ARTISAN SMOKEHOUSE STRIKES GOLD AT THIS YEAR¹S GREAT TASTE AWARDS – Fishupdate.com

ARTISAN SMOKEHOUSE STRIKES GOLD AT THIS YEAR¹S GREAT TASTE AWARDS Published:  07 August, 2012

The UK’s Artisan smokehouse, Coln Valley, has won four gold stars in this year’s national Great Taste Awards 2012.

The smokehouse, which opened its doors 30 years ago, scooped a gold for its Dill Sauce, a gold for its smoked kippers and landed a coveted two gold stars for its signature dish and Cotswold favourite, the Kiln Roasted Salmon with Honey and Mustard.

Only seven per cent of 8,807 food and drink product entries from 1,823 companies throughout the UK won a two-star rating, which places the traditional Cotswold smokehouse in the top tier of UK food producers.

On collecting four gold stars Mark Osborne, Coln Valley’s Managing Director, comments: “We strive to produce nothing less than the best and these four national awards go some way to recognise this. Over the last few years our Cotswold smokehouse has carved an international reputation. We will now build on this and keep creating what we believe to be the best smoked salmon in the world.”

Individually hung by hand and cold smoked for 24 hours before being slowly kiln roasted, Coln Valley’s double gold award-winning Kiln Roasted Salmon with Honey and Mustard provides a wonderfully sweet smokey flavour and a deliciously crunchy texture from the generous sprinkling of mustard seeds.

Judges this year included Masterchef winner and restaurateur Mat Follas, restaurant critic and Masterchef judge Charles Campion, food writers Lucas Hollweg and Xanthe Clay and over 300 food buyers from leading food halls, delicatessens and farm shops, including Harrods, Selfridges and Fortnum & Mason.

Each product was blind-tested and whittled down over the course of 45 days by 350 experts.

Bob Farrand, Guild of Fine Food Chairman, adds: “To be awarded Gold in Great Taste is a significant achievement – it is no easy win.  Only the very best products entered receive an award after being judged by a minimum of 12 of the UK’s finest pallets.”

Mark concludes: “Traditional smoking using time-honoured methods is fast becoming a dying art however we are adamant that the art of smoking should be celebrated and we aim to continue to play a role in keeping this technique alive.”