Aberdeen smoked salmon producer scoops 2016 Great British Food Award
The Balmoral Fillet beat runners up J Lawrie & Sons Oak Smoked Kippers and The Real Cure Cold Smoked Piddle Trout to win the national award category
John Ross Jr has been crowned national artisan food and drink champion after winning the Smoked Fish category in the 2016 Great British Food Awards for its Balmoral Fillet – the fillet steak of the smoked salmon.
The Balmoral Fillet beat runners up J Lawrie & Sons Oak Smoked Kippers and The Real Cure Cold Smoked Piddle Trout to win the national award category, which was judged by the three-time Great British Menu winner, TV personality and author, Richard Corrigan.
Slow smoked over oak and beech wood chippings for up to 28 hours, the Balmoral Fillet is the crown of the fish and the most tender and succulent part. Prepared using time-honoured methods, the Balmoral Fillet provides a melt in the mouth experience that has secured an international audience and continues to win national UK awards.
Christopher Leigh, Managing Director at John Ross Jr, said: "We're overwhelmed by the continued success and thegrowing number of awards that the Balmoral Fillet continues to achieve.
"We'd like to thank the team at John Ross Jr for their tireless commitment to achieving the very highest standards in salmon smoking and curing, the Great British Food Awards for recognising our commitment to producing great food and Richard Corrigan, for choosing the Balmoral Fillet amongst many other deserving producers."
Launched three years ago, the Great British Food Awards were set up to provide a platform for the skilled and passionate artisans behind the nation's finest speciality food and drink.
All of the produce entries were initially short-listed based on the producer's commitment to provenance and local sourcing, then taste tested by a panel of some of the top names in British food including chef Rosemary Shrager and Great British Bake Off winners Edd Kimber and John Whaite.
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