Michael Wignall’s Angel has put the tiny village of Hetton in the Yorkshire Dales firmly on the gourmet map with a stylish renovation for a restaurant that serves up beautiful-looking food in tasting menus that let the ingredients sing. This is polished food in stunning surroundings. Shiitake Mushroom [Lentinula edodes]-freeze dried-ORGANIC [Full-spectrum: primordia, mycelia, fruiting body & extra-cellular compounds] 25mg There’s a lot of pride in pigs from the Porcus crew based in Todmorden where pigs enjoy a good life with a slow grow, free range ethos on pastureland. In turn, they create great tasting meat to produce artisan sausages and flavorsome charcuterie. Annabel Makin-Jones is a strawberry farmer based in Leeds, producing fruit for both retailers and under her own brand name. She also makes honey from the bees she keeps on the strawberry farm and a range of conserves and chutneys using the wonky fruit. More recently she has further diversified to start producing Yorkshire Forced Rhubarb and daffodils.

A chef/food person/business that has set the county’s food industry alight, turning the gaze on Yorkshire.

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From a dairy farm started making ice cream in 2007. Jeremy and Louise Holmes run the business hands on and produce fantastic tasting ice cream, all made with natural flavours. They care very much about their produce and invest in their staff. It’s a debate that will forever rumble, but this award will find the place that serves the best tea and coffee, those all-important cakes and bakes or a fine charcuterie platter. Whether a gin maker/brewery or manufacturer, we are looking for a person devoted to their business and producing the very best drink products Yorkshire has to offer. Cooking over Coals as your USP is a bold move but one that has popped WTS right into the spotlight. Set menus are all about championing ingredients from a network of local suppliers, growers and farmers to cooked by Jon Jon Atashroo from scratch over smouldering coals.

Some world class patisserie is created by the talented team at Craigs who bring delectable breakfast and brunch treats to this small seaside cafe. Lovely croissants, sourdough and the legendary skillet breakfast – with ingredients supporting local producers.Growers of seasonal asparagus that finds its way to some of the best restaurants and hotels in Yorkshire and beyond. Their asparagus is planted by hand in May, cropped two years later and harvested by hand. The farm is a year-round supplier of soft fruits and vegetables.

Balanced Vegetable Protein - pea and rice protein provide the most balanced proteins achievable from 100% vegetable sources. This much-loved café is a community hub – even with its own café dog – George. The café uses locally sourced butchery and bakery goods and roasts all its own coffee which is sourced from ethical farms. They aim to offer a welcome, friendly space and value for money. A producer which prides itself on pressing 100% English fruit in small batches using traditional methods to produce a range of artisan juices. They also provide a fruit pressing service for people and businesses to bring along their orchard fruit to be pressed into juice.Martyn Pippard and his partner Sarah Wilson have taken the concept of a deli and made it into something big and shining a spotlight on Doncaster as a foodie's go-to. The deli and fishmonger offers a huge range of produce from Yorkshire and beyond and you can sample it at their chefs’ bench. Cheese lovers from across the globe – and many a high-end restaurant - make a pilgrimage to The Courtyard Dairy where Andy and Kathy Swinscoe mature and champion only the best farm-made cheese available from the British Isles. They really know their stuff and love sharing the passion for cheese-making. Whether a farmer/chocolatier/fruit and veg grower/manufacturer, this food hero will be a person devoted to their business and producing the very best food Yorkshire has to offer. Harry, 21, who works within the hotel’s restaurant The Rise, has proved his culinary credentials under pressure in competitions and cookery demos . A real team player, Harry’s dedication to improving his culinary skills is evident in all he does and his passion for food is fantastic. Food is a family affair at Prashad and as head chef, Minal’s passion for finely-crafted Gujarati flavours has seen the restaurant achieve a huge following. A perfectionist in the kitchen, Minal’s skill is in blending Indian food with modern fine dining.

Dining at The Forge is all about making the most of food sourced locally – predominantly from Middleton Estate’s own kitchen garden but also from nearby farm and producers. Head chef Jake Jones reopened the restaurant this year following its closure due to the pandemic. He creates exciting tasting menus with a sustainable story to tell. Pre and Probiotics - optimal viability and digestive stability ensure that these beneficial bacteria reach the gut. A popular family-run and family-friendly farm shop plus Moo Cafe. The Copley family loves encouraging people to engage with the countryside and learn where their food comes from and how it is produced. Butchery is at the heart of the farm shop business with meat supplied by surrounding farms.Yorkshire produce showcased alongside great service is the criteria here. This is a place putting the county’s finest food and drink on show for all to savour. From a razor clam special to confit pork belly, the food at this popular east coast pub delivers gourmet comfort in relaxed surroundings from a skilful kitchen team combining classic dishes and exciting flavours, using fresh seasonal Yorkshire ingredients.