Great Taste Awards 2017
Often described as the Oscars for food and drink, the Great Taste Awards is one of the most well recognised and trusted signs of excellence in the industry and the most respected food accreditation schemes for artisan and speciality food producers. We are thrilled to have won 6 Great Taste Awards for our exquisitely irresistible ice cream! Picking up a total of 9 stars and firmly cementing 2017 as our most successful year for awards in our 95-year history.
‘Bright sunshine in a cup’ is how one of the judges at the Great Taste Awards described our 3 Star Great Taste Award winning Alphonso Mango Sorbet. Out of 12,366 products our sorbet will be competing against the best of the best for a prestigious Golden Fork Award at next month’s awards ceremony in London.
Our Scottish Raspberry Sorbet continues to impress picking up a one-star Great Taste Award. Earlier this year we beat tough competition winning the UK Gelato Festival and were awarded Reserve Champion at the Scottish Ice Cream Awards. Made with fresh Scottish raspberries and using our unique production method to make our sorbets super smooth.
We were thrilled to see Choc Chip Cookie Dough, a new addition to our flavour line up for Summer 2017, win a 1-star Great Taste Award along with our smooth and creamy Strawberry Ripple. Both available for wholesale customers.
Our Pistachio Bronte ice cream was awarded an outstanding 2-star Great Taste Award with our deliciously dark and decadent Peruvian Chocolate ice cream winning a 1-star award.
There were 12,366 Great Taste entries this year and of those products, 165 have been awarded a 3-star, 1,011 received a 2-star and 3,171 were awarded a 1-star accolade. The panel of judges included; chef, food writer and author, Gill Meller, MasterChef judge and restaurant critic, Charles Campion, author and chef, Zoe Adjonyoh, baker, Tom Herbert, and food writer and baking columnist Martha Collison as well as food buyers from Fortnum & Mason, Selfridges, and Harvey Nichols.
You can see the full results here.
