A cured Wagyu beef ham from the León region of Spain was named the Supreme Champion of Great Taste 2026 this evening, following a nail-bitingly tight live vote by a final panel of esteemed judges.
The nominees were all in the room at the Golden Forks ceremony hosted by the Guild of Fine Food at the Battersea Arts Centre in Clapham, London, awaiting the jury’s verdict with bated breath.
The winning Wagyu Beef Ham from Entrepeñas is made in Geras de Gordón and is a marbled, cured beef akin to a Jamón Ibérico.
The event was the culmination of Great Taste 2026, which saw more than 15,000 products entered and judged by a panel of 800 food & drink experts over the course of 105 days across four venues: in London, in Gillingham, Dorset, in northern Italy and in Ireland.
Of the entries, just 306 received a 3-star award, among which the Golden Fork finalists were selected. The final selection was tasted one last time this evening by a 7-strong panel comprised of chefs José Pizarro, Ixta Belfrage, Regula Ysewijn MBE, Dhruv Baker and Jesse Jenkins; celebrated cookbook author Marie Mitchell; and Ocado’s head of buying Nicola Waller.
Supreme panel judge José Pizarro said the meat was “incredibly tender”, adding that the oils in the product carried the flavour perfectly.
“It was juicy, beautiful, the ruby colour was just absolutely right, and when you taste it, the flavour is everything.”
Great Taste 2026 judges said it was “insanely tender” with a fantastic aroma and gentle, smoked, aromatic flavour. They praised its “clean simplicity and rich, creamy depth of beef flavour that grows beautifully in intensity”.
Natalia Ordonóñez Gutierrez, a third-generation producer, the quality manager and export lead at Embutidos Entrepeñas said: “As a family business based in the mountains, it’s overwhelming. I’m very proud and overwhelmed, so thank you.”
Among the other Golden Fork recipients were Primrose Creamery, led by 33-year-old Jake Goldstein, who won both the award for England and Outstanding Bursary for its Eggleston and Lindley cheeses and Payst by Farang, awarded the Golden Fork for Rest of the World for its Hung Lay Curry Paste.
The People’s Choice award, voted for by guests at the awards was Miele di Barena by Apicoltora Marangon in Italy. The full list of recipients is below.
The evening also celebrated the Nigel Barden Heritage Award, which he named as Organic Cashel Blue, made by Sergio and Sarah Furno at Cashel Farmhouse Cheesemakers in South Tipperary, Ireland.
Incidentally, Nigel Barden was also the recipient of the Guild of Fine Food Contribution to Food & Drink for 2026.
Lauding the 29th Golden Forks event a success, Guild of Fine Food director John Farrand said: “It’s not at all easy to grab an award in Great Taste. 60% of products do not achieve any star-rating, and at just 2% of all entries, the 3-stars are rare as hen’s teeth. A Golden Fork is a triumph.
“Being crowned Supreme Champion is something else entirely and we are both hugely impressed and delighted for Embutidos Entrepeñas. This year, Great Taste has moved the dial yet again in terms of quality, with outstanding products being celebrated from across the globe.
“I’m proud that our awards help makers grow and improve their products and that our logo informs trade buyers, and ultimately food lovers, enabling them to make buying decisions that are better for the planet and people and, of course, taste bloody great.”
As one season ends, Great Taste 2027 is already around the corner, with entries opening in early December. To find out everything you need to know about the accreditation scheme, including how to enter, and next year’s award-winners, visit gff.co.uk/great-taste
The Great Taste 2026 Golden Forks results are as follows:
- Golden Fork from England: Eggleston from Primrose Creamery (www.primrosecreamery.com)
- Golden Fork from Scotland: Sicilian Blood Orange & Warm Spices Alcohol Free Aperitif from Sour Power Vinegars (www.sourpowervinegars.com)
- Golden Fork from Wales: Passion Fruit Sorbet from Fire and Ice (www.fireandicewales.co.uk)
- Golden Fork from Northern Ireland: Buttermilk Dry Cure Bacon Rack from Hannan Meats (www.hannanmeats.com)
- Golden Fork from Ireland: 25% Sour Cream from Green Pastures Donegal (www.greenpasturesdonegal.com)
- Golden Fork from Spain: Wagyu Beef Ham from Entrepeñas (www.embutidosentrepenas.es)
- Golden Fork from Greece: Blossom Honey with Thyme and Oregano from Μελι απο την Πάλαιρο (Honey from Paleros)
- Golden Fork from Italy: Miele di Barena from Apicoltura Marangon (www.apicolturamarangon.it)
- Golden Fork from the Rest of Europe: Stone Kiln Cold Smoked Rainbow Trout Fillet from Kuopion Perinnetuote (www.perinnetuote.fi)
- Golden Fork from the Rest of World: Hung Lay Curry Paste from Payst (www.payst.co.uk)
- Golden Fork for Outstanding Bursary Winner: Lindley from Primrose Creamery (www.primrosecreamery.com)
- Golden Fork for Sustainability: Kadode Kampot Pepper, (www.kadodepepper.co.uk)
- Golden Fork for Better Business: Anchoas Hazas (www.anchoashazas.com)
- Nigel Barden Heritage Award: Organic Cashel Blue from Cashel Farmhouse Cheesemakers (www.cashelblue.com)
- Guild of Fine Food Contribution to Food & Drink: Nigel Barden
- The People’s Choice Golden Fork: Miele di Barena from Apicoltura Marangon (www.apicolturamarangon.it)
- Great Taste 2025 Supreme Champion: Wagyu Beef Ham from Entrepeñas (www.embutidosentrepenas.es)
