TWO Forest food producers have whetted the appetite of the judges in a national magazine’s annual awards.

The Severn and Wye Smokery in Westbury-on-Severn and Stinking Bishop cheese makers Charles Martell and Son of Dymock have both made it through to the finals of delicious magazine’s 2017 Produce Awards.

Their food will be judged at the national final in London in July by some of the top names in the industry, and the winners will be announ­ced in the glossy food magazine’s October issue.

Severn and Wye Smokery was founded in 1989, specialising in smoked salmon and eel at first before branching out into other fish products.

Stinking Bishop was launched in 1994 at Hunts Court Farm, made from the milk of Gloucester cattle.

Based on a cheese produced at the farm centuries ago by monks, its distinctive odour comes from immersing it in perry made from the Stinking Bishop pear, which famously revived Wallace from the dead in the 2005 animated film Wallace & Gromit: The Curse of the Were-Rabbit.