蜜芽传媒

The three finalists in each category were chosen from thousands of nominations by an expert panel of judges led by chef Hugh Fearnley-Whittingstall. They were looking for those individuals and businesses who make life better through food. They could be at the cutting edge of innovation, leading on the best environmental practices or bringing communities together.

The awards ceremony takes place this year on 18th November in Bristol, where we will announce the winners. The judges are currently meeting all the finalists to assess who will be chosen as the winner. Here are the finalists in each category:

BEST FOOD PRODUCER AWARD – Judged by Sheila Dillon

Courtyard Dairy (North Yorkshire)
The multi award-winning cheese shop and producer has been at the forefront of the cheese revolution in the UK championing the best independent farmhouse cheese-makers and real great farmhouse British cheese. They are expanding and experimenting with cheese recipes and ingredients mixing modern methods with ancient recipes.

Flourish Produce (Cambridgeshire)
Flourish Produce is a certified organic and regenerative farm in South Cambridgeshire, founded by Calixta Killander in 2018. The farm grows over 750 varieties of vegetables, salads, herbs, fruits, flowers, and heritage grains, many chosen for flavour and climate resilience. Flourish supplies top restaurants, delis, bakers, florists, and independent shops across London and Cambridgeshire, as well as its on-site farm shop. Produce is also distributed through a door-to-door box scheme and select wholesalers.

Lovingly artisan (Cumbria)
Lovingly Artisan is a creative sourdough bakery dedicated to crafting exceptional bread using time-honoured techniques and the finest local ingredients. At the heart of the bakery is a stoneground mill, just steps from where 13 different sourdoughs are baked in a wood-fired oven. Through a collaboration with Eden Yard and grain specialist Dr Andrew Wilkinson, the bakery sources grains grown just 30 miles away. They mill ancient grains like Einkorn, Emmer, and Spelt, alongside rare modern grains such as Barber Wheat, chosen for flavour and nutrition.

BEST DRINKS PRODUCER AWARD – Judged by Jaega Wise

Abbeydale Brewery (Sheffield)
A Sheffield institution founded in 1996 and proudly 100% employee owned since 2024, Abbeydale Brewery blends heritage and tradition with creativity and innovation, showcasing these values across an extensive range of quality beers - all of which are gluten free.

Nyetimber (West Sussex)
Nyetimber was the first producer of English sparkling wine to exclusively grow the three celebrated grape varieties: Chardonnay, Pinot Noir and Pinot Meunier. Owner and CEO Eric Heerema acquired Nyetimber in 2006 and is the visionary and driving force behind Nyetimber today. It’s served in some of the most renowned venues in the UK and abroad.

Yorkshire Wolds Apple Juice Co
Yorkshire Wolds Apple Juice co is a family run micro business and a multi award winning producers of apple Juices, cordials and syrups. They use locally grown fruit and traditional methods to create a huge variety of delicious drinks

THE DIGITAL CREATOR AWARD – Judged by Leyla Kazim

Gavin Wren @gavin.wren
Gavin Wren is a video content creator who helps people make sense of the complicated world of food. His content spans a wide range of subjects, including news about government policy, the latest gossip on supermarkets and food waste challenges, while always considering how to live sustainably and build a healthy relationship to food.

Six Inches Of Soil @sixinchesofsoil
Six Inches of Soil is a film telling the story of young British farmers standing up against the industrial food system and transforming the way they produce food - to heal the soil, our health and provide for local communities. They also harness social media to share their story with a far-reaching audience.

The Gaia Foundation @thegaiafoundation
The Gaia Foundation is a small, international charity championing groups reviving and protecting biocultural diversity. On Instagram, they platform positive stories of transformation and in the UK. They also run a Seed Sovereignty Programme, sowing a locally-adapted seed system that’s resilient to climate change and their We Feed The UK storytelling campaign champions nature-friendly farmers through photography and poetry, touching the hearts of 54 million people on the path from consumer to citizen.

THE FARMING FOR THE FUTURE AWARD WITH THE ARCHERS AND 蜜芽传媒 FARMING TODAY – Judged by Charlotte Smith and Mali Harries

Hugh Wrangham, Harehope Farm (Northumberland)
After working in engineering for several years, Hugh returned to the family farm and introduced the ancient crop of food grade hemp. He found it to be the ideal low-impact, environmentally beneficial crop that also produced high amounts of protein, and which they sell in the form of oil, protein powder and as hemp hearts.

Grazing Management (Gloucestershire and Herefordshire)
Alex and Emily Crawley set up Grazing Management in 2018, offering bespoke conservation grazing and ecological restoration services across South Wales, Gloucestershire and Herefordshire. They use geocollars to find and move livestock around, and survey land to note any changes to the habitat; combining their shared agricultural, environmental and project management knowledge.

The Free Company (Edinburgh)
A small, mixed farm in the Pentland Hills outside Edinburgh run by brothers Charlie and Angus Buchanan-Smith. They’ve transformed their family’s struggling dairy farm into a regenerative, organic, low-input farm with pigs, sheep and cattle. They run a farm to table restaurant, sell their meat and veg boxes to restaurants and customers, host events and encourage visitors to walk around the farm and ask questions.

THE FOOD INNOVATION AWARD – Judged by Dan Saladino

Disco Scallops (Devon)
While trying to improve catches of crabs and lobsters, a fisheries scientist and fisherman discovered that by adding lights to pots as they fished, they attracted lots of scallops. Disco Scallops avoids dredging and instead uses pots lined with lights to create a more sustainable method of fishing. The company sells the pots and connects chefs and customers with their Disco Scallops Collective network.

Martin Crawford (Devon)
Martin is founder and director of the Agroforestry Research Trust, and has spent the last 32 years researching, trialling and educating about perennial food crops in forest garden systems. Many of the perennial foods grown are either fairly new to the UK (for example, persimmons) or are “unknown” edibles that have been around for a long time. Martin and his team trial how to cook and use these foods, supplying chefs and food businesses with unusual ingredients. He also grows nut trees, including unusual nuts like heartnut, and is passionate about these as more sustainable sources of carbs or healthy oils.

Supplant (Cambridge)
This food ingredient company uses plant side streams which would normally be wasted: stems, stalks, cobs, husks and hulls, the so-called forgotten half of the harvest. By working with scientists at the Cambridge Science Park, these ‘waste’ products can be turned into replacements for refined sugar and starch, to help protect the planet with sustainable and low-impact solutions.

Countryfile Young Countryside Champion – judged by Adam Henson

Samuel Brown (Wrexham)
Having been diagnosed with Dyspraxia and struggling with academia, Sam has always had a deep love of nature and now encourages those with learning difficulties to follow their passions. He volunteered as a Junior Ranger from the age of 8 and began volunteering at nature reserves and working as a tree planter. His love of trees grew along with his knowledge of native tree species and wildflowers, and he works at the Tree Nursery in St Asaph.

Paula Grace Gilroy (County Fermanagh)
Paula works on her family farm raising pure breed Aberdeen Angus, a suckler herd and sheep, preserving animals that are specially bred to thrive on the unique land. She’s also taken on a leadership role as a member of Young Farmers, where she’s helping to guide and inspire others her age who share a passion for rural life. She’s also become involved in judging cattle and plays an active role in the Aberdeen Angus Youth Development Programme.

Dafydd Pett (Bridgend)
Having started his beekeeping journey with his grandfather aged 11, Dafydd is now the founder of The Welsh Honey Company providing high-quality, raw Welsh honey. He began with a couple of hives in the back garden, getting paid £60 per hive per year for his honey that was then sold in local supermarkets. When his grandfather passed away, Dafydd inherited all 30 of his hives and began his honey company, selling online and travelling abroad to represent Wales at the International Meeting of Young Beekeepers.

Morning Live Best Streetfood, Takeaway or Small Eatery – judged by Matt Allwright

Barra Airport Cafe (Isle of Barra)
This cafe is located in an idyllic location on the island of Barra, where you can enjoy freshly prepared local food as you watch the planes land on the world's only beach runway. Customers visit even if they’re not flying anywhere, just to try the cafe’s specials!

Feast (Pembrokeshire)
Cooking the best of Pembrokeshire’s local produce over open fire in the incredible surroundings of Cresselly Quay, Feast hosts street food cookery demos using their huge smoker nicknamed The Beast. Having started in restaurants, the husband and wife team combine their love of fire, food and BBQ and share it with customers in their home in Pembrokeshire.

HOPING York Street Kitchen (York)
HOPING York Street Kitchen (Helping Other People In Need Group) is a registered charity in York that provides a warm, welcoming, home-from-home food and care service to York's homeless community and all in need. By serving the highest standard home-cooked meals, from every day staples to fine dining, its creative cooks affirm and raise self esteem in even the most vulnerable of diners