Professionals from the hospitality, wholesale and food manufacturing industries gathered at London’s Haymarket Hotel on Tuesday night to see the winners of the inaugural Chefs’ Choice Awards unveiled. Hundreds of products battled it out across 18 categories that ranged from Bread and Morning Goods right through to Desserts. The most hotly contested categories included Cheesecakes, Meal Accompaniments, and Cakes, Biscuits and Scones.
The most decorated product of the night was Booker Group’s Chef’s Larder Chocolate Fudge Brownie, which triumphed in the Products Sold as Free From category and was also named Chefs’ Choice Product of the Year. It was praised by judges for being “tasty, moist and unidentifiable as a gluten-free product”.
The Chefs’ Choice Awards were created by William Reed to showcase the work of foodservice suppliers, from wholesalers through to manufacturers. Judged by chefs for chefs, the annual awards aim to shine a spotlight on operators that can demonstrate quality, innovation, creativity, value and great taste delivery in their frozen, fresh, chilled or ambient products. The awards give category Winners, entrants achieving a Highly Rated standard and Finalists the use of respected endorsement logos on packaging and in all marketing at no cost.
You have asked us to produce and run these awards to enhance the sector. These awards will allow businesses in the food service supply chain to compete head-to-head in core product categories and secure a competitive advantage via independent assessment of eating quality, value and taste. They also highlight great development work that’s delivering value to thousands of customers in pubs and bars, restaurants, hotels, cafes and other hospitality outlets.
Sonia Young, Event Director
The Chefs’ Choice Awards will return next year with a wider remit and more categories.