The 2011 Awards were presented
at a glittering ceremony at the Doubletree by Dunblane Hilton Hotel
on Thursday 26th May 2011.
Smokehouse, producer of some of the world's finest smoked
salmon, was crowned Business of the Year
and International Business of the Year. The
Annan-based producer was described by the judges as an excellent
example of a small company taking its product to the world with
fantastic growth ambitions for the next two years.
The second big winner of the night
was Dornoch-based Saladworx for its Highland
grown salad, herbs and edible flowers, which won Product
of the Year and Product Innovation of the
Huntly Herbs won
the Soup, Preserves & Accompaniments category for
the second year running for its Hot Lemon Relish, which is a
distinctive relish combining spicy, sweet and sour flavours.
And again for the second year,
the Fish & Seafood category was awarded
to Grieg Seafood Hjaltland UK Ltd, Shetland's
largest salmon company, for its gourmet WildWaters range.
came first in the Bakery and Cereal category for its
Gourmet Goodness range which was launched in March 2011 using
imaginative ingredients from around the world.
First place in
the Meat category was Taste of
Bute for its Sleeping Warrior Hot Smoked Sausage, a
Merguez-style slicing sausage using a trio of meats from beef, lamb
the Confectionery and Snacking award
was Mackie's of Taypack for its Scotch Bonnet
Chilli Pepper Potato Crisps - a new addition to its range in summer
Spencerfield Spirit Co
Ltd won the Drink - Alcoholic and Non-Alcoholic
award for its Edinburgh Gin which is made traditionally, a
throw-back to when Edinburgh was a hub for distilling and
specialist Macphie of Glenbervie won
the Food Service award for its Red Velvet Cake Mix
and Vanilla Rainbow Frosting, a convenient and easy-to-use cake
Two companies scored a double
whammy of awards. Bridge of Allan-based Graham's the
Family Dairy came first in the Dairy product
category and also scooped the winning award for
the Marketing Initiative of the Year.
coveted Young Chef of the Year title went
to Ross Marshall of The Old
Course Hotel, Golf Resort & Spa. The world-famous
hotel also scooped the top award for Success through
Working in Partnerships for its work in helping suppliers
promote their products.
his outstanding contribution to the Scottish food and
drink industry and the Excellence Awards, David
Dunsmuir from the Royal Highland Agricultural
Societywas presented with an award, just before he starts
Having joined the RHASS in 1997,
David has been a well-kent face in the food and drink industry for
many years. He has been heavily involved in the Excellence Awards
since their inception and has played an instrumental role in
developing them into the success they are today.
Angus Soft Fruits,
based in Arbroath, won the Environmental
Sustainability award for its ongoing strategy to explore
carbon neutral/low carbon products.
The Healthy Eating
award was presented to supernature for
its Cold Rapseed Oil which helps decrease the average intake of
total fat and saturated fatty acids into the body.
producer VC2 Brands scooped the award
for Investing in Skills Development for its
outstanding work in developing staff and creating an open, honest
The Food and Drink Tourism
award was presented to Iain Burnett, The Highland
Chocolatier who has significantly expanded his shop to put
Grandtully on the map.
Speaking at his first major
engagement since being reappointed as Cabinet Secretary Rural
Affairs and Environment, Richard Lochhead congratulated the booming
food and drink sector in Scotland and underlined its ongoing
importance to Scotland's economic recovery.
The Cabinet Secretary also
announced a £2.64 million Scottish Funding Council package to
establish a Scotland-wide food and drink innovation network with 17
Scottish universities. Part of the Scotland Food & Drink
industry strategy, the delivery of the innovation network is the
culmination of three years of work and collaboration.
Mr Lochhead said: "Once again, the
Scotland Food & Drink Excellence Awards have showcased an
impressive variety of the very best Scotland has to offer. It's
great to see returning names maintaining high standards, as well as
some new entries who have successfully shaped innovation into
"Innovation is a fundamental part
of any successful industry. The £2.64 million package will bring
together the very best talent and research from academia and
business, helping to strengthen and expand every aspect of this
sector crucial to our economic recovery."
Ray Jones, chair of Scotland Food
& Drink, said: "It's always an easy task to extol the virtues
of our superb food and drink industry and tonight's winners make
that job even easier.
"I'm delighted to see so many small
Scottish companies walking away as winners, as we need to recognise
the new kids on the block so Scotland can find its home among the
top three producers of quality food and drink in the world."
A partnership with the Grampian
Food Forum Innovation Awards and the Highlands & Islands Food
& Drink Awards ensured companies the length and breadth of the
country were offered the chance to enter.
The menu for the event was
specially created by Nick Nairn and included chicken from Gartmorn
Farm in Alloa, Solway Firth wild bass and rump of new season border
lamb from Campbells Prime Meats. Sponsors for the event included
Clydesdale Bank, Sodexo, Johnston Carmichael, Food & Health
Alliance, Speyside Glenlivet, RHASS, SFDSA, SAOS, Scottish Food
& Drink Fortnight, Zero Waste Scotland, VisitScotland,
Doubletree by Hilton Dunblane Hydro Hotel, Diageo, Tesco, No 1
Currency, D8 and The Grocer.