Guild of Fine Food

Last updated

The Guild of Fine Food Limited
Company typePrivate Company
Founded1992
FounderBob Farrand
Headquarters
Gillingham, Dorset
,
UK
Number of locations
2
Website www.gff.co.uk

The Guild of Fine Food (GFF) is a British family-owned industry journal publisher that covers gourmet food news. It was founded by Bob Farrand in 1992. [1] [2]

Contents

All five directors are members of the Farrand family. Bob Farrand is the chairman, his son John Farrand is the managing director, daughter-in-law Tortie Farrand marketing director, his wife Linda Farrand a director and niece Sally Coley [3] [4]

GFF promotes the Great Taste Awards and also the World Cheese Awards, which were initiated in 1988. [5]

From its base in Gillingham, near Shaftesbury in Dorset, it promotes producers and sellers of "artisan food and drink" across England, Wales, Scotland and Northern Ireland. [6]

Great Taste Awards

The Great Taste Awards are open to members and non-members, but only products that pay an entry fee of between £38 and £240 per product are judged. [7] Winning products receive one, two or three stars. [8] In 2018, 12,634 food and drink products were judged. [8]

World Cheese Awards

The World Cheese Award "World Champion" has been awarded to: [9] [10]

YearWinnerVenue and other details
1988 Flag of England.svg Blue Cheshire by Hutchinson-Smith & Sons, England. [11]
1989 Flag of England.svg Blue Stilton by Dairy Crest Foods, Hartington, England.
1990 Flag of England.svg Mature Traditional Cheddar by Dairy Crest, Sturminster Newton, England
1991 Flag of France.svg Fourme d'Ambert by Hennart Frères, France
1992 Flag of Switzerland (Pantone).svg Le Gruyère Premier Cru by von Mühlenen of Switzerland.
1993 Flag of England.svg Double Gloucester by Dairy Crest, Longridge, England
1994 Flag of France.svg Brie de Meaux AOC by Hennart Frères, France
1995 Flag of England.svg Shropshire Blue by Cropwell Bishop Creamery, England
1996 Flag of England.svg Lord of the Hundreds by Traditional Cheese Dairy, England
1997 Flag of Italy.svg Parmigiano Reggiano by Caseficio Vittorio Quistello, Italy
1998 Flag of England.svg Mature Traditional Cheddar by Dairy Crest, Sturminster Newton, England
1999 Flag of the Netherlands.svg Kollumer 18 months (Old Dutch master) by Frico Cheese, Holland
2000 Flag of England.svg Mature West Country Farmhouse Cheddar by Brue Valley Farms, England
2001 Flag of France.svg Camembert Super Medaillon by Isigny Sainte-Mère, France
Flag of Ireland.svg Mature Cheddar by Carbery, Ireland
2002 Flag of Switzerland (Pantone).svg Le Gruyère AOC Reserve by von Mühlenen of Switzerland
2003 Flag of France.svg Chevre d'Or Camembert by Eurial-Poitouaine/Eurilai, France
2004 Flag of France.svg Camembert de Normandie by Isigny Sainte-Mère, France
2005 Flag of Switzerland (Pantone).svg Le Gruyère Premier Cru by von Mühlenen of Switzerland.
2006 Flag of France.svg Ossau-Iraty by Fromagerie Agour of France
2007 Flag of France.svg Brie de Meaux, Rénard Gillard, France
2008 Flag of Spain.svg Queso Arico curado pimentón by Sociedad Canaria de Formento of Tenerife, Spain. [12]
2009 Flag of Canada (Pantone).svg Le Cendrillon by La Maison Alexis de Portneuf of Québec, Canada. [13]
2010 Flag of England.svg Cornish Blue by Cornish Cheese Co. of England. [14]
2011 Flag of France.svg Ossau-Iraty by Fromagerie Agour of France. [15]
2012 Flag of Spain.svg Manchego DO Gran Reserva by Dehesa de Los Llanos of Spain. [16]
2013 Flag of Germany.svg Montagnolo Affiné by Käserei Champignon of Germany2,777 cheeses, 436 producers, 30 countries). [17]
2014 Flag of England.svg Bath Blue by Bath Soft Cheese of England2,600 cheeses, 33 countries). [18]
2015 Flag of Switzerland (Pantone).svg Le Gruyère AOP by von Mühlenen of SwitzerlandNEC, Birmingham; 2,727 cheeses). [19]
2016 Flag of Norway.svg Kraftkar by Tingvollost of NorwaySan Sebastián, Spain; 3,060 cheeses). [20]
2017 Flag of England.svg Cornish Kern, by Lynher Dairies Cheese Company, EnglandTobacco Dock, London; 3,001 cheeses). [21]
2018 Flag of Norway.svg Fanaost, a gouda by Ostegården of Fana, Norway Grieghallen, Bergen; 3,472 cheeses, 30 countries) [22]
2019 Flag of the United States.svg Rogue River Blue by Rogue Creamery of Central Point, OR, USA Bergamo, Italy; 3,804 cheeses, 42 countries). [23] [24]
2020No competition due to COVID-19. [25]
2021 Flag of Spain.svg Olavidia by Qesos y Besos (Lacteos Romero Pelaez) of Guarromán, Jaén, Spain Oviedo, Spain; 4,079 cheeses, 45 countries). [26]
2022 Flag of Switzerland (Pantone).svg Le Gruyère AOC by Vorderfultigen Gourmino Newport, Wales; Record 4,434 cheeses. [27]
2023 Flag of Norway.svg Nidelven Blå by Gangstad Gårdsysteri Trondheim, Norway; 4,502 cheeses. [28]

Related Research Articles

<span class="mw-page-title-main">Cheddar cheese</span> Type of relatively hard English cheese

Cheddar cheese is a natural cheese that is relatively hard, off-white, and sometimes sharp-tasting. It originates from the English village of Cheddar in Somerset, southwest England.

<span class="mw-page-title-main">Dorset Blue Vinney</span> British blue cows milk cheese

Dorset Blue Vinney is a traditional blue cheese made near Sturminster Newton in Dorset, England, from cows' milk. It is a hard, crumbly cheese. It was formerly made of skimmed milk.

<span class="mw-page-title-main">Edam cheese</span> Semi-hard Dutch cheese

Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well and hardens, instead of spoiling, for an extended time. These qualities made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.

<span class="mw-page-title-main">String cheese</span> Elongated type of cheese

String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, making it stringy.

<span class="mw-page-title-main">Velveeta</span> Pasteurized prepared cheese product by Kraft

Velveeta is a brand name for a processed cheese similar to American cheese. It was invented in 1918 by Emil Frey (1867-1951) of the Monroe Cheese Company in Monroe, New York. In 1923, The Velveeta Cheese Company was incorporated as a separate company. In 1925, it advertised two varieties, Swiss and American. The firm was purchased by Kraft Foods Inc. in 1927.

<span class="mw-page-title-main">Cheez-It</span> Baked cheese crackers

Cheez-It is a brand of cheese crackers manufactured by Kellanova through its Sunshine Biscuits division. Approximately 26 by 24 mm, the rectangular crackers are made with wheat flour, vegetable oil, cheese, skim milk, salt, and spices.

<span class="mw-page-title-main">Neal's Yard Dairy</span> UK cheese seller

Neal's Yard Dairy is a London artisanal cheese retailer, wholesaler and (formerly) cheesemaker in London, which was founded by Nicholas Saunders and Randolph Hodgson in 1979. It has been described as "London's foremost cheese store." As of 2020 the company has three shops and a cheese store in London.

<span class="mw-page-title-main">Cheeses of Mexico</span> Overview of Mexican cheeses

Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote sheep's milk cheeses. Most cheeses are made with raw (unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.

<span class="mw-page-title-main">L&F Jones</span> British company

L & F Jones Holdings Ltd is a company based in Westfield, Somerset, England, that includes a chain of convenience shops, a wholesale food business, and a Best Western PLUS hotel. The retail chain consists of twelve shops in Somerset, Wiltshire, Dorset, South Gloucestershire, and Bristol.

<span class="mw-page-title-main">Vegan cheese</span> Cheese-like food item made without animal ingredients

Vegan cheese is a category of non-dairy, plant-based cheese analogues. Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant-based Parmesan. The defining characteristic of vegan cheese is the exclusion of all animal products.

<span class="mw-page-title-main">Dorset Cereals</span>

Dorset Cereals is a British manufacturer of breakfast cereals, based in Poole in Dorset, England. The company was founded in 1989 by Terry Crabb and manufactures muesli, porridge, and granola. Its products are exported to more than 70 countries.

<span class="mw-page-title-main">Fried cheese</span> Cheese dish fried in oil

Fried cheese is a dish of cheese that is fried in oil. Fried cheese can be dipped in a batter before frying, and can be pan-fried or deep fried. It can be served as an appetizer or a snack.

Mash Direct is a farming and food production company based in Comber, County Down, Northern Ireland.

<span class="mw-page-title-main">Tingvollost</span> Norwegian cheesemaker

Tingvollost is a Norwegian cheesemaker in Tingvoll, making blue cheese and white mold cheeses from cow's milk. Annual production in 2014 was 21 tons of cheese based on 200 000 liters milk.

<span class="mw-page-title-main">Kraftkar</span> Norwegian blue cheese

Kraftkar is a blue cheese from Tingvoll in Nordmøre, Western Norway, made from unskimmed cow's milk and cream, with injected culture of the mold Penicillium roqueforti.

<span class="mw-page-title-main">Cheese sauce</span> Sauce made with cheese

Cheese sauce is a sauce made with cheese or processed cheese as a primary ingredient. Sometimes dried cheese or cheese powder is used. Several varieties exist and it has many various culinary uses. Mass-produced commercial cheese sauces are also made by various companies, in both liquid and dry forms. These prepared sauces are used by consumers and restaurants, and commercial formulations are used in the production of various prepared foods, such as macaroni and cheese mixes and frozen meals.

<span class="mw-page-title-main">Argentine cheese</span> Overview of Argentine cheeses

Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world. In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year. Production is mainly centered in the provinces of Córdoba, Santa Fe and Buenos Aires, in the Pampas region of the central and east-central parts of the country.

References

  1. ↑ "Guild of Fine Food moves to new HQ in Gillingham Dorset". The Visitor Magazine. The Visitor Ltd. Retrieved 20 September 2014.
  2. ↑ "THE GUILD OF FINE FOOD LIMITED - Overview (free company information from Companies House)". Companies House. Retrieved 25 August 2017.
  3. ↑ "Meet the team". The Guild of Fine Food. Retrieved 25 August 2017.
  4. ↑ "THE GUILD OF FINE FOOD LIMITED - Officers (free information from Companies House)". Companies House. Retrieved 25 August 2017.
  5. ↑ "In the best possible taste – the Guild of Fine Food: Joël Lacey visits Gillingham's Guild of Fine Food". Dorset Life. Dorset Life Magazine. 28 February 2014. Retrieved 20 September 2014.
  6. ↑ "Guild website: Join the Guild". Fine Food Guild. Retrieved 20 September 2014.
  7. ↑ "Brochure : "Entry information"" (PDF). gff.co.uk. Retrieved 1 January 2020.
  8. 1 2 "Great Taste - A History" (PDF). gff.co.uk. Retrieved 7 December 2019.
  9. ↑ "Los 28 mejores quesos del mundo de la historia reciente". ABC Viajar. 15 November 2016.
  10. ↑ Briggs, Fiona (13 December 2010). "Fine food boss picks eight champion cheeses for Christmas". Retail Times.
  11. ↑ "Group Captain David Hutchinson Smith". Telegraph.co.uk. Retrieved 20 November 2016.
  12. ↑ White, Emma (17 October 2008). "World Cheese Awards unveiled". Thecaterer.com. Retrieved 17 November 2016.
  13. ↑ "World Cheese Awards 2009". Thegoodwebguide.co.uk. Archived from the original on 28 December 2018. Retrieved 17 November 2016.
  14. ↑ "2010 World Cheese Awards: Major Winners". Cheesemonger's Weblog. 28 November 2010. Retrieved 17 November 2016.
  15. ↑ "French sheep's milk cheese is champion at 2011 World Cheese Awards". Retail Times. Retrieved 17 November 2016.
  16. ↑ "Manchego wins nail-biting World Cheese Awards 2012". Cheesechap.com. Retrieved 17 November 2016.
  17. ↑ "World Cheese Awards Winners Announced | News | Speciality Food Magazine". Specialityfoodmagazine.com. Retrieved 17 November 2016.
  18. ↑ "Bath Blue takes the highest honour in world cheese". The Guild of Fine Food. 14 November 2014. Archived from the original on 17 November 2016. Retrieved 17 November 2016.
  19. ↑ Spector, Felicity (30 November 2015). "Is this the best cheese in the world?". The Telegraph. Retrieved 17 November 2016.
  20. ↑ "Kraftkar, un queso azul noruego, mejor del mundo en los World Cheese Awards 2016" [Kraftkar, a Norwegian blue cheese, world's best in the 2016 World Cheese Awards]. ELMUNDO (in Spanish). Retrieved 17 November 2016.
  21. ↑ "British cheese named best in the world at World Cheese Awards 2017". FG Insight. 20 November 2017. Archived from the original on 19 August 2018. Retrieved 21 January 2018.
  22. ↑ Lane, Michael (2 November 2018). "Norwegian gouda is 2018 World Cheese Awards champion". Guild of Fine Food. Archived from the original on 6 November 2018.
  23. ↑ "US cheese takes top spot at World Cheese Awards 2019". Dairy Reporter. Retrieved 19 November 2019.
  24. ↑ Holson, Laura M. (November 2019). "The World's Best Cheese? It's Blue and Comes From Oregon". New York Times. Retrieved 1 November 2019.
  25. ↑ "World Cheese Awards rescheduled for 2021". Guild of Fine Food. 22 July 2020.
  26. ↑ "This Spanish Cheese Was Just Named 'World's Best'". Food & Wine. Retrieved 4 November 2021.
  27. ↑ "The World Champion Cheese 2022 is announced: Le Gruyère AOP surchoix". Guild of Fine Food. Archived from the original on 21 February 2023. Retrieved 21 February 2023.
  28. ↑ Ørnhaug, Elina Rydland; Hatland, Lena Erikke; Flatjord, Nora Garnes (27 October 2023). "Dette er verdens beste ost" [This is the best cheese in the world]. NRK (in Norwegian). Retrieved 28 October 2023.


This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.