TIED FOR SECOND PLACE
Founded in 2015, New Catering Concepts takes catering to a new level using quality local ingredients and meats smoked to perfection in their custom smokehouse. Owners Brendan Huttick and James Mitchell entered their Locally Smoked Charcuterie Board/
Platter in the awards and the judges ate it up—literally. “I love the range of products, includ-
ing beef, fish, pork and cheese,” said one judge. “You can really appreciate the craftsmanship
behind smoking. They did an excellent job.” Another commented: “The quality of the product is
outstanding. Even the packaging is impressive with the simplicity of the butcher’s paper, string
and stamped logo.”
The submitted charcuterie board featured their locally cured and smoked fish, meats and
cheeses accompanied by a house-made Smoked Jalapeño Infused Olive Oil, Prague Sauce
(horseradish and apple crème fraîche), Westover Farms Zucchini Paw-Paw Relish and Bermuda
Gombey Pepper Jams—and garnished with locally cultivated microgreens and shoots.
“Every item is prepared using our proprietary brine and rub recipes, developed through years
of experience of working in the curing/smoking culinary style of the Czech Republic,” explained
Huttick. “Some items can take up to seven days to prepare.”
That attention to detail and their unique combinations of locally sourced and personally pre-
pared delicacies have set New Catering Concepts apart, earning a well-deserved tie for second
in this category as well as a 2017 Best of Bermuda Award.
704-9993 | email@example.com | www.newcateringbda.com
Locally grown gourmet greens and savoury mushrooms are now available at the finest restaurants and local stores thanks to the diligent efforts of urban farmer Scott Tucker and his team at BermyFresh Farms.
Housed in a concrete warehouse-turned-greenhouse in the industrial
neighbourhood of Wellbottom, Southampton, Tucker has developed his
own vertical farming system using LED lights and mineral rich water to
cultivate his greens and a unique temperature-and-humidity-controlled
room to grow shiitake and oyster mushrooms. All are grown without GMOs,
herbicides or pesticides.
Each week the team harvests hundreds of pounds of healthy microgreens, shoots, sprouts, baby lettuces, shiitake and oyster mushrooms for
sale at the BermyFresh Farm Market on the bottom floor of the warehouse
as well as in grocery stores islandwide. A portion of their weekly growth is
also used to create specialty products like freshly made BermyFresh pesto,
hummus and Caesar dressing. Farm boxes are also available seasonally and
feature a selection of produce, mushrooms, pesto and hummus.
15 Wellbottom, Southampton | 236-3400 | www.bermyfresh.com
Founded in 2015 by Joanna Jackson-Smith and her husband Tyrone Smith, premium granola company Oatbelievable is quickly becom- ing a household name—especially since the products carry playful
Bermuda-inspired ones like Spice Hill, Tempest Isles and Gombey Smash.
Now with 11 different flavours and all made with gluten-free, organic oats
and various combinations of dried papaya, kiwi, mango, coconut, almonds,
cashews, ginger, cardamom, coffee, chocolate and more, the granola is
always prepared fresh and free of preservatives. The company has also
branched out recently to include four new flavours of granola bars.
Aside from the great taste, the judges were highly impressed by Oatbelievable’s beautiful packaging and they appreciated the clever use of locally
inspired names for some of the products.
Oatbelievable is available at Lindo’s Family Foods in Warwick, Luxury Gifts at Hamilton Princess,
Pulp & Circumstance’s airport outlet, Sense Spa and Regali at Rosewood Tucker’s Point
335-1975 | firstname.lastname@example.org
Food & Drink