THE crème de la crème of Christchurch restaurants were honoured at the borough's Food and Wine Festival excellence awards.

The top event, held at the Pavilion at the King's Arms Hotel, was hosted by special guest, Simon Calder, senior travel editor at The Independent.

Awards went to The King’s Arms Hotel, recognising their Michelin Bib Gourmand status, to Highcliffe’s Chris Watkins Family Butchers and to local fisherman and Mudeford Lifeboat volunteer, Pete Dadds.

Two farms in Sopley also received awards – Owls Barn Farm and Dan Tanner’s Sopley Farm – while Christchurch-based business Jimmy’s Iced Coffee was honoured for its successful growth.

Food festival founder and president Mary Reader presented the night’s special award to Ian Gibbs for his contribution to the industry and in recognition of his work for the Food Festival Education Trust over the years.

During the popular annual event, secret shoppers from the UK Bartenders Guild visited establishments in the borough looking for the very best bar experience.

The winner was found to be The Captains Club Hotel with the hotel’s barman, Tommo Quy landed the award of best bartender after a competition to produce a cocktail using Conker Gin.

Best professional chef of the year went to Luke Phillips from the Chewton Glen.

He had battled it out in heats at Bournemouth and Poole College, before he, Adam Hart, also from the Chewton Glen, and Craig McColm from The Jetty, competed at Purewell Electrical's Neff Cookery Theatre.

Following the awards ceremony, Simon Calder entertained the audience with an amusing presentation about his travels abroad.

Food festival chairman, Vicki Hallam said: “We are very grateful for the contributions of all of the sponsors of the Food Festival and I would especially like to thank the sponsors of the Awards, Harbour Hotels Group, for helping to make this evening such a success.

"I also congratulate all the winners and thank them for their contribution to the food and drink scene in Christchurch.”