Nine Channel Islands products have been recognised by one of the world’s leading food and drink accreditation schemes.
15,000 products were entered into this year's 'Great Taste' from 3,919 companies in 116 countries.
28.5% of them received a one-star award, deeming them 'simply delicious', 10.61% got two-stars, meaning judges felt they were 'outstanding', and just over 2% were given the 'exquisite and extraordinary' three-star award.
Over 105 days, more than 800 industry experts took part in the unique judging process - including chefs, critics, product developers, and writers.
They were given each product stripped of all branding, packaging, and other identifying features, and had to unanimously decide what ratings to give.
Taste is the first consideration, but also taken into account are appearance, aroma, texture, and mouthfeel.
Of the nine award-winning Channel Islands products - seven are from Jersey, and two come from Guernsey.
Jersey two-star winners:
- Jersey Spider crab white meat from FishWise
- Jersey Honey Fudge from Jersey Fudge Pot
Guernsey two-star winner:
- Rouvet Bllu Fromage au Saumur from Artisan Cheesemakers Gsy
Jersey one-star winners:
- Pure Jersey Cloudy Sparkling Apple Juice from Field Farm
- Jersey Dairy Chocolate Flavoured Milk from Jersey Dairy
- Coffee and Pecan Fudge from Jersey Fudge Pot
- Jersey Normandy Fudge from Jersey Fudge Pot
- Royal Mash Vintage Vodka from Royal Mash Limited
Guernsey one-star winner:
- Bllanc Fromage from Artisan Cheesemakers Gsy
John Farrand, managing director, Guild of Fine Food, said:
"Food security is becoming an increasingly pressing issue across the globe, so it feels more pertinent now than at any other time in our thirty-year history to be supporting and promoting independent producers and retailers.
"Our directory of award recipients is a rich source of data, guiding people from all walks of life to make informed decisions about their food & drink choices.
"Great Taste is all about celebrating craftmanship and dedication to well-sourced local ingredients and traditional, often simple production methods which is more important now than ever."
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