The Dalemain World Marmalade Awards has attracted first time entries from the island of La Reunion and the Island of Elba as well as Artisans from Czech Republic, Norway, USA, Greece and Taiwan among a whole host of other international and UK entrants.

The hand-picked collection of around 60 marmalade judges included Fortnum’s Buyer Syrie Gwyn Palmer, Chair of Tourism Ireland Chris Brooke, Buyer for iconic foodie service stations: Tebay, Gloucester and Cairn Lodge Services, Alex Evans, Food Historian Ivan Day and Jose Fraga, the owner of Ave Maria Orange Grove in Seville, one of the largest producers of organic Seville oranges which stock many UK supermarkets.

Gold and Double Gold Winners of the Artisan Marmalade Award Winners will collect their prizes at the Marmalade Festival in April.

While also having the opportunity to join a workshop and roundtable for Artisans to discuss issues faced by small preserve businesses.

There are Artisan Double Gold Winners for the following categories: Traditional, International and Marmalade to be Eaten with Savoury Food.

The winner of The International Double Gold was Yuzu with 10-Year-Aged Umeshu by Atsuko Hayashi of English Kitchen an Artisan business in Tokyo, Japan.

Atsuko has won more Golds than any other Artisan in the 21 years of the competition.

Her marmalade was described by head Judge Jane Maggs as ‘elegant and understated’; this was a truly exceptional choice from a lot of excellent jars.

The Traditional Double Gold has been won by Cumbria based producer Louise Folkard of Stokoe House 1611, which was an enthusiastic and unanimous decision in favour of the Traditional Seville Orange Marmalade in the final few rounds of blind judging against several outstanding international entries including Gold winners from Taiwan, Portugal and Switzerland – ‘head and shoulders above the rest’ (Jane Maggs, Head Judge).

Sandy Higson of The Mad Jam Woman, an Artisan business based in Newcastle came away with The Savoury Double Gold Award for Lemon, Lime & Grapefruit Marmalade with Chilli, Samphire, Ginger & Cumin. Sandy’s marmalade, a perfect additional to a savoury meal was ‘a textbook example of a contemporary take on marmalade’ (Beatrice Mccosh, Director of the Awards) which can be eaten with everything, not just toast.

Jane Hasell-McCosh, Founder of The Dalemain World Marmalade Awards said: “Every year we are blown away by the huge variety of citrus fruit such as Jabara, Cedri, Sudachi, Amanatsu and new flavours including Snow Fungus from Taiwan, coriander seeds, salted lemons from New York, Spanish Vermouth from Catalonia and foraged Alexanders were particularly enjoyed.

“These small businesses demonstrate how brilliant and creative a good commercial marmalade can be.”

Fortnum and Mason in Piccadilly also chose three other outstanding jars to stock which were: Lemon Marmalade with Honey and Ginger Using South Durham Wildflower Honey by Esther Brookes at Woodcrest Kitchen from Durham; Lemon and Horseradish by Alex Mcwilliam-Brice of The Proper Marmalade Co ltd from Iffracombe, Devon and Rigsbys Surplus Pink Grapefruit with Foraged Alexanders and Elderflower Marmalade by James Marsh of Rigsbys Seasonal Foods CIC from Nottingham.

A selection of the past few years of Double Gold award winners and Gold winning marmalades from this year will be on sale at the festival and then throughout the year at Dalemain Mansion and online.

Jars from around the UK, Europe, Japan, Taiwan and the USA will feature ingredients such as Yuzu and Umeshu, horseradish, Irish and Scottish whisky, Durham honey, chilli, Grapefruit, Amanatsu, Dai Dai, fennel and coriander.

A full list of Artisan award winners can be found on the website here.

The Marmalade Festival will take place on Saturday, April 25.

The Homemade Best in Show winner will be announced then and there will be marmalades to taste and view on display as well as activities and stalls at the festival.