Northwest based bakery Lovingly Artisan, which operates at Plumgarths, near Kendal, and at Altrincham Market, Manchester, have won two top bakery awards at the inaugural Bakery Business Magazine National Bakery awards.
Owners Aidan Monks and Catherine Connor attended a swanky red-carpet celebration at BAFTA 195 Piccadilly, in London, last night (Tuesday 04th June), hosted by television presenter Mark Durden-Smith, where they were officially crowned winners of Northwest Regional Bakery of the Year and National Bakery of the Year.
On the evening the county bakery winners from across the UK eagerly waited to find out if they had been named as winners of one of the 14 regional bakery awards and who had also won through to be crowned the UK’s National Bakery of the Year.
The winners of each category are listed below:
National Bakery of the Year – Lovingly Artisan
Outstanding Contribution Award – Sara Autton
Scottish Bakers Young Baker of the Year – Sam Ireland-Taylor
CBA Young Baker of the Year – Owen Morris
ABIM Young Baker of the Year – Christina Gibbons
East Midlands – Hambleton Bakery
West Midlands – Live Love Loaf
East of England – Flour & Spoon
Yorkshire & Humber – Pie Bakery
London – Paul Rhodes
South Scotland – Lough’s Home Bakery
North East – Sweetharts Bakery
Central Scotland – Fisher & Donaldson
Northern Scotland – Casella-Polegato
North West – Lovingly Artisan
Wales – The Pudding Compartment
South East – Warings Bakery
Northern Ireland – Ditty’s
South West – Patisserie Mark Bennett
Commenting on their win husband and wife Aidan Monks and Catherine Connor, owners and bakers at Lovingly Artisan, said: ‘’We didn’t expect to win Best Northwest Regional Bakery and certainly didn’t expect to win the overall award as the UK’s Bakery of the Year. We can’t get over it, it’s such a huge pat on the back for all of us, we’ve all worked so hard to create the best possible artisan breads for our customers. The whole team take great pride in what we do, quite simply we want to show people what real bread is all about, that we as consumers don’t have to accept poor quality bread in our diets.’’