Small Food Awards Searching for Big Ideas

Britain’s most cutting edge food producers are being invited to put their ideas and skills to the test by entering the second, national Small Food Awards.

Run by social enterprise Virtuous Bread and The School of Artisan Food, the awards aim to recognise micro, professional food producers in the UK who are at the forefront of innovation and excellence in the food industry.

Open to small food producers with a maximum of two people in the business, products must be produced in a non-industrial or domestic environment such as a home kitchen.

Five artisan food categories are included: bread, charcuterie, cheese, chocolate, and savoury fermented products such as pickles.

An expert panel of judges will assess the entries on criteria including taste, texture and appearance and choose three finalists from each category to attend the awards ceremony at The School of Artisan Food, based at the Welbeck Estate on the Notts/South Yorkshire border, on 3 May 2018.

Julie Byrne, MD of The School of Artisan Food

“The Small Food Awards provide a fabulous opportunity for micro food producers to showcase their products and compete against others who face the same challenges. We hope the awards will encourage the very best artisan food creators to come forward and take part in this great event,” says Julie Byrne, MD of The School of Artisan Food. “With advice from the judges as well as experts here at The School, we aim to give Britain’s best small producers a platform to grow their business and take their brilliant products to a wider market.”

Jane Mason, Founder and Director of Virtuous Bread: “Many of the most important innovations in food in the past decade, whether it has been in design, production or delivery, have come from micro producers. However, they are frequently at a disadvantage when it comes to competition in their area, many of which are dominated by much larger organisations.”

Entrants should register their entry via email to [email protected] as soon as possible. Entries must be submitted by post to or dropped off at The School of Artisan Food by 12 noon on 25 April for judging.


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