The Weetabix Northamptonshire Food & Drink Awards is a true celebration of what the county has to offer – and the fifteenth annual ceremony was no exception.
Hundreds gathered at the Royal & Derngate on Wednesday evening (November 1) and the spirit was high from start to finish.
After scooping the top spot in their award categories, the gold winners took the time to speak to this newspaper.
Here is what they all had to say moments after learning of their newest prestigious accolades – and it is fair to say everyone was more than pleased.
21. Booker Young Chef of the Year – Jade Walter from Rushton Hall Hotel and Spa
Jade, who began working at Rushton Hall Hotel and Spa around a year-and-a-half ago, said: “I wasn’t expecting it at all. I can’t explain how I feel right now.” Her journey into the hospitality industry began at Silverstone Circuit when she was 17 years old and to have won an accolade like this at 23, Jade said: “It’s shocking. I’m going with the flow, going with what happens and seeing what comes around the corner. I feel very appreciated.” Photo: Kirsty Edmonds
22. Whitco Chef of the Year – Adam Phillips from The Falcon at Castle Ashby
Adam said: “It’s wicked, really cool. I’ve not entered a competition in six years. I didn’t really expect to win. I’ve been cooking for 10 years this year and I’ve worked with some really great chefs. My career’s been a real great experience.” Adam has worked at The Falcon at Castle Ashby for more than two years and praised it as a “really amazing place to work”. He added: “It’s surreal. It’s amazing to celebrate what Northampton has. It’s got an amazing landscape and provides a lot of great ingredients.” Photo: Kirsty Edmonds
23. Event Venue of the Year – Silverstone Circuits Ltd
Hayley Smith, head of sales at Silverstone Circuit, said: “It’s amazing for us. What’s really apparent is that we’ve worked so hard with Covid and the two years when live events died. Our piece was all about awareness and making sure we’re on the radar. It’s incredible and all we’ve worked for for three years. Finally we’re here and we’ve made our name now. We know how much has gone into this and our business model has diversified hugely. The mix of people that come to the venue is incredible and now, having this behind us, everyone else can see that. Everyone’s behind each other and celebrating best practice.” Photo: Kirsty Edmonds