Organic Award Winners
After a three-day tasting marathon, the winners of the Soil Association Organic Food Awards 2008 have been announced.
The 900 entries for the awards were judged by an expert panel of chefs, restauranteurs, food writers and specialsts. All products were judged on taste, smell, texture and appearance. The tasting sessions were held at the Duke of Cambridge in London, the UK's only organically certified pub.
Rhug Estate's organic pork stole the meat and fish category, with judges commenting that "pork as good as this is a very rare find these days. If there were more pork like this, then our pig farmers could look forward to a better future."
Rhug is one of the largest organic farms in Wales, covering 1,050 hectares including 90 hectares of broad-leaved woodland plus 551 hectares of mountain land. Rhug Organic Pork is reared and finished outside under the highest possible welfare standards and the piglets run with the sows until 14 weeks of age.
Monty Don, president of the Soil Association, will present awards to the winners of all categories on Friday 5 August at Bordeaux Quay, Bristol, on the eve of the Soil Association Organic Fortnight and Food Festival.
Don said: "The Soil Association Organic Food Awards represent not just the very best of British foods, but are also a celebration of the finest food and ingredients anywhere in the world, so to present the awards is not only a privilege but a pleasure."
The Soil Association Organic Food Awards, now in their 20th year, showcase the best in quality organic food and drink and highlight the imaginative and successful way in which individuals, and their companies, are contributing to the resurgence in organic, local and seasonal food.
Patrick Holden, Soil Association director, said: "The Soil Association Organic Food Awards celebrate and draw attention to the care, commitment and dedication of artisan food production upon which our food culture is built.
"Behind each of the 900 entries, there are stories of dedicated producers whose total commitment to quality is reflected in the flavour of their food and whose entries make these awards possible."
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