BBC FOOD CHAMPION
Winner: Richard Bertinet
Born in Brittany, Richard Bertinet started work as a chef, but was seduced by bread. He's become an inspiring teacher with a baking course held at his bakery and cookery school in Bath. His books Dough and Crust have reached a wide audience spreading the real bread gospel. He's a great campaigner and teacher.
BEST FOOD MARKET
Winner: Stroud Farmers Market
Every week this market brings life and nourishment to the locals. Alongside the staples of fruit, vegetables, meat and fish, are cream, beer, wine, cakes and other treats, plus cooked food to eat on the street. There is a buskers' corner for extra vibrancy. The market has breathed new life into the community, as a place where people meet, catch up with friends and connect with local farmers and craft people.
Runner Up: St George's Market, Belfast
St Georges market celebrates local food and culture in a lovely Victorian building. The fish counter is reputedly the longest in Ireland, demonstrating the riches of the local seas with both wild caught and farm reared fish, and of course Dulse seaweed. The Irish cheese counter is renowned as is the French creperie.
Runner Up: Stoke Newington Farmers' Market
An all-organic farmers' market held in a school playground in the heart of London. It offers everything from great vegetables, meat and fish, to herbs, cider and chocolate - all produced within a 130 mile radius of Hackney. Run by Growing Communities, a not-for-profit organisation that also runs community-based growing projects, an organic box scheme and cookery workshops for children.
Winner: Mr Dutchy's Caribbean Takeaway
Mr Dutchy's, in Northampton, regularly communicates with customers via his Facebook and Twitter pages. His menu includes Curry Goat, Jerk Chicken, Ackee and Saltfish, all served with rice, plus snacks and side orders. There are "sweets" such as banana cake or sweet potato pudding. Everything is cooked fresh - and leftovers are donated to local homeless charities.
Runner Up: Tiffins, Authentic Indian Food
Tiffins in Bristol is owned and run by Nick and Jay Jethwa. Originally from Gujarat they decided to cook real Gujarati food. Each dish is cooked fresh every day, then chilled for customers to take home and heat up themselves. As well as traditional meat dishes, they have a wide range of vegetarian and vegan options. They do not use any ghee or artificial colours or flavours.
Runner Up: Kenniford Farm Hog Roast Van
Based near Exeter, this award-winning pig farm sells takeaway hog roast dinners from a fleet of 4 catering trailers which travel to outside events throughout the year, selling their range of hot food. Kenniford is an RSPCA Freedom Foods Approved farm, the vans serve takeaway roast pork dinners complete with crackling, roast potatoes, stuffing and gravy.
BEST FOOD PRODUCER
Winner: Alex Gooch
Alex Gooch became addicted to bread making while head chef at a country house hotel. He has become skilled at making and feeding starters and still uses the first one he made 4 years ago. His father sells the slow-fermented bread (such as rye, sourdough, focaccia) at the Thursday market in Hay on Wye, and Alex rises at midnight six days a week to go to his bakery.
Runner Up: Brenda Leddy
Brenda Leddy started Stichill Jerseys in Kelso 33 years ago, with a single Jersey cow. She started making cream and butter, selling to hotels, then learned how to make cheese. Today she has 69 milkers and 60 young stock and is the only producer of clotted cream in Scotland. She also turns her milk into delicious cheesecake, panacotta and quiche - selling in specialist food shops and through farmers markets.
Runner Up: Guy Tulberg
William Tulberg set up The Tracklements Company in Wiltshire over 40 years ago with a range of wholegrain mustards. The company, now run by his son Guy, still produces its products by hand in small batches, grinding their own mustard from whole seeds and spices. Now their range extends to more than 50 specialist sauces, mustards, jams and chutneys. They use local ingredients and operate what they call UK Fairtrade, working with and investing in farmers and suppliers, and selling in local shops.
BEST DRINKS PRODUCER
Winner: Wye Valley Brewery
Wye Valley Brewery celebrates its 25th anniversary this year. It's a traditional, family-owned, regional brewery which has grown every year since established. The Amor family take pride in using local Herefordshire hops and have encouraged local barley production in order to brew an Imperial Stout. This award-winning cask ale brewery also has four pubs and they have launched two new bottled beers to mark their anniversary.
Runner Up: Mike Henney (Henney's Cider)
Mike Henney started making cider as a hobby in his airing cupboard in 1996. He now produces over 200,000 gallons of his high-quality product. He maintains traditional methods of production, using genuine cider apple varieties from local Herefordshire growers. His four varieties of cider are available in leading supermarkets.
Runner Up: Sam Galsworthy and Fairfax Hall (Sipsmith)
Galsworthy and Hall left the drinks industry to create artisanal spirits. Their still, named Prudence, was the first copper still to launch in London for nearly 200 years. She delivered their first batch of gin and vodka in spring 2009. They make their spirits by hand, a few hundred bottles at a time and have started with a London Dry Gin and a Barley Vodka. Their products are available in major stores and supermarkets or online.
BEST LOCAL FOOD RETAILER
Winner: Darts Farm Shop
This farm shop has grown to become a purveyor of the finest in local food and drink from Devon and the South West. It houses a local butcher, and the Fish Shed provides fish straight from the boats at Exmouth and Brixham. There's also a delicatessen selling local cheeses and meats. Darts Farm is still a working farm selling all their home-grown produce directly through the farm shop.
Runner Up: Cranstons Food Hall
A third generation family business, it showcases the best of what the Eden Valley in Cumbria has to offer. The food hall offers products from scores of local food and drinks producers, ranging from fresh fish, fruit and vegetables to locally brewed bottled ales. Meats are sourced direct from local farms and there is a fine cheese counter, an extensive selection of breads, plus sauces, pickles and jams. Fifty jobs have been created, plus a market for local breeds - and a new tourist destination.
Runner Up: Welsh Seafoods
Sean Ryan and Chris Davies sell fish from the last two Welsh-owned Milford trawlers, and are dedicated to supporting the Welsh fishing industry. They buy from fishermen of the small Welsh coastal fleet, who'd otherwise have to travel to Brixham to sell their catch, turning down contracts from supermarkets to ensure a short supply chain and to protect the quality of the fish.
BBC FARMING TODAY, FARMER OF THE YEAR AWARD
Winner: Jonathan Birchall, Farm Manager for Pilkington Farms, Hitchin
Jon manages 2250 acres of the 7,000 acre Kings Walden Estate. Since 2006 the enterprise has been restructured using agri-environment schemes. Jon keeps meticulous records of all yields and inputs. The farm is now one of the largest privately-run stewardship schemes in the country. The grassland uses no fertiliser and grazes native breeds. It now has the largest flock of Wiltshire Horns in the country, keeps rare breed pigs and cattle and has restored parkland, planting over 170 trees.
Runner Up: Geoff Kidd, Marine Farm Manager, Scottish Sea Farms, Isle of Mull, Scotland
Geoff is the marine farm manager of Scottish Sea Farms (the Crown Estate 'Farm of the Year'), having pioneered M&S Lochmuir salmon. His feeds lack synthetic pigment. Local smolts are fed by hand and each fish is twice hand-vaccinated. Geoff has put in controls for sealice and copper antifoulant. His salmon is slower grown and texturally superior to traditional farmed salmon.
Runner Up: Paul Mansfield, Nickle Farm, Canterbury, Kent FW Mansfield and Son are one of the largest growers and packers of top, stone and soft fruit. They're the biggest UK apple grower and the largest UK cherry grower. They farm 3000 acres and although they've expanded from a 20 acre smallholding in 1968, they have kept the environment in mind. A new water filtration plant will save up to three million litres of water each year. A three hectare conservation area features wild flowers, bird boxes and British oaks.
BEST "DINNER LADY"/ PUBLIC CATERER
Winner: Bob Davies, Easingwold Secondary School, York
Bob Davies is a former army chef who started working as catering manager at Easingwold eight years ago. It is a specialist language college and international school - this is reflected in Bob's menus, eg a Sri Lankan meal is planned this term as the school is twinned with a college in Sri Lanka. Bob has increased the uptake of school meals and regularly trains, and supplies recipes to, other schools across North Yorkshire. Meat is sourced locally, as is most of his fruit and vegetables. Bob's meals are popular with pupils, parents and staff alike.
Runner Up: Rose Southern, Normanton Retirement Home, Shrewsbury
Rose Southern has been working as the full-time cook at Normanton for 17 years. Her food is vitally important to the residents for both social and nutritional reasons. Salads, apples and pears are grown on the premises and Rose also makes use of two allotments that supply her with fruit and vegetables. She takes care to cater for those with special dietary needs and is careful to ensure residents take in enough fluids. She uses traditional recipes and her puddings - such as trifle, bread and butter pudding and lemon meringue pie - are particularly popular.
Runner Up: Ralf Strunz, Grove Children and Family Centre, Peckham, London
Ralf Strunz and his team cater for staff, parents and children from 6 months to 5 years old at this children's centre in a deprived part of London. Ingredients are sourced from a local butcher, fishmonger and greengrocer, and the menu reflects the diverse community: eg jerk mackerel, lasagne, lemon and thyme roast chicken. All food is cooked on site including desserts and low-sugar birthday cakes. Children and visiting adults eat together and are all offered the same food, which is renowned locally.
BEST RETAIL INITIATIVE
Winner: Sainsbury's Carbon Footprint Initiative
Sainsbury's have partnered with an environmental consultancy, AB Sustain, to develop carbon footprint models for their producers. The models cover all systems and practices of producing meat, dairy, and poultry products - assessing energy efficiency and use, inputs, outputs, and animal health. The Sainsbury's Agricultural team meet regularly with farmers to provide support. (One farmer saved £65,000 in 18 months) .Increasing the efficiency of the farms enables the sourcing of quality British produce to continue.
Runner Up: The Hand Made Bakery, Slaithwaite
This worker co-operative was set up as the first Community Supported Bakery in Britain, aiming to provide residents with organic artisan bread and re-skilling people in home-baking. With no start-up capital, they hired a pizza oven at a local restaurant and set up a subscription scheme where customers paid for their bread up to 12 months in advance and collected it on their way home from work. After 6 months they were able to move into new premises, and now the bakery employs 9 part-time staff making 1000 loaves a week for the locals, as well as supplying stores in Manchester.
Runner Up: Fodder, Great Yorkshire Showground, Harrogate
Fodder sells food and drink from Yorkshire and the Humber from a building on the Great Yorkshire Showground. It has a shop with a 9m long butchery counter selling quality local meat; there is a deli counter, plus fruit and veg, breads and cakes, jams and chutneys, beer and cider (and Yorkshire wines) along with the ice cream. It employs 40 people and supports 187 local farmers and small producers by stocking their products. Fodder has partnered with a local charity box scheme which collects from the shop for its delivery rounds.
DEREK COOPER AWARD
Winner: Richard Lutwyche, Traditional Breeds Meat Marketing Company, Cirencester, Gloucestershire
Richard came up with the theory of 'Conservation through Consumption' in the late 1980s and has worked since then campaigning to safeguard the future of our native breeds, many of which were on the brink of extinction. Through his work with the Traditional Breeds Meat Marketing Company plus the Rare Breeds Survival Trust and the Gloucestershire Old Spots Pig Breeders Club, Richard has helped ensure that traditional breeds are recognised and championed by farmers, retailers, chefs and consumers alike.
Runner Up: Middlesbrough Environment City, (MEC)
Local charity MEC has helped over 100 local groups and families in urban areas grow their own fruit and vegetables. Food is grown in school playing fields, allotments and local parks as well as back and front gardens. Each group donates a small portion of their produce to be cooked up into a Town Meal feeding thousands of local people in a festival atmosphere. Now in its 4th year the Town Meal and the urban growing project have bought together people of all ages and backgrounds to enjoy the benefits of growing and eating fresh food.
Runner Up: The National Trust, Swindon, Wilts
With their 'Food Glorious Food' campaign which aimed to inspire supporters and visitors to grow and eat more seasonal and local food, plus a pledge to create 1000 new allotments on their land by 2012; the restoration of traditional orchards in 30 of their properties; the establishment of three community-supported agriculture schemes on their land and a rethink of their food sourcing policy - the National Trust are demonstrating their work to create a more sustainable food system.