A Bristol pub hosted the first-ever Independent Crisp Championships, where around 150 punters could sample crisps from 31 brands and mark them against a range of categories.
Taking place on Saturday, The Robin Hood pub on St Michael’s Hill was packed full of crisp lovers, excitedly taste-testing the important pub snacks on offer, in the hunt for this year’s best. I turned up among those eager to get involved as soon as the doors opened and there was an instant buzz about the place.
Inside, tables and chairs had been cleared, leaving enough standing and walking room to explore every nook and cranny of the much-loved venue, which has just been taken over by three friends and has recently welcomed a Vietnamese street food pop-up to its kitchen.
The first thing participants spotted upon entry was a welcome sign, detailing that there would be 31 independent crisp brands taking part, 87 varieties of crisps to try, and 13 award categories to vote for. A notice of ‘crisp-tasting etiquette’ instructed participants to use the provided ‘crisp pickers’ (which resembled mini tongs made of bamboo or such material) and to try and limit themselves to one crisp from each tray, in order to ensure everyone had the chance to taste and vote.
Around the pub, including in the front bar space and even an upstairs ‘crisp democracy call’, lettered sections divided areas into the specific voting categories, with crisps laid out in trays alongside key information about each and every pack, and what you needed to look for when voting.
Categories included Best Packaging Design, Most Unique Flavour, Best Vegan Crisp, Best Texture, Best Use of Local Ingredients, Healthiest Crisp, and more, including the ultimate Crisp of the Year award.
Championship organisers and Robin Hood pub owners Theo Cernow-Cooke, Courtney Salmon and Toby Wood, have announced the winners, as follows:
- Best Packaging Design (celebrating the most eye-catching and creative packaging) – Emily, Rainbow Roots (runner-up – Boundless, Chipotle and Lime)
- Most Unique Flavour (recognising the crisps with the most unusual and adventurous flavour profile) – Savoursmiths, Bubble and Serrano Chilli (runner-up – SHORE, Peking Duck)
- Best Vegan Crisp (awarded to the tastiest vegan-friendly crisps) – Brown Bag Crisps, Rosemary and Sea Salt (runner-up – SHORE, Peking Duck)
- Best Texture (for the crisps with the perfect crunch or mouthfeel) – Simply Roasted, Sea Salt and Apple Cider Vinegar (runner-up – Boundless, Chipotle and Lime)
- Best Use of Local Ingredients (highlighting crisps that feature locally sourced ingredients) – Lancashire Crisps, Lancashire Sauce (runner-up – Kent Crisps, Romney Marsh Lamb)
- Best Flavour Pairing (for the crisps that combine flavours in a perfectly balanced way) – Two Farmers, Mushroom and Wild Garlic (runner-up – Simply Roasted, Duck and Hoisin)
- Healthiest Crisp (recognising the most nutritious option that doesn’t compromise on flavour) – Peapops, Chilli and Lime (runner-up – The Giving Tree, Broccoli Crisps)
- Best Vegetable Crisp (for the top non-potato-based crisps) – The Giving Tree, Crispy Sweet Pea (runner-up – The Wholesome Crunch Co, Beetroot Crunch)
- Best Artisan Crisp (awarded to the brand that showcases true craftmanship and small-batch quality) – Savoursmiths, Truffle and Rosemary (runner-up – Made for Drink, Baron Bigod Cheese & Onion)
- Best Pub Snack Crisp (the crisps that pair best with a pint) – Yorkshire Crisps, Chardonnay Vinegar (runner-up – Savoursmiths, Wagyu Beef with Honey & English Mustard)
- Best Eco-Friendly Brand (celebrating a brand with sustainable practices, such as compostable packaging or environmentally friendly production methods) – Two Farmers, Mushroom and Wild Garlic (runner-up – The Wholesome Crunch Co, Seaweed Crunch)
- Best Spicy Crisp (for those who like a bit of heat, this award goes to the crisps with the best spicy flavour) – Made for Drink, Chilli and Lemon (runner-up – Brown Bag Crisps, Oak Smoked Chilli)
- Crisp of the Year (the ultimate accolade for the standout crisp of the event) – Two Farmers, Mushroom and Wild Garlic
To take part, visitors had to buy a drink from the bar in exchange for a tasting card, which they would then use to mark their favourite crisp in each category. You could pull off the tabs and put them into each individual voting slot as you explored the crisp stations – though it was harder to choose a single favourite than one might first think.
As I walked around, I could overhear deep conversations on the topics of flavour pairings, sustainability, packaging and texture. It was like a Michelin awards ceremony, or a final of MasterChef, but for crisps. And none of us could get enough!
Behind the scenes, judges in the culinary industry and beyond were also voting on their favourites – their vote made up 50 per cent of the final marks, so was not a role taken lightly. The judging panel included Michelin-starred chef Josh Eggleton, Green Councillor and deputy leader of Bristol Council Heather Mack, head of food and beverage operations at Madresfield Edward Ford, chef and founder of The Hanoi Social Denny Ray Veazey, and Jim Walkerdine – sales representative at Good Chemistry Brewing.
In addition to the crisp tasting, there were bonus games like ‘Guess the Flavour’ and ‘Guess the Number of Crisps in the Box’. As voting neared its end at around 7pm, the pub was packed full of people, all getting completely engrossed in the world of crisps.
With organisers confirming Bristol’s Crisp Championships will return in 2025, I can honestly say that this is an event not to be missed. Absolutely genius, innovative and great fun, the team at The Robin Hood are masters of pub events and celebrating all things independent in the pub world – and this is the perfect example of just that.