Traditional pork pie – but gluten and dairy-free – wins top prize at 2015 Free From Food Awards

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An excited crowd of nearly 300 ‘free from’ enthusiasts gathered at the Royal College of Physicians in Regents Park this week to watch Antony Worrall Thompson award ‘Marble Mo’, the Oscar of freefrom food, to Laura McGowan and Nick Voakes of Voakes Free From for its Traditional Raised Pork Pie.

“A perfect pork pie! I just do not believe that it is both gluten free and dairy free! Just enough jelly. Perfect balance of meat & pastry. A classic!,” said judges.

Voakes has been making award-winning pork pies from its own-farmed pigs for over 40 years. But when Nick Voakes’ partner Laura was diagnosed as coeliac, the family focused their expertise on creating a gluten and wheat-free pork pie which would be indistinguishable from their classic ’ normal ‘ pies. Their freefrom pork pies are created in a dedicated gluten-free facility near their farm in Yorkshire.

Close runners up included:

  • Genius Gluten Free’s gluten and dairy free Pain au Chocolat
  • Explore Asian’s Edamame and Mung Bean Fettuccine
  • Amy’s Kitchen’s Gluten-free Chinese Noodles and Veggies.

“Yet again – an amazing range of innovative and really excellent products,” said Michelle Berriedale-Johnson, director of the awards. ‘It is very hard these days to tell a ‘freefrom’ food from a non-freefrom food – just look at our winner tonight! No one would believe that it wasn’t just an excellent traditional pork pie.”

Antony Worrall Thompson, long term patron of the awards: “Every year I am amazed how the free from sector has grown – and how innovative the products continue to be. Edamame fettuccine, for goodness sake. An exciting option for any restaurateur but with the added bonus of being gluten free.”