For the second year in a row, I had the opportunity to serve as a judge at the Great Taste Awards 2026, organized by the Guild of Fine Food. This year was particularly meaningful because I was the only judge from Greece participating in the tasting panels.
The Great Taste Awards are widely considered one of the most respected international food tasting competitions. Every year, thousands of products from producers around the world are evaluated by panels of chefs, food writers, buyers, and sensory experts.
During the judging sessions, we tasted not only honey but also many other food products and drinks. This experience offers a very broad perspective on quality, flavor balance, and product identity across different food cultures and production traditions.
For me, this role is closely connected with my work in honey sensory analysis. As a honey sommelier, I regularly guide beekeepers who want to submit their products to international competitions. Understanding how judging panels evaluate aroma, taste, balance, and overall product character helps producers prepare their samples more effectively and present their honey in the best possible way.
evaluating honey at Great Taste Awards 2026
a palete of tastes and aroma
At the same time, participating in the Great Taste judging panels has expanded my experience beyond honey. I now take part in tastings that include many categories of food and beverages, which allows me to develop a wider sensory perspective and work with professionals from different sectors of the food industry.
judging food in London
Representing Greece in international food competitions is also an important part of this work. Through sensory evaluation, consulting, and product assessment, I support producers and food businesses that want to better understand the flavor profile of their products and improve their chances of success in international awards such as the Great Taste Awards.
In addition, I work with international food businesses and specialty stores that are interested in sourcing high-quality Greek honey.
Through guided tastings and sensory evaluation, I help them identify and select the most suitable Greek honey varieties for their shelves, based on flavor profile, quality, origin, and consistency. This process allows foreign buyers to better understand the diversity of Greek honey and choose products that match the expectations of their customers and the positioning of their stores.
Spyros Skareas, Agronomist M.Sc
Ceetified Honey Sommelier
www.honey-experts.gr
