Doddington Dairyfood producer award
Media - press release
Doddington Diary achieve highest industry accolade as winners of the Best Food Producer award at the BBC Food and Farming Awards 2015
Doddington Dairy was announced winners of the BBC Food and Farming Awards for Best Food Producer at a prestigious ceremony held at College Green in Bristol. The award was presented to Neill and Jackie Maxwell by one of the judges, chef proprietor of Caf Spice Namaste and celebrity television chef, Cyrus Todiwala, OBE DL. This is the first time a company in Northumberland has this award so it is a tremendous accolade for both this ice cream and cheese producer and the county.
Describing Doddington Dairy, Sheila Dillon, presenter of BBC Radio 4s The Food Programme and host of the Food & Farming Awards said:
21 Years Ago, Neill and Margaret Ann Maxwell who farm at Doddington near Wooler in Northumberland launched Doddington cheese, to add value to their milk. Later in 2000, Neill and his wife Jackie launched Doddington Dairy Ice cream, and last night they were awarded the Best Food Producer award at the BBC Food and Farming Awards ceremony in Bristol.
Twenty one years ago when Doddington Dairy launched their cheeses, they were one of the very few companies in the UK producing hand crafted, unpasteurised cheeses. Six years later in 2000 when they launched their ice creams they were the only farm based ice cream producer between Aberdeenshire and York, today, they are one of the very few dairy farms left in Northumberland.
Currently employing in the region of 20 people in the dairy and on the farm, over the years the Maxwells have worked very hard to extend and develop their range of products. The entire family is passionate about their products and their local provenance and use only natural ingredients, Both the Cheeses are ice creams are still today made from their own mile, and where possible they support and work with local producers and brands synonomous with the region. Examples which include, Chainbridge honey, Alnwick Rum, Newcastle Brown Ale and their very own apples and rhubarb.
On hearing the news of their fantastic achievement, Jackie Maxell Director of Doddington Dairy said:
We are absolutely delighted to receive this incredible recognition on a national platform and from such esteemed judges who recognized the quality of the products we produce.
It was a great honour to be told by the judges that the deciding factors were, that we are a hard working farm, turning our produce into food, creating sustainable jobs and having a positive impact on the local economy in what is, a very rural location.
Margaret Ann, Neill and myself would like to take this opportunity to thank everyone who has supported us over the years; our customers, suppliers and of course our very hardworking and committed staff. All of these people, in addition to other family members have been integral to this huge achievement and it certainly would not have been at all possible without everyones commitment and dedication.
Doddington Dairy cheeses are sought-after the length and breadth of the country and over the years they have received some of the highest industry accolades. They are a progressive company; they do not stand still and are always looking for new and innovative ideas to further their ranges of both ice cream and cheese.
Last year to commemorate one of the North East most recognised heroines, Grace Darling; they launched their first Blue Cheese, Darling Blue. To celebrate both the Sages 10th, they produced for them a special Strawberry and Champagne Ice cream.
Over the years, Doddington Dairy has scooped a number of awards, but for them, being awarded BBC Radios 4s Food Producer of the year is quite literally the topping on the cone with sprinkles!
Sheila Dillon, presenter, BBC Radio 4s The Food Programme and host of the Food & Farming Awards went on to say:
"We set up the Food and Farming Awards in 2000 to highlight the people who, through food, are changing Britain for the better: farmers, shopkeepers, cooks in schools, hospitals and other public places, food producers, campaigners, market organisers, street food vendors together with people working hard, mostly under the media radar, adding to the quality of all our lives but receiving hardly any public recognition.
Since we decided to honour those who have done most to promote the cause of good food as we said at the launch, the awards have changed a lot of lives and helped influence food policy, both country-wide and locally, and all that change has been your doing. You have been our eyes, ears and taste buds in every part of the UK. Without your nominations, your interest in passing on what you know about the best in your area, the awards would be meaningless. These are your awards."
Further information and details of all Doddington Dairy cheeses and ice creams can be found at www.doddingtondairy.co.uk or by telephoning 01668 283010.
Media Enquiries: Glendale PR E: firstname.lastname@example.org T: 01668 283044
Notes to Editors
Warm raw milk is taken from the 5am milking and made into one of our range of 7 artisan cheeses. Using traditional methods they are pressed in cast iron antique cheese presses and stored on wooden shelves in the cool air of our old stone walled barns for periods of between 3 months and 15 months for our vintage varieties.
Doddington. Our original eponymous cheese is made to a unique recipe similar to an English Leicester cheese. Doddington is close textured with notes of caramel and nutty flavours. It is matured for 12-15months and is available in wheels around 5 or 10kg in size. Made from raw milk and traditional rennet.
Berwick Edge: Named after the edge of the valley on which the cows graze and characterised by its pale orange skin, Berwick Edge is similar to traditional Dutch Gouda. It won the James Aldridge Memorial Award as the UKS best raw milk cheese in 2011 and is used by Rick Stein in his Food Heros campaign. It is matured for 12-15 months; it is robustly flavoured with a very satisfying lingering aftertaste. Available in 4 and 10kg wheels, Berwick Edge is made from our raw milk and traditional rennet.
Cuddys Cave. This cheese is named after the near by cave that St. Cuthbert stayed in on his travels to bring Christianity to Northumbria over a thousand years ago. Cuddys cave is a younger and close textured dales style cheese with a lemony and, at the same time quite complex flavour usually only found in cheese made from warm fresh raw milk. Again using traditional rennet, it has a naturally moulded white crust and comes in wheels around 3 kg in
Smoked Cuddys Cave: Naturally oak smoked at the Teviot Smokery near Jedburgh, this close textured cheese comes in wheels around 1-11/2 kg in size. Made from raw milk and traditional rennet, this cheese is a true taste experience.
Admiral Collingwood; a Cheese of Great Character, named after a great local character. Collingwood was Nelsons second in command at the battle of Trafalgar. This cheese is washed in Newcastle Brown Ale and coming in square truckles around 1-11/2 kg in size, it was launched to great acclaim in 2007 receiving an instant Gold Medal at the prestigious Nantwich International Cheese show in Cheshire. Very close textured with a strong flavour and pungent aroma, its pale orange ribbed rind is a star on every top quality cheese board.
Baltic: This is a washed rind cheese using Simon Holts Baltic Summer Ale he brews on the Baltic Fleet in Liverpool. Matured for around 10 months, Baltic comes in small wheels and has a strong full flavour and a pungent aroma you would associate with a beer washed raw milk cheese.