Weetabix Northamptonshire Food and Drink Awards
Finalists bring fresh talent and exciting innovation
T e fi nalists have been revealed for the highly coveted College Student, Young Chef, Chef, Artisan Local Product, Artisan Vegetarian /Vegan, and Artisan Local Drink categories in this year’s Weetabix Northamptonshire Food and Drink Awards. T e artisan label highlights products crafted in small batches,
often by hand or using traditional techniques, and this year’s contenders refl ect a surge of fresh talent and exciting innovation. Rachel Mallows MBE DL, Awards Director, said: “T is year,
we’re discovering new stars of Northamptonshire’s food and drink scene and announcing these six category fi nalists is very exciting as they refl ect passion, originality and outstanding fl avours served up by our local producers and chefs. Along with our college student stars of the future this is what make this county a true centre of culinary excellence.”
Rising stars of the county’s food and drink future have also
been recognised in this year’s F&B College Student competition, sponsored and hosted by the University of Northampton. The category celebrates young people who demonstrate exceptional drive, creativity and progress in their culinary and hospitality skills - emerging talents already distinguishing themselves as future industry leaders. T e rising stars of Northamptonshire’s culinary scene took centre
stage at Northampton College in July, where the Booker Young Chef fi nalists were tasked with a unique challenge: to bring history to life by recreating a meal that could have graced the tables during the era of the Great Fire of Northampton in 1675. Armed with a range of ingredients including venison, Jeyes’s Northamptonshire Mustard and local fruit, these talented students demonstrated impressive technical skill, inventiveness and remarkable composure in the heat of competition. T e fi nalists in the Booker Young Chef of the Year are: Edward
Early, T e Palmichael; Ben Leonard, T e Four Pears; Harvey Tapp, T e Palmichael and Dylan Warren, Restaurant Ember T e spotlight then shifted to the Chef of the Year cook off , held
at Tresham College and sponsored by Greedy Gordons. Here, the fi nalists pulled out all the stops, wowing the judges with a seafood feast that showcased their fl air, originality, and culinary mastery. “T is category celebrates the great chefs of the county, and it’s
a privilege to support our talented colleagues in the sector,” said Richard Gordon from Greedy Gordons. “We can’t wait to honour their achievements at the awards dinner in October.” T e fi nalists in the Chef of the Year 2025/26 are: Perry Burford,
T e Tollemache Arms; Deniz George Gultes, Whittlebury Park Hotel & Spa; William Mountain, Saracens Head, Little Brington; David Smith, T e Four Pears, Little Houghton; John Young, T e Red Lion, T ornby; and Lee White, T e Olde T ree Cocks, Brigstock. T e results of these six categories will be announced at the
awards celebrations taking place on October 16 at T e Royal & Derngate T eatre, supported again by national catering awards winners Portfolio Events.
Find out more about the Weetabix Northamptonshire Food and Drink Awards at
www.northamptonshirefoodanddrink.co.uk, call the awards team on 01933 664437 or email
awards@northamptonshirefoodanddrink.co.uk
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