Cumbrian Food

Many ingredients have gone in to the making of the outstanding beauty of the Lake District and Cumbria. The Lake District National Park is an attractive laid out table displaying a co-ordination of beautiful place settings and interesting colours and shapes. Here, the visitor will soon discover combinations of food flavours unique to the region and prepared in the traditional way to be eaten and enjoyed in the idyllic settings of picture postcard country inns, rustic pubs, restaurants, cafes and tearooms.
Several of the regions specialities are already well known. Top of the list is probably the Cumberland Sausage closely followed by Sarah Nelson’s Grasmere Gingerbread and the energy giving Kendal Mint Cake.
Locally brewed ales have won several major awards and must be included in the list of products prepared from authentic classic recipes to form an important part of the Lake District and Cumbria tasting experience.

Cumberland Sausage
In March 2011, Protected Geographical Indication (PGI) Status was granted to the name “Traditional Cumberland Sausage”. For vendors to display the PGI mark, the sausage must be produced, processed and prepared in Cumbria and have a meat content of at least 80%. Also, the meat must be chopped and not minced, be without colouring or preservative, and be of a flavour predominantly of pepper. The sausage can be found on most menus of eating places and at butchers throughout the region and are especially tasty items to be included  for a summer evening BBQ.

Sarah Nelson Grasmere Gingerbread
The famous gingerbread is baked and sold from the original small cottage standing next to St Oswalds Church in  the picturesque Lakeland village of Grasmere.
For more about Sarah’s humble beginnings and the development of the gingerbread, go to www.grasmeregingerbread.co.uk

Kendal Mint Cake
The Kendal Mint Cake was originally developed in 1869 by Joseph Wiper who began manufacturing it in a small factory in the Cumbrian market town of Kendal. Containing energy producing properties, fell walkers please note, Kendal Mint Cake has been included, most notably, in the survival kits and supplies of the 1953 Everest Expedition, the Imperial Trans Arctic Expedition and the Around the World Trip by Motorcycle in 2004 by Ewan McGregor and Charley Boorman.
www.kendal.mintcake.co.uk

Lake District & Cumbrian Meat
Together with Cumberland Sausage, the most popular meat is that of the Herdwick Sheep served as either mutton or lamb.

Cumberland Tatie Pie
An energy restoring meal after a day's outdoor activities in the Lake District & Cumbria’s National Park. The main ingredients are a stew of lean lamb or cubed mutton shoulder, potatoes and black pudding.

Herdwick Lamb Cobbler
This is another of the region’s hearty satisfying meals much loved by the Cumbrian fell farmers.

Cumberland Rum Butter
A traditional recipe of lightly spiced butter with a dash of dark rum. It is usually served together with Christmas Pudding and mince pies. Traditionally, the butter together with oatcakes or scones was given to friends who called at the house to see a new baby. They, in turn, would leave a silver money coin and then, on the day of the christening, and when the butter bowl was empty, the coins were placed in it. The sticky bowl, with the coins sticking to it thus symbolised a future in which the child would never be in want. Easy to make and swift to prepare.

Damsons
Damsons are a member of the plum family. In the Lake District & Cumbria they are grown mainly in and around the Lyth Valleys to the south of Kendal. During April, either early or late depending on the weather, the damson orchards are a mass of white blossom, a sight which attracts a large number of visitors. The fruit ripens in September and can be bought from local shops and roadside stalls.
Damson Gin
Made from damsons blended with London Gin.

Cumberland Rum Nicky
This is a date, rum and ginger flan.

Cumberland Sauce
A fruit based sauce generally used on non-white meats and includes ingredients of red currants or cranberries, port or wine, mustard, pepper, rind of lemon, orange, ginger and vinegar. Serve cold and try with a meal of Glazed Ham.

Pickles & Chutneys
Award winning range of locally handmade chutney’s, pickles, relish & sauces, mustards, salsa jam & jelly, marmalade, preserves, pastes, butters, honey and vinegars.

Cheeses
A lunchtime baguette filled with locally made cheese and chutney together with a bowl of homemade soup, a Ploughman's Lunch or an after dinner cheese plate of local produce provides more great tastes of the Lake District & Cumbria landscapes. Here are just some of what is on offer.

Allerdale Goats Cheese - A pure white award winning soft full fat unpasteurised goats milk cheese which is allowed to mature for as long as five months.

Kendal Crumbly Cheese - This is a very popular tangy crumbly cheese either organic or vegetarian. Good with Ploughman's lunch or baguette.

Kendal Creamery Cheese - As the name suggests this is a very creamy mild cheese.

Eden Valley Organic Brie - A white mould ripened organic brie using Cumbrian organic milk.

Lingmell Cheese -This cheese shares it's name with the steep slopes of Lingmell Fell in upper Wasdale valley where it is produced in a small dairy from unpasteurised ewes milk.

Lake District Special Reserve Cheddar Cheese - Has a deep rich flavour and slightly brittle. Made from cows milk. Unpasteurised or vegetarian.

Black Dub Blue Cheese - Made in Appleby. A creamy blue veined cheese, unpasteurised or vegetarian.

Cumberland Farmhouse Cheese - A strong flavoured hard cheese made from cows milk. This is a real taste of the rugged Lake District fells and goes well with a glass of wine.

Cumberland Smoked Cheese - A strong flavoured oak smoked cows milk cheese.

For further information about these specialities and more, visit the following sites:

www.landofmilkandbunny.com - The Lake District Cheese Company
www.churchmousecheeses.com - Churchmouse Cheeses
www.lythdamsons.org.uk - Westmorland Damson Association
www.hawksheadbrewery.co.uk - Hawkshead Brewery
www.cumbrianlegendaryales.com - Cumbrian Legendary Ales
www.cumberlandsausage.co.uk - Huddlestons Butchers, Exclusive Cumbrian Products by Mail Order
www.wasdalefellmeats.co.uk - Wasdale Fell Meats
www.plumgarths.co.uk - Plumgarths Farm Shop
info@lakesspecialityfoods.co.uk - Lakes Speciality Foods
www.hawksheadrelish.com - The Hawkshead Relish Company

Cumberland Sausages

Sarah Nelson Gimgerbread

Kendal Mint Cake

Cumbrian Meats

Damson Gin

Cumbrian Food News

July 2010
Friends of the Lake District have been awarded a grant of £140,000 by the Rural Development Programme. The money will go toward farmers of South Lakeland being able to promote their produce. It is expected there will be themed walks, activities for families and of course ample opportunities to sample the very best in local fare.

June 2010 - Higginsons become Internet Butchers with New Mail Order Website
Higginsons Butchers of Grange Over Sands has launched a new Mail Order website. This award winning Cumbrian Butchers offers a wide range of fresh meat sourced locally, ranging from authentic Cumberland Sausage and Home-cured Bacon, to seasonal Morecambe Bay Salt Marsh Lamb and Scottish Beef Fillets.
To browse through the gourmet treats available from this Quality Lake District Butchers, visit www.higginsonsofgrange.co.uk

October 24-31st 2009 - Kendal Festival of Food
Look out for a new food festival coming your way, a 7 day food and drink extravaganza showcasing the very best in local produce, special menu offers and exceptional dining experiences.
This area is home to some of the finest food and drink in Cumbria, including local pork, beef and lamb, breads, fruit and mint cake!
There will be something for everyone in this year’s food week.
In addition to the fantastic food and drink events taking place, why not try tasting sessions and tours to introduce you to some excellent local products and discover what goes on behind the scenes.
More information:
Phone 01539 797516 or www.southlakeland.gov.uk/kendalfoodfestival

March 2009
The Old Farmhouse pub at Priory Road, Ulverston has won the title of “Best British Pie” after gaining the most votes for its Cumberland Pie created by landlady Mandy Boyle and landlord Neal Southwork. The combination of Cumberland Sausage, chicken, gammon topped with a creamy cheese sauce will remain on the menu for the next six months.

January 2009
Dine and relax in the warm and inviting ambiance of Cumbria’s increasingly popular eating places many of which are centuries old buildings featuring low beams, open fires, lake and mountain views. The specialties are varied feasts of local produce. Choose from herdwick lamb dishes, beef, venison, pork, game pies, black pudding, salamis, air dried ham, cheeses, home baked bread, jams, chutneys and pickles accompanied by a good selection of wines and the fine locally brewed ales. All this and more plus the friendly service of this beautiful region. Bon appetit!!

November 2008
Natland Mill beck Farm Shop and Ice Cream Parlour. A working family dairy farm. Car park, disabled access, lunches and afternoon teas, children’s playground. Open every day 9.30am – 5.30pm. Find us at Millbeck Lane, Natland. 01539 – 731141.

Lakeland butcher, Garth Steadman of Sedbergh, scored 100 out of 100 for his breakfast sausages at the BPEX Food-service awards. The awards were presented at a ceremony at Smithfield Market in London.

October 2008
The Manor Arms in the Square at Broughton has been awarded the West Pennines regional pub of the year title. The Manor Arms is now one of the 16 best pubs in the County.

Summer 2008
Pick Your Own
Strawberries, Blackcurrants & Gooseberries.
Oxenholme Farm,
Oxenholme Road,
Kendal.
Open daily from 10am to 7pm.
Call 01539 733933 for a crop report.

Strawberries & Gooseberries.
Park House Farm on theA6 between Heversham and Milnthorpe.
Open daily from 10am to 8pm.
Call 015395 63340 for a crop report.

Pick your own Fruit.
Underley Home Farm near Kirkby Lonsdale, half a mile west of the town.
Raspberries, Gooseberries, Redcurrants, Blackcurrants. Children’s Playground, Teas, Ices and other refreshments. 24 hour crop information.
Call 01524 72219 for the latest crop update.

opening 4th July 8am-1am.
The Square Orange Café Bar
Good wines & Live Music at Unit 1, Blackhall Yard, Stricklandgate, Kendal.
www.thesquareorange.co.uk

April 2008
Beer Hall at Staveley Mill Yard
This is a fully licensed bar available for private functions. Set in comfortable surroundings overlooking the River Kent, it is able to seat 150 guests with food supplied via a connecting door from “Wilfs”or Lucys. Tours of the brewery are also available by prior arrangement. Opening hours are noon-6pm every day.
For details, telephone 01539 822644 or e-mail info@hawksheadbrewery.co.uk

Plumgarths Farm Shop, Crook Road, Kendal.
This is fresh Lakeland farm produce sourced from Lakeland farmers and other local suppliers. For details, go to their web-site www.plumgarths.co.uk  You won’t be disappointed.

March 2008
'Friendly Food and Drink' is opening at the Staveley Millyard on March 17.
Geoff Monkman and Lorraine Stobbart produce and sell home-made preserves, chutneys, curds and coulis which contain fructose instead of sugar. Other products in their range include St. Clements Marmalade, Cherry Berry Curd, Chocolate and Orange Curd, Beetroot and Bell Pepper Chutney and Mango and Pineapple Coulis. Friendly Foods neighbours are Munx Lakeland Bakery and the Lucy Cooks cookery School.
This is local produce well worth supporting.

December 2007
Cumbria’s Paul Hevey has been crowned British Sausage Week 2007 National Champion.
After a thorough, countrywide search, the national winner of British Sausage Week’s hunt for the Best British Birthday Banger has been unveiled – Paul Hevey from Lakes.
Speciality Foods is officially ‘King of the Sizzle’!
As part of British Sausage Week 2007, sausage aficionado Phil Tufnell and his panel of judges travelled the length and breadth of the country in a bid to find the Best British Birthday Banger. Nine regional winners were selected during the week, following closely contested cookoffs in their regions, and each secured their place in the bid for the national title.
After a week of tasting and much deliberating, cogitating and digesting, the critics decided that Paul’s banger held that certain ‘je ne sais quoi’ and that his pork and black pudding sausage could not be beaten!
Paul’s sausage triumphed in the Liverpool regional final, following a hard fought cook-off at the London Carriage Works restaurant, with his highly original recipe pork and black pudding sausage.
Commenting on Paul’s victory, Phil Tufnell said, “The standard of entries has been incredible and the variety phenomenal, but I have to say that when we tried Paul’s banger it immediately stood out. The combination of the pork and black pudding was just stunning. Well done to Paul!”
On receiving the ultimate banger accolade for his recipe, Paul said, “I can’t believe it. I was over the moon about winning the regional heat and now, being crowned the national winner is just incredible!”
Organised by the British Sausage Appreciation Society, British Sausage Week is a celebration of the great British institution that is the sausage and those who embrace them. The week has seen a frenzy of sausage activity across restaurants, pubs, butchers and the homes of dedicated sausage connoisseurs.
The champion sausage and other Gold award winners are available from the Company’s website, www.lakesspecialityfoods.co.uk or Telephone 01539 822713.


October 2007
Emily Harper of "Emily's Kitchen" has created special menus for the restaurant at Holker Hall near Cartmel.
Her latest offerings are:
Sliced Duck & Chili Sausage with fresh bread and homemade chutney,
Pot Roast Cartmel Valley Partridge served with Spring Onions & Creamed Potatoes, and to round off, Blackberry & Apple Crumble topped with Hot Custard & Clotted Cream.


July 2007
JUDGES GO NUTS FOR EDEN VALLEY FOODS’ GORGEOUS GRANOLA MACADAMIA MAGIC
Cumbria based Eden Valley Foods has scooped first prize for its Gorgeous Granola Macadamia Magic in the Australian Macadamia Society’s first annual competition to find the ‘Best New Commercial Recipe using Macadamia Nuts’. As well as receiving the title, the company has also collected £1000 to help put the new product into production.
The panel of judges which included Chef-Director of Caprice Holdings Limited and award winning Independent on Sunday food writer Mark Hix and Saturday Telegraph food writer Xanthe Clay, thought the winning blend of honey toasted oats, toasted Australian macadamias, plump fruits and seeds exemplified ‘exceptional quality and the best use of Australian Macadamia Nuts’.
Eden Valley Foods was established in January this year by two generations of the Driver family: brother and sister Alex and Claire and their parents David and Susan.
There are few families as suited to the task as the Drivers. Sue Driver began making granola for the family many years ago. Requests for their simply gorgeous granola came thick and fast from friends and family and so it came to be that over breakfast one day late last year, they began to discuss turning their shared passion for quality food into a business. The family’s personal passions and talents are many and varied from gardener and artist, to entrepreneur, chef and accountant. After much research and much munching of breakfast cereals, they swiftly realised that they had a premium product to rival any on the shelves and all of the skills to build a very successful business.
On their win, Claire says, “We are delighted to have won the award. It has strengthened our belief that we are doing the right thing and we are sure to see the product selling locally and of course nationally, alongside our existing products in the near future.
The company has already outgrown domestic production and has moved from the family kitchen to commercial premises in Penrith. It currently supplies fifteen independent retailers throughout Cumbria and the North East.
The competition was launched to showcase the creative and recipe development skills of the best artisan food producers in the UK. It was open to all food companies with a turnover of less than £10 million. Judging took place at Australia House, Central London.
For trade enquiries contact Eden Valley Foods on Tel: 01768 881 278 or email hello@edenvalleyfoods.co.uk


17-18th June 2006
North West Food Lovers Festival

Sticky Toffee Pudding, Cumberland Sausage, Fell bred Lamb, Windemere Dream Cake, Lyth Valley Damsons and Cumberland Sauce are only a few of the regional specialities you can expect to sample at the forthcoming North West Food Lovers Festival, Westmorland Showground, Crooklands, Cumbria over the weekend of the 17 and 18 June 2006. Set in the delightful setting of the South Lakes, it is one of the most relaxed and informal summer festivals – and one where you can expect to sample from over 80 of the finest producers in the North West.

The laid back atmosphere is helped by the live music and the beer tent which celebrates the fact that there are now more microbreweries in Cumbria than anywhere else in the country. Beer lovers can expect to find the latest gems from the likes of Coniston, Hawkshead, Dent and Beckstones, unlikely to be found outside of this arena. A great venue for Dad for Father’s Day!
These are only some of the highlights of a weekend packed with seminars, workshops and cookery demonstrations. With a full programme of free children’s activities, this is the perfect family outing.

For further information about the North West Food Lovers Festival Westmorland, please contact Sandra on 01695 732 734 or click on www.foodloversfestival.co.uk. The Show will be open from 10am – 5pm each day. Car parking is free and disabled parking is provided.


27th September, 2005
Sweet smell of success for Cumbria's food winners

Grasmere Gingerbread wins top Award.
A secret gingerbread recipe which intrigued Harvey Nichols' food buyer, a Herdwick lamb pie, prosciutto to rival Italy's best and soft cheese from a Cumbria farmers' co-operative formed in the wake of foot and mouth were all top Cumbrian winners in this year's North West Producer of the Year competition.

The 2005 'North West Producer of the Year' Competition was organised by North West Fine Foods and sponsored by Booths, as part of British Food Fortnight (24th September – 9th October). The hotly contested event, which attracted over 300 entries, was judged by an expert panel of twenty four which, as well as a host of leading North West chefs and food writers, included national guest judges, Glenfiddich Cookery Writer of the Year 2005 and food and drink editor of the Guardian, Matthew Fort, the Daily Telegraph’s food writer, Rose Prince and Lulu Grimes, food editor of Olive Magazine. They were joined by management and buyers from Booths, keen to be the first to taste some of the region's most exciting products.

Winner of the Best Regional Speciality award, and the Best Overall Sweet product was Sarah Nelson's Gingerbread from Grasmere, while Lucy's of Ambleside took '‘Top Cake'. The Pie Mill's Wasdale Lamb Pie was the competition's best Savoury Pie and Claire's Handmade from Wigton topped the bill as the region’s best producer of chutneys and preserves with its Beetroot and Ginger Chutney.
The region's winning bread came from Kendal's Pain de Paris and Sillfield Farm's famous meats grabbed two awards. In the cheese category, Thornby Moor Dairy in Carlisle won 'Best Hard Goat/Ewe cheese' for its Croglin cheese and Cumberland Dairy won Best Soft Cheese. Overall winner of the competition this year was Lancashire's Dew-Lay for its Garstang Blue cheese.

Nigel Haworth, Chef Patron at the acclaimed Northcote Manor hotel and restaurant was Chairman of the Judging Panel. He observed: "There is a growing passion for wonderful food that is produced locally – through this competition, Cumbria has shown that it has products that can rival any in the world."

There will be an opportunity for members of the public to sample and buy award-winning products at the forthcoming NW Food Lovers Festival which will take place from Friday 28th – Sunday 30th October at Tatton Park in Knutsford, Cheshire.

The North West Producer of the Year Competition has also been supported by the Northwest Regional Development Agency (NWDA), the Seafish Industry Authority and the Department for Environment, Food and Rural Affairs.

Steve Heaton, NWDA Head of Rural Affairs, said: "Home to an array of food producers and processors, the Northwest has an enormous talent base in the food sector, which is showcased within this competition."

For further press information, interviews with the winners and to arrange a photograph, please contact: Olivia Assheton or Amanda Anderson on 01200 440492. Profiles of all the winners and judges’ biographies are attached.


CUMBRIA WINNERS

Sweet Stuff
SARAH NELSON’S GINGERBREAD, Grasmere
Contact: Joanne Wilson on 015394 35428

Winner - Best Regional Speciality and Best Overall Sweet Product

Andrew Hunter is the only living soul that knows the recipe for this very special gingerbread - it is held securely in a bank vault.
Sarah Nelson, a renowned home baker in the village 151 years ago, was encouraged by friends to start selling her products. She collaborated with Lady Farquhar's French chef and came up with this unique recipe. Now in its third generation - passed down through Andrew's wife's side of the family - the gingerbread has caught the attention of Jamie Oliver who will be bringing his young chefs for a look. It is currently only stocked in the village's shop and Harrods.
Darren Hill: "The intense and authentic ginger hits you but the whole presentation is very original - soft yet with its own unique crumbly coating. We are intrigued to know how it was baked".


LUCY’S OF AMBLESIDE

Contact: Lucy Nicholson on 015394 32288/07976 185582 Winner – Best Cake (carrot and passionfruit)
Very popular in the restaurant and shop, Lucy has been making this cake for just 18 months. The business is highly successful, employing 70 people, and a cookery school is to open in January. The company uses local ingredients where ever possible and recently won the BBC Good Food Best Independent Retailer Awards 2005.


Savoury Stories
THE PIE MILL, Keswick
Contact: Jim Hodge on 01768 779994

Winner - Best Savoury Pie (Wasdale Lamb Pie)

The Mill Inn at Mungrisdale was the launch pad for a separate company - The Pie Mill - in May this year, and it was the result of the huge success of the pies that the Hodge's make for the pub. All nine varieties use local ingredients for the filling and the pastry and they are named after local hills. The Wasdale pie is made with pure-bred Herdwick lamb from a single farm near Ambleside – and the pastry ingredients are all local too. The pies are readily available across Cumbria in Booths Artisan and Keswick, Low Sizergh Barn, Stainton Farm Shop, Tebay Farm Shops and Country Harvest.
Michael Lough: "An excellent mix of redcurrant and rosemary, complimenting the lamb which had a superb texture."


CLAIRE'S HANDMADE, Wigton
Contact: Claire Kent on 016973 71567

Winner - Best Chutney and Preserves (Beetroot and Ginger Chutney)

Ex-hotelier Claire moved back to Cumbria with her young family and set up business, making jams, marmalades and pickles from the Rayburn in her kitchen just 14 months ago, as a result of their popularity with her hotel guests. She uses only the freshest ingredients for her seven chutneys, including fresh root ginger for the beetroot chutney, which she has been making for 18 months.
Matthew Fort: "This really makes a hero of the primary ingredient - beetroot."


Baked Today
LE PAIN DE PARIS, Kendal
Contact: Aidan Monks on 01539 822102

Winner - Best Bakery (Roasted cherry tomato focaccia)

Le Pain de Paris' bread range is growing fast in popularity and distribution, and they now can be found in delicatessens in Cumbria and North Lancashire, as well as Booths Artisan in Kendal.
The company has recently expanded into mail order. This bread was developed especially for North West Fine Foods' first Cumbria Food Lovers Festival and the company only uses fresh tomatoes, garlic and rosemary from a local market to make it.
Patrick Trodden: "Definite, but well harmonised, flavours of rosemary and cherry tomato. Perfect as it is - perhaps eaten with a drizzle of good olive oil".


Top Meats Again
SILLFIELD FARM PRODUCTS, Kendal
Contact: Peter Gott on 01539 567605

Winner – Best Cured Meat (Prosciutto)
Winner – Best Cumberland Sausage

Sillfield Farm continues to win top awards for its ranges. This year, the company's prosciutto was very highly praised. It is made from the leg of cured and air dried (1-2 years) wild boar which roam freely in the farm's woods. The Cumberland Sausage is made from a mix of meat from their outdoor reared rare breed pigs, which include Old Spot, Tamworth and Middle White.
Sillfield sells to Jamie Oliver's restaurants and their products are available from Borough market, Farmers Markets in the North, Booths and Tebay Services.
Prosciuitto: Rose Prince: "A really buttery, interesting meat. With air drying quite a young skill in this country, it is amazing that this can rival the high quality hams of southern Europe."


Cumbria's Best Cheeses
THORNBY MOOR DAIRY, Carlisle
Contact: Leonie Fairbairn on 016973 45555

Winner - Best Hard Goat's/Ewe Cheese - Croglin

Croglin Hard Cheese is made from raw ewe's milk that comes from a single herd from Langwathby, near Penrith. A strong relationship with milk suppliers is important to the Fairburns, not only for traceability but also for the flavours of the local soils and vegetation which lend themselves to the individuality of the taste of their cheeses.
Carolyn Fairbairn has been making cheese since 1979 when she starting turning her own goats milk into cheese for something to do while the children were small. They now have a national distribution network as well as a weekly delivery around the county with 9 cheeses in their portfolio.


CUMBERLAND DAIRY LTD, Penrith.
Contact: Christopher Johnston on 01768 88776

Winner - Best Soft Cheese

The quality of the milk is the key to the success of this cheese, coming as it does purely from Cumbria Jersey herds. It has only been on the market for four months following 2 years of serious market research by a group of four farmers that clubbed together following Foot and Mouth Disease. Butlers in Lancashire make the cheese for the farmers and they have 3 other cheeses in the range. They supply delicatessens in Cumbria.


The Judging Panel

Lincoln Clarke is Booths’ Marketing Director and has worked at Booths for three years. He joined as marketing manager and was appointed Marketing Director in June last year.

Gillian Cowburn is food writer for the award-winning Westmorland Gazette newspaper based in Kendal, the Lake District. Her long-running weekly column regularly champions the cause of the local food producer.

Elaine Derbyshire is marketing director of all the Manchester-based Guardian media group titles, including the Manchester Evening News.

Chris Dee is Buying and IT director of Booths. Chris has played a major role in promoting local and regional foods in the UK and is an adviser to a number of organisations and government bodies in this field.

Matthew Fort , Food and Drink Editor and cookery writer for the Guardian, is the 2005 Glendfiddich Cookery Writer of the Year.

Mark Green is Food and Drink editor for the Cumberland News and News & Star, based in Carlisle. He is a committed campaigner for local and seasonal produce. He loves his food and wine.

Lulu Grimes is assistant editor and food editor at Olive magazine (a BBC food magazine) and has worked on the magazine as food editor from its launch in 2004.

Nigel Haworth is chef patron at Northcote Manor, and opened the Three Fishes pub in Lancashire’s Ribble Valley last year. Northcote Manor is one of the few establishments in Lancashire to boast a Michelin Star, and Nigel is a leading and active supporter of local producers.

Steve Heaton is Head of Rural Affairs for the Northwest Regional Development Agency. He worked for the National Farmers Union for 17 years and is a past chairman of North West Fine Foods.

Darren Hill is the food market manager at Harvey Nichols, responsible for fresh food and grocery buying.

Tracy Hargreaves is the public relations manager for Booths.

Sally Holloway, Booths Wine and Spirits Buyer, is a French graduate with a keen interest in food and wine, which developed after living in France. She has been Wine and Spirits buyer at Booths for seven years.

Robert Kisby is the award-winning Executive Chef at Le Mont restaurant in Urbis, and at Manchester’s Bridgewater Hall.

Jackie Lancaster handles food and drink event organising for James PR and used to work on Masterchef.

Malcolm Large is Trade and Quality Executive for the Seafish Industry Authority, advising the seafish processing industry on New Product and business development and import/export.

Michael Lough is founder of Thought for Food, an innovative and versatile food and drink consultancy working across a wide range of regional food development, retail and catering projects.

Gary Manning is Managing Partner & Executive Chef of the award-winning 60 Hope Street in Liverpool, which he runs with his partner and brother Colin.

Matt Nugent is Executive Chef for Heathcotes, overseeing 10 restaurants in this expanding empire.

Rose Prince is a food writer at The Daily Telegraph with her own columns in the Weekend section and the magazine. In the past, she has written for BBC Good Food Magazine, and The Express and still writes for The Independent on Sunday and The Spectator.

Jonathan Schofield is Food and drink editor of Manchester’s City life magazine and a freelance food writer.

Neil Sowerby is Deputy Features Editor of the Manchester Evening News with responsibility for the Go entertainment supplement, travel and food and drink. He writes about food for V magazine.

Patrick Trodden is Director of Culinary Arts at the University of Salford and a freelance food writer and broadcaster.

Howard Walsh is the business editor of the farmers' bible - Farmers Guardian

John Wilson – is Manager of Choice Restaurant in Castlefield.