Award News 2026
Where to Eat and Drink in Northamptonshire This Summer - Awards Finalists Announced
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Cedar Restaurant at Fawsley Hall
If you're looking for the very best places to eat and drink in Northamptonshire this summer, the shortlist for the 2026/27 Weetabix Northamptonshire Food and Drink Awards is a great place to start.
Finalists have been announced in the Awards' much-anticipated dining categories, including Booker Gastro Pub of the Year, Community Café of the Year, Restaurant of the Year and World Cuisine Restaurant of the Year.
Following a rigorous final stage of judging and assessment, winners will be revealed at the Weetabix Northamptonshire Food and Drink Awards ceremony this October.
Recognising and celebrating the county's most outstanding people, places and produce, these Awards continue to shine a spotlight on the venues setting the standard for quality, innovation and hospitality.
With entries growing year after year, reaching the finalist stage is a significant achievement, whether for a long-established restaurant, a village café, a welcoming pub or an exciting independent eatery.
Rachel Mallows MBE, Awards Director, said:
"These finalists represent some of the very best food and drink experiences Northamptonshire has to offer at the moment. Whether you're planning a special meal, discovering somewhere new or returning to a much-loved favourite, these finalists are a fantastic guide to where to eat and drink this summer.
“Being recognised by the Awards not only celebrates excellence and a commitment to quality and local produce, but also helps businesses attract new customers and build on their success. We encourage everyone to get out and support these brilliant finalists."
Finalists for the Booker Gastro Pub of the Year, sponsored by Booker, are:
The Bell, Little Addington
The Kings Head, Spratton
The Olde Red Lion, Kislingbury
The Red Lion, Brafield On The Green
The Snooty Fox, Lowick
Tollemache Arms, Harrington
Finalists for the Community Café of the Year, are:
Birch Tree Café, Easton on the Hill
Genevieve's Café, Northampton
Glebe Farm Tearoom, Kettering
Motte & Fig Coffee Shop & Deli, Higham Ferrers
The Loft Café, Moulton
Whites Kitchen, Earls Barton
Finalists for Restaurant of the Year, sponsored by Whitco Catering & Bakery Equipment Limited, are:
Hibiscus Fine Dining
Nuovo
Stacie's Italian, Rothwell
The Cedar Restaurant at Fawsley Hall
The Gallery at Escapade Silverstone
The Hopping Hare, Duston
Finalists for World Cuisine Restaurant of the Year, sponsored by British Pepper and Spice, are:
Irmak Northampton Ltd
Saffron Fine Indian Dining, Brackley
Sakura Sushi Ltd., Northampton
Taste of India, Rothwell
The Raj, Kettering
The Royal Bengal, Kettering
The Spice Lounge, Higham Ferrers
Truva Lounge Cocktail Bar, Towcester
Adam Richardson, Area Manager at Booker commented:
“At Booker, we’re proud to support these Awards and celebrate the brilliant people and businesses that make our local food and drink industry what it is.
“Reaching finalist stage is a fantastic achievement, and we’re looking forward to seeing everyone come together at the Awards in October.
“We know the passion, creativity and hard work that goes into running a great hospitality business, and it’s wonderful to see so many teams being recognised. Over the summer, we’d encourage everyone to get out and visit these venues, enjoy what they have to offer, and be part of the journey as we count down to the Awards in October.”
Vita Whitaker, CEO, Whitco Catering & Bakery Equipment Limited added:
“Whitco is proud to sponsor the Restaurant of the Year category and support a celebration of the very best of the county’s hospitality scene.
“All the finalists represent the passion, creativity and high standards that make Northamptonshire such an exciting destination for food lovers. As a trusted guide to where to eat and drink this summer and beyond, the Awards shine a spotlight on the restaurants that go the extra mile to deliver memorable experiences for their customers.
“At Whitco, we understand the importance of quality, consistency and supporting businesses that set high standards in everything they do. We wish all the finalists the very best and look forward to celebrating their achievements at the Awards ceremony in October.”
The results of all three categories will be announced at the Weetabix Northamptonshire Food & Drink Awards celebrations on 15 October 2026 at the Royal & Derngate Theatre, supported once again by national catering award winners Portfolio Events.
The free-to-enter categories in this year’s Awards (with their respective sponsors) are:
Artisan Local Drink of the Year (Warner’s Distillery Ltd)
Artisan Local Product of the Year (Heygates Flour and Animal Feed Millers)
Artisan Local Vegetarian / Vegan Product of the Year (SEGRO)
Booker Gastro Pub of the Year (Booker)
Booker Young Chef of the Year (Booker)
Canapé competition (Portfolio Events)
Community Café of the Year
Farming Environment Award (Weetabix)
F&B Achiever of the Year (J Sweeney Accountants)
Food and Drink College Student of the Year (University of Northampton)
Healthy Food Producers (Delapré Abbey Preservation Trust and Eat Curious)
Healthy Food and Wellbeing Workplace (Wellbeing Service, West Northamptonshire Council)
Local Food Hero of the Year (Howes Percival)
One to Watch (Whitworth Bros. Ltd Flour Millers)
Outstanding Contribution to Food & Drink (All Things Business)
Restaurant of the Year (Whitco Catering & Bakery Equipment Limited)
Rising Star Award (West Northamptonshire Council)
Weetabix Sustainability Award (Weetabix)
Chef of the Year (Northampton College)
World Cuisine Restaurant of the Year (British Pepper & Spice Co. Ltd)
For more details on all the categories in the Weetabix Northamptonshire Food and Drink Awards 2026/27, including entry and nomination forms call the Awards team on 01933 664437 or email awards@northamptonshirefoodanddrink.co.uk
You can also follow the Awards on Facebook at @foodawards or X and Instagram at @foodawardsHQ or on LinkedIn at @weetabixnfadawards
Northamptonshire Food and Drink Community in the Spotlight as Finalists Revealed in College Student, Artisan Local Product, Artisan Vegetarian / Vegan Produce and Artisan Local Drink Categories
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Finalists have been announced in four of the most celebrated categories of the Weetabix Northamptonshire Food and Drink Awards. This year’s entries for College Student, Artisan Local Product, Artisan Vegetarian/Vegan Product, and Artisan Local Drink showcase emerging talent alongside the creativity and craftsmanship that continue to define the county’s innovative food and drink scene.
Eighteen of the county’s most exceptional creations have risen to the top, securing their place in the spotlight as they compete for Gold, Silver, and Bronze at the Awards ceremony in October. These finalists represent the very best of the county’s food and drink producers, recognised for their outstanding flavours, excellence, and innovation.
The ‘Artisan’ label highlights products made in small batches, often by hand or using traditional methods, and this year’s entries reflect an exciting new wave of talent from all around the county.
Rachel Mallows MBE DL, Awards Director, commented:
“This year’s Artisan entries demonstrate remarkable innovation. The originality and quality on display made judging both exciting and exceptionally challenging. We couldn’t limit ourselves to the usual five finalists per category!”
Tom Heygate, Director, Heygates Flour and Animal Feed Millers, added:
“We are excited and proud to once again be supporting the Weetabix Northamptonshire Food and Drink Awards. As a local and family owned farming, milling and baking business, it is fantastic to celebrate success with other like-minded, talented food and drink companies from across our county.”
Finalists for the Artisan categories are:
Artisan Local Product of the Year
Sponsored by Heygates Flour and Animal Feed Millers
GG’s Homemade Sourdough – GG’s Local Cheese & Jalapeno Organic Bloomer
Northampton Charcuterie Company Ltd – Northamptonshire Wild Venison Sausage Royale
Queen & Co (Made by the Beekeeper) – Mead Vinegar
JJ Cakes – Artisan Handcrafted Fruit Shaped Desserts
Your Cool, Scone & Jam Ice Cream
Choccies by Sara – The Blackcurrant & Cassis
Artisan Local Drink of the Year
Sponsored by Warner’s Distillery
Braybrooke Beer Co – Braybrooke Keller Lager
Merry Tom – Merry Tom Wine
New Lodge Vineyard – Pinky Boots
Queen & Co (Made by the Beekeeper) – Mead
Towcester Mill Brewery – Black Fire
Wharf Distillery – Caramel Latte Rum Liquer
Artisan Local Vegetarian / Vegan Product of the Year
Sponsored by Segro
Millie’s Bakery Ltd – Rustic Sourdough
The Northampton Cheese Company Ltd – Little Howie
GG’s Homemade Sourdough – Olive & Homegrown Rosemary Bloomer
Bakeworks Co – Cinnamon Roll
Your Cool – Dairy-free Dark Chocolate ‘ice cream’ with a hint of Rum
Choccies by Sara – Brown Butter Salted Caramel
Last year’s winners are keen to highlight the positive impact of the Awards on both their businesses and the wider community. Johnny Howes, MD, Phipps NBC said:
“Winning Gold with 'From the Ashes', brewed to commemorate the Great Fire of Northampton, was an amazing win for our heritage brewery, especially among such brilliant finalists. Beyond the brand visibility and recognition of our work, the Awards do so much good for Northamptonshire. It is a fantastic celebration of our local producers and businesses, and brings the whole community together.”
Artisan baker Alice Dove, from the Dovely Bakery, commented:
“Receiving an award was an honour, and enabled me to boost sales. Displaying the Gold award logo and letting my customers know that the Dovely 'Nonsausage Roll' is a Gold award-winning product has given me confidence, joy and increased business. For this I thank you all."
Pip Jeyes, Jeyes of Earls Barton, added:
“Winning Gold for our Jeyes’s Northamptonshire Mustard has meant so much to us as a family business. It has brought fantastic recognition, opened new doors, and shone a spotlight on the quality, creativity and pride behind local produce across the county. The mustard was created with Steve from Friars Farm, and without him, our products simply wouldn’t taste the same.
“Since the award, we’ve been delighted to see new collaborations develop, including Delta Hotels by Marriott Northampton featuring our award-winning mustard in its Honey Mustard Glazed Pork Belly dish. For us, this is exactly what the awards are all about: celebrating local talent, creating opportunities, and bringing Northamptonshire’s food and drink community together.”
The Food and Drink College Student competition has also seen an increase in those applying, with young people demonstrating exceptional creativity, skill, and professionalism in hospitality and culinary arts.
Entries showed originality, technical ability, and composure under pressure. While the hospitality sector continues to face challenges, judges noted strong optimism for the future, driven by a new generation of skilled professionals.
Finalists in the college competition are:
Leyli Khatiri, Tresham College
Maddie Lindsay, Tresham College
Sophia Hills, Moulton College
Sophie Kelly, Northampton College
Kaiden McCreath, Northampton College
The Weetabix Northamptonshire Food and Drink Awards shine a spotlight on local culinary excellence. Recognising and celebrating the county’s brilliant people, places and producers, the Awards fly the flag for buying and supporting local.
The free-to-enter categories in this year’s Awards (with their respective sponsors) are:
Artisan Local Drink of the Year (Warner’s Distillery Ltd)
Artisan Local Product of the Year (Heygates Flour and Animal Feed Millers)
Artisan Local Vegetarian / Vegan Product of the Year (SEGRO)
Booker Gastro Pub of the Year (Booker)
Booker Young Chef of the Year (Booker)
Canapé competition (Portfolio Events)
Community Café of the Year (Mary Laing)
Farming Environment Award (Weetabix)
F&B Achiever of the Year (J Sweeney Accountants)
Food and Drink College Student of the Year (University of Northampton)
Healthy Food Producers (Delapré Abbey Preservation Trust and Eat Curious)
Healthy Food and Wellbeing Workplace (Wellbeing Service, West Northamptonshire Council)
Local Food Hero of the Year (Howes Percival)
One to Watch (Whitworth Bros. Ltd Flour Millers)
Outstanding Contribution to Food & Drink (All Things Business)
Restaurant of the Year (Whitco Catering & Bakery Equipment Limited)
Rising Star Award (West Northamptonshire Council)
Weetabix Sustainability Award (Weetabix)
Chef of the Year (Northampton College)
World Cuisine Restaurant of the Year (British Pepper & Spice Co. Ltd)
Northamptonshire Chef Crowned Champion at Europe's Biggest BBQ Festival After Texas Pilgrimage
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Fresh from a culinary pilgrimage through the barbecue heartlands of Texas, Northamptonshire chef James Peck and his team at Ember have been crowned winners at FUME, Europe’s biggest celebration of barbecue and live-fire cooking, triumphing over an elite field that included Michelin-starred chefs, internationally renowned pit masters and some of the most respected names in global barbecue.
The victory marks a major milestone in Ember’s rise as one of the UK’s most exciting live-fire dining experiences. It comes just weeks after Peck returned from Texas, where he cooked at the Lockhart Rising festival and completed a residency at Interstellar BBQ in Austin, bringing home new techniques, inspiration and ideas that have helped elevate Ember to the forefront of Europe’s barbecue scene.
Held over four days at Allianz Stadium, Twickenham, FUME has established itself as Europe’s leading barbecue festival, attracting thousands of visitors and some of the biggest names in live-fire cooking from across the UK, Europe and the United States.
The festival brings together Michelin-starred chefs, award-winning pit masters and emerging culinary talent in a large-scale celebration of barbecue culture, with guests voting throughout the event to decide the overall winners.
For James Peck and the Ember team, the result represents recognition at the highest level of modern barbecue and firmly places a Northamptonshire restaurant among Europe’s leading live-fire kitchens.
Now, as interest builds following Ember’s success, James and the team are bringing the flavours, techniques and inspiration of James’ Texas journey home to Northamptonshire with an exclusive open-fire dining experience on Friday 4th July at Moulton Grange Farm in Pitsford.
The event, The Texas Pilgrimage, offers guests a rare opportunity to experience the cooking style that has taken Ember from a local restaurant to European recognition.
Combining fine-dining precision with the theatre of cooking over wood and flame, the five-course menu showcases exceptional ingredients, refined technique and the lessons learned from some of America’s most respected pit masters. It reflects a journey that has taken the team from Michelin-starred kitchens to Texas smokehouses and now to the top tier of European barbecue.
James Peck said:
“To win at FUME against such an incredible field of chefs and pit masters is something I’m immensely proud of. The inspiration from my time in Texas has played a big part in how we cook today, but this recognition belongs to the whole Ember team. Everyone has played their part in getting us to this point.”
"The standard throughout the festival was exceptional. To cook alongside so many respected names and come away as winners is a huge moment for us. We’re always striving to improve and create food that can stand alongside the best in the world, so this recognition means a great deal."
The July 4th menu reflects the journey that helped shape Ember’s approach to fire cooking:
• The “Interstellar” Arrival - Peach Tea Glazed Pork Belly & Jalapeño Cornbread
• The Gulf Coast Smoke - Fire-Roasted Scallop & Chorizo Crumb
• The Lockhart Legend - Post Oak Smoked Wagyu Brisket
• The Rancher’s Harvest - Hickory Smoked Venison Loin & Burnt Beets
• The Sweet Finish - Charred Bourbon Peach & Smoked Vanilla Cream
Every dish is cooked live over open flame, combining bold barbecue flavour with refined technique.
For Northamptonshire diners, the event offers a chance to experience the food and ideas behind a team now recognised among Europe’s most exciting live-fire operators.
With demand high following Ember’s victory at FUME, only a limited number of tickets remain for the July 4 experience.
Event Details
The Texas Pilgrimage
An Open-Fire Feast by James Peck and Ember
Date
Friday 4th July
Location
Moulton Grange Farm, Pitsford, Northamptonshire
Time
7:00pm
Price
£100 per person
Format
Five-course open-fire tasting menu
Tickets
Limited availability remaining
Bookings
https://www.eventbrite.co.uk/e/ember-post-texas-tipi-feast-tickets-1988384048214
Northamptonshire Food & Drink Week Returns This Friday
Ten Days of Flavour, Celebration and Local Talent Across the County
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Pictured (L-R) are Anna Jeyes, Howard Lucas (Cheesemaker, Northampton Cheese Company), Wayne Jenkins (Wilson Browne Solicitors), and Pip Jeyes
From Friday 29 May to Sunday 8 June, Northamptonshire Food & Drink Week returns for ten days of unforgettable flavours, local experiences and celebrations of the county’s food and drink scene.
With just days to go until the celebrations begin, anticipation is building for one of the county’s most-loved annual events, bringing together restaurants, pubs, colleges, cafés, producers, brewers, growers and food lovers from across Northamptonshire.
Organised by the Northamptonshire Tourism Business Network and Made In Northamptonshire, a packed programme of events features everything from special menus and tasting experiences, to food and drink festivals and pop-up collaborations across the county.
Highlights include the Northampton County Beer Festival, Delapré Food and Drink Festival, and a special four-course lunch experience prepared by Culinary Arts students at Northampton College’s The Lane Restaurant.
Among this year’s exciting collaborations is Jeyes of Earls Barton’s specially created “Life & Sole” menu, developed in partnership with Northampton Cheese Company and Phipps Brewery Company to celebrate Northamptonshire’s rich shoemaking heritage.
Each dish features locally made cheeses inspired by the county’s historic boot and shoe trade, paired with one of Northamptonshire’s best-loved ales. The menu will be launched in Food & Drink Week and served throughout the summer at The Apothocoffee Shop.
The week is also inspiring new partnerships between local hotels and suppliers. The Delta by Marriott team in Northampton have been working with new local suppliers to develop food and drink collaborations with Revival Rum, Stonyfield Wine and The Northampton Cheese Company all appearing on menus for the first time during Northamptonshire Food & Drink Week.
Wilson Browne Solicitors are headline sponsors for the third year.
Wayne Jenkins, Business Development and Marketing Director, reflected:
“Northamptonshire Food & Drink Week is one of our favourite times of the year - a chance to celebrate the incredible talent, innovation and community spirit across the county. We can’t wait to enjoy ten fantastic days of food, drink and discovery.”
With events taking place across the county from 29 May to 8 June, organisers are encouraging residents and visitors alike to explore new venues, support local businesses and experience the very best of Northamptonshire’s independent food and drink scene.
Full details are available via the following link:
https://discover-northamptonshire.co.uk/northamptonshire-food-drink-week/
Award-Winning Chef James Peck Brings Texas Fire & Michelin Precision to Northamptonshire
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James Peck
An exclusive open-fire dining experience inspired by a culinary pilgrimage through the Lone Star State
This month, award-winning chef James Peck, chef-founder of Ember Restaurant, brings the heat of Texas to the English countryside with an exclusive, one night only dining experience in Pitsford.
Fresh from a culinary journey through Texas, including cooking at the legendary Lockhart Rising festival and completing a residency at the Michelin-starred Interstellar BBQ, Peck returns with a refined approach to open-fire cooking. The result is The Texas Pilgrimage: a five-course live-fire feast blending primal smoke traditions with modern Michelin-level technique. Set in the atmospheric grounds of Moulton Grange Farm, guests will experience an immersive outdoor dining event built around oak, fire, smoke, and seasonal produce, reimagined through a Texas lens.
A Chef Transformed by Texas
Speaking about the inspiration behind the event, James said:
“I’ve only just begun my time in Texas, but it’s already reshaped the way I think about fire cooking. Everything here is about patience, respect for the ingredient, and letting smoke do the talking. I’m learning as I go and excited to bring that experience home to create something raw, honest, and entirely driven by flame.”
The Experience
Guests will be taken on a curated journey through five courses, each reflecting a chapter of Peck’s Texas pilgrimage:
The “Interstellar” Arrival
Peach Tea Glazed Pork Belly & Jalapeño Cornbread
The Gulf Coast Smoke
Fire-Roasted Scallop & Chorizo Crumb
The Lockhart Legend
Post Oak Smoked Wagyu Brisket
The Rancher’s Harvest
Hickory Smoked Venison Loin & Burnt Beets
The Sweet Finish
Charred Bourbon Peach & Smoked Vanilla Cream
From salt-and-pepper brisket rooted in Central Texas tradition to refined coastal fire cooking and dessert infused with bourbon and smoke, each dish is prepared live over open flame.
Event Details
When:
29th May, 7:00pm
Where:
Moulton Grange Farm, Pitsford, Northamptonshire
Price:
£100 per person
Format:
Five-course open-fire tasting experience
Limited Availability
This is a strictly limited-capacity event designed to offer an intimate, immersive dining experience centred around fire cooking and storytelling.
Early booking is strongly recommended.
Bookings:
https://www.eventbrite.co.uk/e/ember-post-texas-tipi-feasttickets-
Celebrating Excellence in Northamptonshire’s Food & Drink Sector as Awards Season Builds
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Jeyes of Earls Barton with their award-winning mustard.
Pictured are Georgina, Anna and Pip Jeyes
This year’s Weetabix Northamptonshire Food and Drink Awards are off to a strong start, with encouraging nomination levels across artisan food and drink categories, and a real buzz building around the county’s food and drink talent. But with deadlines fast approaching for key categories, organisers are calling for more nominations to help put this year’s entrants to the test.
Rachel Mallows MBE DL, Awards Director said: “It’s been a brilliant start to this year’s Weetabix Northamptonshire Food and Drink Awards, with entries from across the county showcasing the huge talent in our food and drink scene. These young people, producers and businesses put excellent food and drink on our tables all year round. At a time of rising costs and ongoing economic pressures, it’s more important than ever that they receive our recognition and support.”
Previous entrants know how much winning this competition can mean to a producer.
Collecting a Gold award in the Artisan Local Drink of the Year category last year, Johnny Howes, Managing Director at Phipps NBC reflected:
“Winning Gold with 'From the Ashes', brewed to commemorate the Great Fire of Northampton, was an amazing win for our heritage brewery, especially among such brilliant finalists.
Beyond the brand visibility and recognition of our work, the Awards do so much good for the county. They are a fantastic celebration of our local producers and businesses, and bring the whole community together.
I’d encourage anyone thinking about entering to go for it - the entry process is incredibly straightforward, and it has been a great experience throughout."
Awarded Gold in the Artisan Local Product of the Year category last year, Georgina Jeyes of Jeyes of Earls Barton is a strong supporter of the competition.
“It was a fantastic moment for us, and the mustard really captured the spirit of Northamptonshire”.
College students continue to flourish when their skills are recognised by the sector. Phil Martin, Curriculum Manager for Culinary Arts and Travel at Northampton College, actively supports his students in taking part, knowing the Awards provide a valuable platform to showcase their passion and potential.
“Over the years, many of our students have gone on to achieve great success as hospitality professionals, chefs and business owners, both within the county and beyond. We look forward to continuing our support for their consistent hard work.”
This year’s sponsor of the College Student of the Year category is The University of Northampton. The University has a strong commitment to nurturing the next generation shaping Northamptonshire’s key industries. Helen Miller, Assistant Director of Knowledge Exchange and Enterprise, explains why the University is so keen to support the Awards:
“Supporting the College Student of the Year award reflects our commitment to the next generation driving Northamptonshire’s Food and Drink sector forward. This industry is vital to the county’s growth, innovation and cultural identity, and we’re proud to celebrate the young people who are already making a significant impact.”
Entries for this year’s Food and Drink College Student of the Year close on May 1, whilst Artisan Local Drink, Local Product and Local Vegetarian/Vegan Products all close later in the month. All Gold award winning products are offered the exceptional opportunity this year to be entered into the Great Taste Awards.
The free-to-enter categories in this year’s Awards (with their respective sponsors) are:
Artisan Local Drink of the Year (Warners Distillery Ltd)
Artisan Local Product of the Year (Heygates Flour and Animal Feed Millers)
Artisan Local Vegetarian / Vegan Product of the Year (SEGRO)
Booker Gastro Pub of the Year (Booker)
Booker Young Chef of the Year (Booker)
Canapé competition (Portfolio Events)
Community Café of the Year
Farming Environment Award (Weetabix)
F&B Achiever of the Year (J Sweeney Accountants)
Food and Drink College Student of the Year (University of Northampton)
Healthy Food Producers (Delapré Abbey Preservation Trust and Eat Curious)
Healthy Food and Wellbeing Workplace (Wellbeing Service, West Northamptonshire Council)
Local Food Hero of the Year (Howes Percival)
One to Watch (Whitworth Bros. Ltd Flour Millers)
Outstanding Contribution to Food & Drink (All Things Business)
Restaurant of the Year (Whitco Catering & Bakery Equipment Limited)
Rising Star Award (West Northamptonshire Council)
Weetabix Sustainability Award (Weetabix)
Chef of the Year (Northampton College)
World Cuisine Restaurant of the Year (British Pepper & Spice Co. Ltd)
The results of the competition, which will again see finalists awarded Gold, Silver or Bronze, will be announced at the Awards celebrations taking place on 15 October 2026 at The Royal & Derngate Theatre, supported again by national catering Awards winners Portfolio Events.
For more details on all the categories in the Weetabix Northamptonshire Food and Drink Awards 2026/27, including entry and nomination forms call the Awards team on 01933 664437 or email awards@northamptonshirefoodanddrink.co.uk
You can also follow the Awards on Facebook at @foodawards or X and Instagram at @foodawardsHQ or on LinkedIn at @weetabixnfadawards
Celebrating 18 Years of bringing Northamptonshire together: 2026/27 Culinary Awards Open for Entries
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Rachel Mallows Speaking at Launch
For 18 years, the Weetabix Northamptonshire Food & Drink Awards have meant more than recognition - they’ve been a vibrant celebration of the people, places, and businesses that make Northamptonshire a must-visit destination for food lovers. From independent cafés and local producers, to talented young chefs and rising stars, the Awards celebrate those who bring passion, creativity, and heart to the county’s brilliant culinary scene.
In a world where supporting local businesses matters more than ever, the Awards proudly highlight the resilience, innovation, and dedication of Northamptonshire’s hospitality community. Every dish served, every drink poured, and every local product created contributes to a thriving, connected food culture that we can all be proud of.
With incredible sponsors and 18 exciting categories, the 2026/27 Awards celebrate excellence in every corner of the county - from restaurants and pubs to students, producers, and suppliers - each playing their part in making Northamptonshire an exciting place to eat, drink, and come together.
Headline sponsor Weetabix returns once again, joined by a fantastic line-up of category sponsors, including All Things Business, British Pepper & Spice Co. Ltd, Delapré Abbey Preservation Trust, Heygates Flour & Animal Feed Millers, Howes Percival, J Sweeney Accountants, Portfolio Events, Wellbeing Service West Northamptonshire Council, University of Northampton, Northampton College, SEGRO, Warners Distillery Ltd, Whitworth Bros. Ltd, and Whitco Catering & Bakery Equipment Limited.
Stuart Branch, Group People and Technology Director at Weetabix, said at this year’s launch: “Weetabix is delighted to support the Weetabix Northamptonshire Food & Drink Awards for another exciting year. Being part of this celebration of local innovation and talent is always a privilege, and each year reminds us why this county’s food and drink community is so special.
“Over the past year, we’ve continued to strengthen our own sustainability journey. Our Science Based Targets initiative (SBTi) targets were officially validated - an important milestone that reflects our long term commitment to doing things the right way. We also progressed our sustainable agriculture work, partnering with local farmers to grow over 800 tonnes of lower carbon wheat, enabling us to produce more than 30 million Weetabix from this responsibly sourced grain.
Sustainability remains central to who we are, and it’s inspiring to see these values championed across every Awards category once again. Congratulations to everyone involved in bringing this year’s launch to life - we can’t wait to see the incredible achievements that 2026/27 will showcase.”
Full details of the eighteenth competition were shared by Awards Director, Rachel Mallows MBE DL, at the launch on March 25 at Bottom Farm, the home of Farrington’s Mellow Yellow cold pressed rapeseed oil.
Rachel reflected on the importance of coming together to showcase and celebrate the county's talents, creativity, and achievements. “Once again, we are delighted to shine a spotlight on Northamptonshire’s food and drink innovators, and we look forward to an inspiring range of nominations and entries. Feedback from previous finalists and Gold award winners shows just how much having the Awards logo displayed - on websites, windows, menus, or receipts - can enhance reputation, recognise and motivate staff, and even boost sales.
Above all, the competition aims to support our food and drink sector to be sustainable. This is a network of local talent - producers sharing knowledge, eateries championing local suppliers, and students learning, innovating, and helping shape the future of the sector, alongside organisations harnessing food and drink to promote health, sustainability, and innovation. It’s about growing businesses, creating jobs, and strengthening the county’s economy. But it’s also about the strong sense of community we share, and our ongoing ambition to make food and drink a standout attraction, not just for residents, but for visitors to Northamptonshire.”
After several years of participating in the Awards, Duncan Farrington is proud to now host this year’s launch. “The Awards have been very important to us. We have won in various categories, and winning certainly helped put our brand on the map, both locally and nationally. It inspires our team, keeps us relevant, and ensures Farrington Oils is a brand people notice.”
Johnny Howes, Managing Director at Phipps NBC, reflected on the sense of accomplishment that is associated with winning. “Winning the Gold award for Artisan Local Drink of the Year for our Great Fire commemorative beer was a proud nod to Northampton’s resilient spirit and a testament to our team’s dedication to brewing history into every bottle. It validates our passion for craft and gives us the perfect spark to keep pushing the boundaries of traditional brewing.
For Simon and Sarah Singlehurst, owners at New Lodge Farm, taking part in the Awards is hugely rewarding. “We were thrilled to win Gold in the F&B Achiever category at last year’s Awards. Recognition by your peers, of a job being done well, is extremely valuable to any business. The award gave everyone at New Lodge Farm a boost and a well-deserved, congratulatory, pat on the back for the tremendous hard work they put in”.
Winning Restaurant of the Year was an incredibly proud moment for Maria Walker and the Palmichael team. “A true reflection of many years of hard work, winning has strengthened our reputation both locally and across Northamptonshire, and we’re genuinely grateful for the recognition.
“The award has brought wonderful exposure to the restaurant, encouraging many new guests to discover us for the first time, while our loyal regulars have celebrated the achievement with us. It has also helped create a stronger brand identity, with many people now associating us with quality and consistency.
“One of the most rewarding outcomes has been the connections we’ve made with excellent local suppliers, food producers and other hospitality owners and managers across the county; it’s a network that supports, inspires, and champions each other, and has been fundamental to us as a business.
“I encourage all hospitality and food producers to enter the competition. It’s a great opportunity to showcase your skill, share your passion, and elevate your business. As a family run business of more than 40 years, being part of these Awards has been incredibly valuable. The recognition gives us confidence, motivates us to keep improving, and pushes us to continue moving the business forward. We truly believe that the impact of these Awards has helped us grow, and will continue to do so in the years ahead.”
Anita Holt, Procurement Manager at igus UK added; “We’re still absolutely thrilled that igus UK won Gold in the Healthy Food & Wellbeing Workplace category last October. It’s a fantastic recognition of how much we value looking after our people, and it reflects the positive, supportive culture we’ve built together as a team.”
The free-to-enter categories in this year’s Awards (with their respective sponsors) are:
Artisan Local Drink of the Year (Warners Distillery Ltd)
Artisan Local Product of the Year (Heygates Flour and Animal Feed Millers)
Artisan Local Vegetarian / Vegan Product of the Year (SEGRO)
Booker Gastro Pub of the Year (Booker)
Booker Young Chef of the Year (Booker)
Canapé competition (Portfolio Events)
Community Café of the Year
Farming Environment Award (Weetabix)
F&B Achiever of the Year (J Sweeney Accountants)
Food and Drink College Student of the Year (University of Northampton)
Healthy Food Producers (Delapré Abbey Preservation Trust)
Healthy Food and Wellbeing Workplace (Wellbeing Service, West Northamptonshire Council)
Local Food Hero of the Year (Howes Percival)
One to Watch (Whitworth Bros. Ltd Flour Millers)
Outstanding Contribution to Food & Drink (All Things Business)
Restaurant of the Year (Whitco Catering & Bakery Equipment Limited
Weetabix Sustainability Award (Weetabix)
Chef of the Year (Northampton College)
World Cuisine Restaurant of the Year (British Pepper & Spice Co. Ltd)
The results of the competition, which will again see finalists awarded Gold, Silver or Bronze, will be announced at the Awards celebrations taking place on 15 October 2026 at The Royal & Derngate Theatre, supported again by national catering Awards winners Portfolio Events.
For more details on all the categories in the Weetabix Northamptonshire Food and Drink Awards 2026/27, including entry and nomination forms call the Awards team on 01933 664437 or email awards@northamptonshirefoodanddrink.co.uk
You can also follow the Awards on Facebook at @foodawards or X and Instagram at @foodawardsHQ or on LinkedIn at @weetabixnfadawards
Stuart Branch from Weetabix Speaking at Launch
Weetabix Northamptonshire Food and Drink Awards
The Mallows Company (07103621)