Created by chefs, all Hannaford's dishes are hand made using carefully sourced ingredients, and then quickly frozen to naturally capture the wonderful flavours and nutrients, without having to use unnecessary additives and preservatives.

Ali Hannaford, owner and MD of Hannaford's, comments: "We are so pleased about our two Gold awards. The response we have had to our Hannaford's range has been fantastic and these two most recent awards show we are continuing to head in the right direction with our innovative recipes; they are testament to the dedication, skill and hard work of our team. We are incredibly lucky to be surrounded by some of Britain's best coastlines and pasture land, and this has played a big part in our success. From Cornish Sardines to West Country Brown Crab meat and Mendip Hills Cheddar, we work closely with our local suppliers, fishing ports and producers to bring a true taste of the West Country to all our recipes."

Hannaford's Stuffed Fish Fillets include two white fish fillets with wilted spinach and a rich cheese sauce made with Davidstow West Country Cheddar, garnished with dill. The Stuffed Sea Bass Fillets have four fillets and are stuffed with king prawns, sun blushed tomato and Tuscan herb butter.

The Great Taste Awards judging standards, devised by the Guild of Fine Food, are the most rigorous in the UK. Every entry is blind tasted by teams of experts; by the time it earns Gold, it will have been assessed by at least three different teams. This year's judges include Alex James, farmer, journalist and bass player with Blur, Mark Hix, the chef's chef, Charles Campion from Evening Standard & The Independent, Tom Parker-Bowles of UKTV Food's Market Kitchen and national food journalist Fiona Sims.

Bob Farrand of the Guild of Fine Food, said: "These awards have been running for 15 years now and are a recognised mark of excellence that consumers can trust and rely on."

Hannaford's products are in Nisa stores, online at www.hannafords-online.co.uk and in independent retailers throughout the Country.

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