making it a perfect match for rich and creamy sauces.

ORGANIC AMBER RICH MAPLE SYRUP ★

PURE MAPLE

puremaple.co.uk

Pure Maple was established by a family of British Canadians who moved to the UK and were surprised by the lack of maple syrup options. Working with selected maple sugar bush farms in Quebec, where 80% of Canada’s supply is produced, the company sources pure, organic maple syrup. Its Amber Rich variety has a rich, smooth, classic maple taste that is perfect for pancakes, waffles, yoghurt and baking.

Other Great Taste awards (2025): Organic Dark Robust Maple Syrup ★★

MINT ★

96 DEGREES

96degrees.com

Adarsh Sethia’s family used to be in the tea business, and when supply chain disruption during the pandemic made it difficult to source great tea, he returned to his roots and launched 96 Degrees with his wife Anjum Anand. This brew takes its cue from Moroccan mint tea, but uses spearmint for a refined flavour. It has a mellow sweetness that is refreshing and soothing, and a wonderful, rounded aroma.

Other Great Taste awards (2025): Darjeeling ★ Assam ★

FIND STOCKISTS

DIVINE TEAS - ORGANIC

TURMERIC TEA ★

DIVINE TEAS

divineteas.co.uk

BRUT TEA bruttea.com

Loose-leaf, imperial-grade Pu’er is pile fermented to allow its signature sticky black rice taste to develop before it is compressed into a convenient, sustainable token that can be rebrewed up to five times.

Handcrafted in small batches using organic spices, this refined infusion harmonises turmeric, fennel, cinnamon, ginger, liquorice and cardamom. Gentle steeping releases the layered spice notes and natural sweetness to deliver a soothing, restorative and indulgent experience.

THE ORIGINAL TURMORINGA LEMON & LIME ★ EMAYA PURE LIFE emayapurelife.com

With a focus on flavour and nutrition, this brand crafts turmeric-based products that make wellness both enjoyable and accessible, and this turmeric and moringa citrus tea is no exception. Premium Lakadong turmeric with a curcumin content of 7-12% is hand-blended with moringa leaf, brightened with zesty lemon and lime essential oils, and warmed with Indian spices. This caffeinefree infusion contains no fillers or added sugars.

Other Great Taste awards (2025): The Original Turmerichai Pumpkin Spice ★★ The Original Moringachai Holy Maté ★

SLEEP WELL TEA

IVA PLANTS

ivaplants.co.uk

A blend of valerian, lemon balm and mint, this herbal tea offers a gentle, soothing cup that fits easily into an evening routine, promoting relaxation and supporting a calm, restorative

night’s sleep.

loongchongcha.com

DAISIES BELFAST

daisiesbelfast.com

FIND STOCKISTS

LOONG CHONG CHA

SIGNATURE TEA SPA ★

Naturally infused with jasmine flowers, this tea is a seamless blend of Silver Needle white tea, Greek mountain tea stems and rose petals. When it is steeped, the petals gracefully float to the surface, creating an attractive, Thai spa-inspired appearance.

DAISIES DRINKING CHOCOLATE 70% ★★

Everyone in Belfast knows that Daisies serves the best hot chocolate in town. Crafted from raw cacao, organic golden caster sugar and sea salt, it is clean on the palate, rich in flavour, creamy and smooth. Drink it in the morning for a gentle energy boost and mood lift, in the evening as a relaxing bedtime ritual, or at any other time of day for an indulgent experience that warms the soul.

LOONG CHONG CHA

GOOD NIGHT SPA ★ LOONG CHONG CHA loongchongcha.com

Saroj Suwannakarn has succeeded in bringing together lemon verbena, mandarin, lime, lemongrass, chamomile, lotus petal, bael fruit, stevia leaf, cornflower, daisy flower and aster flower in a vibrant infusion that is both visually captivating and calming.

SAFFRON DIRECT saffrondirect.com

VENUS PURE KENYA TEAS

East of Rift teas are grown between 5,500 and 6,500ft above sea level in the foothills of Mount Kenya and the Aberdare Range. This unique terroir gives them their brisk, bright golden character and characteristic Kenyan flavour.

Scotland Food & Drink was proud to sponsor The Great Taste Golden Fork Awards 2025

We empower Scotland's food and drink businesses to achieve their full potential to drive our economy, sustain our environment, and support our communities.

Find out more about Scotland Food & Drink and our membership opportunities at foodanddrink.scot

COMETH THE SOUR

OPG Matulić produces all manner of goods using native ingredients on the Croatian island of Pašman. But it was a glut of sour cherries, and the vinegar made with them, that really put this small business on the map.

Pašman, an island just off Croatia’s Dalmatian coast, knows about abundance. Here, offset by azure seas, fruit grows wild. There are cherries and figs; there are chillies and olives. For producers, the problem is not sourcing ingredients – it’s working out what to do with the bounty.

That task has occupied Krsto and Ana Matulić for the last 11 years. Both were raised on the island and have known each other since their earliest school days. After marrying, they planned to start a tourist agency. “But then you know, life happens,” says Krsto Matulić.

“When we came to the day that we wanted to open, we looked at each other and we figured out that we don’t want a tourist agency.”

The couple started thinking about other ways they could connect with overseas visitors while working more closely with the island’s natural resources. “There is a huge potential in something handmade – and nobody wants to work on that,” Matulić says. “Everyone just wants to build an apartment and rent it, but I don’t see the full story in that.”

Ultimately, they settled on a joint business that would produce both culinary products and cosmetics. OPG Matulić started with olive oil soaps, which the couple saw as more creative, and more lucrative, than simply selling a litre of local olive oil. They experimented later with salted fish.

Eventually, their product range evolved to

encompass everything from lavender balms to fermented hot sauces.

But it was with the Maraška Aceto that they struck gold. In 2018, the price of local sour cherries plummeted, and Matulić saw an opportunity.

“People didn’t want to pick them or sell them, because they were super cheap, like 10 cents or 20 cents per kilo. But I said, these are still extremely good fruit. Let’s try to make something with it.”

He had in mind a balsamic-inspired cherry vinegar. The first few batches were unbalanced –either too sour or too sweet – and were instead used to flavour chocolates. Ultimately, it took three years to perfect the recipe, including a trip to Modena in Italy, where Matulić saw balsamic vinegar production up close.

Maraška Aceto is both a very simple product – it is made from just sour cherry juice, wine vinegar, and sugar – but also richly complex. The couple enjoys it in everything from gin & tonics to cheesecake, and even in some seafood dishes.

But for all that the Maraška Aceto is a timeconsuming labour of love, Matulić hardly claims credit for its creation. “With all vinegars that age, you just need to let things happen,” he says. “The yeast does it, the time does it, the temperature does it. You’re just putting a proper barrel in a proper spot with proper yeast, and you wait.” opgmatulic.com/en

People didn’t want to pick them or sell the cherries because they were super cheap

WITH THANKS TO OUR SPONSORS & SUPPORTERS

2025 WINNER

A very beautiful centre cut fillet – this salmon could almost pass for wild in its lack of fat seams and its deep colouration. It slices exceptionally well and the texture on the palate is delightfully resilient. Sweetness, salinity and oak smoke appear in perfect balance, It looks as though the fish was skinned, seasoned and smoked from both sides – certainly the palate impact is remarkably even, regardless of which end or which side is sampled. The taste is remarkably clean and the overall e ect is of an irresistible product, perfectly achieved. Our chef judge declared that this has the air of a product executed by a highly skilled chef in a high-end restaurant – he is amazed that it could be available for retail.