The Foraging Fox awarded top prize at Chefs' Choice Awards

By Robert Mann contact

- Last updated on GMT

Get saucy: The Foraging Fox was named Product of the Year at the Chefs' Choice Awards
Get saucy: The Foraging Fox was named Product of the Year at the Chefs' Choice Awards
The Foraging Fox Beetroot Ketchup has been named Product of the Year at the Chefs’ Choice Awards.

The annual awards, which took place last Tuesday (5 March) at The Shard, London Bridge, are designed to highlight the quality credentials of mid-market food service products, as well as bringing together professionals from the hospitality, wholesale and food manufacturing industries.

Head judge at the awards, created by William Reed Business Media, said the ketchup bagged the top prize of the night because the judges particularly liked its bright, vibrant colour and great taste.

“Winning the award has really set us apart and elevated our offering,” said its co-founder Frankie Fox.

“It’s a huge bonus and really gives us that credibility with larger distributors, which isn’t always as easy as a smaller brand entering foodservice.”

The Foraging Fox range is entirely vegan and low in sugar, and comes in three varieties: Original, Smoked and Hot variants alongside a range of all-natural mayonnaise products, which hit shelves in September last year.

Fox added that the year ahead will see several new Foraging Fox products land in retail stores and food service across the UK.

“Our aim is to become a full condiment brand,” added Fox.

“We’re working on new products right now, and our mayos will be joining our foodservice range in the coming months.”

Sonia Young, the awards’ event director, said the honours “enhance the sector” and said the Chefs’ Choice Awards will return next year.

“They allow businesses in the foodservice supply chain to compete head-to-head in core products categories and secure a competitive advantage via independent assessment of eating quality, value and taste.

“They also highlight great development work that’s delivering value to thousands of customers in pubs and bars, restaurants, hotels, cafés and other hospitality outlets.”

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