the FreeFrom Food Awards continue to lead the freefrom sector
to ever greater heights of excellence!
2015 THE WINNERS!
The FAIR Trophy for the best
FreeFrom Food 2015
being presented to
Laura McGowan and Nick Voakes
of Voakes Free From
by Antony Worrall Thompson
Gluten-free Traditional Pork Pie.
10% of all entrants' fees went to our charity for 2015, Foodcycle. See Cressida's report on her visit to a hub here, and our blog here about why we felt they were such an appropriate charity for the awards.
FreeFrom Food Awards presentation 2014
The FAIR Trophy for the best FreeFrom Food 2014 was
presented, on 27th March 2014, by Antony Worrall Thompson to
Anni Reid of Focaccia per Tutti for their Focaccia Mediterranea
for all the winners
Click here for a blog
on the party
for the presentation speech
The awards, founded and run by FreeFromFoodsMatter, the web's most comprehensive resource for free-from food, celebrate the innovation and imagination shown by the food industry in creating foods that are free of wheat, gluten, dairy, eggs, nuts, soya, sulphites and other allergens.
Over the last eight years the awards have become one of the most important fixtures
in the freefrom year.
And over those years the bright yellow awards logo has become recognised as the mark of quality for freefrom foods, widely displayed on winning, commended and shortlisted products on sale everywhere from supermarket shelves to on-line specialist suppliers.
If you have any queries or would like to talk to us about the project, email Michelle or Cressida or call on (44) 20 7722 2866.
Says Antony Worrall Thompson of the awards:
I have been involved with the FreeFrom Food Awards from the start and am really delighted at the way they have grown. FreeFrom is becoming such an important part of food-thinking for all of us these days that it is important to have a reliable, independent guide to freefrom excellence – and the awards provide just that.
Says Phil Vickery, author of Seriously Good Gluten-free Cooking and now, Seriously Good Gluten-free Baking:
It is only since the publication of my two gluten-free cookbooks that I have realised how big the market for 'freefrom' food actually is and how fast it is growing. It is great to see that quality, innovation and effort are now being recognised in such a positive way. Good luck to the FreeFrom Food Awards!
• The Food Programme – Radio 4 – 18th March 2012
Sheila Dillon tastes some of the products shortlisted for the 2012 awards – click here for the link to the podcast