Sligo Food Trail launch flagship Taste The Island event

press release

Sligo Food Trail launch flagship Taste The Island event

 

Sligo Food Trail chefs and producers taking part in the Harvest Feast include: Back (l-r): Alan Fitzmaurice (The Glasshouse), Marcin Szczodrowski (Eala Bhán Restaurant) and Yvonne Kathrein (Waterfront House Hotel). Front: Prannie Rhatigan (Irish Seaweed Kitchen), Joe Shannon (Radisson Blu Hotel & Spa), and Aisling Kelly (Sligo Oyster Experience at WB's)

Sligo Food Trail is delighted to announce their flagship event, the Harvest Feast which takes place on Friday 18^th October 2019. This significant gastronomic event is part of Taste The Island, the international Fáilte Ireland initiative. Sligo Food Trail Harvest Feast consists of a sumptuous nine course tasting menu, each specially created by one of Sligo’s top chefs collaborating with artisan producers. The gala banquet will take place at the Radisson Blu Hotel & Spa and numbers are strictly limited. MC for the evening will be RTE celebrity chef Shane Smith.

 

“Sligo Food Trail is proud to present Harvest Feast 2019”, said Marie Casserly, Chairperson of Sligo Food Trail, “This is an opportunity to showcase both the enormously talented chefs and also the remarkable artisan producers we have on Sligo Food Trail. The combination is truly electric and we guarantee another outstanding event”.

The combination of award winning chefs and the best of local produce is a real winner. Anyone lucky enough to be at the Harvest Feast 2017 was bowled over by the incredibly high standard of dishes presented. And those dishes just kept on coming – nine delicious courses, competing for attention. Harvest Feast 2019 will be equally thrilling for the taste buds.

“It was such a wonderful experience for everyone involved, we just had to do it again. The chefs love the unusual experience of working together and celebrating the wonderful artisan producers on Sligo Food Trail”, said Anthony Gray, of Sligo Food Trail, “We are so proud of all of our achievements and have put Sligo on the world culinary map with hard work and dedication from all involved”.

The Harvest Feast isn’t just an outstanding dining experience; it is an outstanding event on the Sligo social calendar. From the Canapé, Craft Beer and Drinks reception at the beginning of the evening to the live music throughout, this is a glittering affair in every way.

The chefs involved are a truly outstandingly talented group, many are award winning and all are true ambassadors for food in the northwest. They are keeping the menu a closely guarded secret until the night itself, but we can introduce you to the award winning chefs:

Joe Shannon (Radisson Blu Hotel & Spa)

Well known TV3 personality chef who has cooked for all kinds of personalities including Hillary Clinton.

Marcin Szczodrowski (Eala Bhán Restaurant)

Talented Polish born chef with a penchant for classical French cuisine. Marcin revels in creating culinary masterpieces with top quality ingredients sourced in the northwest.

Alan Fitzmaurice (The Glasshouse)

Chef, chocolatier and dedicated forager who loves to take classical dishes and add his own contemporary twist.

Joe McGlynn (Hooked)

Donegal born Joe is head chef at Anthony Gray’s eclectic Hooked restaurant.

Marc Gallagher (Sligo Wellness Centre)

A leading light on the thriving Sligo organic food scene.

Yvonne Kathrein (Waterfront House Hotel)

Originally from Austria, Yvonne has a passion for seafood, artisan foods and local suppliers which is strongly reflected in her menus.

Chris Friel (Sligo Park Hotel)For Chris, being a chef is a true vocation and classical training an essential.

Representing the artisan aspect of Sligo Food Trail, courses will also be presented by Neil Byrne (Mamma Johnston’s) and Aisling Kelly (Sligo Oyster Experience at WB’s).

Tickets are just €75 each and can be booked online at www.sligofoodtrail.ie, by contacting Marie Casserly (086 3182529) or calling to Hooked, the Radisson Blu Hotel & Spa, WBs Coffee Shop, Ósta Café and Wine Bar or Sweet Beat. A special overnight rate of €109 single and €119 double is available, just quote Sligo Food Trail Harvest Feast when booking.

Taste of the Week. Strawberry & Cream by Yum Gelato

Taste of the Week

Strawberry & Cream by Yum Gelato

What are we going to do now that the strawberry season is drawing to a close? Check out Yum Gelato of course. I did just that in Bradley’s, North Main Street, the other day and came away with a big tub of the delicious Strawberry and Cream. Yum’s the word. My Taste of the Week didn’t last long around here;  next time I’ll be trying the Basil & Balsamic strawberry.

Or maybe the Salted Cream Affogato. Or the Raspberry Sorbetto, or the Mango & Passionfruit Sorbetto. How about the Toasted Coconut Stracciatella? Or Caramel Honeycomb? You get the message. Marcus Hodder has a whole range of flavours and they keep changing. Favourites stay around and new ones are added.

And where can you get them? In Farmers Markets, including Mahon Point and Douglas Village, and also via the NeighbourFood scheme; also in stores such as Bradley’s, Menloe Stores, O’Keeffe’s (St Luke’s), Ballintemple Food Stores, On The Pig’s Back (Douglas), and at the Pavilion Ballygarvan (by scoop). Also at The Street Kitchen in Cronin’s Pub in Crosshaven.

Yum Gelato also caters for private functions, weddings, confirmations & other events. Call Marcus at 086 884 1222 or check his Facebook https://www.facebook.com/yumgelatocork/

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.  FEAST 2019 is up and running!

Razor clams.....

From the Norrie Rancheros via the Octopus’s Garden to the Slocked Apples and Blakas, and all that delicious aromatic Albarino in between, we had quite a ball at Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel in association with Rias Baixas Spanish Wines and the first major meal of FEAST 2019.

Norrie Rancheros

Leslie Williams pointed to the harbour down below as he introduced the wines from the rias. “I love this part of the world. Ballycotton is a perfect place to serve Albarino. It is the most marine wine.” The fruit is grown in the lower estuaries of the long rias (sea inlets) that penetrate this north western region of Spain. Just spread out your fingers with the back of your hand upwards. The gaps between your digits are the rias, the rest (the low ground or baixas) is where the vines, tended mostly by women (the men away in the cities working), grow.

Dessert

You can see the amazing menu in the photo: so many types of fish included - Crab, Razor Clams, Hake, Eel, Octopus, Mussel, Lobster, St Peter and The Stoner. And from the sea too came Dillisk (for the mayo), Sea Purslane, Samphire and Sea Beet. St Peter’s fish is the John Dory while The Stoner is the rock bass.

A superb meal then with a sweet finish - on the double. The dessert was the Slocked Apples (I know this practice of “hobbling” apples from an orchard as slogging) and Blackas (the local name for Blackberries). When the coffee arrived, so too did some substantial treats as you can see from the photo!

Leslie’s three wines went down well. We started with the Bago Amarelo 2018 by Adegas Galegas. Think we’d all have been quite happy to carry on with that. As a wine expert of my acquaintance declared at a recent tasting: there is no such thing as a bad Albarino.

But, at the Bayview, we found out some Albarinos are better than others! Certainly, the Santiago Roma Albarino 2018 from Bodegas Santiago Roma, while having the typical acidity, was more intense in all aspects than the Amarelo, including texture, aromas and flavours.

I had been expecting the Terras Gauda O Rosal 2018 to be the top wine. But had my doubts after the first sip as the Roma lingered strongly. But soon the O Rosal began to assert itself. It may not have had the forward intensity of the Roma but this more rounded, more sophisticated wine proved itself once again in the long run. No wonder Leslie declared it his favourite Albarino.

Octopus Garden

This was the first major event of Feast (which started impressively at the Castlemartyr Resort Hotel on the previous day). And Stephen Belton, who manages the Bayview along with its big sister across the way, the Garryvoe, was in fine voice despite cheering on Dublin in Croke Park 24 hours earlier. “I’m delighted with the evening. Thanks to everybody for coming. We’re into our food here but not pretentious about it, very relaxed with our well sourced well cooked offerings. And great to see Feast expanding. There is so much to offer in East Cork now. A fantastic offering that can compare with any other place. East Cork is still emerging and Kevin and company are putting it up on the national stage.”

Lobster.....

The Kevin he mentioned is Kevin Aherne of Sage in Midleton and he was next to speak and acknowledged that there was a business element, of course, to the festival, the hope being to attract more visitors to the region. “But this year we want the community of East Cork itself to enjoy it. There are now 40 events, spread over 7 days and it is growing, getting national, even international, press attention. Great for the growers, producers, chefs who enjoy it themselves.”

..with the coffee!

“Ireland is now a benchmark of world food and Cork is the best of that. East Cork is a part of it too and we want you to enjoy yourself. Taste the food. Have a drink. Have a laugh.” Not a bad motto at all and there is loads more to do from here until Sunday. Check out the events here at FEAST 

Also at Feast

Patryk Serves A Feast of Poland At FEAST Dinner In Surf & Turf

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll

Asado at Barnabrow House. FEAST’s Argentinian BBQ

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.

Sunil Ghai at SAGE (coming 11th)

Get Your Apples Juiced at Killavullen Farmer's Market next Saturday

Get Your Apples Juiced at Killavullen Farmer's Market next Saturday

Bring your windfall apples to Killavullen Farmer's Market Saturday 7th Sept, and each subsequent market to get them juiced. Bruised apples and slightly damaged ones are all fine for juicing, just make sure to wash them to get rid of grit and dirt before juicing. Eaters and cookers work well, whatever types of apples you have they will make great tasting juice! We will shred and press your apples for you so just make sure you have enough bottles and containers for your juice! Advice on how to store it and other questions will be free flowing on the day! It's €1.50 per litre to press. There should be juice by the glass on the day too.

The return of apple pressing coincides with the huge array of products that are now at their peak. You will be able to speak to the growers and buy the very best of local produce on the morning. There will be an array of incredibly delicious tomatoes, baking, breads, jams, chutneys, cordial, Ice cream, smoked salmon and of course all the usuals!

Chefs Landing! A Taste of West Cork About To Take Off!

press release

Chefs Landing! A Taste of West Cork About To Take Off!

Today we saw four Aboriginal Chefs Luke Bourke, Dave Gray, Josh Moore and Samuel Bourke of Sydney's Rockpool touch down in Cork Airport today in advance of The A Taste of West Cork Food Festival which starts this Friday.  Not only that but the Bourke twins also have Cork connections, their Great Great Great Grandfather was a Cork man who emigrated to Australia - Maurice Bourke born in 1836 in Cork. Such a lovely story to celebrate the twinning of Australia with West Cork for A Taste of West Cork Food Festival which runs up to and including the 15th September across 50 towns, villages and islands, with 265 fascinating events and 43 guest chefs.  (See the programme on www.atasteofwestcork.com)

A TASTE OF WEST CORK FOOD FESTIVAL KICKS OFF THIS FRIDAY

West Cork is a good food mecca for ten days from this Friday, with chefs flying in from Australia and the USA to join popular local chefs for 265 fascinating events in 50 towns and villages and nine islands

West Cork’s best restaurants, bars, B&Bs and hotels, along with the myriad of native artisan food producers in the region, are poised to enjoy the sixteenth A Taste of West Cork Festival, and, with strong bookings to date, visitors can expect a memorable culinary and social experience.   

Undoubtedly Ireland’s largest food festival, A Taste of West Cork Food Festival runs from this Friday 6^th to the 15th September in scenic and friendly places from Bantry to Beara, Cape Clear Island to Whiddy Island, Baltimore to Bandon and Courtmacsherry to Clonakilty, to mention a few.

With a team of four Australian Indigenous chefs working alongside West Cork’s super chefs, the Festival also sees the return of 4 chefs from the USA, all keen to challenge their peers in this ‘best in class’ food festival.

SPECIFIC EVENTS;

With culinary events to suit all palates and pockets, and quirky soirées in unlikely places, check out the options on www.atasteofwestcork.com;

• The atmospheric Church Restaurant, Skibbereen hosts one of Ireland’s top chefs for a gourmet 5-course menu, using local abundant fresh produce on Thursday 12^th September.  Award-winning Ed Cooney of the legendary Merrion Hotel, Dublin, will craft culinary delicacies for the discerning diner.  This is a super opportunity to entertain clients and friends, with Regina Daly and her team determined to make the experience a memorable one. Book directly with The Church Restaurant, Skibbereen.
• For a really earthy foodie experience we recommend Foraging, Fishing & Feasting with the Australian Chefs and Michelin Star Chef Ahmet Dede on Monday 9^th September.   A 12-hour extravaganza, you will forage, fish and feast after an exciting day on land and sea, with gourmet lunch and dinner and several other culinary surprises.  See the delights of the adventure on www.atasteofwestcork.com; 
• The West Cork Forum at Baltimore Sailing Club on Saturday 7^th September and entitled ‘Facing the Challenges of a Rapidly Changing World – our Survival’, is a free forum, with a line-up of impressive national and international speakers, chaired by Lord David Puttnam.  See the websitewww.atasteofwestcork.com for the full list of high-profile speakers on this important topic which affects present and future generations.
• On Tuesday, 10^th September, Bantry’s Learning Network’s Organic Vegetable Garden hosts a cooking demonstration with Trish Messon of The Stuffed Olive Restaurant, Bantry, showcasing new and exciting dishes using locally produced produce. Bookings on 087 6023183 or just arrive and you’ll be welcome!
• Sunday 15^th September sees the Festival Finale Sunday Street Market Spectacular at Main Street, Skibbereen, where the town is en féte, with numerous food tastings, live music and cooking demonstrations. The Town Hall, Skibbereen will welcome Fáilte Ireland’s new initiative TASTE THE ISLAND, an all-Ireland food and drink expo, showcasing the artisan food and drink producers from all around the island of Ireland. 

The Festival is kindly supported by Cork County Council, Sean and Rose O’Driscoll, Fáilte Ireland, Tourism Ireland, The Gwendolyn Harold Barry Trust, Fields of Skibbereen, Bόrd Bia, Pure Cork, Cork Airport and many other supporting sponsors and patrons from the region and elsewhere.

To book accommodation/events and to see the full A Taste of West Cork Food Festival programme online where contact details of each venue are listed, browse the programme online or pick up a hard copy locally. Furthermore, the A Taste of West Cork Artisan Food Guide is available from selected book shops throughout West Cork. 

Free family fun at Waterford Harvest Festival

press release

Free family fun at Waterford Harvest Festival

Young foodies and aspiring chefs will flock to the Waterford Harvest Festival this weekend, with an abundance of FREE events for families taking place from 6 – 8 September. Having just been named Foodie Destinations 2019 winner by the Restaurants Association of Ireland, Waterford will showcase its gourmet status at the annual festival, with free cooking demonstrations, markets and workshops for all the family. Full details are available at www.waterfordharvestfestival.ie.

Festival Director, Tommie Ryan said: “We are delighted to kick off another exciting Harvest Festival this weekend. Waterford has just been announced winner of Foodie Destinations 2019 because of its sense of local awareness, pride and passion for food tourism… and Harvest epitomises just that. This weekend is for all the family to enjoy, with over 70 free and ticketed events.

“We urge everyone to don their walking shoes or grab their bikes, as the Greenway Grazing food market opens the festival with food stalls dotted along the Waterford Greenway to celebrate the launch of Fáilte Ireland’s new #TasteTheIsland campaign. There will also be fantastic cooking demos throughout the weekend by celebrity chefs Edward Hayden and the GastroGays, as well as well-known local chefs at the Dawn Meats Demo Tent. From drama workshops to cake making; drum circles to science fairs, there is a huge mix on offer to keep kids entertained.”

Further free highlights include the Festival Market, located at Arundel Sq./Michael Street, showcasing Irish products across the weekend. The Copper Coast Market will feature local artists and food producers at the Applemarket on Saturday. Experience the handmade produce of exciting start-ups at the South East Makers Market, located on Broad Street, Friday to Sunday; and the Food the Waterford Way Market and Demos at the Applemarket on Sunday, featuring some of Waterford’s finest producers.

Paddy Casey performs a free concert in the Churchyard, Bailey’s New Street on Saturday; the SE2 Music Stage at Arundel Square puts on three days of live music, while the festival favourite Blaa Eating Competition is on the Sunday. Expect music and fun at the Cultural Quarter Block Party at Tully’s on O’Connell Street on Friday.

LiveWell Day takes place on Friday, offering young children the chance to experience yoga, pilates, massages and dance workshops. The event is free however pre-booking is essential. Children can enjoy Drum Dance Ireland’s interactive drum show at Ballybricken Green and the Calmast Maths, Science and Technology Fair on Broad Street, both on Saturday and Sunday. A free chocolate biscuit cake-making workshop takes place at Carter’s Chocolate Café on Sunday.

The Team Ireland Butchery Demonstration takes place on Sunday, with the team representing Ireland at the World Butchery Challenge in California in 2020 displaying their world-class butchery skills in the Dawn Meats Demo Tent, John Roberts Sq.

Ballybricken Fair will put on woodcarving demos, an educational and interactive mobile farm, a fairground, and falconry at Ballybricken Green on both Saturday and Sunday.

There are pay-as-you-go events at Harvest 2019 such as a Mexican Day at No. 9 and the Meat Lovers Feast at the Bodega, both Saturday. Ticketed highlights this weekend include Celebrating Seaweed at Momo with the seaweed expert, Marie Power aka The Sea Gardener; and the Thai and Vietnamese Street Food Feast at Sabai.

For all details visit www.waterfordharvestfestival.ie or follow:

•      Facebook: @waterfordharvest

•      Twitter: @harvest_fest

•      Instagram: @harvest_fest

Wines to enjoy. From the cool of The Loire to the heat of The Midi.

Wines to enjoy. From the cool of The Loire to the heat of The Midi.

Mirouze Ciel du Sud Rouge (Corbieres AOC) 2016, 14%, €20.10 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

A fifty fifty blend of Grenache and Carignan, this would be termed a LDR (light, dry, red) in Australia. The French winemakers, Mirouze, somewhat more poetically, call theirs “ a wine of light and natural thirst”.

Vin de Soif is another term, a wine you could drink with your lunch and then work away as energetically as ever during the afternoon, a bit like a farmhouse saison perhaps. So easy to drink, and easy to digest. A bit of sediment in the bottom of this French bottle, so perhaps best to decant.

Light wine or not, the colour is a tad darker than expected, close to a dark ruby. Quite intense fragrance, cherries and berries. And those summer fruits are prominent on the lively palate, round smooth tannins and some spice there too especially at the finish. 

The little vineyard, certified organic, in Corbieres is surrounded by garrigue. That means the vines are well away from the sprays of neighbours. On the other hand, wild boar enjoy the cover of the scrub and so the Mirouze family have to use an electric fence to deter them.

So there you are, one Highly Recommended wine, organic and very drinkable. Now, what have I lined up for the afternoon? 

By the way, they produce a white “cousin” called Sol Blanc, blend of Roussane (85%) and Vermentino.

Nicolas Reau “Pompois” Anjou (AOC) 2015, 12%, €25.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny 

When pianist Nicolas Reau switched from jazz and blues, the 22 year old went on to hit the high notes as a winemaker. Though not straight away. As in music, there is a long apprenticeship, but Nicolas was well on an assured path by the time he set up in the Loire village of Sainte-Radegonde, in the Anjou A.O.C. Appellation.

His estate (sounds much better than farm!) is called ‘Le Clos des Treilles’ and this Very Highly Recommended Pompiers is made from fruit produced by 50 year-old Cabernet Franc vines, grown organically. This wine spends 12 months in used oak barrels (used for 2 to 5 wines) without racking, so you won’t note much influence of the wood.

Mid ruby is the colour. Nose is somewhat complex, red fruit, herb and floral notes too. Palate is typical of the variety, light, fresh, fine tannins, sweet spice too and a good finish. Typical Loire acidity, so you’ll find it a versatile food wine, meat, cheese and vegetables all on its hit list.

Ali's Kitchen. Variety. Fresh. Local. Seasonal. No Need to Luca Further.

Ali's Kitchen. Variety. Fresh. Local. Seasonal.

No Need to Luca Further.

French Toast here at Ali’s Kitchen in the heart of Cork City is something of a moveable feast, but one well worth following. It might come with strawberries, with peaches, with dates, with blueberries, with blackberries and pears or, as was the case last Friday, with Apple Compote. To the compote, they added Vanilla Mascarpone and crumble and that added up to quite a dish for eleven euro. That was CL’s excellent choice from the Brunch Menu (it runs until 2.00pm). The variations on the theme, and it’s not confined to the French Toast, underlines that what you get here is fresh and seasonal.

I confirmed its excellence, cutting off a corner to have with my Macchiato, that exquisite little cuppa one of the best of its kind I’ve come across.

And speaking of “best of its kind” I have to mention front-of-house Luca who gave us his exclusive attention. Indeed, he seemed to give his exclusive attention to everyone. He greeted you on the way in and said goodbye on the way out and checked on the table in between. 

If he were a centre-half - maybe he is, for all I know - nothing would get past him! But he "tackles" in the most delightful chatty way. The only time he frowned was when a departing customer responded with “merci” to Luca’s “ciao”. “He thinks I’m a Frenchman”, he moaned in mock horror!

At Ali’s, they celebrate brunch every day. “You’ll get Poachies galore and hollandaise heaven! Classic dishes like Eggs Benedict & Potato Hash to Waffles, Fritters and French Toast”. While at the weekend, “Bubbles & Mimosas at the weekend makes our Brunch extra special”.

The variations and specials are prominently displayed on a board and here I strayed from the Brunch to the Lunch column and put my eye on the open Fish Sandwich (9.50): O’Connell’s smoked mackerel, roast tomato, salsa verde, leaves and caper, all on slices of toasted sourdough. It was the perfect combination, all the extras combining so harmoniously with the generous amount of mackerel.

Very happy indeed with that one, another superb dish. I had intended trying out Ali’s famous cinnamon buns but, after the fish and the corner of the French Toast, had to postpone that pleasure. Ciao Luca and grazie for that excellent macchiato. 

Ali’s opens early every weekday (except Monday when they are closed) and serves breakfast/brunch. Again the menu is small but varies from day to day and she promises something for everyone, including Eggs Benny and Harissa Eggs plus specials, their own granola even (if you’re in before noon). And, as we’ve seen from our visit, she and her team deliver big-time! 

Ali's Kitchen   ,

Rory Gallagher Place,

Cork City,

Ireland

021 2390680

Open:

Tue-Sat: 8.30am-4.00pm

Sun: 10.30am-3.00pm

Congrats Mór to Longueville House

P R E S S  R E L E A S E

Congrats Mór to Longueville House

(L to R) John Farrand, Guild of Fine Food, Estelle Alley from Bord Bia and William O’Callaghan, Longueville House Beverages

Roll out the barrel… Longueville Mór Cider wins Golden Fork for Ireland

Golden Fork from Ireland announced

Following a record-breaking 12,772 entries judged over 75 days, Great Taste, the world’s most revered food and drink awards, has reached its grand finale for 2019. The Great Taste Golden Fork for the best food or drink from Ireland was presented to Longueville House Beverages from Cork for its Longueville Mór Cider. A “perfectly balanced” 8% ABV cider made using Dabinett and Michelin apples from the cider maker’s own orchards, this is the only brandy cask fermented cider currently produced in Ireland.

With an “amazing aroma of sweet apples on the nose, followed by a fresh and crisp taste with depth and a clean finish”, the Longueville Mór Cider impressed at every stage of the blind-tasted judging process. Rising to the top among hundreds of other entries from Ireland, the cider was celebrated as the best tasting product in its region at the Great Taste Golden Fork Dinner held on Sunday 1 September at the InterContinental Park Lane Hotel, London, where over 350 guests from the world of fine food gathered to discover this year’s stars of food and drink.

Contact: Longueville House Beverages, 00353 2247156 / www.longuevillehouse.ie.

The Golden Fork from Ireland was sponsored by Bord Bia and also nominated this year was a Great Taste 3-star Specially Selected Irish Free-Range Whole Goose from Aldi Stores Ireland and a Great Taste 3-star Star Anise Balsamic Vinegar by Wildwood Vinegars in County Mayo.

A full list of all Golden Fork trophy winners is available from amy@freshlygroundpr.co.uk.

What is Great Taste? 

Great Taste, founded in 1994 and organised by the Guild of Fine Food, has judged over 146,000 products in the last 25 years; each one has been blind-tasted by a team of judges who are dedicated to finding the most exquisite tasting food and drink regardless of branding or packaging. The panel of judges this year included; cook, writer and champion of sustainable food, Melissa Hemsley, Kenny Tutt, MasterChef 2018 champion, author, Olia Hercules, chef and food writer, Gill Meller, Kavi Thakar from Dishoom, food writer and stylist, Georgina Hayden and author and chef, Zoe Adjonyoh, as well as food buyers from Selfridges, Sourced Market and Partridges. These esteemed palates have together tasted and re-judged the 3-star winners to finally agree on the Golden Fork Trophy winners and the Great Taste 2019 Supreme Champion. 

Great Taste ratings

3-star: Extraordinarily tasty foods – less than 3% of products are awarded a 3-star each year – don’t

leave the shop without buying it!

2-star:  Above and beyond delicious – less than 10% of entries will achieve this rating

1-star: A food that delivers fantastic flavour. Approximately 25% of entries will achieve this rating each year.

Amuse Bouche

After Ferguson unpacked,… went to the dining room for breakfast, which was still being served at ten o’clock, and had his first taste of English cuisine, a platter that consisted of one sunny-side-up egg (great but delicious), two undercooked rashers of bacon (slightly repellent but delicious), two pork sausages, a thoroughly cooked cooked tomato, and two thick slices of homemade white bread slathered with Devonshire butter that was better than any butter he had ever tasted. The coffee was undrinkable…

from 4 3 2 1 by Paul Auster (2017). Highly Recommended.