The best products in the UK demonstrating the most advanced use of technology, leading innovation, headline design, taste and nutrition were all recognised at The Caterer‘s 2018 Product Excellence Awards today.
The winners were acknowledged among their peers at a lunchtime celebration hosted by independent contract caterer Delaware North at the London Stadium in the Queen Elizabeth Olympic Park, and home to West Ham Football Club.
The products and equipment identified at the Product Excellence Awards reflect the rising expectations in the market and fierce competition among operators.
Lisa Jenkins, products and suppliers editor of The Caterer
Doug Tetley, Delaware North's managing director, welcomed guests to the London Stadium, and said: "Quality and excellence is at the heart of the Delaware North operation and the company has one single value heading up every endeavour, whether that's operating the NASA Space Centre visitor complex, hotels in the Shenandoah National Park; or over here in the UK at Wembley Stadium, or Glasgow Airport. That value is to delight our guests by creating the world's best experiences today while re-imagining tomorrow.
"It is important, as an industry, that we regularly review product quality and, together, agree the benchmark by which food, drink and equipment is judged outstanding.
"Some of the most prominent challenges in our food and beverage industry today are around product traceability, raw material quality, nutritional impact and our environmental footprint and all of the producers and companies shortlisted in today's awards are reputable and trusted suppliers."
BAKERY: The Great British Biscotti, Red Onion Marmalade & Walnut Biscotti
BEERS WINES & SPIRITS: Hartwall Limited, Original Long Drink
BEVERAGE MAKING & DISPENSE EQUIPMENT: Zummo London, Zummo Z40 N Fresh Juice Machine
COFFEE: Caffeine Limited, London Calling Coffee
COFFEE: Kimbo, Bio Organic Nespresso Compatible Capsule
CONDIMENTS: Belazu Ingredient Company, Fresh Leaf Vegan Lovage Pesto
CROCKERY, CUTLERY, GLASSWARE AND TABLE TOP: Dalebrook Supplies, Omni Mug
DAIRY: Booker, Chef's Larder Tuxford & Tebbutt Blue Stilton
DESSERTS: Brioche Pasquier, Tartelette au Citron Meringuée 'Italienne'
FISH & SEAFOOD: Paramount 21, Katsu Curry Fishcake
FOOD PREPARATION EQUIPMENT: Carpigiani, 161 G SP Compact Gelato Machine
FROZEN: La Tua Pasta, Handmade Tortelloni, Nduja & Mascarpone
MEAT, GAME AND POULTRY: Danish Crown UK, British Free Range Smoked Streaky Bacon
PRIME COOKING: Welbilt, Garland, Instinct Griddle 3.0
REFRIGERATION: Adande Aircell, Sarma Cabinet
SNACKING: Made for Drink, Chorizo Thins
SOFT DRINKS: Fentimans, Connoisseurs Tonic Water
SPECIAL DIET: The Protein Ball Co, Peanut Butter Protein Balls
TEA AND HOT CHOCOLATE: Shibui Tea, English Breakfast Tea
TECHNOLOGY: VIVID, ALL/OFF kit
WAREWASHING: Electrolux Professional, Green & Clean Rack Type Warewasher
WORKWEAR AND UNIFORMS: CCS, Michelin GT1 Pro Magister Footwear
WINNER OF WINNERS FOOD & DRINK: Brioche Pasquier, Tartelette au Citron Meringuée 'Italienne'
WINNER OF WINNERS EQUIPMENT: Electrolux Professional, Green & Clean Rack Type Warewasher
Jenkins also acknowledged the expertise and integrity of the judges of the Product Excellence Awards, who were: Dipna Anand, co-owner and cookery school trainer, Brilliant Restaurant and Dip-In Brilliant; Julie Barker, director, CUBO; Chris Basten, chef-lecturer in Culinary Arts, Westminster Kingsway College; Adam Bateman, group operations and development chef, IHG; David Bentley, director, Bentley Consulting; Ed Bircham, director, Humble Arnold Associates; Al Crisci, director of operations, The Clink Charity; Jack William Davies, senior sous chef, The London Clinic; Gavin Dunn, group executive chef, ISS; Julian Edwards, chairman, FCSI UK; Kate Gould, managing director, KEG Catering Consultants; Ned Hopkins, general manager, Premier Cheese; Jack McCarthy, head concierge, Belgravia Gate & Eaton Place; Neil Phillips, wine consultant, The Wine Tipster; Jack Sharkey, managing director, Vision Commercial Kitchens; Mark Sharland, project manager, Wills Jenkins; David Simms, culinary director, Restaurants Associates & Levy Leisure; Laurence Tottingham, business development chef, Oliver Kay Produce; Preston Walker, chef director, Oak House Residential, Carl Weldon, COO - Europe, HFTP and Ken Winch, owner, Ken Winch Design.
A supplement of all the winners and their products will be published in the 21 December issue of The Caterer and a version to download at www.thecaterer.com
Delaware North's executive head chef Gary Foakes, prepared a three-course lunch for close to 200 guests incorporating: winter beets, whipped English goats' cheese, savoury granola; braised Cornish beef and oyster 'pie', chestnut mushroom purée, king oyster mushroom; and winter berry panna cotta, poached vanilla plum.