Apple-juice and veal companies in final
The dozen have been selected following a nationwide search for the best British food and drink producers demonstrating quality, innovation and use of traditional skills.
The others are: Wood Berry Farm, Norfolk; Gigha Halibut, Argyll; Cairngorm Smokehouse, Highland Region; Simple Simon's Perfect Pies, South Lanarkshire; Chef on the Run Foods, Powys; Alex Gooch's Organics, Powys; Trealy Farm Charcuterie, Monmouthshire; Bramley and Gage, Gloucestershire; The Durham Cow Cheese Company, County Durham, and Clare's Organics, of Oxfordshire.
Now in their second year, the Made in Britain Awards promote and celebrate British producers, farmers and growers making the heritage foods of tomorrow.
From the finalists, five food producers will be chosen, each winning £5,000 to develop their business and the opportunity to sell their product in local Waitrose stores. The overall Made in Britain Food Champion of the year will receive £5,000.
The winner of the Made in Britain Awards will be announced at the Royal County of Berkshire Show, held at the Newbury Showground in September.
Last year's Food Champion of the Year was 11-year-old Devonian Elsa Amiss and her parents Rona and Nevil, of Higher Fingle Farm, who rear organic free-range ducks and also market the eggs.
The duck eggs are now stocked in two Westcountry branches of Waitrose.
Richard Hodgson, Waitrose commercial director, said: "The innovation and dedication shown by this year's finalists proves small producers are major players in the food arena.
"Against the backdrop of challenging economic conditions, each of the finalists has had to look beyond the ordinary to create a food or drink product that is extraordinary, which we applaud. As one of the judges I was able to taste the products and am delighted with the final selection."
Susy Smith, editor of sponsors Country Living Magazine said: "Every one of the finalists in the Made in Britain Awards 2009 is producing something special.
"There are new takes on traditional foods, the rediscovery of lost recipes and cooking methods, the saving of rare breeds and old varieties and the ethical and sustainable farming of meat and fish.
"Buy these foods and you can eat wonderfully well while supporting artisan producers and the rural economy."
