Masham-based Rosebud Preserves was named Yorkshire champion for its sweet onion marmalade in the Great Taste Awards, which are seen as the Oscars of the food and drink world.
Carricks Fish, from Bedale, came in as the runner-up in the region's own c
ategory after being chosen as reserve Yorkshire champion for its oak smoked kipper fillets.
The prizes were handed out at the ceremony in the capital last night, coinciding with the Specialty Food Fair which is being held in London's Olympia until tomorrow and involves 13 award-winning Yorkshire food producers.
Elspeth Biltoft, from Rosebud Preserves, said: "We were both thrilled and astounded to be named Yorkshire champion. We're part of a growing movement in Yorkshire that's passionate about producing top quality, seasonal food from local ingredients. We're extremely proud of all our products but to be named best in Yorkshire – against some extremely tough competition – is the best news we've had all year."
Chris Revis, of Carricks Fish, added: "We're dedicated to sourcing only the highest quality fish seafoods and we only use traditional and natural methods.
"We know our products are great, but this really is a prestigious competition and it's wonderful to be reserve champion."
The announcement came after companies exhibiting under the Deliciouslyorkshire banner brought home an impressive 63 Great Taste Awards in the first round of judging last month.
Deliciouslyorkshire is the campaigning brand for food and drink in the region, managed by the Regional Food Group for Yorkshire and Humber and supported by regional development agency Yorkshire Forward.
Regional Food Group executive director Karen Carlyle said: "Yorkshire has a long tradition of preserve-making, so it's rewarding to know that we're still officially among the best in the land at it. Yorkshire also remains as what could be described as a centre for excellence for smoked products too, despite a decline in this method elsewhere in the country."
The Great Taste Awards involve more than 150 judges who decide which entries are of a high enough standard to be given gold, silver and bronze accolades.
Regional judging take place at the Speciality and Fine Food Fairs in Edinburgh and Harrogate.
That is followed by eight days of judging in London during July, when every entry is decanted, where necessary cooked and then blind-tasted by teams of experts.
The second stage of judging takes place a few weeks later to identify the major trophy winners and the Great Taste Awards Supreme Champion.
The awards are organised by the Guild of Fine Food Retailers and have carved out a reputation over the last decade as the pinnacle of quality for speciality food and drink.
paul.jeeves@ypn.co.uk
