SUNDAY's announcements of the winners of BBC Radio 4's The Food Programme Awards saw no fewer than a quarter of the 12 finalists coming from Wyedean.

The three – the cream of more than 600 nominations for the prestigious awards – point to a growing pool of food expertise that is bringing the area much credit.

And added to the radio awards achievements of Geoff Roser of Tutshill, Richard Vaughan of Huntsham Court Farm, Goodrich, and Charles Martell of Dymock, comes the news that The Country Butcher at Huntley, run by David Tomlins, has scooped three more gold and three more silver awards for their bacon and sausages.

Geoff Roser's Tutshill butchers business is no stranger to awards – the Review reported recently that the family firm reached the finals of the Top Shop competition organised by trade magazine Meat Trades Journal, which he is again working on winning next time round.

"It was fantastic to be there," Geoff said of his trip to the BBC Theatre in London, where he was shortlisted for Best Small Retailer.

"Although we didn't win on this occasion it is an honour to be one of only three from the entire country."

On air at the ceremony, chaired by Miriam Margolis, Geoff explained the close relationship the firm formed with its customers, but said some could not afford it if he had to source all his meat organically – a bias in the programme he felt might have cost him the win.

Charles Martell, a champion of the Old Spot pig as well as a champion maker of traditional cheese, is also well known for his enthusiasm for old-fashioned orchard trees.

Richard Vaughan, nominated for best producer category, has a real passion for farming and bringing taste back to food.

Producing beef from pedigree longhorn cattle and pork from middle white pigs – a breed in which he is leading a revival – he supplies private customers and chefs at the country's top restaurants.

"I used to be among the biggest producers of meat for supermarkets – but then I decided that this was a big mistake and I would concentrate on producing food that tastes better."

Compared with wine, where an army of expertise was dedicated to flavour and taste, meat had been neglected, he said.

"The British stock of middle white pigs had fallen to around 250 breeding sows. I now have about a quarter of the entire British stock here."

By contrast the breed was revered in Japan for its taste. Bred to be a porker rather than a baconer or "keep you going through the winter" cottage pig it is a treat which some of the best British food writers have praised.

He also runs two websites: http://www.pedigree">www.pedigree meats.co.uk and www. fooduk.com the latter a marketing showcase for producers.