The smokery was selected for its smoked halibut charcuterie and was praised by regional judges for its ‘excellent texture’, use of hand carving, and inclusion of Hebridean seaweed.
The regional judges included chef and TV presenter Nick Nairn, of Nick Nairn Cook School in Port of Menteith and Aberdeen; food writer and cookbook author Sue Lawrence; Fiona Burrell, founder of The Edinburgh New Town Cookery School.
Delicious magazine editor Karen Barnes said: “Our team of expert regional judges assessed entries from some of the finest food producers in the UK. The standard was extraordinarily high, and it was a tough job deciding who would go through to the finals. Our finalists are exceptional and I am looking forward to tasting their produce at the national judging – although I’m not looking forward to having to choose from among so many worthy candidates.”
The national final will be held in London later this month and there will be 80-plus items to be appraised by a stellar line-up of judges. These include the esteemed teacher, restaurateur and broadcaster Prue Leith CBE, food writer Sophie Grigson, chefs Peter Gordon and Theo Randall and delicious. editor Karen Barnes, who will decide the winners from eight categories and nine regions across the country.