Northamptonshire Food Awards 2019-20

ALVeg Sponsor Logo 2019

At the Awards Dinner held at the Royal & Derngate in Northampton last night (15th November), the winner and runner up were announced.

Artisan Local Vegetarian / Vegan Product of the Year. Sponsored by Daily Bread Sophisticake - Zucchini & Walnut Cake

Winner: Sophisticake - Zucchini & Walnut Cake


Runner-up: Chocolate & Cherry Cake with Coconut Cream (vegan) - Sol Haven Moulton.

 and Savoury Crumble Pie - The Moulton Pie Company, Moulton


Congratulations!

A big congratulations to these finalists.

Artisan Local Vegetarian / Vegan Product of the Year:

Sponsored by Daily Bread Cooperative Northampton.

Chocolate & Cherry Cake with Coconut Cream
Sol Haven CIC, Moulton.

Cocoa Caramel Popcorn
What's Poppin' Corn, Northampton.

Creamy Leek and Mushroom Pie
Butlers Pie Company, Brackley. 

Savoury Crumble Pie
The Moulton Pie Company, Moulton.

Stanwick Blue
NeneView Dairy, Stanwick.

Sweet Potato, Spinach & Tomato Pie
Sol Haven CIC, Moulton.

Zucchini and Walnut Cake
SophistiCake Creations, Northampton.

 

 

 

thumb photo MRZucchini and Walnut Cake - SophistiCake Creations
I am an American and grew up in Kansas. I have very special childhood memories going to see my Grandma Ruth, where her house would be filled with smells of freshly baked bread and cake. She and my Grandpa, also used to have a big garden and grew tomatoes, carrots, strawberries and the biggest zucchini you ever saw!

Once I moved to England, I quickly found a good way to start a conversation with newly made friends was to offer a homemade cake. Baking soon became a passion for me, 

and in 2012 I left my office job at a local primary school to become a registered baker. I soon realised the importance of catering for special diets and one thing I found was there are sometimes limited choices for vegans. So after spending hours in the kitchen experimenting and in honour of my Grandma, my Vegan Zucchini & Walnut cake was born.

zucchini walnut cake

 

 

 

 

 

 

 

 

 

The loving chef

Chocolate & Cherry Cake with Coconut Cream  & Sweet Potato, Spinach & Tomato Pie - Sol Haven CIC

As long as Natasha can remember all she ever wanted to do was create passion, texture, colour and taste on a plate and to see peoples delight as they experienced their first mouthfuls of her truly exquisite food. It all started around the age of 10 with Natasha running a small chocolate business supplying local catering businesses with sweet delights.
Taking this passion into higher education, Natasha went on to be trained as a Michelin chef and qualified in Cambridge. Her highlight during this time was when she had the honour to serve Steve Hawkins, Lady Diana, Daley Thompson while working in Trinity College and various other hospitality arenas around the country.
At the age of 28, Natasha became a restaurateur serving local communities homecooked traditional menus, private parties and outside catering on a large scale, including VIP tent on race days in Newmarket for thousands of guests a day. She took a change in direction around 2003 and became Senior manager of a seafood bar at Stansted airport for Caviar House and Prunier - the market leader worldwide for its unique selection process and the high quality of its caviar, serving thousands of people, kilos of caviar and popping hundreds of champagne corks a day. During this period, she further trained at Ecole Hoteliere Lausanne in Switzerland - widely renowned as the best hotel management school in the world.
With a short gap in the hospitality the passion and desire to help others, never waned and her most recent venture is as The Loving Chef, offering TLC for your Soul was created.
The Loving Chef’s mission is to nourish, heal and rejuvenate through food, and Natasha now shares her knowledge and wisdom combined with spiritual eating habits to the world, through keynotes at Vegan Life Live events, attending events with a stall in local areas, blogs and social media and cookery demonstrations and one to one lessons.

Natasha’s other interests include offering an open community farm in Moulton and eco therapy for the less advantaged, vulnerable including the homeless. With nearly an acre of land, she loves to harvest, prepare, cook and serve in the shortest amount of time, therefore offering the most nutrients and flavour in the dishes she prepares.
In addition, Natasha and her partner Sammuel have recently created a social community pop up café in their yurt – offering intimate gatherings around the table sharing conversation, love and laughter and plant-based food.
Natasha Samuel Cakes 7266 Sweet Potato Spinach and tomato Pie

 

 

 

 

 

 

 

moulton pie2Savoury Crumble Pie -The Moulton Pie Company

The Moulton Pie Company “None of yer muck”. This was the slogan Mark wanted to use when he first began because he only includes ingredients which add flavour and quality to his food. He thought better of using it, even though it remains his policy.

The Moulton Pie Company began in 2013 when Mark Stevens began his quest to make a Pork Pie to match his childhood memories. His attempts were so successful with friends and neighbours he formed the Moulton Pie Company and started to sell to the public. Following this success, he began experimenting with other fillings, his only criteria being taste, texture and flavour. One of these was the Leek Stilton and Potato Pie which scooped a 2* Great Taste Award, runner up in the Carlsberg Northamptonshire Food Awards and a British Pie Award.

He continues to try new, exciting flavours and came up with the Savoury Crumble partly in response to customer’s and friend’s requests for a pie suitable for vegetarians and vegans, but mostly just because he wanted to make another delicious tasting pie. This pie has two versions, the vegetarian which uses the traditional Moulton Pie Company Pastry (using eggs from our hens) and the vegan which has pastry without the egg.

Mark considers this pie to be a delicious treat for vegans, vegetarians and meat-eaters alike.
moulton pie1moulton pie3

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