TWO local businesses have scooped major industry awards at a prestigious event in Cardiff Bay this week.

Popular coffee shop - The Coffee Pot and an Abergavenny GP who runs bread making classes in her spare time have both claimed top awards in the annual Food Awards Wales

The Nevill Street coffee house, which is run by Bryan Harris, and Laura Masson, steamed ahead of strong competition to pick up the cafe/bistro of the year (south-east Wales) accolade at a ceremony at the Exchange Hotel in Cardiff on Monday night.

Surrounded by more than 300 guests, the winners were presented on stage by Capital FM breakfast radio host Polly James at the annual Food Awards Wales.

“We were genuinely shocked,” said Bryan. “We considered ourselves underdogs, so, when they called our name out I almost fell off my chair.” ??“We’d like to thank our customers, all of our friends and family, too. And we’d like to give a special thanks to Dean and Sue — without their support, none of this would be possible.”

Restaurants, takeaways, cafes and producers throughout Wales have been recognised in the fourth annual awards, with all nominees chosen by the public.

Several of the awards are split into regions to ensure the diverse range of businesses from across Wales are recognised for their hard work.

Also among those celebrating this week was an Abergavenny GP who runs bread making classes and who proved she has the prescription for delicious artisan baking spot on by winning the title of Best Cookery School in the 2018 Food Awards Wales.

Rachael Watson began the Abergavenny Baker bread-making classes from her home at the foot of the Sugar Loaf in October 2015 and now shares her baking skills with students eager to shun the blandness of mass-produced bread in favour of delicious home-baked alternatives.

With categories ranging from Great British breads, Mediterranean and Middle Eastern recipes and breads for special occasions, Rachael’s classes are held for a maximum of five‚ allowing plenty of opportunity for hands on experience and individual tuition.

Rachael was anonymously nominated for the award and didn’t even know she was in the running until judges contacted her asking for information about her business.

Rachael said, ‘I was astonished to win, it was a really emotional occasion and a thrill to receive such an accolade.’

And her prescription for the best bread is simply, ‘The one that’s good for the soul - whatever your favour is.’

But with bread, as with all things, the doctor’s orders are moderation. Rachael advises, ‘Bread should be consumed like a good wine - not for breakfast, lunch and dinner, it is something to be savoured.’