Run of success for Welsh chef’s marmalade

A chef from Hay on Wye has received one of the food industry’s highest honours - the award for Best Welsh Speciality, sponsored by the Welsh Assembly Government, at the 2007 Great Taste Awards. Mike Carnell’s Grapefruit and Ginger Marmalade proved a massive hit with the judges, who also awarded it the much sought after three star Gold award.

Mike’s company, Chef on the Run Foods, beat off stiff competition, with just 46 companies out of 4,500 entries from across the UK to be given the illustrious three star Gold award. In total, Welsh producers took home 50 Gold Great Taste awards.

He is also delighted to have won a one-star Gold for his Whimberry and Apple Jam.

All the foods entered were subject to a rigorous judging procedure. Following five weeks of independent blind tasting, around 800 products collected Gold awards, with 44 of them from Wales. Most received a one-star grading for their general excellence in taste, texture and flavour, with 100 across the UK given two stars, 12 of them from Wales.

A three star Gold award is a mark that the expert panel of judges considered them faultless.

Mike said: “I am over the moon. It is the 12th award we have won from Great Taste in the four years we have been in business. Our preserves always sell but this award can increase demand and encourage people to try other preserves in our range.”

Mike is a professional chef who started his business called 2003. Having worked in a number of restaurants and hotels and constantly on the run, he thought that if he was going to be a chef on the run, then he would prepare products that he enjoyed producing.

In 2006 he and his wife Rachel bought the Old Stables Tea Rooms in Hay on Wye, where they serve freshly made cakes and desserts and also sell their delicious preserves.

Other award-winning marmalades are Nutty Orange, which won a Great Taste Award last year, Old Fashioned Black Treacle and Lemon and Fresh Ginger. They also make jams and chutneys.

“People have their favourites, but I always knew Grapefruit and Ginger was something special. Our customers have always loved it, so I had an inkling of what stood a chance of winning.”

Nothing but fruit, ginger and sugar goes into the marmalade. “I don’t use any pectin or preservatives,” said Mike.

“I get my grapefruit from the local veg man and I thick cut the peel by hand. We also use fresh root ginger and I only put a little in each jar so it’s not too overpowering – just enough so that you can feel it at the back of the throat.”

For more information about Mike Carnell’s marmalade, log on to Chefontherunfoods.co.uk.