Windsor wins Fudge Kitchen’s “retro sweet” themed ‘New Year New Flavour’ competition with an uncanny Sherbet Fountain fudge, available online and in stores from the end of February.
On Wednesday 22nd January, entries for the New Year New Flavour competition were judged at the Fudge Kitchen production facility in Aylesham, Kent. A sweet-toothed panel included Fudge Kitchen MD, Sian Holt, members of the management team, The Kent Foodie’s Matt Bevan and Gill Eaglestone, a social media competition winner from Boughton-under-Blean in Kent. All sampled their way through two entries from each of the seven Fudge Kitchen shops in Canterbury, Cambridge, Oxford, York, Edinburgh, Windsor and Bath; marking each on their appearance, texture and flavour, with the highest score earning the winning recipe a permanent place in the hallowed pages of the Fudge Kitchen recipe book.
“Fudge Kitchen is all about innovation,” explains MD, Sian Holt, “over 36 years, we have grown a menu of well over 60 unique, original flavours across our slab fudge range, which is made daily in our seven shops. New Year New Flavour is an annual competition to keep encouraging creativity and product development, often with an on-trend theme. Last year’s was ‘vegan fudge’, with an exceptional dairy free Hazelnut Chocolate fudge winning the crown for our Bath shop. This year picked up on the vintage vibe, with a ‘retro sweets’ theme following the launch last year of our “Tuck Shop Sharer” selection; and produced a genuine trip down memory lane … pocket money clutched tightly in hand!”
The fudge was tasted (a few times – just to be sure) and a confectionery conflab ensued over the merits of each entry’s textures; whether the colour and appearance spoke of the flavour and whether it would appeal to customers. The scores told all, however, and the podium was set out as follows …
- 1st – Sherbet Fountain (Windsor FK)
- Joint 2nd – Rhubarb & Custard (Bath FK) and Liquorice Toffee (Canterbury FK)
- Joint 3rd – Chocolate Lime and Candy Cane (both Cambridge FK)
