Dorset
Producers Win Prestigious
Taste of the West Food & Drink Awards 2006
Over
70 of Dorset’s best food and drink products have been awarded Taste of the
West Food & Drink Awards in the 2006 competition dedicated to finding
the South West’s best quality products. A panel of 40 judges granted 30
Gold, 27 Silver and 17 Bronze Awards to the finest food and drink products
in Dorset out of more than 400 awards given to producers from across the six
counties of the South West.
John
Sheaves, Chief Executive of Taste of the West
says, “The South West has an exceptional food identity and a passion for
quality food and drink. From this high standard the Taste of the West Food &
Drink Awards select the products that stand above the rest and are an important
endorsement of the quality and integrity of the product and the producer.
Winning a Taste of the West Award gives producers tremendous sales and marketing
opportunities and further promotes the South West as the best place for quality
food and drink to chefs, caterers, wholesalers, retailers and the public.”
From
Dorset Blue Vinny Cheese to Jurassic Real Ale and Noisette of Dorset Lamb, 74
products were awarded Taste of the West Food & Drink Awards, sponsored
by Budgens, in nineteen classes covering bakery and confectionery, chilled
and frozen deserts, ready meals and sauces, dairy, meat, preserves, drinks and
fish.
The
White House, Charmouth, Dorset
wins a Gold and two Silver Awards with its new range of home cooked
products created by Chef Proprietor Ian Simpson launched just two months ago.
The White House’s Confit of Duck, marinated in garlic and herbs and
cooked slowly in duck fat to preserve the meat, wins a Gold Award. Ian
Simpson says, “We are amazed and delighted to win these awards although
all of the products are based on tried and tested recipes, a French friend
showed me how to make to his mother’s traditional confit of duck recipe many
years ago. The duck is from Merrifield Farm in Cullompton, Devon and we
marinate, cook and pack it ourselves in the hotel kitchen. We won South West
Restaurant of the Year in 2004 which raised the profile of our restaurant and
hotel so much, we still feel the benefit today. We know that winning the awards
for our products at such an early stage will be a massive boost. ”
All
of the Award entries were cooked and served to the panel of judges at St
Peter’s School, Lympstone, Devon
by Richie Abbott, Sous Chef at
Michael Caines Restaurant at the Royal Clarence Hotel, Exeter.
The Gold
award winners in each of the classes are judged to find the winners of the
overall category awards as well as Best
Organic Product, Best New Product and Best Packaging.
Winners of these categories are then judged again, and one will become
the Taste of the West Champion
product of 2006.
Judging
for the hospitality and retail classes of the Taste of the West Food & Drink
Awards is also underway with a panel of expert judges anonymously visiting each
outlet to look for quality of food and service, ambience, evidence of local
sourcing and the knowledge of the staff. Gold, Silver and Bronze awards are
given on a county by county basis in August with the Gold award winners going
forward to be judged again to find the Overall
Regional Winners for best B&B, Dining Pub, Tearoom, Restaurant and Local
Retail Outlet and Online Retail.
The overall award winners in the food and drink, hospitality and retail classes are announced at an awards ceremony in the autumn.