Trio celebrate success at national food awards

Kitty Campbell with the award won by Glenrath Farms.

Kitty Campbell with the award won by Glenrath Farms.

From free range eggs to hot pepper sauce, the Borders has some of the best food producers in the country - and that’s official.

Glenrath Farms, based near West Linton, won top prize in the dairy category of the Scottish Food and Drink Excellence Awards on Friday for their Kitty Campbell range of free range eggs.

Island Girl scooped the award in the soup, preserves, and accompaniments section for their Ooft! Sauce.

Based near Gordon, the company makes and bottles the hot pepper sauce at Smailhom Village Hall.

Also celebrating after the awards at the Edinburgh International Conference Centre was Cuddybridge Apple Juice, from Innerleithen.

Their apple and Scottish Sea Buckthorn drink was judged to be the best among the shortlisted finalists for the non-alcoholic drink award.

In the course of their assessment of the entries, the judges tasted 115 food and drink entries and examined submissions for 154 entries from 102 businesses across all the categories.

The awards are organised by Scotland Food and Drink in partnership with The Royal Highland and Agricultural Society of Scotland (RHASS).

Chief executive of Scotland Food and Drink, James Withers, said: “We are thrilled to celebrate the standout successes of the Scottish food and drink industry with a record number of attendees at this year’s Scotland Food & Drink Excellence Awards.

“The awards recognise our best food and drink products and businesses and each of our finalists merit the commendation.”

He added: “There is a food and drink revolution happening in Scotland, driving record sales at home and overseas.

“Tonight celebrates the talent that is driving that and which is cementing Scotland’s place in the culinary world.”

Stephen Hutt, chief executive of RHASS, said: “Food and travel are inextricably linked, so in this the year of Homecoming it is fitting to showcase Scotland’s food and drink producers who are so crucial to Scotland’s tourism sector.”




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