RECENTLY I was invited to judge the four finalists in the Inspirational Food Business Award category for the Taste of Dorset Awards, brilliantly organised by this magazine (BVM). True to its name, it was completely inspirational and was probably one of the hardest but one of the most enjoyable things I have done in a long time.

My Hidden Dorset collegue Wendy and I set off in torrential rain and fog (now so typical of late summer)...

Next up was the the delightfully named Emma and Matt Goss-Custard and their gluten-free cake business, Honeybuns. They moved to Naish Farm in 2001 where they set about sensitively refurbishing the existing buildings for use as a bakery. This idea of re-using, refurbishing, make-do-and-mending very much underpins the ethos of Honeybuns without in any way compromising the exacting standards required of modern food production premises.

Emma admits that on the continuum between Dragon's Den and Hippy Dippy her business leans more towards the latter, but refuses to compromise the quality of her product, or reduce staff numbers to maximise profits. What I found particularly inspiring about Emma was her conviction that her team is the most important aspect of what she does and what gives her the most pleasure.

Emma and Matt have developed a totally ethical business which puts enjoyment not money at the top of their list; they care deeply for their team, their product, their community and their environment- and the cakes are sensational as well!