The ArgusRaising a glass for our foodie favourites in Sussex (From The Argus)

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Raising a glass for our foodie favourites in Sussex

The Argus: Raising a glass for our foodie favourites in Sussex Raising a glass for our foodie favourites in Sussex

Food and drink suppliers were celebrated at a glittering awards ceremony last night.

The great and good of the food industry gathered at The Amex stadium to honour the county’s world-class produce.

The ceremony was hosted by patron and Olympic champion Sally Gunnell OBE DL after a seven-course banquet.


Winners included Jeremy’s Restaurant at Borde Hill Gardens, Balcombe, which scooped best eating experience award.

Charlie Hughes from the Southview Farm Dairy took farmer of the year and Goodwood Home Farm in Chichester won producer of the year.

Horsham Farmers’ Market was named best farmers’ market, Hepworth Brewers, Horsham, best drink producer, and Veasey and Sons Fishmonger, Forest Row, won best farm shop.

Archers of Westfield, Hastings, was butcher of the year while Nick Bennet, of the Curlew Restaurant, Bodium, took best young chef.

The sell-out black-tie evening saw more than 350 leaders in the food, drink and farming industry gathering for “the Sussex foodie event of the year”.

Guests were treated to a ‘Sussex bubbly reception’, followed by the stunning banquet provided using the best local ingredients.

Former Sussex Young Chef of the Year and recently crowned MasterChef Professional Champion Steven Edwards, from South Lodge Hotel, helped to pick the winning ticket for the prize draw with the Wallace & Gromit Children’s Charity to raise money for Sussex’s only children’s hospice, Chestnut Tree House.

Sally Gunnell said: “This is my second year as patron for the Sussex Food & Drink Awards and just one look at the grand finalists list reassures me that these awards are just getting better and better.“ I am thrilled to see a wonderful range of small, young companies and larger, established businesses coming forward to win these awards.

They are innovative, imaginative, sustainable and – very importantly – make us delicious food and drink to enjoy.”


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