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| Wow, we won! We're over the moon to have won Best Food Producer in the 2017 BBC Food and Farming Awards. |
We were flabbergasted when BBC Radio 4 Food Programme presenter Sheila Dillon phoned us back in March with the news that we were among the three finalists for Best Food Producer in the 2017 BBC Food & Farming Awards, selected from thousands of nominations.
Later that month judges Sheila Dillon and Giorgio Locatelli visited some of our farm trials and the Bean Store. After showing them round we rolled up the warehouse door and sat down to a feast of our British pulses and grains.
Feasting with Sheila Dillon, Giorgio Locatelli and the Hodmedod team on the BBC Food & Farming Awards judging visit
With the awards ceremony postponed from 8th June to 20th September (thanks Theresa May) we then had a long wait to find out which of the three finalists - Cabrito, Earth's Crust bakery and us - were the winners.
On Wednesday evening we were blown away when Giorgio Locatelli announced "...and the winners are.... 'Odmedods!"
We were delighted that three of our farmers - Professor Martin Wolfe of Wakelyns Agroforestry, Mark Lea of Green Acres Farm, and Andrew Fairs of Fairking Great British Seeds - had were there for the evening, along with team members Joe Gaze and Emma Wilkin, and the three Hodmedod founders Josiah Meldrum, William Hudson and Nick Saltmarsh.
The award is fantastic recognition of everything we and our farmers have been doing over the last five years to get more pulses and grains growing on British farms and into British kitchens - and a great boost to do more.
The Hodmedod team backstage with BBC Food & Farming Awards judge Giorgio Locatelli (photo by Artur Tixilis)
For highlights of the award ceremony and to hear about all the winners tune in to the two special editions of Radio 4's Food Programme this Sunday 24 September at 12.30pm and Monday 3.30pm.
The programmes will then be available to listen to on BBC iPlayer or the Food Programme website
Hodmedod co-founder Josiah Meldrum describes how Hodmedod emerged from the question of whether we can reliably and sustainably feed ourselves.
Our new organic naked fava beans and yellow peas can be used just like split beans and peas - there are just a few intact whole pulses that will generally split in half when soaked and cooked. But why are some of our beans & peas now naked?
