Hannan Meats' Glenarm Shorthorn 4 Rib Roast has been named Great Taste Supreme Champion 2016 from 10,000 entries.
Hannan Meats is the first producer in the 22-year history of Great Taste to take the top award for a second time, after winning the award in 2012 for its Moyallon Guanciale.
Produced in Armagh, Northern Ireland, the beef is dry-aged in a Himalayan salt chamber for a minimum of 28 days. Founder and owner Peter Hannan and his team have been perfecting the dry-aging process for nearly a decade.
The Supreme Champion award, sponsored by Harrods, was presented to Hannan at the Great Taste Golden Forks Dinner on Monday 5 September at the Royal Garden Hotel in Kensington, where more than 300 guests from the world of food gathered to hear the results.
This year's final judges included TV chef and author Valentine Warner; MasterChef judge and restaurant critic Charles Campion; Tom Herbert from Hobbs House Bakery; food buyers from Harrods, Selfridges, Fortnum & Mason, Harvey Nichols and Waitrose; James Golding, chef director of the Pig hotels; and Kevin Gratton, chef director of Hix restaurants. Together they re-judged the 141 Great Taste three-star winners to agree on the Top 50 Foods, the Golden Fork Trophy winners and the Great Taste Supreme Champion for 2016.
John Farrand, managing director of the Guild of Fine Food, organisers of Great Taste, said: "Hannan Meats' much celebrated butchery skills have been honed over many years and this incredible level of dedication has resulted in consistent Great Taste success. This extraordinary Glenarm Shorthorn 4 Rib Roast is testament to Hannan Meats' carefully refined dry-aging and maturation process, which saw it fly through day-after-day of blind-tasting, winning over hearts and palates at every stage. It really did blow the final judging panel away and they're not an easy bunch to impress."
Latest video from The Caterer
Are you looking for a new role? See all the current hospitality vacancies available with The Caterer Jobs >>