Aussie-inspired Outpost Bakery in Chorley wins national awards for its sourdough on first entry
The team behind Lancashire-based Outpost Bakery, which operates at The Green, Eccleston, has won several prestigious awards for its innovative breads at the 13th edition of Britain’s Best Loaf, marking its first time entering the competition.
The Aussie-inspired bakery secured multiple accolades from more than 200 entries, including a Silver Medal for its Aughton Sourdough Loaf in the Seeded Sourdough category and a Bronze Medal for its Sourdough Baguette in the International category.
Gold, silver and bronze medal winners, along with overall category champions, were announced at the UK Food & Drink Shows at the NEC Birmingham. Categories included Flavoured Sourdough, Gluten Free, Innovation, International, Plain Sourdough, Seeded Sourdough, and White and Wholegrain. The overall winner of Britain’s Best Loaf was selected from across all categories.
This year’s judging panel included Amy North, editor of British Baker; Bertie Matthews, MD of Matthews Cotswold Flour; Clare Barton, owner of Bakehouse 124; Dan Riley, deputy editor of British Baker; Cristina Solinas, head of the National Bakery School at London South Bank University; and other leading industry experts.
Amy North, the editor of British Baker, said: “The incredible standard of entries at Britain’s Best Loaf 2026 is a clear indication that our nation is home to many talented and passionate bakers. To honour them with trophies and medals is our way of saying well done and keep it up, as they continue to create delicious bread for their communities. I also want to highlight the incredible level of innovation that can be seen across the medallists, from loaves packed with interesting flavours to ones made from sustainable ingredients, new twists on classics, and more. There is a veritable feast out there.’’
Felix Stenhouse, co-owner and co-founder of Outpost Bakery, remarked: ‘’Given that we are just over one year old, to be recognised among some of the biggest names in British baking is a real honour. We’re continually pushing ourselves to improve, and this has given us a benchmark to push to the next level.’’