Herefordshire rewards good taste

Herefordshire served-up a feast of local food and drink over the weekend of October 20-22 - starting with a gala presentation evening to reward this year's 'best of the best'.

The annual Flavours of Herefordshire awards, which took centre stage on the eve of the county's new Food Festival at Hereford Racecourse, saw Sophie Grigson announce the county's 'Top Ten' when it comes to using and promoting local produce.

Bridge House Hotel in Wilton, near Ross on Wye (http://www.bridge-house-hotel.com/) and The Wellington, in Wellington, both managed to beat off stiff competition to retain their titles of 'Restaurant of the Year' and 'Pub of the Year' respectively.

Recently also named in a nation-wide competition as the place which serves the best Pub Roast in Britain, The Wellington is the brainchild of a couple who moved to Herefordshire from London three years ago to live their dream of running a country pub and restaurant. Ross and Philippa Williams were both directors at London PR agencies until they decided to get out of the rat race, and buy The Wellington in the peaceful tranquillity of the Herefordshire countryside in July 2002. At that time, they had no experience of running a pub or professional catering, but Ross took his love of good food to another level and now runs the kitchen as head chef, while Philippa oversees the front of house operation.

By winning the award two years running, both businesses will be eligible for the 2007 'Outstanding Achievement' category - given for dedication to service and to the industry. The winner of that award this year was teashop, Food From Here.

The 'Best Newcomer' title for 2006 went to Court Farm in Tillington (http://www.courtfarmleisure.co.uk/), which impressed the judges with the breadth of activity it undertakes in promoting local fruit and vegetables grown on the farm for pick-your-own and point-of-sale purposes.

A 'Young Chef' competition, run in conjunction with the Flavours of Herefordshire awards scheme, meanwhile, produced two worthy winners: Deiniol Pritchard, from the 'Restaurant of the Year' Bridge House Hotel, who took the 'Industry' title; and Rupert Davis who claimed the 'College' award.

For further details, visit http://www.visitherefordshire.co.uk/

Flavours of Herefordshire Awards 2006 Final Results are:

Category 1: Restaurant of the Year (Sponsored by Vin Sullivan Foods, Abergavenny)
Winner Bridge House Hotel, Wilton, Ross on Wye
Highly Commended The Verzon, Trumpet, Ledbury
Commended The Scrumpy House, Much Marcle

Category 2: Tea room of the Year
Winner Broadfield Court-The Court Café, Bodenham
Highly Commended Monkland Cheese Dairy, Monkland
Commended Warren Farm, Bringsty

Category 3: Pub of the Year
(Sponsored by Bulmers)
Winner The Wellington, Wellington, Hereford
Highly Commended The Mill Race, Walford, Ross on Wye
Commended The Railway at Dinmore, Dinmore, Hereford

Category 4: Breakfast of the Year
(Sponsored by Quality at Heart)
Winner Lower Buckton Country House, Buckton, Leintwardine
Highly Commended Pear Tree Farm, Wigmore. Leominster
Commended Aspen House, Hoarwithy, Hereford

Category 5: Shop/Retailer of the Year
(Sponsored by Tyrrells)
Winner The Hop Pocket Wine Company, Bishops Frome
Highly Commended Glyn Slade-Jones, Kington
Commended The Mousetrap Cheese Shop, Leominster

Category 6: Producer of the Year
(Sponsored by the Food and Drink information Centre)
Winner small Oliver's Cider & Perry, Ocle Pychard, Hereford
Winner large Tyrrells Potato Chips, Leominster
Highly Commended Country Flavours Ltd, Hope under Dinmore, Leominster
Commended Just Rachel Quality Desserts, nr Ledbury

Category 7: Self Caterer of the Year
(Sponsored by Quality at Heart)
Winner Hidelow House Cottages. Acton Beauchamp
Highly Commended The Woodhouse Farm Cottages, Staplow, Ledbury
Commended Grafton Villa Farm Cottages, Grafton, Hereford

Category 8: Outstanding Achievement Award
Winner Food From Here, Turnastone, Hereford

Category 9: Best Newcomer
Winner Court Farm, Tillington, Hereford

Category 10: Young Chef
Young chefs had 90 minutes to prepare two dishes in front of judges: a main course using Herefordshire beef and two other seasonal ingredients; and a dessert using at least one local ingredient.
Young Chef Industry Deiniol Pritchard, Bridge House Hotel, Ross on Wye
Young Chef College Rupert Davis, Herefordshire College of Technology