Do you have what it takes to make Britain’s Best Loaf? If so, you can prove it, as the nation’s premier bread baking competition returns for 2016.

This year Britain’s Best Loaf, sponsored by Rank Hovis, takes place at the Farm Shop & Deli Show which is being held at the NEC in Birmingham on 18 April. And we have added a further category for this year – Gluten Free – which is one of the fastest-growing sectors in the bakery market. So, if you think your bread has what it takes, head over to to download an entry form.

Industry veteran Colin Lomax will again be heading up a team of professional judges in the competition, which has captured the hearts of real craft bakers.

Other categories in the competition include White, Wholegrain, Sourdough and Innovation. In 2014 and 2013 the award for the overall Britain’s Best Loaf was won by Lee Smith, owner of Bexhill Farm Kitchen in East Sussex.

Martyn Leek, editor of British Baker, said: “I am delighted that Britain’s Best Loaf is returning in 2016 and that it will take place at such a marvellous exhibition as the Farm Shop & Deli Show at the NEC in Birmingham. This competition is aimed at professional bakers and so, understandably, the standard of the loaves to judge was extremely high. In past years the Sourdough category has led the way in terms of entries, but in 2016 I am sure the Gluten-Free category will be up there as well.”

Farm Shop & Deli takes place from 18-20 April 2016 and will see the best local and regional produce from more than 400 suppliers on show. The event is co-located with Food & Drink Expo and Foodex.

Following the judging, Rank Hovis will also be holding a masterclass for bakers.

  • Have you had your say about the state of the retail baking industry? British Baker’s Bakery Business Survey is still open for you to tell us about your experience of the industry. Aimed primarily at bakers with retail outlets, the survey only takes five minutes and asks crucial questions about sales and future ambitions. To complete the survey, visit:

The results will be published in March as part of the Bakery Market Report 2016.