OUR EVENT SPONSOR IS YORK CITY KNIGHTS
A warm virtual welcome to the White Rose Awards 2020 from the Welcome to Yorkshire team. Tonight’s event is the biggest virtual celebration of tourism in the UK and we are excited to be presenting some amazing awards to our innovative finalists.
Although we are sad not to be celebrating in person due to COVID-19 we are thrilled to still be able to hold the White Rose Awards virtually. Although we can’t showcase to all of you an amazing Yorkshire venue this year, we are looking forward showing you our Welcome to Yorkshire home in Leeds.
Despite the current situation there is still so much to celebrate in Yorkshire right now from our internationally renowned food and drink sector to our stunning heritage. With staycations on the rise our beautiful hotels and accommodation providers who always give the warmest of Yorkshire welcomes are highlighting just why this is the best county. Not only that we have so many brilliant indoor attractions and high-octane outdoor activities.
Tourism is the life blood of our amazing county, with independent research now showing it is worth a huge £9 billion per annum to the local economy. The reason for that success? You - the people here tonight who work so hard all year round to make Yorkshire the huge success story that it is. We can’t wait to recognise your skill, dedication and innovation.
We’re incredibly proud that this year’s awards are bigger and better than ever, with a tougher judging process, more categories, and more chances for our Yorkshire winners to progress through to the national finals, where we know they will shine.
We’d like to congratulate every single finalist and extend a huge and heartfelt thanks to every one of our members. Your ongoing support, especially given the current situation and commitment to the part we all must play in making Yorkshire the huge success story that it is, is admirable.
Our Judges
Click here to find out about fantastic judging panel.
Get Involved
Make sure you use hashtag #WRA2020 in your White Rose Awards posts.
Mention us on your Instagram, Twitter & LinkedIn.
Support our Charity Yorkshire Cancer Research
Text WTY followed by the amount you’d like to donate to 70085.
- WTY 5 to donate £5
- WTY 10 to donate £10
- WTY 20 to donate £20
Spotify Playlist
Check out our Spotify playlist - tunes specially selected for the awards.
Enter our competitions
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Register and watch the awards to be entered into a prize draw to win:
- Bed and Breakfast for 2 people at The Yorkshire Hotel
- A short break stay of up to 5 nights at our touring and camping site at Waleswood Caravan and Camping Park at Rother Valley Country Park
- 1 night stay in a timber pods at Catgill Farm.
Tweet us at #WRA2020 and send us your tweets including videos, images and good luck messages to be in with a chance to win one of our fabulous prizes:
- A half-day cookery class for two at The Cookery School at The Grand York
- Gin Express Experience Tickets for 4 people from Bronte Bars and Events
- Winter Owl Evening tickets or Raptor Experience tickets from the National Centre for Birds of Prey
- An overnight stay for two at Galtres Lodge
- An overnight stay for two at The Clarendon Hotel
Text your donation to Yorkshire Cancel Research to be entered into our prize draw to win:
- Christmas afternoon tea for two plus spa treatment at the Feversham Arms
Recipes
Why not get into the spirit of the evening and try some amazing Yorkshire inspired food and drinks
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White ‘Rose’ Russian – evenings signature cocktail? 60ml of vodka 1 tbsp of coffee liqueur 1 tbsp of cream Sprinkle of cinnamon METHOD Place ice cubes in a small glass Mix all the ingredients together Pour cocktail mixture over the ice cubes Sprinkle cinnamon on top and ENJOY! |
Rose Gin and Lemonade 50 ml Rose flavoured gin Toasted Rosemary Lemon Peel Tonic Water
METHOD Place ice cubes in a gin glass Measure out the gin and pour over ice Add in required amount of tonic Add lemon and rosemary garnish to ENJOY |
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Yorkshire Smoked Trout Pate (makes 12) 2 tsp of Horseradish 3 ½ tbsp of Greek Yoghurt Zest and juice of ½ a lemon 1 smoked trout fillet Rye bread to serve pate on METHOD Add the horseradish, green yoghurt and lemon zest and juice and mix. Add in the flaked trout fillet and stir Season as desired Serve on the Rye bread and ENJOY |
Roasted aubergine rounds topped with tomato puree, goats cheese and fig (makes 12) 1 Aubergine Olive Oil Tomato Puree 1 Clove of Garlic 1 Fig finely sliced 50 g of Yorkshire Goats Cheese METHOD Heat oven to 180 degrees Slice the aubergine into 2cms rounds Cover aubergine with a light layer of oil, tomato puree Add garlic, fig and goats’ cheese on top as wanted Roast in the oven 7-10 minutes and ENJOY Cover aubergine with a light layer of oil, tomato puree Add garlic, fig and goats’ cheese on top as wanted Roast in the oven 7-10 minutes and ENJOY
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Honey Roasted Sausages with a Sticky Soy Dipping Sauce (makes 20) For sausages 25g of Good Quality Cocktail Sausages Olive oil 35 mls of Honey For sauce Oil 1 clove of garlic 1 small red chilli 3 tbsp of soy sauce 1 tbsp of honey 1 tsp of sesame seeds METHOD Heat oven to 180 degrees Combine honey and oil and pour over the sausages. Add sausages to the oven for 25 – 30 mins - For the sauce heat the oil, garlic and chilli in a pan for 2 mins. - Mix soy sauce, honey and sesame seeds in a bowl before adding the garlic and chilli. - Mix together and serve in a side dish and ENJOY. |
Filo Pastry filled with creamy wensleydale cheese and topped with warmed cranberry sauce (makes 12) 1 sheet of filo pastry 25 g of unsalted butter 75g of Wensleydale cheese 50g cranberry sauce METHOD Heat over to 180 degrees Cut the pastry into roughly 5cm squares and brush with melted butter Place 3 – 4 squares on top of each other at different angels to create a ‘star’ Place the pastry into a small cup cake tray after greasing the dish. Cut the Wensleydale and place a couple of pieces into each pastry ‘star’ Add a teaspoon of cranberry sauce to the top of the cheese Bake in the oven for 10 – 15 mins or until the cheese has melted Leave to cool for 5 mins before serving and ENJOY. |