Cream rises to the top
A NOODLE bar in Bangor, an Anglesey cookery school and a restaurant on a caravan park were among the winners at Food Awards Wales.
The national awards, which raise money for the Make-AWish Foundation, were held at the Marriott Hotel in Cardiff in celebration of the Welsh food industry and the winners are chosen by members of the general public.
There were prizes handed out on a Wales-wide basis and others for different regions.
Among the successful winners across Wales was Ynyshir Restaurant with Rooms (Machynlleth) which was named the best fine dining restaurant.
South Caernarfon Creameries (Pwllheli) was dairy producer of the year while Anglesey Cookery School (Bodffordd) was the top cookery school.
Felin Honeybees (Cemlyn) was named the top Welsh food producer.
Alan Wyn-Jones, managing director at South Caernarfon Creameries, said: “All awards provide fantastic recognition for our co-operative but as this particular award was voted for by members of the public it is of real sig- nificance.”
Rob Hughes, owner of Anglesey Cookery School, said: “It was a great honour to receive this award, we really weren’t expecting it.
“To be up against a fantastic array of other competing cookery schools is truly humbling.
“This award is testament to our dedication to continue to develop Anglesey Cookery School, but more importantly it is down to you our customers for nominating us, without all of you we would not be who we are today, and we express gratitude for this.”
In the regional section North Wales restaurant of the year went to Signatures, based at Aberconwy Resort and Spa, and the best takeaway prize was won by Enochs Fish & Chips in Llandudno Junction.
Irfan Younis, CEO of organisers Creative Oceanic, said: “We are honoured and delighted to have such great finalists and winners representing the Welsh food industry and enhancing its reputation nationally and internationally. These were the third annual Food Awards Wales.
“They are a true reflection of the talent in Wales and we want to make sure that the hard work of Welsh food professionals doesn’t go unnoticed.”