David and Rachel Holliday, The Norfolk Brewhouse

The Norfolk Brewhouse loves Norfolk so much they put the county name on every bottle and pint they sell.

The company, in its seventh year, has a team of eight and has grown from brewing approximately 3,000 pints of beer a month in its first year to now brewing up to 15,000 pints a week.

Owner David Holliday, who runs the brewhouse with wife Rachel, said: “Global domination is not on the agenda. Our passion is being a small local producer.”

It also hopes to continue to win awards for its products after scooping the prestigious Field to Fork title at the Norfolk Food and Drink awards 2018.

Rachel said: “In terms of ingredients we always wanted to use the riches around us – starting with the water which is taken, via a borehole, from 190 ft below the brewery.”

The brewhouse also uses Norfolk Maris Otter barley and purchases malt from Crisp, in Great Ryburgh.

David said his favourite way to enjoy his lager was in a nice cold glass, but Rachel said their products also worked well for cooking with.

“A top tip if you want to use our Winter Porter or Dark Mild is to place some locally sourced bacon on a tray – cover with our beer – just enough to cover, then sprinkle with some sugar then leave overnight,” she said.

“In the morning cook your bacon in the way you normally would. You will get a depth of flavour which is fantastic and trust me, you will never want bacon any other way again.”

So why does this company think it deserves to win Producer of the Year?

“We are passionate about what we do, and passionate about the county we do it in,” Rachel said. “We take the best of Norfolk and bottle it – simple!”