Mrs Temple’s Cheese, a cheese producer in Wighton, has been named winner of the Field to Fork award, sponsored by City College Norfolk, at the Norfolk magazine Food & Drink Awards 2024. 

Mrs Temple’s Cheese is an iconic Norfolk brand and the producer of the county’s only blue cheese, Binham Blue.  

As an authentic farmhouse producer, Mrs Temple’s adheres to national quality standards, prioritising the environment, staff and animal wellbeing, and a quality product that is served in restaurants and retail across the region and beyond.  

Catherine Temple’s resilience and ingenuity in running the farm, while also creating award-winning cheeses, amazed the judges. Her environmentally sustainable business model, coupled with her innovative biomass plant, demonstrates a unique blend of science, farming and community support. The judges described Mrs Temple’s impact as far-reaching and inspiring.  

Catherine said: “It’s such an honour and such a surprise. The staff back at the dairy are going to be so thrilled. I thought it up and created it, but these days they do the hard work and create the beautiful cheese. Also for the engineering team who make the energy that drives our factory.” 

“It’s a whole team, it’s not just about me,” she added. “It’s a great honour, it really is.” 

Finalist: Barsham Brewery 

The sea air and unique micro-climate help to produce some of the finest malting barley at Barsham Brewery in West Barsham.  

Its famous Maris Otter Barley is malted five miles away at Crisp Maltings, before returning  to be blended with pure water from the site’s own bore hole and hops from around the world.   

The judges commended the brewery’s innovative taproom, successful events and dedication to local sourcing.  

Finalist: Old Hall Farm 

Comprising a farm shop, butchery, restaurant, deli and dairy, Old Hall Farm in Woodton  prides itself on quality, nutritious produce at sensible prices.  

The farm sells its produce direct across the UK via its website as well as supplying a number of delis, shops and even Michelin-starred restaurants.  

Rebecca Mayhew’s passion for sustainable farming and belief in “we are what we eat” impressed the judges. Her refusal to use soya feed and commitment to ethical farming practices make her an inspirational advocate.   

Finalist: The Kings Head Inn, Brooke

The Kings Head Inn in Brooke prides itself on offering farm to fork food, with fresh ingredients sourced just nine miles away.  

The chefs utilise the fresh meat and vegetables to create dishes that are not only visually stunning, but also packed with nutrients and flavours.  

They are also committed to sustainability.  

The judges said their focus on sustainability and innovation positions them as a standout business with great potential for future success. 

To find out more about all of the Norfolk Food & Drink Awards 2024 winners, please click here. 

Keep an eye out for details of next year's awards at norfolkfada.co.uk