Leading food journalists, chefs, manufacturers and scientists were presented honorary mushroom awards in recognition of their support for the mushroom industry, at an event last week, which also celebrated the launch of mushrooms as a new superfood (see page 9 for more details).
The awards were handed out at the Mushroom Lovers’ Luncheon, held at the Magic Circle in London. The venue was chosen to reinforce the theme: Mushrooms - The Magic Ingredient.
Pictured being presented with the prize as Best Mushroom Chef 2006 by Mushroom Bureau chairman Andrew Middlebrook, of Monaghan Mushrooms, is Antonio Carluccio, the world-renowned Italian chef.
Premier Foods’ Loyd Grossman Tomato & Wild Mushroom Sauce’ was named Best Mushroom Product 2006.
Professor Robert Beelman, from Pennsylvania State’s College of Agricultural Science, was presented with the Award for Excellence in Research for demonstrating that mushrooms are a prime natural source of the powerful antioxidant ergothioneine.
Highly respected nutritionist and public relations officer, Victoria Lloyd-Davies, was presented the Outstanding Industry Achievement Award for dedication to the mushroom industry, having been the face of the Mushroom Bureau for more than 20 years.
And consumer magazine journalist Amanda Grant was awarded Best Mushroom Writer.
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