The two winners of the Savour the Wye Local Food Awards have been announced. The awards are organised by the Wye Valley Area of Outstanding Natural Beauty (AONB) and sponsored by Waitrose Monmouth. John Childs of Cowshill Farm, Hewelsfield, Gloucestershire won the Producer of the Year Award 2007. Cowshill Farm raises rare breed Berkshire and British Lop Pigs and Gloucester Cattle on their 80-acre family holding. They sell the pork, bacon and beef direct to the public either at farmers' markets, in boxes from the farm or via local shops such as Browns of Llandogo. They are in the Countryside Stewardship Scheme and therefore manage their land in a sustainable way, for example, by providing habitats for lesser horseshoe bats. John Biggs, from NFU Cymru and one of the judges said: "The Childs' family impressed me with their passion for the environment, excellent stockmanship and the work they do for the community on the Parish Grassland Project. Cowshill Farm is a family farm producing top quality local food for local people." John Childs said they delighted to have won the award in recognition of 60 years hard work at Cowshill Farm. "We hope it will open up a new range of customers such as hotels and restaurants in the Wye Valley that are looking for high quality and genuine local food." Runners-up were Trealy Farm Charcuterie from Mitchel Troy, Monmouthshire and Huntsham Farm, Goodrich, Herefordshire. Trealy Farm was praised by the judges for their innovative and extremely tasty salamis, chorizos and cured meats and Huntsham Farm was singled out for its business acumen and marketing of meat from traditional breeds to top national restaurants. Amy Garnham from Royal Forest of Dean College has won the Student Chef of the Year Award in an exciting cook-off at the college on Monday October 1st 2007. Amy, from Ross on Wye, cooked up Pear pecan & oat crunch with vanilla bean ice cream. It impressed the judges for both its exquisite taste and presentation. Judge Tim Wingrove from Waitrose said: "The standard of the student entries this year was superb – the recipes were all excellent and made great use of top quality local produce. Amy showed great flair and honesty in her cooking and the final dish tasted great so she is a deserving winner." The runners up were Nathan Mizen from Hereford College of Technology who cooked Apple Souffle with roasted plums and Matthew Stead from Royal Forest of Dean College who cooked Apple and walnut meringue pie. They both win £50 worth of Waitrose vouchers.
