Kayal Group’s Triumph: Celebrating Awards and 20 Years of Delicious Heritage

GFC favourites the Kayal Group have been celebrating. Over the last few months, they have been on a great run of award wins. These have ranged from TripAdvisor naming their vegan restaurant Herb in Leicester the second best vegetarian restaurant in the nation (and 13th in the entire World!) to Kayal winning Restaurant of the Year in the Leicestershire Curry Awards.

To mark their success, they have held a series of parties for friends and regulars, with guests treated to prosecco, classy canapes, live music, magicians and a buffet featuring a wide range of their mouthwatering South Indian cuisine.

At Kayal, this meant the likes of coconut prawns, feisty grilled fish fillets and the rich and aromatic lamb dish cheera erachi. At Herb, you could start with tangy bhel puri and fill up with beautifully spiced vegetable curries, plus dosas and breads from the spongy appams to the flakey parathas.

The parties also coincided with the 20th anniversary of Kayal’s presence on Granby Street in Leicester. Originally opening as a vegetarian restaurant called Halli, it was the first venue to bring South Indian food to the region and was an immediate hit. Owner Jaimon Thomas (pictured below) wanted to showcase a broader range of Keralan food and rebranded to Kayal, with its signature fish and prawn dishes inspired by the famous ‘backwaters’ of Kerala.

Jaimon has a long history in hospitality, honed on international cruise ships, and the mantra Atithi Devo Bhava (‘A Guest is God”) has inspired the outstanding, warm service ethos in these restaurants. Along with a commitment to good sourcing and authentic recipes, it has helped Kayal not just thrive in Leicester but expand to open branches in Nottingham, West Byfleet and Leamington Spa (a winner in the Asian Food and Restaurant Awards in December 2023!).

Excitingly, a new branch of Herb will be coming to Leamington Spa in the summer of 2024. It will, no doubt, feature the exuberant artwork and decoration that is another trademark, much of it sourced by Jaimon himself on trips back to Kerala.

Great food, service and ambience – when they all come together, it’s a beautiful thing.

Rising to the Occasion: Jason’s Sourdough – A Modern Twist on Traditional Baking

In Leicestershire, Jason Geary is kneading new life into his family’s century-old bakery with the launch of Jason’s Sourdough, blending age-old methods with modern flair. This story of passion, innovation and tradition offers a slice of inspiration for the local food and drink industry.

In the heart of Leicestershire, a remarkable evolution is transforming a traditional family baking business led by Jason Geary, a fourth-generation baker at Geary’s Bakery.

Established in 1906, Geary’s has long been a staple in the local community, but in 2021, Jason introduced a new chapter with the launch of Jason’s Sourdough.

Jason’s Sourdough isn’t just another factory-made bread on the supermarket shelf. It’s genuine sourdough made using only four essential ingredients: flour, water, salt and a 40-year-old sourdough starter that gets fed every day. Major supermarkets, including Tesco, Waitrose, Morrisons and Booths now stock it.

Jason says: “We’ve always used sourdough culture and all-natural ingredients, but we tapped into the idea that people want genuine sourdough, but not everyone can go to a specialist bakery.”

Jason’s vision is to bring traditional sourdough to as broad an audience as possible.

Growing up at Geary’s Bakery was a unique and formative experience for Jason, deeply ingraining in him a passion for the family business and the art of baking. His childhood home was literally the bakery. This proximity meant that Jason’s life intertwined with the rhythms of baking from a very young age.

Jason recalls: “Our family house was the bakery… I used to go to school every day, drop my bags off, get my whites on, and just go into the bakery with the guys. From day one, it was in the blood. I just loved it.”

This immersive experience fuelled his fascination with the process of making bread – mixing, kneading, shaping, and baking. To him, it was a magical process, a blend of science and art.

Jason’s Sourdough is the latest result of this passion for baking. The founder says: “We wanted to take Geary’s forward and embrace modern marketing and brand-building techniques without losing sight of our core values. To achieve this, we wanted to create a new brand, so we went down to London and spoke to a marketing company. It was all quite new for me.”

Learning curve or not, the move started a process that’s propelled Jason’s Sourdough into the national spotlight. The brand has soared despite the challenges, such as launching just a week before the Covid lockdown. Jason’s pragmatic approach, leveraging social media and focusing on authentic storytelling, has resonated well with consumers.

“It was about bringing the brand to life and telling the story of what it was,” he says.

Looking ahead, Jason is optimistic about the future, with plans to expand the range of products under the Jason’s Sourdough brand. This evolution reflects a commitment to quality, community, and the enduring appeal of artisanal bread.

Jason’s Sourdough is a beautiful local success story – rooted in Leicestershire but now enjoyed across Britain. We hope it can inspire other small family food and drink businesses looking to evolve, thrive and push forward. As Jason Geary leads Geary’s Bakery into its next century, the legacy of quality, innovation and community continues to rise, much like the sourdough that has captured the nation’s heart.

The Rebirth of The Unicorn’s Head at Langar

Rewind to early 2023. The location is Langar, Vale of Belvoir, Nottinghamshire. Andy Hunt, hospitality entrepreneur and owner of The White Horse in Ruddington (as well as his own events company), is driving home after catering an event for tractor maker John Deere. From the corner of his eye, he sees The Unicorn’s Head, a pub he had long admired.

“I’d love to run that pub one day – it’s a beauty,” he tells his colleague. The very next day, Andy receives a notification that the Unicorn’s Head is up for rent. “I saw it as a sign,” Andy recalls.

In September 2023, Andy and his business partner Leroy Allen – a talented chef – took on The Unicorn’s Head.

Andy’s journey in the hospitality industry is extensive, beginning at Langar Hall, moving through prestigious venues like Stapleford Park near Melton Mowbray and the Lace Market Hotel and World Service in Nottingham, before venturing into pub management with the Moleface Pub Company. In 2013, he took on The White Horse in Ruddington, a pub he continues to run alongside The Unicorn’s Head.

Ambition and the circumstances drove his decision to take on a second pub. “We had been looking at sites for a while,” Andy explains. “Nothing had added up numbers or location-wise until the Unicorn’s Head.” The potential he and Leroy saw in the pub was huge. Their vision? To reinvent The Unicorn’s Head as the jewel of the Vale of Belvoir.

According to Andy, The Unicorn’s ticks all the boxes of what a country pub should offer: ample parking, a welcoming outdoor area, a rich history and an ideal location.

But what is it about the pub industry that’s kept Andy coming back for more, year after year? “It’s the social environment and fast-paced, high-pressure weekends – that’s what people who leave this industry always miss,” he says. “But you’ve got to love this work to do it properly,” he asserts, acknowledging the challenges but emphasising the unique buzz of pub life.

To realise their vision at The Unicorn’s Head, Andy and Leroy enlisted the help of Simon Barnes, a trusted general manager with significant experience from their days at Moleface. Together, they face the industry’s hurdles head-on. “It’s taken the industry a bit to get back into its swing after Covid,” Andy notes, highlighting the struggle to attract weekday patrons since the pandemic as a growing and persistent challenge.

Andy’s ambition for The Unicorn’s Head is clear: to create a consistently excellent pub that excels in atmosphere, food and outdoor spaces. The emphasis on high-quality food is evident in their local sourcing policy, with ingredients from nearby Harkers Farm Shop, The Welbeck Bakehouse, and Mr Pitchfork’s Pickles. This commitment to quality and community reflects their dedication to providing a pub that locals can be proud of.

Andy, Leroy and Simon’s passion for the pub industry is palpable. “We’re here in Langar for the long haul,” Andy says, their goal being to make every visitor fall in love with The Unicorn’s Head.

When asked if he would recommend a career in pubs, Andy’s response is candid: it’s a career for those truly passionate about food, drink and events. “Running pubs these days, you’ve got to live and breathe it,” he says, emphasising the need for dedication and versatility in this demanding yet rewarding field.

The story of Andy and The Unicorn’s Head is about passion, serendipity and a deep-rooted love for pubs. It’s a tale that highlights the challenges of running a pub and celebrates the joys of being part of the community’s social fabric. As Andy and his team continue to pour their hearts into The Unicorn’s Head, they aim to elevate the pub’s status and inspire others with their dedication and love for the industry.

Visit The Unicorn’s Head website.

Great Food Club Awards 2023/24 – The Winners

The Champions

Restaurant of the Year – full details
The Monk, Quorn, Leicestershire

Pub of the Year – full details
The Red Lion, West Deeping, Lincolnshire

Food Producer of the Year – full details
Stonehurst Farm, Mountsorrel, Leicestershire

Drink Producer of the Year – full details
Tynt Meadow Trappist Brewery, Mount St Bernard Abbey, Coalville, Leicestershire

Shop of the Year – full details
The Cheese Shop, Nottingham

Café of the Year – full details
The Harley Cafe, Welbeck, Nottinghamshire

Bakery of the Year – full details
Harrison & Griffiths, Arnold, Nottinghamshire

People’s Choice Award – full details
The Forge at Glenfield, Leicestershire

Food Heroes of the Year – full details
Jane Tomlinson, founder, Redhill Farm Free Range Pork, Lincolnshire
Sara Barton, founder, Brewsters Brewery, Grantham

AWARDS METHODOLOGY EXPLAINED

How the winners were selected
We asked GFC’s members and readers to nominate “one independent food/drink business that has brought you the most joy over the past 12 months”. Over 6,000 online votes were cast during May and June 2023. The overall vote winner was named People’s Choice Award Champion. We then chose the shortlist using three measures:

• Votes cast (multiple votes from individuals were discarded)
• The popularity of social media activity during the past 12 months
• Our own knowledge

You can see all shortlisted businesses at the ‘full details’ links under each category listed above. Once the shortlist was created, our judges selected the winners.

The judging process
To make their decisions, our judges visited or tried the food & drink of every shortlisted business. They ate – anonymously where possible – at all the pubs, cafés and restaurants.

Ineligible businesses
Businesses that won GFC awards last year were not eligible to be shortlisted this year. Our aim is to showcase a broad range of independents and by not allowing a single business to win an award two years in a row, we go some way to achieving this aim.

Click here to see the 2022/23 winners.

Food Heroes of the Year: Great Food Club Awards 2023/4

Winners

Chosen by our judges:

Jane Tomlinson, founder, Redhill Farm Free Range Pork, Lincolnshire
Sara Barton, founder, Brewsters Brewery, Grantham

Shortlist

Selected by the GFC team:

Jane Tomlinson, co-founder, Redhill Farm Free Range Pork, Lincolnshire
Sara Barton, founder, Brewsters Brewery, Grantham
Matthew O’Callaghan, founder, British Pie Awards & Artisan Cheese Awards
Stephen Gould, MD, Everards of Leicestershire

This year, our judges chose two winners of our Food & Drink Hero category – both pioneers in their respective areas: Jane Tomlinson and Sara Barton.

Nearly 25 years ago, Jane Tomlinson saw an opportunity to cut through the confusion created by misleading pork labelling in the UK. Juggling the demands of farming and a young family, she relentlessly worked to establish Redhill Farm Free Range Pork, a business focused on quality, animal welfare, honesty and reliability.

Her holistic approach extended to the community, as she singlehandedly set up six farmers’ markets in Lincolnshire to provide an alternative to supermarket chains.

Fiercely independent and driven by a need to make informed choices, Jane’s entrepreneurial spirit has made a significant impact on local food access and animal welfare. She is a beacon of hard work and dedication, illustrating what can be achieved when passion meets purpose.

As a result, Redhill Farm Free Range Pork has bagged numerous awards, including being a past double winner of the GFC Food Producer of the Year. The pinnacle came when they won the Great Taste Awards Supreme Champion 2020 for their free-range pork shoulder, standing out among 13,000 entries.

For over two decades, Jane and her husband Terry have focused on ethical farming with unparalleled animal welfare standards. This meticulous approach translates into exceptional-quality pork, as attested by renowned chef Michel Roux Jr.

Their on-farm butchery, bakery, and smokehouse exemplify craftsmanship, proving that quality is no accident but a result of deliberate effort and skill.

Sara Barton, the trailblazing founder of Brewster’s Brewing Company, has been a force of innovation and inspiration in the brewing world. With a master’s degree in Brewing and Distilling from Heriot-Watt University, Sara took the bold step to establish her own brewing company in 1998, at a time when female representation in the industry was scant.

Brewster’s Brewery, located in Grantham, Lincolnshire, is a testament to Sara’s commitment to quality and innovation, producing a wide variety of craft beers such as Hophead, Marquis and Decadence.

Her impact on the industry extends beyond her own enterprise. In 2012, she became the first woman to be awarded the British Guild of Beer Writers’ Brewer of the Year Award, followed by the 2019 Institute of Brewing and Distilling Brewer of the Year honour. Additionally, she initiated Project Venus in 2011, a collaborative group dedicated to supporting women brewers.

Sara also has the distinction of being named ‘All Party Parliamentary Brewer of the Year.’ She helped to revive the term “brewster,” an old English word for a female brewer, bringing it back into the contemporary lexicon. Beyond the brewery, Sara extends her passion for brewing into the community with Brewster’s pub, The Marquis of Granby in Granby village, Nottinghamshire, and offers canned beers through her brewery shop and online platform.

It is her innovative approach, dedication to the craft, and pioneering initiatives for women in brewing that make Sara Barton our deserving joint-winner of the Food Hero of the Year trophy.

The other finalists

Stephen Gould

Stephen Gould, managing director of Everards, has led this family-owned business since 2005. In that time, he has overseen the brewery’s expansion and transformation, including its move to a new state-of-the-art facility at Everards Meadows.

Beyond his business acumen, Stephen is highly regarded for his progressive, positive and supportive relationship with entrepreneurs, particularly in the pub sector. Through joint-investment initiatives, he has helped breathe new life into community establishments.

Additionally, his creation of the Everards Community Fund shows a commitment to local initiatives and charities. Recognised as one of the UK’s kindest business leaders by the Women of the Future Programme, Stephen’s contributions make him a worthy finalist.

Dr. Matthew O’Callaghan

Dr. Matthew O’Callaghan, chairman of the Melton Mowbray Pork Pie Association and a food historian, is a compelling finalist for our Food Hero of the Year trophy.

Awarded an OBE for his services to the food industry and small businesses, Matthew has been transformative in elevating Melton Mowbray to the “Rural Capital of Food”. His leadership in securing Protected Geographical Indication for the iconic Melton Mowbray Pork Pie helped not just to preserve its heritage but also to revitalise a rural economy.

Matthew organises a raft of successful food events in Melton Mowbray including the East Midlands Food Festival, the British Pie Awards, PieFest, the Artisan Cheese Awards and the Artisan Cheese Fair.

His efforts are not just about food but also about community development and economic revitalisation.

People’s Choice Award: Great Food Club Awards 2023/24

The GFC People’s Choice Award is the annual gong that goes to the business that garnered the highest number of votes overall during the public voting phase of the awards.

This year, The Forge at Glenfield, Leicestershire – a large, buzzing and professionally run independent pub – smashed the popular vote. As part of The Beautiful Pubs Collective, The Forge has long set the gold standard for relaxed but polished pub experiences. With a focus on impeccable service, attention to detail, and staff professionalism, it’s no wonder the pub received the highest number of votes from our community.

Celebrated for its balanced seasonal menus, heavenly Sunday roasts, and bustling Saturday brunches, The Forge was recognised by Observer Food Monthly as one of the UK’s best places to drink in 2022. The lush garden becomes a social hub in the summertime, an extension of the welcoming atmosphere that defines The Forge.

Marking its 15th anniversary as the founding member of the Beautiful Pubs Collective, the pub is currently undergoing a comprehensive refurbishment. After a brief temporary closure, it will soon reopen its doors, rejuvenated and ready to serve its customers in newly invigorated splendour.

From pulling the perfect pint to whipping up a frothy cappuccino, The Forge continues to excel in crafting exceptional experiences.

Bakery of the Year: Great Food Club Awards 2023/4

Winner

Chosen by our judges:

Harrison & Griffiths, Arnold, Nottinghamshire

Shortlist

The top public vote-winners:

Harrison & Griffiths, Arnold, Nottinghamshire
Olivia’s Bakery, Loughborough, Leicestershire
Pasticceria Lorena, Wilford, Nottinghamshire
Chloe Gourmet, Leicester

The winner is Harrison & Griffiths of Arnold, Nottinghamshire – a baker of extraordinarily good Caribbean cakes.

This family-run bakery boasts many years of combined baking experience and has won plenty of acclaim, even gracing the shelves of Harrods with their Caribbean Fruit Cake.

Their signature rum cakes are culinary marvels – moist, light and intoxicatingly delicious, encapsulating the essence of quality baking. Beyond these, they offer a range of custom-made special occasion cakes.

Their commitment to customer satisfaction is evident, not just in their exquisite cakes, but also in their impeccable service. Recently, they even clinched Aldi’s “Next Big Thing,” promising to supply at least 30,000 of their delectable cakes.

Harrison & Griffiths is a unique bakery. Try their cakes, and you’ll know they deserve every accolade coming their way.

The other finalists

Olivia’s Bakery, Loughborough, Leicestershire

Since its 2018 launch by Jose Diaz Hernandez, a seasoned pastry chef from Spain, Olivia’s has been delighting customers with artisan baked goods and top-notch coffee sourced from Monsoon Estates.

Named after a once-stray cat from Madrid, Olivia’s offers an array of treats, from delectable cinnamon buns to versatile pullman loaf sandwiches. They also cater to various dietary needs with gluten-free and vegan options.

Expanding their reach, Olivia’s now also brightens up Outwoods Country Park in Charnwood, offering treats to fuel your woodland adventures.

Pasticceria Lorena, Wilford, Nottinghamshire

Talented baker Lorena Moloney of Wilford, Nottingham, creates stunning celebration cakes and traditional Italian pastries, elevating them with Italian liqueurs and sumptuous creams, creating “small bites of heaven” that are both light and decadent.

With Italian roots and a love for Italian food, Lorena operates from her five-star hygiene-rated home kitchen, staying true to family recipes passed down through generations.

She also offers an exclusive Italian Pastry Club for regular pastry boxes. Using premium Italian ingredients, baking passion and creative flair, Pasticceria Lorena delivers an authentic Italian experience.

Chloe Gourmet, Leicester

Chloé Gourmet on Leicester’s Cank Street is a bakery and café and the brainchild of Assia Bettat, known professionally as Chloé.

She evolved from baking for friends to opening her own spot, featuring an open kitchen where scrumptious creations like almond croissants and Paris Brest choux buns are crafted.

Beyond pastries, their croque monsieur takes you on a mini French holiday with a single bite. The café’s ‘Royale’ is a luxurious blend of chocolate mousse, almond praline and a biscuity base that leaves visitors swooning.

A must-visit for authentic, high-quality French treats.

Shop of the Year: Great Food Club Awards 2023/24

Winner

Chosen by our judges:

The Cheese Shop, Nottingham

The finalists

The top public vote-winners:

The Cheese Shop, Nottingham
Essen, Beeston, Nottinghamshire
The Mediterranean Deli, Wistow, Leicestershire
Stoughton Grange Farm Shop, Oadby, Leicestershire

The winner is The Cheese Shop in Nottingham, one of the region’s most-loved independent food shops, adored by everyone from Michelin-starred chefs to householders with a passion for cheese.

Founded in 2004 by brothers Webb and Rob Freckingham, this central Nottingham store boasts an impressive selection of both British and continental cheeses. Their huge cheese counter is unparalleled, stocked with a meticulously curated selection of British and continental cheeses. It’s a counter that has been recognised at the World Cheese Awards.

The brothers have a keen eye for quality, ensuring products are top-notch, and their regular personal visits to cheesemakers’ dairies demonstrate their passion for their subject, which has afforded them unrivalled expertise in the field.

Beyond cheese, they offer an array of high-quality locally sourced deli products, including Scotch eggs and bread from Hambleton Bakery. Located conveniently on Nottingham’s Flying Horse Walk, they also house a café, perfect for a post-shopping coffee or lunch.

The other finalists

Essen, Beeston, Nottinghamshire

Essen in Beeston, run by Edward Graham Moore, Sam Skinner-Watts and their team, is an excellent blend of a café and deli. The produce on sale here is outstanding, and the atmosphere is relaxed and welcoming, suitable for socialising, getting some work done at the communal table, or simply enjoying excellent food and drink.

They serve high-quality sandwiches, cakes and other delights, featuring bread from local bakery ØKENDE. The shop also hosts regular food events and tastings, adding an extra layer of interest.

The cheese, charcuterie, and drinks sections are carefully curated, reflecting the founders’ expertise and passion for good food.

Even though it’s 40 minutes away from our office, we recently found ourselves returning twice in one week, which speaks volumes about its appeal.

The Mediterranean Deli, Wistow, Leicestershire

The Mediterranean Deli at Wistow Rural Centre is a brilliant shop. It secured two gold stars in the Great Taste Awards 2023 for its Baklava Cheesecake, a creation of co-owner Sefer Ustabas, based on a treasured family recipe. This follows a previous win for their Pistachio Baklava in 2022.

The family-run deli is a fusion of local and Turkish culinary treasures (don’t miss their incredible baklava), reflecting their rich heritage and a passion for authentic, local flavours.

It offers a diverse array of gourmet delights, sourced both locally and internationally, and is recognised for its commitment to quality, locality and flavour, making it a must-visit for food enthusiasts.

Stoughton Grange Farm Shop & Distillery

Stoughton Grange Farm Shop & Distillery in Oadby, Leicestershire, is a new addition to the local food landscape, and it’s an excellent one.

Their own kitchen garden supplies fresh produce, while the butchery counter offers the likes of Fosse Meadows chicken, homemade pies and Launde Farm lamb. Don’t overlook the array of British cheeses at the deli – especially the Sparkenhoe Red Leicester.

Owner Billy Allingham aims to reconnect people with the quality produce available before the era of global supermarkets. And he’s doing a great job.

Drink Producer of the Year: Great Food Club Awards 2023/4

Winner

Chosen by our judges:

Mount St Bernard Abbey Brewery, brewers of Tynt Meadow Trappist Beer, Coalville, Leicestershire

Shortlist

The top public vote-winners:

Mount St Bernard Abbey Brewery, Coalville, Leicestershire
The Rutland Vineyard, Ketton, Rutland
Lazydog Distillery, Coleorton, Leicestershire
Kings Cliffe Brewery, Kings Cliffe, Northamptonshire

The GFC Award for Drink Producer of the Year 2023/24 goes to the monks of Mount St Bernard Abbey, creators of the UK’s only official Trappist Ale, Tynt Meadow.

Facing challenges in traditional farming, they transitioned into brewing, an art rooted in their monastery’s history. Following extensive research and collaboration with fellow Trappist brewers, they crafted Tynt Meadow – a mahogany-coloured ale with a superb, intricate flavour profile featuring notes of dark chocolate, fruit and liquorice, along with a strong 7.4% ABV.

Committed to Trappist ale requirements, the monks oversee the entire brewing process, from inception to bottling. Operating on a small scale, their efforts not only sustain the monastery but contribute to charitable initiatives.

In the vein of Cistercian simplicity, they brew complexity into a product that feels perfectly natural. For their dedication to quality, tradition and the superb flavour of Tynt Meadow, Mount St Bernard Abbey earns this year’s GFC Drinks Producer Award.

The other finalists

The Rutland Vineyard, near Ketton, Rutland

Our judges were captivated by The Rutland Vineyard during their recent visit. Founded in 2021, this vineyard is already making waves in England’s smallest county. The team have selected an idyllic south-facing slope between the rivers Welland and Chater, 70m above sea level with rich Jurassic limestone soil, to plant grape varieties like Pinot Noir Précoce, Cabaret Noir, Bacchus and Ortega.

Though their first bottles won’t be ready until spring 2024, the vineyard offers an irresistible Tasting Barn with stunning views. Here, visitors can tuck into mouthwatering cheeseboards, wines by the glass, homemade cakes from The Rutland Chef, and coffee from Stamford Coffee Company.

Their approach to winemaking and hospitality makes them a standout addition to the local food and drink scene, and a well-worthy GFC Drink Producer of the Year Finalist.

Lazydog Distillery, Coleorton, Leicestershire

Our judges couldn’t help but be impressed once again by Lazydog Rum Distillery, marking its second consecutive year as a GFC Drink Producer of the Year Finalist. Nestled in the Leicestershire countryside, the distillery is helmed by Matt and Lauren Thompson, whose painstaking approach to rum-making sets them apart in the British spirits industry.

Starting from scratch with molasses, their operation is an artisan labour of love, right down to the hand-labelling and sealing. Their range includes the velvety ‘Signature Silver,’ the complex ‘Spiced’ and an award-winning Sloe Rum featuring locally handpicked sloes.

Recent accolades include a Gold Medal at the London Wine Beer Spirits Competition, where judges lauded Lazydog’s rum for its smooth palate and intricate notes.

In a testament to their success, Matt and Lauren have expanded to a larger distillery in Coleorton, making way for increased production and the exciting prospect of rum-tasting events. This powerhouse couple has taken a humble lockdown project and crafted it into a burgeoning rum empire. Their story is a striking example of skill and passion converging to produce exceptional craft spirits.

Kings Cliffe Brewery, Kings Cliffe

Kings Cliffe Brewery is our fourth Finalist for the GFC Drink Producer of the Year. Jez O’Neil, the founder, has artfully resurrected a brewing tradition that had been dormant in King’s Cliffe since 1914. He brews three permanent ales – 5c, No.10, and 66° – and the occasional seasonal offering.

On our visit, we sampled No.10, a delightful session ale that confirmed Jez’s status as a passionate and skilled brewmaster.

Jez’s creation of KCB has been a joyful journey, enabled by a vacant building and a chance to revive an age-old village industry. He crafts beers true to his own recipes and takes immense pleasure in doing so in his home village.

Whether you’re a beer connoisseur or simply someone who appreciates an artisan touch, Kings Cliffe Brewery is a Finalist you’ll want to keep an eye on.

Food Producer of the Year: Great Food Club Awards 2023/24

Winner

Chosen by our judges:

Stonehurst Farm, Mountsorrel, Leicestershire

Shortlist

The top public vote-winners:

Stonehurst Farm, Mountsorrel, Leicestershire
Home Farm Produce, Grove, Retford, Nottinghamshire
March House Farm, Great Dalby, Leicestershire
Tori & Ben’s Farm, King’s Newton, Derbyshire

The winner is Stonehurst Farm – a superb family operation featuring a farm shop, teashop, open visitor farm, and a motor museum.

Conveniently located next to John’s House Restaurant, this farm is managed by the Duffin family. They grow organic bread wheat, heritage potatoes, and seasonal vegetables on-site.

The farm also rears Aberdeen Angus cattle and sheep, which graze on organic pastures, along with Gloucester Old Spot pigs and free-range laying hens.

Stonehurst Farm Shop is complemented by John’s House Artisan Bakery, providing fresh organic bread daily. Additionally, the shop offers a range of local products including fresh milk, bacon, ham, cheeses, and beers.

The Farmer’s Den Tea Shop is run by Tom’s sister, Emily. Michelin-starred John’s House Restaurant is run by Tom’s brother, John.

Stonehurst Farm is a true family affair and one of the region’s most authentic farm-to-fork locations.

The other finalists

Home Farm Produce, Grove, Retford, Nottinghamshire

Led by Paula, Matthew and their team, this farm-to-fork operation has earned its stripes with a prize-winning herd of Limousin cattle, Gloucestershire Old Spot pigs and free-range chickens. But what makes them stand out is the sheer quality and deliciousness of their food, from their home-raised meat to their farm-baked pies and cakes.

Their exceptional quality was recognised last year when they won three Great Taste gold stars for their free-range pork shoulder and an additional star for their handmade pork pie.

Committed to ethical practices, Home Farm avoids the routine use of antibiotics and chemicals, allowing their livestock to live in natural family groups. The result is a broad range of high-quality and extremely delicious homemade products – from meats to handmade pies and sausage rolls. Their new farm shop and cafe is open on Thursdays, Fridays and Saturdays from 10am-2pm, or you can order their produce online. Home Farm Produce exemplifies the true meaning of farm to fork.

Home Farm Produce also stands as a shining example of sustainable, high-quality, small-scale farming and food production.

March House Farm, Great Dalby, Leicestershire

Crowned Food Hero of the Year in our 2020/21 awards, March House Farm Shop in Great Dalby is a beacon for local, sustainable produce. The shop features an outstanding butchers’ counter stocked with grass-fed beef, lamb, and pork, all sustainably produced on the farm.

Summer brings a vibrant BBQ selection to the mix. Not to be outdone, March House’s homemade meat pies and Melton Mowbray pork pies have won accolades in the British Pie Awards.

Sustainability is integral to their operation, with solar panels powering the shop and regenerative agriculture practices on the farm.

Tori & Ben’s Farm, King’s Newton, Derbyshire

Awarded Farm Shop of the Year in the Great Food Club Awards for 2020/21, Tori & Ben’s Farm Butchery is run by farming couple Tori and Ben Stanley. Their butchers prepare an exceptional range of beef cuts from the farm’s award-winning pedigree Longhorns.

Lamb offerings hail from the farm’s pedigree flocks of Texel, Jacob, and Portland sheep. When you visit the shop, the team’s dedication to quality food and sustainable farming is palpable.

Pub of the Year: Great Food Club Awards 2023/4

Winner

Chosen by our judges:

The Red Lion, West Deeping, Lincolnshire

Shortlist

The top public vote-winners:

The Red Lion, West Deeping, Lincolnshire
The Royal Oak, Great Dalby, Leicestershire
The Radcliffe, Radcliffe on Trent, Nottinghamshire
The Stag & Hounds, Burrough on the Hill, Leicestershire

The winner is The Red Lion in West Deeping – a village pub where the food is local, seasonal and perfectly suited to a rural hostelry – we call it ‘elevated pub dining’.

“Well, I thought things couldn’t really get any worse,” said chef patron Frazer King. His comment explains why he and his partner Emma took the brave decision to open a pub in the unpromising economic environment of 2021. We should be grateful, for The Red Lion is now a lovely dining pub and a welcoming community hub for the people of West Deeping.

Frazer learnt his trade working for the likes of Mark Hix in London, before returning home to Lincolnshire and working at local favourites such as The Olive Branch in Clipsham. After taking on The Red Lion, they got rid of the sticky carpet and revealed some of the bones of the handsome old building to create an elegant but cosy pub that is a fine showcase for what they bill as “elevated pub dining”.

It’s a good descriptor for Frazer’s skilful cooking. On our judging visit, we very much enjoyed starters of crayfish with heritage tomatoes and tender pork belly matched with highly seasonal, plump, pickled gooseberries with wild garlic buds and finely crumbled crackling. Beef cheek was cooked long and slow and with a pleasing smoke that was echoed in the charring of accompanying gem lettuce. A fillet of sea bass was among the best we’ve encountered – delightfully crispy skin with oriental-themed additions of fermented carrots, broccoli and sea arrowgrass dressed in soy and chilli.

An excellent cheeseboard featured Midlands cheeses including the peccorino-inspired Berkswell and the rich and creamy Rutland Red.

On the night of our visit, the pub was busy with a quiz night, with many patrons taking advantage of a good value pie and pint offer. Another area of comfy armchairs was booked out for a village meeting. There was still space to relax on a sofa in front of a large inglenook with an impeccable pint of Hopshackle, a fruity ale brewed specially for them in neighbouring Market Deeping, and the equally refreshing Blonde from Nene Valley Brewery in Oundle.

The other finalists

The Royal Oak, Great Dalby, Leicestershire

Village pubs often have the difficult task of having to meet the varying needs of a wide variety of visitors. Our visit to the characterful, low-beamed Royal Oak showed that this is something they are managing to pull off brilliantly. On a busy Saturday evening, the village cricket team were quaffing post-match beers in the garden. Staff from nearby GFC-favourite Vine Farm Dairy were winding down too. Then there were young families with small children eating pub classics, larger family groups clearly having a reunion, groups of friends having a Saturday night out with food, couples having a date night… it was all going on.

Co-owner Patrick Anderson was everywhere, setting a friendly and efficient tone – changing barrels when necessary, meeting and greeting regulars often by name and with a handshake and taking a lead on table service. This is a pub with a clear understanding of hospitality.

The beer offering was clearly valued by locals and featured local beers Wranglers and Steeplechase from Melton’s Round Corner Brewing, and award-winners such as Wherry from Woodforde’s in Norfolk and Landlord and Boltmaker from Timothy Taylor’s in Yorkshire.

The food menu is quite extensive – again responding to a wide range of customer needs. A range of basket meals with fries may suit the casual sharers and grazers, then there’s a good range of pies, burgers and steaks but also specials that allow the kitchen to show a bit more ambition.

We started with nicely cooked scallops with crushed peas and pancetta and a duck liver parfait with fig chutney. From the specials board, a whole sole was a treat with lemon and capers and some delicious crushed new potatoes, while a “collection of pork” featured belly, shoulder and a lightly-battered, herby sausage along with plenty of smooth mash, fresh veg and gravy. Good hearty pub food.

The Stag & Hounds, Burrough on the Hill, Leicestershire

Dom Clarke arrived to take over what was then Grant’s Free House in 2019, bringing with him a track record lauded with AA rosettes and a Bib Gourmand. He quickly immersed himself in Leicester’s food scene, securing excellent produce from local suppliers and doing them justice with very fine cooking. But the pub has remained a pub. Sure, people travel a distance to eat here, but at 5pm you’ll get folk in work clothes arriving for a beer, and walkers with their dogs claiming their reward from a trek on the Leicestershire Round or a tour of the amazing Iron Age hill fort on the edge of the village. There are great local beers on offer here too – on our visit there was Market Pale and Drover’s from Melton’s Round Corner and JHB from Oakham Ales in Peterborough.

Dom’s menus are short and change weekly, with each dish getting full attention. Typically that means two or three choices on a lunch and early evening menu fixe, and the same on an evening main menu. From the main, we had a starter of duck livers that would have won over most hardcore offal sceptics – soft and melting, delicately flavoured and beautifully served with crispy black pudding. A thick-cut pork chop was superbly cooked, can’t be easy to keep a hunk of meat that moist, and accompanying char-gilled hispi cabbage was a revelation with a rich, umami character.

From the menu fixe, there was a pretty little bonbon made from featherblade of beef with smooth, lightly smoked mash and watercress, and an immaculate plaice fillet with asparagus. A cheeseboard was well-selected and beautifully presented, and a salted caramel tart displayed first-rate pastry work.

The service was warm and friendly, too. Overall, The Stag & Hounds does a tremendous job at combining first-rate food with a genuine pub environment.

The Radcliffe, Radcliffe on Trent, Nottinghamshire

Radcliffe-on-Trent is a pleasant commuter village just to the east of Nottingham. Pubs here have to work hard to keep customers from the nearby big city or more picturesque villages further out. In The Radcliffe, villagers have a lovely pub to drop in to for lunch, to meet up after work or to book for special occasions.

Set outside the village centre, it nestles comfortably among the local housing. There’s plenty of well-tended outdoor space and there is play equipment for the children. Inside, it’s a smart, modern environment with soft seating and tables for drinkers and a dining area next to the kitchen with its open pass.

There are four hand-pumps on the bar, with Harvest Pale from Nottingham’s Castle Rock a regular along with well-chosen guests – the excellent Gem from Bath Ales was there on our visit. The wine list offers plenty of choice with some 30 bottles, all of them available by the glass.

The staff team here are young and enthusiastic, and the greeting and service on our lunchtime visit was exceptionally warm and friendly. They really made us feel welcome and cared for. Substantial doorstep sandwiches are available but we ordered from the main menu, starting with “monkfish scampi” – three generous strips of fish in crunchy breadcrumbs rocking the 70s vibe delightfully. Also, some Black Pudding from Lincolnshire’s excellent Fruit Pig, served with a burnt apple puree, pickled apple and bitter notes from crunchy chicory leaves. Our mains included a perfectly moist and tender chicken breast with an earthy broth of wild mushrooms and plenty of crispy sage leaves, and a filo feta parcel with baba ghanoush and a salad of sweet red peppers. We also treated ourselves to a side of truffle and parmesan fries – a proper decadent treat.

Part of the Secret Pub Company, which has three other local pubs, this is a well-run local and a big asset to the local community.

Cafe of the Year: Great Food Club Awards 2023/4

Winner

Chosen by our judges:

The Harley Cafe, Welbeck, Nottinghamshire

Shortlist

The top public vote-winners:

The Harley Cafe, Welbeck, Nottinghamshire
Denby’s, Denby, Derbyshire
Bob’s, Corby, Northamptonshire
The Side House, Claypole, Lincolnshire

The winner is The Harley Café on the Welbeck Estate in North Nottinghamshire – a distinguished finalist in the GFC Awards across multiple years.

This is far from your typical café. Conceived within a building steeped in history, dating back to 1893, it shares its elegant courtyard with the esteemed Harley Gallery and the award-winning Welbeck Farm Shop.

It’s a haven for those who appreciate culinary creativity and locally sourced, award-winning ingredients, including delicacies from Welbeck Bakehouse and the nearby Stichelton Dairy.

Head chef Ricky Stephenson and his dedicated team create homemade, innovative dishes, ranging from the classics to seasonal specialities, ensuring every palate is catered to. Whether it’s a hearty breakfast, a late lunch, or a serene coffee and cake moment, the café promises a tranquil experience, away from the bustling crowds.

The Harley Café not only tantalises the taste buds with its diverse menu but also serves as a gateway to a cultural experience, being situated next to contemporary art spaces and museums showcasing historic art collections.

Visitors can also indulge in award-winning coffees, ales from Welbeck Abbey Brewery, and a curated wine selection, all served in a setting that is both aesthetically pleasing and historically rich. A worthy winner!

The other finalists

Denby’s, Denby, Derbyshire

Denby’s near Belper has quickly made a name for itself since its 2021 launch. This intimate 26-seat cafe is a finalist in our Great Food Club Awards for a reason.

Owner Lou Knight and her team offer a comprehensive menu, from hearty all-day breakfasts to sumptuous lunches. Their coffee, freshly ground from local suppliers, is a hit, as is their selection of teas, shakes, and smoothies.

What sets them apart is their commitment to local produce: the meat is supplied by family who are local butchers, ensuring peak freshness. Manager Jodie complements the menu with her irresistible cakes, scones, and pastries.

With its bright and welcoming atmosphere coupled with warm service, Denby’s is a must-visit for food lovers.

Bob’s, Corby, Northamptonshire

Bob’s Café in Corby is more than deserving of its finalist spot in our Cafe of the Year Award. Locally loved and revered for its excellent customer service, this eatery hits all the high notes.

Owners Chris and Keely, Corby natives, have curated a menu that’s a feast both for the eyes and the palate – from creative dishes like Bang Bang Chicken and Bao Chicka Wow Buns to a top-notch coffee selection.

Their breakfast special, the “Half Monty,” is a triumph of flavours featuring two varieties of sausage, several bacon cuts and Stornaway Black Pudding.

It’s not just the food that sets them apart; their commitment to sustainability is evident, as all their packaging is either fully compostable or 100% recyclable.

If you’re in Corby, Bob’s Café is the place to be for a meal that’s both tasty and community-minded.

The Side House, Claypole, Lincolnshire

Set in a century-old caretaker’s cottage in Claypole, The Side House Coffee Shop is a treasure at the Lincs/Notts border and a deserving finalist in our 2023/4 Café Awards.

Owned by longtime friends and village locals, Suzanne Stapleton and Kate Sharp, the café beautifully blends modern amenities with historical charm. The menu boasts an array of unique offerings like Bacon, Pear & Cheese Sandwiches and Smashed Avo & Chilli on Sourdough, not to mention the whiskey-embued Irish Barmbrack served with mature cheddar. Beyond food, they offer 200 Degrees coffee and an extensive range of other beverages.

With a commitment to local and seasonal produce, the café even recycles its coffee grounds into village allotments, later receiving homegrown produce in return. Complementing the eco-friendly theme, all packaging is sustainable.

The café, which also offers catering services, has turned a once-unloved building into a welcoming hub, complete with a shared garden and abundant outdoor seating.

Restaurant 263 Review: “Affordable Fine Dining” in Leicester

When it comes to fine dining, Leicester has been something of a graveyard of ambition. But chef Keith Sadomba’s Restaurant 263 has now spent over a year delivering on its mission of affordable high-end food.

This chef previously held the reins at Leicester’s White Peacock. Several of his team from there have stuck with him through some highly-rated pop-up events as we came out of lockdown and now to this elegantly simple venue on Highcross Street. The offer is a range of seasonal tasting menus, which come in at £38 for six courses on a Friday and Saturday night or £45 for eight. A parallel vegan menu is available, as is a wine pairing at £30.

We had heard reports of inconsistency. Brilliant on one visit, a bit chaotic on the next. On our Saturday visit, we did fear the worst when, bizarrely, a gin and tonic was served with no ice. When questioned, our server just said they didn’t have any. The manager rescued the situation with a mercy dash to a neighbouring pub, and fortunately, things started looking up immediately. Amuse-bouches all impressed, including a delicate cornet of butternut puree, delightfully savoury yeast tartlet and parmesan-topped sweet potato. Subsequent highlights included beautifully-presented celeriac, tender halibut with samphire in a foaming sauce, intensely-carrotty carrot topped with goat’s cheese and crunchy buckwheat. Lamb was more medium than medium rare but was full-flavoured and well-matched with crispy layered potatoes and asparagus with black garlic. My favourite of the night was the optional additional course of seared scallops with slow-cooked beef, wild garlic buds and a herbed crumb.

Not everything served up matched the fairly minimal descriptions on the menu, but that didn’t bother us excessively. Dishes were attractive, well-executed and featured appealing combinations of taste and texture. It’s good to see that, in a low-key style, ambitious cooking is still alive in Leicester.

Restaurant 263
76 Highcross Street
Leicester LE1 4NN

10 Exceptional Independent Restaurants in Nottingham: A Curated Dining Guide

Delve into our guide featuring 10 of Nottingham’s outstanding independent restaurants. Our experienced editors have explored the city, tasting an assortment of dishes to compile a discerning list of restaurants Nottingham takes pride in. From charming family-owned venues to creative dining spaces, our selection showcases the unique flavours and experiences that define Nottingham’s gastronomic identity. 

For our full guide to Nottingham and Nottinghamshire restaurants, pubs, farm shops, delis and more, click here.

OK, here’s our guide to 10 of Nottingham’s most exciting and characterful independent restaurants…

Mollis: Michelin-Standard Fried Chicken and Ice Cream

198 Derby Road, Nottingham, NG7 1NQ

Mollis is a unique dining experience among the restaurants Nottingham has to offer, specialising in fried chicken, soft-serve ice cream, and cocktails. The graffiti-adorned dining room and hip-hop soundtrack create a vibrant atmosphere. The menu features innovative cocktails and mouth-watering dishes, making it a one-of-a-kind destination. Owner Alex Bond and his team have crafted a concept that excites even the most seasoned foodies. Discover Mollis for an energising and inspiring meal in the eclectic Nottingham restaurant scene.
Visit Mollis Website

The Cod’s Scallops: Elevating the Classic Chippy

311-313 Mansfield Road, Sherwood, Nottingham, NG5 2DA

The Cod’s Scallops in Sherwood takes the concept of your local chippy to new heights. Offering delectable fish and chips fried in beef dripping, this eatery evokes memories of traditional seaside dining. Focusing on sustainably sourced fish and the freshest seafood, The Cod’s Scallops delivers a wide range of options, from classic cod and haddock to crab, lobster, oysters, and more. The relaxed, seaside-inspired atmosphere and friendly staff make it a local favourite.
Visit The Cod’s Scallops Website

Bar Iberico: Award-Winning Spanish Tapas

17-19 Carlton Street, Nottingham, NG1 1NL

Bar Iberico is an award-winning, all-day tapas bar located in the heart of Hockley, Nottingham. Offering a diverse Spanish menu and exceptional customer service, the dishes include Crispy Chicken & Spicy Jerez Sauce, Crispy Cauliflower with Ginger, Chilli & Smoked Almonds, and many more. With their flexible approach to dishes, Bar Iberico can accommodate different tastes and preferences.
Visit Bar Iberico Website

Cafe Roya: Fusion Vegetarian Delights

130 Wollaton Road, Beeston, Nottingham, NG9 2PE

Cafe Roya in Beeston, Nottingham, is a bustling evening restaurant offering fresh and flavoursome vegetarian food, standing out among the restaurants Nottingham has to offer. Owner Roya Bishop draws inspiration from the Middle East, the Mediterranean, and beyond to create a diverse menu. With organic and bee-friendly choices on the wine and beer list, Cafe Roya caters to a wide range of diners.
Visit Cafe Roya Website

Ye Olde Trip to Jerusalem: Historic Pub with a Unique Name

Brewhouse Yard, 1 Castle Road, Nottingham, NG1 6AA

Visit one of Nottingham’s historic pubs, Ye Olde Trip to Jerusalem, reputed to be the oldest inn in England. With caves, a cursed model ship, haunted rooms, and eerie noises, this pub is steeped in fascinating history. Offering cellar tours and a souvenir shop, Ye Olde Trip is a must-visit destination in Nottingham.
Visit Ye Olde Trip to Jerusalem Website

Sexy Mamma Love Spaghetti: Authentic Italian in Hockley

3-5 Broad Street, Hockley, Nottingham, NG1 3AJ

Experience the charm of Naples in the heart of Hockley at Sexy Mamma Love Spaghetti. Chef and owner Edin Gondzic offers a daily-changing handwritten menu featuring delicious Italian dishes made from the freshest ingredients. With a limited number of seats, this cosy and welcoming eatery is perfect for an intimate meal.
Visit Sexy Mamma Love Spaghetti Website

French Living: Gallic Delights in Central Nottingham

27 King Street, Nottingham, NG1 2AY

French Living is a restaurant, cafe, and deli in Nottingham offering traditional French produce and authentic French cooking. With a wide range of dishes and a well-curated selection of house wines and beers, French Living is the perfect place to enjoy a taste of France in the heart of Nottingham.
Visit French Living Website

Hart’s Hotel & Kitchen: Food & Wine Excellence

Standard Hill, Park Row, Nottingham, NG1 6GN

Hart’s Hotel & Kitchen offers an excellent dining experience in Nottingham. With luxurious rooms available for overnight stays, Hart’s is perfect for combining a gourmet meal with a relaxing getaway. The menu, crafted by Michelin-starred chef Aaron Patterson and head chef Martin Sludds, features classic British dishes made with the finest seasonal ingredients. The impressive wine list, curated by owner Tim Hart, complements the exquisite dining experience.
Visit Hart’s Hotel & Kitchen Website

Essen General Store Cafe, Deli & Wine Bar: Deli Meets Dining

54 High Road, Beeston, Nottingham, NG9 2JP

Essen General Store in Beeston, Nottingham, is a cafe, deli, and wine bar offering a delightful array of quality produce. With a tempting cheese counter and a warm atmosphere, this store is perfect for enjoying a cheeseboard or charcuterie platter with friends. Enjoy a glass of wine while savouring the delicious offerings from Okende Bakery.
Visit Essen General Store Website

Kushi-ya: Japanese Flair & Flavours

1A Cannon Court, Long Row, Nottingham, NG1 6JE

Kushi-ya, located in Nottingham city centre, is a laid-back Japanese restaurant specialising in kushiyaki – skewered and grilled ingredients. With a simple menu divided into ‘snacks’, ‘small plates’, ‘skewers’, and ‘desserts’, Kushi-ya offers exquisite flavour combinations and authentic Japanese cuisine. Don’t miss their incredible lunch offers and early-bird deals for a great value dining experience.
Visit Kushi-ya Website

We hope you enjoyed the tour. For our full guide to Nottingham and Nottinghamshire restaurants, pubs, farm shops, delis and more, click here.

Cambridge Restaurants: A Foodie’s Guide to the Delights of Cambridge

Discover the culinary wonders of Cambridge as we guide you through the city’s top restaurants, cafes, and hidden gems.

Embark on an epicurean adventure through historic streets to find the best Cambridge restaurants. You’ll experience the city’s rich culinary scene while walking in the footsteps of Charles Darwin, Alan Turing, Isaac Newton and Sylvia Plath. GFC editor-at-large Philip Seaman shares his recommendations for some of the best food and drink experiences in Cambridge, from world-famous Chelsea buns to innovative fish dishes.

Fitzbillies: A Sticky Sweet Start

Starting at Cambridge train station, make your way into the centre for a coffee and world-famous Chelsea Bun at Fitzbillies on Trumpington Street. This institution is a must-visit for anyone visiting Cambridge. Walking through the town centre and not trying one of Fitzbillies’ legendary sticky Chelsea buns is almost a criminal offence! There’s plenty more on offer here too, and this bustling foodie honeypot serves breakfast, brunch, lunch and afternoon tea. It comprises a 70-seater waiter-service restaurant, a cake shop and a coffee bar.

Fitzbillies was founded in 1921 by Ernest and Arthur Mason, using their ‘demob’ money from the First World War (their initials are still visible on the original art nouveau shop front in Trumpington Street). However, 90 years later, in 2011, the shop went bankrupt and closed its doors. A campaign by Stephen Fry, amongst others, followed, and food critic Tim Haywood and his wife Alison Wright stepped into the breach to breathe new life into the town landmark.

Fitzbillies continues to bake great cakes alongside their famous Chelsea buns. It also serves excellent coffee, making this a terrific place for a quick coffee, breakfast or light lunch.

Cambridge Cheese Company: A Cheesy Treasure Trove

Next, try The Cambridge Cheese Company in All Saints Passage, where you’ll find 200 different kinds of cheese. This shop is festooned with old enamel signs and tucked away down a side passage off bustling Bridge Street in the heart of Cambridge. It is a treasure trove of wonderful English and Continental cheeses, charcuterie, and much more including olives and antipasti, wines and beers, chutneys and preserves.

Opened in 1994 by Paul and Jacky Sutton-Adam, the shop is an important part of the Cambridge food scene. Paul and Jacky are certainly close to their cheese: Paul has an advanced diploma from the Specialist Cheesemakers’ Association and knows exactly how to store and mature his products.

Friendly and knowledgeable staff are always on hand to offer advice, and tasting is positively encouraged. Indeed, the Sutton-Adams’ expertise is a big draw: no matter what your question, when it comes to cheese, they have the answer, so follow your nose and seize the cheese!

Bread & Meat: Sophisticated Sandwich Satisfaction

Then dip into the nearby Fitzwilliam Museum (free entry) for a dose of culture before heading off to Bene’t Street to Bread and Meat for a hot Porchetta and Salsa Verde sandwich.

Husband-and-wife team Simon and Michelle Cheney have set out to produce honest, excellent food, and in sophisticated sandwich shop Bread & Meat, they have succeeded in spades! Boring sandwiches are not an option here.

Take their trademark porchetta sandwich, for example – overnight-cooked outdoor-raised pork rolled with garlic, rosemary, thyme, sage and white pepper with crackling and the most vibrant green salsa verde (made in-house), encased by wonderful sourdough ciabatta. Or how about a Philly cheese steak sandwich comprising slow-cooked beef brisket, fresh unpasteurised cheese curds, roasted green pepper and onions with aioli?

Bread & Meat also serves great coffee, wines and craft beers. And don’t forget to try their wonderfully thick shakes. You’re sure to leave with a smile on your face!

Jack’s Gelato: Heavenly Handmade Ice Cream

A few doors down, you can then indulge your ice cream fantasy at Jack’s Gelato, which serves a dazzling choice of ice creams that change daily.

Jack van Praag spent many years making ice cream at home and at restaurants before starting Jack’s Gelato in 2010. At first, he served his ice cream in Cambridge from a custom-made tricycle, before setting up his own gelato parlour right in the centre of town.

Making everything by hand in small batches, using the best organic ingredients including herbs and vegetables from Jack’s own allotment, the team serve up an ever-changing and bewildering selection of gelato and sorbets.

You might find flavours such as Roasted Banana & Bourbon, Borage Honey, or Beetroot & Black Cumin alongside more traditional favourites like Strawberries & Cream. Sorbets are equally adventurous: think Pink Grapefruit & Tarragon, Poached Pear or Alphonso Mango.

The Free Press: A Cosy Alehouse Retreat

Next, take a walk across Parker’s Piece past the wonderfully restored University Arms Hotel to The Free Press in Prospect Row and time travel back to an alehouse of the 1800s for a libation.

Tucked away down a little backstreet in Cambridge, far from all the tourists, this cosy pub is run by Megan and Thomas Stepney (Cambridge-born siblings) and always offers a warm welcome to all including your furry buddies.

It’s a real find and offers a large array of award-winning beers and ales – sit by the cosy fire in the winter or head outside to the garden in the warmer months. The food menu changes often to reflect what’s in season and it’s always best to book in advance for lunch and dinner. Typical dishes could be ham, egg and chips; IPA beer-battered fish and chips, and broccolini and wild garlic pesto pasta. It’s all delicious and there are always options for vegetarians. Looking for a quick bite to eat? Opt for one of the Doorstep Sandwiches.

Fin Boys: An Innovative Seafood Restaurant

For supper, book a table at Fin Boys in Mill Road for some innovative fish dishes before making your way back to the station via Mill Road (the whole street is a foodie’s delight).

Fins Boys is an exciting restaurant & fishmonger that champions British fish and only works with suppliers who share the same values they do. These include sustainability, knowledge and quality.

Step inside and you’ll be amazed at what’s on offer, and the team can always recommend something new and delicious to try. If you want to sample fish at its finest, why not book into the restaurant?

Lunch is seasonal and the menu changes depending on what’s been caught. And dinner is a tasting-style menu, typically ten courses that will really open your eyes to the versatility of fish and seafood.

Restaurant Twenty-Two: Michelin-Starred Delights

If you are looking for something more formal in the evening, head to the excellent Michelin-Starred Restaurant Twenty-Two.

Owners Sam Carter and Alex Olivier took over this Cambridge stalwart in early 2018. Sam has worked at some top Michelin-star restaurants, including Maze and Hambleton Hall. He describes his style as “creative seasonal British with a twist”.

On our visit to Restaurant Twenty-Two, Guinness bread and Guinness butter provided a good start, followed by a black truffle arancini and a confit of sea trout. A main of Norfolk chicken with peas, asparagus, burnt lettuce, baby onion and a wonderfully intense bacon jus and bacon crumb hit the spot perfectly. While a vegetarian option of celeriac, morels, black truffle and hazelnut was a picture to behold! To finish, a Yorkshire rhubarb, hibiscus and cucumber desert offered a sprinkling of light, delicate flavours.

Parker’s Tavern: Timeless British Brasserie

For the final stop on your Cambridge food adventure, visit Parker’s Tavern, which has been a feature of Cambridge life since 1834. Back then, it was known as a place where those travelling to London would break their journey. Today, it’s less of a stop-off and more of a destination.

This British brasserie is, without doubt, one of the city’s most stylish dining venues and was designed by renowned designer Martin Brudnizki, while chef Tristan Welch has worked in some of the best kitchens in the world and delivers meals that will be consumed, but never forgotten.

On the menu, you’ll find dishes such as honey and thyme slow roast Norfolk duck with bitter greens and silky creamed potatoes; spaghetti Bolognese; nut-brown buttered sole; and, for a truly special occasion – roast rib of beer cooked over coals with truffle mashed potatoes, braised shallots and sauce Bordelaise.

Popular meat-free dishes include roasted cep and Messia mushroom tart and salt-baked beetroot hache. Dessert is a must, too, and we love the sound of ‘Ripture Rapture’ described as “an eruption of ice creams, parfaits, sauces and sweets” – a celebration pudding serving up to six people. Book at table here.

Time to book your train ticket!

As you can see, Cambridge offers an abundance of food and drink experiences that will satisfy any foodie’s cravings. From the legendary Chelsea buns at Fitzbillies to the diverse and ever-changing menu at Restaurant Twenty-Two, there’s something to delight everyone’s taste buds. So, why not treat yourself to an epicurean adventure in Cambridge? Walk the historic streets, soak up the rich history, and indulge in the culinary delights this beautiful city has to offer. Happy feasting.

Stoughton Grange Farm Shop & Distillery: Leicestershire’s Newest Food and Drink Destination

Stoughton Grange Farm Shop & Distillery is the newest addition to Leicestershire’s food and drink scene. Bill Allingham (pictured), a veteran of the pub industry and co-founder of Steamin’ Billy brewery, is behind the project, which promises to be one of the most exciting new food and drink ventures in the region.

The farm shop, cafe, farm park, kitchen garden, gin distillery and pub, The Cow and Plough, are all located on the Stoughton Grange estate near Oadby. In addition, the property houses other independent businesses such as Nature’s Play and Build Green.

The farm shop, which is housed in the old milking parlour, offers a range of locally sourced produce, including meat from Fosse Meadows chicken and Launde Farm lamb, homemade pies, Hambleton Bakery bread, and vegetables grown in the kitchen garden. “I want to connect customers with local food and offer the sort of produce people enjoyed 80 years ago before supermarkets started jetting blueberries and avocados all over the world,” says Bill.

The Cow and Plough pub, located next door to the farm shop and cafe, serves hearty pub classics and locally brewed beer. The pub is steeped in history and oozes character, making it a popular destination for locals and visitors alike.

Stoughton Grange Park, which sits in 30 acres of park and woodland, will be developed over the coming months to provide customers with an opportunity to enjoy the natural surroundings. Customers will be able to go on woodland walks and eat picnics by the lake.

Steamin’ Billy, the brewery founded by Bill Allingham, takes its name from his business partner’s old Jack Russell, Billy. The energetic dog would run so hard that he would come back from his adventures with steam rising from his body, inspiring the name and logo of the brewery.

Stoughton Grange Farm shop & distillery is a must-visit destination for food and drink enthusiasts looking for locally sourced produce and a unique dining experience.

To learn more about Stoughton Grange, visit their website: https://www.stoughtongrange.co.uk/.

Great Food Club Awards 2022/23 – The Winners

The Champions

Restaurant of the Year – full details
Orbis, Stamford, Lincolnshire

Pub of the Year – full details
The Olive Branch, Clipsham, Rutland

Food Producer of the Year – full details
Manor Organic Farm, Long Whatton, Leicestershire

Drink Producer of the Year – full details
Brentingby Gin, Melton Mowbray, Leicestershire

Shop of the Year – full details
Croots Farm Shop, Duffield, Derbyshire

Café of the Year – full details
Rustic Deli & Kitchen, Mountsorrel, Leicestershire

Bakery of the Year – full details
Lily & Honey, Oakham, Rutland

People’s Choice Award – full details
The Vegetarian Rasoi, West Bridgford, Nottinghamshire

Food Hero of the Year – full details
Aaron Patterson, Hambleton Hall, Rutland

AWARDS METHODOLOGY EXPLAINED

How the winners were selected
We asked GFC’s members and readers to nominate “one independent food/drink business that has brought you the most joy over the past 12 months”. Over 6,000 online votes were cast during May and June 2022. The overall vote winner was named People’s Choice Award Champion. We then chose the shortlist using three measures:

• Votes cast (multiple votes from individuals were discarded)
• The popularity of social media activity during the past 12 months
• Our own knowledge

You can see all shortlisted businesses at the ‘full details’ links under each category listed above. Once the shortlist was created, our judges selected the winners.

The judging process
To make their decisions, our judges visited or tried the food & drink of every shortlisted business. They ate – anonymously where possible – at all the pubs, cafés and restaurants.

Ineligible businesses
Businesses that won GFC awards last year were not eligible to be shortlisted this year. Our aim is to showcase a broad range of independents and by not allowing a single business to win an award two years in a row, we go some way to achieving this aim.

Click here to see the 2021/22 winners.

England’s Bread Renaissance

Tim Hart, co-founder and owner of Hambleton Bakery, describes the rebirth of our interest in great bread…

The industrialisation of our bread is to some extent universal and inevitable. After all, a large mechanical mixer might mix dough as well as a strong man sweating over a trough.  But the process has gone too far and here are some of the dire consequences:

• Large industrial bakers work with industrial flour.
• Processes designed to make bread fast produce a product that many people cannot easily digest.
• Industrial bread-making requires additives to adapt the dough to mechanical handling, to preserve the finished packaged product, and to make bread more moist or soft or white.
• Soft bread needs little chewing. Chewing helps digestion and makes us satisfied with less.
• Industrial bread lacks the taste of good bread.

These issues have led to a backlash that reminds me of the Campaign for Real Ale (CAMRA), which has promoted alternatives to industrial beer since 1971.

The results of consumer dissatisfaction are all around us. At the most basic level, there is a boom in home breadmaking which can produce a fresher imitation of the industrial product (if the wrong ingredients and processes are used) or a superlative handmade loaf.  Small producers have sprung up in many regions often making and selling a handful of loaves on a market stall.  The Poilane Bakery, originally based in the Rue Cherche-Midi in Paris, makes a large rye sourdough that is now available in some supermarkets around the UK and from Ocado.

London has a proliferation of shops and market operators offering bread that’s superior to standard supermarket products, and Gail’s, with some 79 outlets, is fast rolling out its formula of bread cakes and savouries of a good standard.

Perhaps the most visible sign of changing fashion has been attempts by the supermarkets to stock sourdough and other artisanal bread. It’s quite a challenge for them! They are used to selling long shelf life products sold in packaged form and their suppliers are used to processes that are unfriendly to the living doughs that make the best bread. ‘Sour-faux’ is an accurate description of some of the loaves which look like artisan sourdough but share none of the characteristics of the real thing.

Since we founded Hambleton Bakery in 2008, Julian Carter and I have stuck to some basic principles. “No additives” has been part of our philosophy from the start and there is no temptation to waver. Flour, water, salt and yeast are the basic ingredients needed for good bread.

“Slow fermentation” is possibly our most important watchword, and we have used slow fermentations not only for our sourdoughs but for tin loaves as well. The results are illustrated by customers who tell us they can eat our bread but cannot digest a standard supermarket loaf. Slow fermentation does not just benefit those with sensitive digestions. It is slow fermentation that helps develop flavour and texture.

The search for the perfect flour for each loaf will always be a work in progress but we are proud of the local flours we buy from the Boston windmill and Whissendine windmill and the rye from Whatton Farm as well as some great flour from France and Italy where needed to add qualities not found in homegrown grain.

Our new bakery on the A1 at Stretton will help us in many ways to deliver better bread to more customers. Mixers are larger, dough development is subject to better temperature control, ovens have greater capacity and produce a better crust and more even bake, and dividers weigh the loaves without spoiling the dough.  All of the above have been chosen with the primacy of the recipe in mind. The machine has to suit our recipe and not vice versa.

With bread, localism really is an advantage. We deliver only within an hour’s drive from the bakery, so our bread is eaten generally within a few miles of its birthplace.

Why British charcuterie was once an everyday food

By Martin Miller of Loxley’s Larder – producer of charcuterie in the heart of rural Nottinghamshire

People think we have no tradition of making charcuterie in Britain, but in reality, it was once commonplace. Just about every rural household kept a pig, which represented a lot of meat when it was slaughtered. With no refrigeration or way of keeping meat fresh for more than a couple of weeks, preserving was vital for any rural family who didn’t want to starve over the winter. This meant salting the meat to create bacon and ham as we know them today. However, salting would still only keep the meat edible for a few extra weeks – more was needed to keep farmers going.

“Hams were huge, salted things that would be hung from the kitchen ceiling, and pieces would be cut off and cooked as needed.”

Hams were huge, salted things that would be hung from the kitchen ceiling, and pieces would be cut off and cooked as needed. As time went by, the meat would become drier and drier and it is reasonable to assume the household would discover that thin slivers shaved off this dried ham were super tasty. They would also have discovered that adding extra salt to sausages would prevent them from spoiling and in due course, they produced the equivalent of salami.

Furthermore, we know that the Romans had a version of salami and air-dried hams. It is inconceivable that in the 367 years they occupied England, that knowledge did not get passed on. Also, salt pork and beef was an important part of the sailors’ diet in Nelson’s navy – they fed them at sea for many months. This seafarers’ grub was probably not of the greatest quality but it was charcuterie nevertheless.

“Many rural traditions were lost in the UK, one being the art of charcuterie making.”

So what happened? Why did this tradition of charcuterie-making disappear? The industrial revolution came about very quickly and people moved in large numbers from the countryside into towns to work at the factories. A consequence is that the many rural traditions were lost in the UK, one being the art of charcuterie making.

In recent years this tradition has been revived by small charcuterie producers around the country. British Charcuterie Live has been created to promote British charcuterie through training and annual awards and make it as good as any in the world.

My business Loxley’s Larder is at the vanguard of this group of charcuterie producers. We are producing our own interpretation of continental charcuterie using high-quality outdoor-reared pork, beef and wild venison.

To find out more and book yourself onto one of Martin’s new charcuterie-making courses, click here.

Hambleton Hall’s incredible family tree

In February 2022, Hambleton Hall near Oakham in Rutland was awarded a Michelin star for the 40^th consecutive year – the longest-retained Michelin star in Britain. This is an outstanding achievement. But perhaps more remarkable is Hambleton Hall’s unique talent for finding, developing and unleashing talent.

Visionary owner Tim Hart, who acquired Hambleton Hall in 1979, and Aaron Patterson, head chef since 1992, have an uncanny knack for launching the careers of brilliant chefs and hospitality pros. Indeed, the Hart – and latterly Patterson – golden touch is so prolific that it’s easy to compile a list of outstanding alumni:

Nick Gill – Hambleton Hall’s first head chef was hired by Tim Hart in 1980 and stayed for five years. Nick, brother of the late restaurant critic AA Gill, kicked it all off by winning the Michelin star that Hambleton has retained ever since.

Fiona Cairns – Nick Gill’s pastry chef at Hambleton. Fiona now runs Fiona Cairns Cakes, established in 1992, and she created Prince William and Kate Middleton’s wedding cake.

Gareth Ward – Hambleton Hall for four years. Now head chef & co-owner of Ynyshir near Aberystwyth, Wales – 2 Michelin stars, 5 AA rosettes.

Adam Stokes – Hambleton Hall for six years. How owner of Adams in Birmingham, 1 Michelin star.

Chris Ansell – Joined Hambleton Hall right at the start in the summer of 1980, working with Nick Gill when it first won a Michelin Star. Chris, after stints at top places including Langar Hall and The Olive Branch, is now back in the Hambleton Hall kitchen, working alongside Aaron Patterson.

Ben Jones – Hambleton Hall for seven years (front of house). Went on to buy The Olive Branch in Clipsham, which he directs and co-owns. The Olive Branch has been named UK Pub of the Year twice by the Good Pub Guide and is the current GQ Pub of the Year.

Sean Hope – Hambleton Hall for seven years. Opened The Olive Branch with Ben Jones, where he won a Michelin star.

Matt Weedon – Hambleton Hall for four years. Now head chef at Ellenborough Park in Cheltenham and previously won a Michelin star at Glenapp Castle, Ayrshire.

James ‘Jocky’ Petrie – Hambleton Hall for three years. Went on to become Heston Blumenthal’s development chef at The Fat Duck. Now working for Gordon Ramsay in the same role.

Julian Carter – Hambleton Hall for several years. Now head baker and co-founder, Hambleton Bakery in Rutland, which was named UK Bakery of the Year by ITV.

Sam Carter – Hambleton Hall for two years. Now head chef and co-owner of the highly-rated Restaurant 22, Cambridge.

Neil Hitchen – Hambleton Hall for four years. Now runs Hitchen’s Barn in Oakham (Michelin Bib Gourmand).

Mark Gough – Hambleton Hall for several years. Now head chef at The Finch’s Arms, Hambleton.

Peter Templehoff – Junior sous chef for 18 months at Hambleton Hall under Aaron Patterson. Now founder and managing director at FYN restaurant, Cape Town.

Alan Gleeson – Hambleton Hall for four years. Then worked at the Lucky Onion and now at The Harcourt Arms, Oxfordshire.

Chris Denney – Hambleton Hall for five years. Opened 108 The Garage in Notting Hill to rave reviews. Now runs Fiend restaurant, also in Notting Hill.

Beverley Dunkley – Hambleton Hall for several years. Now runs The Chocolate Academy at Barry Callebaut in Birmingham.

Mark Southon – Hambleton Hall for three years. Moved to Australia and worked at Vue de Monde (formerly Australia’s top restaurant for two years running). Now resident chef for New Zealand morning TV Show, The Café and executive chef at O’Connell St Bistro in Auckland.

Phil Britten – sous chef at Hambleton Hall when it first won a Michelin Star. Now runs his own cookery school at Wotton Underwood near Oxford.

There are many more besides and apologies to those missing from the list. In addition, there are other, more indirect ripples of success, which once set in motion from Hambleton Hall, continue to flow outward. There’s not enough room here to list all the talented chefs who learned their trade under Hambleton Hall-trained chefs, but this trio provides a good example – each earned their stripes in Sean Hope’s Olive Branch kitchen:

Frazer King – head chef and owner of The Red Lion, West Deeping.

Dan Smith – head chef at The Exeter Arms, Easton on the Hill.

Jamie Knowles – head chef at The Boot Inn, South Luffenham.

So, congratulations to Tim, Aaron and the current team, and three cheers for Hambleton Hall and all who’ve sailed in her and will sail in her! May this Rutland legend continue to cast its magnificent shadow across the culinary world for years to come.

Thanks to Tim Hart, Aaron Patterson, Chris Ansell and Elior Pritchard for their help with creating this article.

Share your East Mids tips & win a £50 meal

We want your East Midlands recommendations – your favourite restaurants, most-treasured pubs, dearest delis and choicest cafes. What’s more, we’re going to bribe you for your intel! Each month, there’s a £50 meal-out up for grabs. Scroll down past the gallery to enter. After you’ve entered, please vote for your favourites below by clicking the ❤️ symbols.

Send your tips and enter the monthly competition via the form below – please include a food pic, venue pic or selfie taken in the place you’re recommending. We’ll share your recommendations on social media (Facebook, Twitter & Instagram) and they will also help us to choose the next Great Food Awards Shortlist. We’ll announce the winner here and on social media on the last day of every month.

How to make Colwick cheese

Colwick is a soft, fresh cheese from Colwick in Notts. It hadn’t been made commercially for decades but was suddenly reborn in 2014 when Belvoir Ridge Creamery of Eastwell, Leics revived it. Soon after, Jamie Oliver championed it on the telly. But in 2018, when Jane and Alan from Belvoir Ridge Creamery retired, Colwick production ceased.

However, thanks to this recipe from Rennet & Rind (which students make on Rennet & Rind’s excellent Academy of Cheese course), you can make Colwick at home.

Perry from Rennet & Rind says: “Making Colwick is a simple enough method, involving the ladling of uncut curd into a cloth-lined mould. The cloth, folded over as the curd drains, produces an unusual concave centre in the cheese. Colwick is intended to be eaten fresh, but historically it was sometimes ripened for a few days in a warm room, allowing yeast to grow on the surface. The cheese has a satisfying acidic, curdy quality and a clean mild flavour.”

Here’s the recipe.

INGREDIENTS
• Fresh pasteurised whole cow’s milk – 700ml
• Starter culture Flora Danica – 1gm (1/3d of tsp)
• Rennet – 1 drop (0.2ml)
• Salt – pinch

EQUIPMENT
Induction hob
Saucepan
Thermometer
Wooden spoon
Plastic bowl
Cheesecloth
Colander
Cheese mould

MAKE TIME
Coagulation time: 2 hours
Draining time: 13-25 hours

METHOD
1: Pour the milk into the pan and gently warm to 35-38 °C, stirring continuously with a wooden spoon.
2: Take off the heat and add the starter culture to the milk and stir. Leave to stand for 1 hour, stirring occasionally to stop the cream from rising to the surface.
3: Add the rennet and stir thoroughly for 1 minute.
4: Leave the curd, undisturbed, for 1 hour. The first signs of coagulation should be noticeable after about 10 minutes, however the curd should be left to harden for 50 minutes more.
5: Line the colander with the cheesecloth.
6: After 1 hour, ladle the uncut curd, one scoopful at a time, into the cloth-lined colander.
7: Leave to drain in a warm room of at least 21°C for 1 hour, after which time the curds should have shrunk in the colander.
8: Fold in the edges of the cheesecloth to release any curd that may be stuck to it and gather together three of the corners of the cheesecloth in one hand, taking care not to damage the curd, and tuck the fourth corner underneath the loop that is formed. This is called a ‘Stilton Knot’. Pull the knot tight to secure the bundle of curd.
9: Continue to drain the cheese for 12-24 hours. Do not turn them during drainage. The knot can be re-tied taking care not to damage the soft cheese, however, don’t re-tie too often as this can result in a dry cheese.
10: Test the pH periodically during the drainage time; it should be below 5.00 when the Colwick is unmoulded.
11: Sprinkle the salt evenly over the surface.

Eat and enjoy!

Recipe: Spiced Pear & Blue Cheese Soup by Paul Watters

As we move into the colder months, a bowl of hot soup is the perfect lunch or supper. This recipe combines the sweetness of pear with the delicious tanginess of blue cheese. Paul Watters has more than 30 years’ experience in the culinary industry and has worked in some of the most prestigious kitchens in the world.

Ingredients:
75g blue Stilton (rind removed) 
1 tablespoon unsalted butter
1 tablespoon olive oil
2 x 415g tinned pears
3 potatoes, peeled, rinsed and cubed
1 onion, diced
1 carrot, diced
1 stalk celery, chopped
1 clove garlic, crushed
1 litre vegetable/chicken stock
1/4 teaspoon dried ginger
1/8 teaspoon cumin
1 teaspoon curry powder
1/8 teaspoon dried coriander
Salt and white pepper to taste
1/4 cup double cream

Method:
1. Heat the butter and olive oil in a large pan.
2. Add the onion, carrot, celery and garlic.
3. Add the potatoes and spices. Mix well until evenly coated and warmed through.
4. Take one tin of pears and chop the contents. Add to the pan with the juice. Stir.
5. Add in stock and cook on a simmer for approx 30 minutes.
6. Blend with a hand blender until smooth, add cream then season with salt and pepper.
7. Open the other tin of pears, add the juice to the soup and slice the remaining pears for garnish.
8. Crumble in the blue cheese and whisk through until it is dissolved.
9. Transfer soup to heated bowls and place sliced pears on top. Garnish with a sprig of parsley and a drizzle of cream if required.
10. Serve with warmed bread or croutons.