Kilnsey Park Estate Triumphs at Great Taste Awards

Chef Peter Chevin and owner Jamie Roberts with smoked duck breast and awardNorth Yorkshire based Kilnsey Park Estate is celebrating after winning two accolades in the world’s most coveted blind-tasted food awards.

Winning the coveted three gold stars for their Smoked Duck Breast, which is only awarded to around 1% of all Great Taste entrants means that Kilnsey Park, who were also awarded a gold for their Cold Smoked Trout will now be able to proudly carry the Great Taste logo.

The Awards, which are widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers attracted some 10,000 entries this year, meaning that the Yorkshire Dales family run business was up against some tough competition.  Judged by over 400 of the most demanding food critics, chefs, cooks, restaurateurs, producers and a host of food writers and journalists including Masterchef judge and restaurant critic Charles Campion, TV presenter and cook Aggie Mackenzie, Great British Bake Off winner Frances Quinn, Masterchef the Professionals finalist Adam Handling, food buyers from Harrods, Selfridges, Waitrose and Marks & Spencer, and chefs.

The judges commented: “The Kilnsey Park Estate smoked duck breast is moist and gives a very delicate smoke in the mouth. We found this to be a soft and gentle delight worthy of an award. Flavours come through in waves almost dancing with each other! The cold smoked trout has an attractive glazed appearance, a delicate flavour and is lightly smoked”.

Jamie Roberts, Managing Partner at Kilnsey Park Estate is delighted: “We are ecstatic at winning this award, just as we’re about to announce our plans to expand our range of smoked products. Many visitors come to Kilnsey Park to enjoy nature and fishing in our lakes, followed by a meal or snack in the restaurant – including fresh produce from our smokehouse. We’re now planning to increase our range of smoked products and make them available to a wider audience. They’re all smoked here at Kilnsey, using traditional techniques and recipes that date back hundreds of years”.