LIFTON Farm Shop has scooped a top bakery prize for its large white tin loaf.

The farm shop successfully fended off other well-known bakeries in the South West to gain first prize at the Western Bakery Championships on October 4.

Other awards included ones for their own chia loaf, gluten-free bread, specialised pasty and decorated Battenberg cake.

Manager Jo Mounce said: “We were ecstatic to be awarded first prize for our large white tin loaf at the Western Bakery Championships.

“We all feel very proud of our bakery team for winning this award.”

The bakery takes centre stage at the Lifton Farm Shop and has the team baking on show for the public. The bread is cooked daily from scratch, using Mathews English flour and offers multi-seed, spelt and chia loaves along with the shop’s now award winning gluten-free loaf. It is a traditional bakery and provides such classic favourites as saffron cake, bread pudding and Chelsea buns, to name a few, seven days a week.

The farm shop team also claimed second prize in the innovative pasty competition with their new recipe of egg and bacon — the recipe was created in conjunction with Tregadillet Primary School while they were completing a project on sourcing local food and produce.

Alongside this new creation the farm shop stocks its traditional steak and swede pasty along with the popular cheese and onion.

Following the win, the farm shop is now looking forward to the next challenge over the Christmas period — it has begun making its Christmas puddings, cakes and mince-pies, all of which will be made available to sample at their Christmas tasting event from November 27 to 29.