The Top 50 winners of Great Taste 2016
Holycross Original Butterscotch Sauce – THE TIPPERARY KITCHEN
Added August 6th, 2016
Using local Tipperary butter and Thurles fresh cream, this butterscotch sauce was likened to “heaven in a bowl”. Judges thought it was perfectly made, tasted natural, and would be exactly the right way to end any meal. www.thetipperarykitchen.ie
Show me moreSimply Better Irish Handmade All Butter Sticky Toffee Pudding – DUNNES STORES
Added August 6th, 2016
This classic pudding, made with Irish ingredients, was a real show stopper. “Unctuous and moreish, squidgy and moist”, it showcases the texture and flavour of the dates while remaining in balance with the other ingredients. www.dunnesstores.com
Show me moreMonsoon Espresso – MONSOON ESTATES COFFEE COMPANY
Added August 6th, 2016
“Smooth and complex with an incredibly deep and intense flavour”, said the judges of this coffee, which was good enough to transport them to the espresso bars of Italy. The panel loved the fruitiness while drinking and the smoky, dark chocolate notes in the long finish. www.monsoonestates.co.uk
Show me moreAnchovies – CONSERVAS CATALINA
Added August 6th, 2016
These “gloriously rich, leathery and unctuous” Cantabrian anchovies in olive oil impressed visually and the taste and texture was “top drawer”, too. The initial meatiness and intense saltiness is complemented by a delicate, lingering finish. www.conservascatalina.com
Show me moreHuitres Amelie – HUITRES AMELIE
Added August 6th, 2016
Finished in the famous claires (clay ponds) of the Marennes Oléron basin on France’s Atlantic coast, these oysters were praised for a “meaty texture with a clean mineral twang and sweet finish that lingered on the palate”. One judge felt as though they were “immersed in the sea”, while another was “reminded of holidays rock […]
Show me moreTewkesbury Hot Mustard – THE TRACKLEMENT CO
Added August 6th, 2016
This “piquant, tangy” mustard was hailed by judges as the perfect accompaniment to meat, “complementing it rather than overpowering it”. They also like the colour and aroma of the product, which was inspired by the centuries-old regional technique of mixing mustard flour with horseradish. www.tracklements.co.uk
Show me moreRidings Reserve Marbled Standing Rib – DAWN MEATS
Added August 6th, 2016
“A thing of beauty” was the panel’s take on Dawn Meats’ hand-trimmed and matured rib joint. Its layer of fat, “rammed with a long lasting beefy flavour and almost creamy texture”, was particularly well-liked. www.dawnmeats.com
Show me moreOrganic Lemon Verbena Tea – ANASSA ORGANICS
Added August 6th, 2016
Made from hand-picked Greek origin whole Verbena leaves, this caffeine-free tea is a “full-bodied and marvellous” drink. The freshness appealed to the judges, with some likening the aroma from the cup to rubbing your fingers on the leaves on the bush. www.anassaorganics.com
Show me moreBali 45% Milk Chocolate with Fleur de Sel & Coconut Blossom Sugar – ÅKESSON’S ORGANIC
Added August 6th, 2016
There was high praise in the room for this “lively” Balinese 45% milk chocolate, which balances sweet and savoury sweet and savoury components perfectly. Judges particularly enjoyed the contrast of salt and milk chocolate and even picked up notes of “butterscotch”. www.akessons-organic.com
Show me moreCoconut Jam – COCONUT MERCHANT
Added August 6th, 2016
This “moreish” jam is made from coconuts and nothing else, so it an ideal natural alternative for spreading on bread, or adding to cereals and desserts. It got a big thumbs up from the judges, who enjoyed its deep treacly and date-like qualities, not to mention a “screamingly fresh coconut hit”. www.coconut-merchant.com
Show me moreAzada Pistachio Nut Oil – DELICIOSO UK
Added August 6th, 2016
This versatile virgin oil, which is made from lightly roasted then cold-pressed pistachio nuts, really excited the panel and the both the sweet and savoury ideas were free flowing. They said the “delicate, fresh toasted pistachio and sweet flavour” would work in Middle Eastern cooking, drizzled over cheese or poured on yoghurt and fresh apricots. […]
Show me moreBermondsey Street Honey – BERMONDSEY STREET BEES
Added August 6th, 2016
Bermondsey Street’s raw urban rooftop honey, wowed the judges with its viscosity and the myriad flavours on show. The panel detected a “surprisingly refreshing taste of limes, mint, fennel and liquorice”. www.bermondseystreetbees.co.uk
Show me moreWaddling Free – Free-Range Duck Eggs – THE TRADITIONAL FREE RANGE EGG CO
Added August 6th, 2016
“A perfect egg that is hard to fault”. So said the judges about these Somerset free-range eggs, which boast marigold yolks, firm pure whites and a rich flavour. The verdict was that duck eggs cannot get any better. www.thetraditionalfreerangeeggcompany.co.uk
Show me moreMelitheon Vanilia Special Reserve Fir Tree Honey PDO – VASILIKI KRITSIDIMA & CO
Added August 6th, 2016
This is the only Greek honey with Protected Designation of Origin status. Raw and unprocessed, the judges hailed this product as “exciting and multi-dimensional”. It is golden in colour, has a luscious chewy texture and offers rich treacle flavours with a hint of pine, thanks to rare native fir trees. www.vasilikicompany.com
Show me moreSmoked Abernethy Butter – ABERNETHY BUTTER
Added August 6th, 2016
Churned, washed and patted by hand, this butter is then smoked over beech and applewood creating a richness and colour that captivated the judges. They also liked the “good balance of smoke, underpinned by salt” of this truly artisan product. www.abernethybuttercompany.com
Show me moreDabinett Medium Cider – APPLE COUNTY CIDER CO
Added August 6th, 2016
“Fresh, crisp and clean” was how judges described this single variety cider made from Dabinett bittersweet apples. Even those judges who don’t usually go for cider enjoyed the full-bodied flavour – neither too heavy nor too sweet – anchored by the tannins rather than acidity. www.applecountycider.co.uk
Show me moreStories of Greek Origins Organic Thyme Honey, Crete – ARTION GREEK FOODS
Added August 6th, 2016
An “awesome” organic thyme honey from Crete with a “beautiful colour and almost boozy quality”. The judges felt that there were many layers of flavour to this honey – sweet floral and savoury herbal notes combine for a toffee-like taste. www.storiesofgreekorigins.com
Show me moreThe General Cider – SANDFORD ORCHARDS
Added August 6th, 2016
Sandford Orchards’ 8.4% cask-aged vintage sparkling cider was a real hit with the judges, who liked its clear golden colour, fruity nose and the “delicate but rounded taste”. Some suggested it would be great for drinking on a late summer’s afternoon. www.sandfordorchards.co.uk
Show me moreDelfino Colatura Di Alici – LA CREDENZA
Added August 6th, 2016
“Beautifully oceanic with a punchy and salty hit”, this fish sauce, which is more commonly known as Garum, hails from Cetara on the Amalfi Coast. It received a great deal of admiration for its “pure, intense marine tang” and excellent anchovy flavour. www.lacredenza.co.uk
Show me moreMelitheon Mastic Honey – VASILIKI KRITSIDIMA & CO
Added August 6th, 2016
Melitheon Mastic Honey is an “unusual and unique” combination of Greek raw forest honey, Chios island Mastic oil and water. The bright and fresh flavour appealed to the judges, who also enjoyed the “subtle marzipan and caramelised apricot notes” at the end. www.vasilikicompany.com
Show me moreSweet Vermouth – BRAMLEY & GAGE
Added August 6th, 2016
“Drinking this is like hugging an excitable old friend”, said one judge of this Sweet English Vermouth. Dark amber in colour with a bright acidic aroma, this “classy” drink is smokey, spicy and malty on the palate before a clean finish. www.bramleyandgage.com
Show me moreHeritage Cure Ham – JAMES WHELAN BUTCHERS
Added August 6th, 2016
Cured for 14 days before being smoked, this succulent low-salt ham offers a balance of sweet and savoury notes throughout its flesh and fat. The judges commended the Tipperary-based producer for achieving a “moist texture without being too wet” and they also enjoyed the delicate salting of the ham. www.jameswhelanbutchers.com
Show me moreNational Trust Passionfruit Curd – THURSDAY COTTAGE
Added August 6th, 2016
This curd is cooked in small batches using free-range eggs, and the end result is “beautiful colour, luxurious texture and rich flavour”. Describing it as “intense but not overpowering”, the judges couldn’t get enough of this buttery and more-ish preserve. www.thursday-cottage.com
Show me more6 O’clock Gin – BRAMLEY & GAGE
Added August 6th, 2016
Distilled in small batches in a unique ‘double bubble’ copper pot still, this London Dry-style gin offers floral and juniper notes on the nose, which carry through to the palate, along with fresh citrus and subtle spice. Judges said the spirit’s “wonderful heat” without any burn, means it could be enjoyed neat or with a […]
Show me moreOrganic Pork Belly – GOODWOOD ESTATE CO
Added August 6th, 2016
Goodwood’s organically reared Old Spot-Saddleback cross breed produces in a pork belly that is “rich and unctuous with lovely umami”. Raving about the sweet, savoury fat and excellent crackling, the judges could find no fault in the product. www.goodwood.com
Show me moreOrganic Double Cream – JESS’S LADIES ORGANIC FARM MILK
Added August 6th, 2016
The judges couldn’t get enough of this un-homogenised organic double cream, which they described as “lush”, “summery” and “utterly delicious”. Silky smooth and with a texture like clotted cream, it also offers a complex long-lasting flavour that transported the panel to fresh pastures. www.theladiesorganicmilk.co.uk
Show me moreGlenarm Shorthorn 4 Rib Roast – HANNAN MEATS
Added August 6th, 2016
“Exceptional, extraordinary and top class!” The judges heaped praise on this rib roast, which is dry-aged in a Himalayan Salt Chamber for a minimum of 28 days. The entire panel really were wowed and couldn’t believe that “beef could taste so good”, with one suggesting that they would like to be covered in the fat. […]
Show me moreBlack Saffron – BLACK SAFFRON
Added August 6th, 2016
Gentle on the nose and “intense, but not sledgehammer-like” on the palate, this “magical” black saffron really grabbed the attention. The judges praised quality and depth of colour in each strand, all of them grown in north east Iran. www.blacksaffron.co.uk
Show me moreOrganic Mountain Tea – ANASSA ORGANICS
Added August 6th, 2016
“A yoga class in a glass,” was how one judge described Anassa Organics’ earthy Greek-origin Sideritis tea. A pale lemon-colour tea made from handpicked, loose whole blossoms, this product has a “beautiful camomile and deep herby aroma”, which carries through on the palate. www.anassaorganics.com
Show me moreLonghorn Topside – MARTIN’S MEATS
Added August 6th, 2016
This “sensational” Longhorn Topside is dry-aged in a salt chamber for 30 days and the end result is “melt in the mouth texture”, tenderness and “astounding flavour” in both the meat and the fat. Unable to find fault, the judge agreed that this joint would make any meal a special occasion. www.martinsmeats.com
Show me morePiave Vecchio Selezione Oro D.O.P. – CIBOSANO
Added August 6th, 2016
Billed by one judge as the “love-child of Gruyère, Parmesan and cheddar”, this cheese is mad with milk sourced within its home province of Belluno in the northernmost part of Veneto and aged for 12-months. It took the panel on a taste journey through a layer of sweetness, followed by a whoosh of heat, lactic […]
Show me moreMadagascan 75% Criollo Cocoa Chocolate – ÅKESSON’S ORGANIC
Added August 6th, 2016
Judges fell in love with this “racy and deliciously decadent” chocolate with its notes of wild red berries and dark cocoa. One judge wished “a room could smell like this when they walked in”. www.akessons-organic.com
Show me moreSugar Pit Beef Brisket – HANNAN MEATS
Added August 6th, 2016
As far as the judges were concerned, Hannan Meats has “smashed it out of the park” with this brisket, which is dry cured, then sweetened in a sugar pit for 10 days. Describing the meat as “silky, sweet and melt in the mouth”, the panel couldn’t get enough. www.hannanmeats.com
Show me moreGlenarm Shorthorn Wing Rib Sirloin – HANNAN MEATS
Added August 6th, 2016
“Delivering on all levels”, this Glenarm Shorthorn Wing Rib Sirloin, which is dry-aged for a minimum of 28 days, proved a real hit with the panel. They were in awe of the “unctuous” texture and “buttery, umami and beefy” flavour, which carried through the tender flesh and the fat. www.hannanmeats.com
Show me moreLonghorn Wing Rib / Sirloin on the Bone – MARTIN’S MEATS
Added August 6th, 2016
This joint, another Martin’s Meats cut that is dry-aged for 30 days in a salt chamber, was said to have a “fantastic texture and pleasing meaty taste”. Judges declared this product to be “moist and tender with a brilliant balanced flavour that develops on the palate”. www.martinsmeats.com
Show me morePacific Oysters – ROONEY FISH
Added August 6th, 2016
Grown in the in pristine and nutrient-rich waters of Carlingford Lough, these “plump and meaty” Pacific Oysters swept the panel away with their “clean and fresh flavours of the sea, followed by a flood of intense sweetness”. www.rooneyfish.com
Show me morePure Maple 100% Canada Grade-A Golden Delicate Taste Maple Syrup – GREAT WHITE NORTH
Added August 6th, 2016
One judge declared: “I want to be a pancake smothered in this”. But this pure maple syrup could also be poured over desserts, added to cocktails or even drizzled over a pork chop. “Not too sweet, it’s creamy but light with hints of caramel, vanilla and nuts,” said the panel. www.puremaple.co.uk
Show me moreSeeded Cracker – THE BREAD FACTORY
Added August 6th, 2016
Crowned the “cracker of choice this year”, this is made with buttermilk and topped with mixed seeds. The judges said each seed adds a new dimension of flavour and they also loved the brittle snap of the crackers, which would be just as good accompanying a cheeseboard as they are eaten on their own. www.breadltd.co.uk
Show me moreVoatsiperifery ‘Wild’ Pepper – ÅKESSON’S ORGANIC
Added August 6th, 2016
These rare peppercorns are harvested in Madagascar’s tropical forests come in a variety of sizes and have a “hell of a lot going on for such a tiny thing”. One judge described the pepper as has having a “three dimensional flavour” while another picked up on the “long woody notes and heat”. www.akessons-organic.com
Show me moreMéli – Heather Honey from Ios Island – TRESORS DE GRECE
Added August 6th, 2016
“Fudgy and floral, with high notes of toffee and heather on the nose”, this honey from the Greek island of Ios, reminded judges more of caramel sauce. The judges likened the subtle sweetness to icing sugar and also enjoyed the honey’s soothing floral notes. www.tresorsdegrece.gr
Show me moreLemon Verbena Tea – AROMA FARMS
Added August 6th, 2016
With an “amazing colour and fragrance of fresh lemons”, this aromatic organic whole leaf Lemon Verbena tea from Greece, is bursting with flavour on the nose and palate. “Sweetly dry, it has a warming finish” and judges could envisage drinking it with “a little agave”. www.aromafarms.gr
Show me morePresa Iberica – BASCO FINE FOODS
Added August 6th, 2016
Presa Iberica is a cut from between the shoulder blades and the loin of free-range Iberico pigs, raised in the Dehesa de Extremadura on a diet of acorns. Dubbed a “triumph”, this cut got rave reviews from the panel, thanks to its succulent texture and an intensely rich flavour, boasting both sweet and savoury notes. […]
Show me moreMausitxa Idiazabal Ahumado – ARTZAI GAZTA ELKARTEA
Added August 6th, 2016
This smoked Idiazabal cheese is made with raw sheep’s milk from Basque Country breeds and it really delivered on every level for the judges. Although smoky on the nose and in the mouth, the flavour of the cheese is never overpowered and those who try it will be rewarded with a fresh, crumbly and slightly […]
Show me moreRobiola – FINE ITALIAN FOODS
Added August 6th, 2016
Robiola is a classic fresh soft cheese from Piedmont, Italy, made from only local milk. The Great Taste panel were so impressed with this “creamy, herbaceous” cheese that they would like to see more used in the UK. A good “blobbing” cheese, ideal for sweet or savoury dishes. www.fineitalianfoods.co.uk
Show me moreGloucester Old Spot Gammon Steak – MARTIN’S MEATS
Added August 6th, 2016
The judges loved the “savoury piggy flavour” of this cured gammon steak. That deep porkiness and the salt in the meat is balanced by a layer of sweet fat. www.martinsmeats.com
Show me moreHazelnut Gelato – IL GELATO DI ARIELA
Added August 6th, 2016
Il Gelato di Ariela makes its hazelnut gelato with pure ground hazelnuts, and the judges were enamoured with its “wonderfully smooth and creamy texture”, complemented by the prominent flavour of toasted nuts. www.ilgelatodiariela.com
Show me moreEnglish Muffin – THE FLOUR STATION
Added August 6th, 2016
Standing tall, with a dense crumb and a fluffy texture, The Flour Station’s traditional muffins are enriched with whole milk – which really comes through on the palate –and baked on a skillet. Judges agreed that they are “the perfect vehicle for all sorts of toppings or smothered in butter”. www.theflourstation.com
Show me moreUnder Milk Wood Espresso – DARK WOODS COFFEE
Added August 6th, 2016
“We want more,” cried the judges after a shot of Under Milk Wood, a single-estate espresso sourced from small-holder producers. The coffee is a hand-roasted and post-blended in West Yorkshire by Dark Woods, rendering a drink with sharp fruit and dark chocolate notes on the palate and no bitterness in the aftertaste. www.darkwoodscoffee.co.uk
Show me moreFree Range Whole Cornish Duck – THE CORNISH DUCK COMPANY
Added August 6th, 2016
This free range duck, which is bred from four traditional breeds and reared for longer than the average commercially produced bird, impressed the judges with its moist skin, firm meat and “sweet, nutty and buttery flavour”. www.cornishduck.com
Show me moreJaffy’s Kippers – J LAWRIE & SONS
Added August 6th, 2016
The woody, nutty and smoky notes imparted by oak fires are balanced by a lovely sweetness in these moist, plump herrings, which are cured traditionally before the smoking process turns them into kippers that have become serial three-star winners. Judges were impressed all over again by the perfect levels of smoke, oil and salt in […]
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