Bexhill Farm Kitchen & Poppy Seed Bakery Wins 2017 Tiptree World Bread Award
The 2017 Winner of Tiptree World Bread Award is White Tin, produced by Bexhill Farm Kitchen & Poppy Seed Bakery. The competition celebrating the art of bread baking is open to professional and amateur bakers, old and young, as the organizers describe it.
The awards ceremony was hosted by Stephen Hallam, Master Baker, managing director of Dickinson & Morris and chair of the judges. He announced that Lee Smith (pictured: center) of Bexhill Farm Kitchen & Poppy Seed Bakery, East Sussex, won the Great British White category – and was the overall winner of the Awards.
Lee also scooped the title for the Brook Food Sourdough category, and was runner-up in the Muntons Malt Bread category, making it a trio of trophies for Bexhill Farm Kitchen.
“The field was more competitive than ever,” says Hallam, whose 86 fellow judges included Charles Campion, food critic, Dr John Foster of BBC’s Victorian Bakers and Andrew Whitley, founder, The Real Bread Campaign.
The winners of other categories were:
– Whole grains: Malted five seed sourdough, by Patisserie Mark Bennett
– Ciabatta: Stroud Wild, by Salt Bakehouse
– Gluten-free: Parmesan and tomato focaccia, by Mannavida Ltd
– Real Bread Campaign: Baladee Bread Egyptian Sourdough Semi-flat Bread, by Baladee
– Fruit: Apricot& Hazelnut, by Bread Factory
– Flatbread: Baladee Bread Egyptian Sourdough Semi-flat Bread, by Baladee
– The Tiptree Showstopper: Orange Blosson Tree of Life, by Karma Bread
– Specialty – Sweet: A Christmas Sourdough Twist, by Patisserie Mark Bennett
– Specialty – Savory: Olive & Emmental Sourdough Bread Sticks, by Reeve the Baker
– Brook Food Sourdough: Sourdough, by Bexhill Farm Kitchen & Popppy Seed Bakery
– Irish Wheaten Loaf: Ballycastle Wheaten, by Thyme & Co
– Muntons Malt Bread: Malt Loaf, by Rex Bakery Ltd
– Carr’s Flour Baguette: Multiseed Baguette, by Holtwhites Bakery
– Kitchenaid Young Baker (under 12): Cinnamon Wasp Nests, by Lola Willingham
– Kitchenaid Young Baker (12-17): Aromatic Herb Bread, by Georgi Pilz
– Home-baker – Open: Braided Brioche, by Adam Keightley
– Home-baker – Sourdough: Four Seed Sourdough, by Lillian Clervi
– Trainee Baker – 1 X 454G White Tin Load and 1 X 454G Wholemeal Tin Loaf, by Jessica Dalton, University College Birmingham