Bidvest Foodservice is celebrating after two fantastic wins at this year’s Chefs’ Choice awards, where the team picked up awards in the Vegetarian Ready Meal Category and the Cakes, Biscuits and Scones Category.
Running for the first time, The Chefs’ Choice awards is a new award scheme set up by William Reed Business Media in association with Food Innovation Solutions.
The awards – judged by chefs for chefs – aim to shine a spotlight on operators that can demonstrate quality, innovation, creativity, value and great taste delivery in their frozen, fresh, chilled or ambient products.
Bidvest Foodservice was applauded for its Butternut Squash, Aubergine, Feta and Pomegranate Moussaka in the Vegetarian Ready Meal category and its Premium Spiced Parsnip, Maple and Pecan Cake in the Cakes, Biscuits and Scones Category. They were also recognised for four highly-rated lines within their Own Brand range: Premium Selection Farmhouse Cheddar Cheese & Chutney Bloomer, Premium Selection Five Seed and Farmhouse Cheddar Cheese Bloomer, Premium Selection British Sausage Roll and its Premium Selection Hummingbird Cake.
Speaking about the award wins, Gavin Hands, Director of B2B at Bidvest Foodservice said: “We are over the moon to receive these awards. Our teams work incredibly hard to develop our own brand ranges, including our award winning Premium Selection range, so that we can offer a wide choice of products that lead in quality and at the same time offer great value for our customers.
“The recognition we have received tonight highlights our determination to develop products that exceed the expectations of our customers.”
Bidvest Foodservice launched four new own brands in January last year; Premium Selection Everyday Favourites, Essential Supplies, and Farmstead. The Premium Selection brand brings customers the finest quality food using the best ingredients and all of the products within this range are endorsed by the Craft Guild of Chefs for their quality, taste and ease of use.
The awards presentation and dinner took place at the Haymarket Hotel, London on the evening of Tuesday, 7 March.