Another Golden Year for North Devon’s Artisan Marmalade Maker
Aug 25, 2026
April 2026 brought another remarkable chapter in the story of my handmade marmalades, with six Gold, two Silver and three Bronze awards won at the prestigious Dalemain World Marmalade Awards in Cumbria — adding yet more accolades to my ever-growing collection.
Every jar is handmade by me in small batches at my unique marmalade shop in North Devon, using carefully selected ingredients and traditional open-pan methods. The recognition at Dalemain is particularly special because the Artisan competition is judged by an expert panel and is regarded as an international benchmark for quality in marmalade making.
The Dalemain World Marmalade Awards began in 2005, founded by Jane Hasell-McCosh at Dalemain Mansion. What started as an idea to celebrate and preserve the British tradition of marmalade making has grown into a truly international competition, attracting thousands of entries from around the world. In 2026, more than 3,500 jars from 25 countries were submitted and tasted by around 60 expert judges — an indication of just how fiercely contested these awards have become.
To receive recognition at Dalemain is therefore a wonderful endorsement of the care, creativity and craftsmanship that goes into every jar. For a small independent producer in North Devon, seeing my marmalades stand alongside entries from around the globe is something I am immensely proud of.
One of my most celebrated creations, Lemon & Horseradish Marmalade, has continued to prove its appeal. After winning Double Gold at Dalemain in 2024, this distinctive sweet-and-savoury marmalade was once again selected by Fortnum & Mason in 2026 as one of the outstanding marmalades chosen to be stocked at its famous Piccadilly store in London.
From a little marmalade shop in North Devon to the shelves of Fortnum & Mason and the awards tables at Dalemain, the journey continues to be an extraordinary one. Six Golds, two Silvers and three Bronzes in 2026 are now proudly added to my collection — and, most importantly, they inspire me to keep experimenting, creating and making marmalade that is anything but ordinary.