The 2011 Awards were presented at a glittering ceremony at
the Doubletree by Dunblane Hilton Hotel last Thursday (26th
May).
St James Smokehouse, producer of some of the
world's finest smoked salmon, was crowned Business of the
Year and International Business of the
Year. The Annan-based producer was described by the judges as
an excellent example of a small company taking its product to the
world with fantastic growth ambitions for the next two years.
The second big winner of the night was
Dornoch-based Saladworx for its Highland
grown salad, herbs and edible flowers, which won Product
of the Year and Product Innovation of the
Year.
Huntly Herbs won the Soup,
Preserves & Accompaniments category for the second
year running for its Hot Lemon Relish, which is a distinctive
relish combining spicy, sweet and sour flavours.
And again for the second year, the Fish &
Seafood category was awarded to Grieg
Seafood Hjaltland UK Ltd, Shetland's largest salmon
company, for its gourmet WildWaters range.
Borders Biscuits came first in
the Bakery and Cereal category for its Gourmet
Goodness range which was launched in March 2011 using imaginative
ingredients from around the world.
First place in the Meat category
was Taste of Bute for its Sleeping
Warrior Hot Smoked Sausage, a Merguez-style slicing sausage using a
trio of meats from beef, lamb and pork.
Winner of the Confectionery and Snacking
award was Mackie's of
Taypack for its Scotch Bonnet Chilli Pepper Potato
Crisps - a new addition to its range in summer 2010.
Spencerfield Spirit Co Ltd won
the Drink - Alcoholic and Non-Alcoholic award
for its Edinburgh Gin which is made traditionally, a throw-back to
when Edinburgh was a hub for distilling and rectifying gin.
Food ingredients specialist Macphie of
Glenbervie won the Food Service
award for its Red Velvet Cake Mix and Vanilla Rainbow
Frosting, a convenient and easy-to-use cake mix.
Two companies scored a double whammy of awards. Bridge of
Allan-based Graham's the Family Dairy
came first in the Dairy product category and
also scooped the winning award for the Marketing
Initiative of the Year.
Meanwhile, the coveted Young Chef of the
Year title went to Ross
Marshall of The Old Course Hotel, Golf
Resort & Spa. The world-famous hotel also scooped the
top award for Success through Working in
Partnerships for its work in helping suppliers promote
their products.
And recognising his outstanding contribution
to the Scottish food and drink industry and the Excellence
Awards, David Dunsmuir from
the Royal Highland Agricultural Societywas
presented with an award, just before he starts his retirement.
Having joined the RHASS in 1997, David has been a well-kent face
in the food and drink industry for many years. He has been heavily
involved in the Excellence Awards since their inception and has
played an instrumental role in developing them into the success
they are today.
Angus Soft Fruits, based in Arbroath, won
the Environmental Sustainability award for its
ongoing strategy to explore carbon neutral/low carbon products.
The Healthy Eating award was presented
to supernature for its Cold Rapseed Oil
which helps decrease the average intake of total fat and saturated
fatty acids into the body.
Stirling-based drinks producer VC2
Brands scooped the award for Investing in
Skills Development for its outstanding work in
developing staff and creating an open, honest working
environment.
The Food and Drink Tourism award was
presented to Iain Burnett, The Highland
Chocolatier who has significantly expanded his shop
to put Grandtully on the map.
Speaking at his first major engagement since being reappointed
as Cabinet Secretary Rural Affairs and Environment, Richard
Lochhead congratulated the booming food and drink sector in
Scotland and underlined its ongoing importance to Scotland's
economic recovery.
The Cabinet Secretary also announced a £2.64 million Scottish
Funding Council package to establish a Scotland-wide food and drink
innovation network with 17 Scottish universities. Part of the
Scotland Food & Drink industry strategy, the delivery of the
innovation network is the culmination of three years of work and
collaboration.
Mr Lochhead said: "Once again, the Scotland Food & Drink
Excellence Awards have showcased an impressive variety of the very
best Scotland has to offer. It's great to see returning names
maintaining high standards, as well as some new entries who have
successfully shaped innovation into excellence.
"Innovation is a fundamental part of any successful industry.
The £2.64 million package will bring together the very best talent
and research from academia and business, helping to strengthen and
expand every aspect of this sector crucial to our economic
recovery."
Ray Jones, chair of Scotland Food & Drink, said: "It's
always an easy task to extol the virtues of our superb food and
drink industry and tonight's winners make that job even easier.
"I'm delighted to see so many small Scottish companies walking
away as winners, as we need to recognise the new kids on the block
so Scotland can find its home among the top three producers of
quality food and drink in the world."
A partnership with the Grampian Food Forum Innovation Awards and
the Highlands & Islands Food & Drink Awards ensured
companies the length and breadth of the country were offered the
chance to enter.
The menu for the event was specially created by Nick Nairn and
included chicken from Gartmorn Farm in Alloa, Solway Firth wild
bass and rump of new season border lamb from Campbells Prime Meats.
Sponsors for the event included Clydesdale Bank, Sodexo, Johnston
Carmichael, Food & Health Alliance, Speyside Glenlivet, RHASS,
SFDSA, SAOS, Scottish Food & Drink Fortnight, Zero Waste
Scotland, VisitScotland, Doubletree by Hilton Dunblane Hydro Hotel,
Diageo, Tesco, No 1 Currency, D8 and The Grocer.