Overall winners of 2007 North West Fine Food Producer of the Year Awards. On Thursday 22nd March, the Port of Lancaster Smokehouse was announced by Sheila Dillon of the Radio 4 Food Programmes as the overall winner of the hotly contested 2007 North West Fine Food Producer of the Year Awards.
Sue Nelson, Chief Executive of NW Fine Food, said: "The North West Fine Food Awards celebrate the very best foods produced in the North West and recognise just how fantastic locally produced food and drink really is."
The awards presentations took place at a VIP gala dinner held at the Lowry Hotel in Manchester and more than 40 independent judges contributed to the proceedings. The panel included North West top chefs, Nigel Howarth and Paul Askew, national food critics, supermarket representatives and regional tourist groups.
In all, around 180 companies put themselves forward for the competition, with a total of more than 500 product submissions. This record number of entries made the 2007 event the hardest fought in the six year history of the North West Fine Foods awards and the standard was correspondingly high. |  |
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North West Fine Food Producer of the Year Awards 2007 winner of "Best Fish or Seafood and Best Smoked Fish or Seafood." category. The judges were unanimous in their praise for the moistness and flavour of our traditionally smoked kipper fillets. One judge described them as "luscious visually, with wonderful texture, subtle flavour and beautiful skin".
Judge and Chef of the Year 2006, Nigel Haworth commented: "It was even better than their kipper on the bone. For those of you who love kippers but hate the bones, they just don't get any better than this. It's real fast food with no artificial colouring or additives, just simmered in the bag for approximately 4-5 minutes or grilled with a knob of butter."
All kippers packed in pairs minimum weight 175g |  |
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 | Sea Samphire Wild Sea Asparagus - now available.
Leaves and seed pods are used, leaves used in salads and pickled in vinegar and spices, or often simply cooked in butter for 3-5 minutes, or steamed for 5-7 minutes. The plant has a reputation
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Smoked Salmon Traditionally smoked Scottish Salmon, our own unique flavour and texture. All traditionally smoked over specially blended seasoned Oak and Beech chips.
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Port of Lancaster Smokehouse Awards In the last few years we have received the following awards for our business and products.
North West Fine Foods Producer of the Year Awards Overall Winners 2007
North West Fine Food Producer of the Year Awards 2007 winner of "Best Fish or Seafood and Best Smoked Fish or Seafood" category
Bakewell Agricultural & Horticultural Society Ltd 2006
Trade Stand Award
Royal Lancashire Agricultural Society Food Hall competition 2005
First Prize
Be Inspired Lancashire Business Awards 2004
The Myerscough College Rural Business of the Year Award
Booths & North West Fine Foods North West Producer of the Year 2003
Best Smoked Bacon Award for our Smoked Back Bacon.
North West Fine Foods Producer of the Year 2002
Award of Excellence for our Natural Oak Smoked Haddock.
Port of Lancaster Smokehouse
West Quay
Glasson Dock
Lancaster
LA2 0DB
Tel: 01524 751493
Fax: 01524 752168
Email: mail@glassonsmokehouse.co.uk
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