THE Best Restaurant or Dining Pub category celebrates those establishments which make the most of the amazing produce the county has to offer.

We had some amazing entries in this category as the offering in the county keeps getting better and better.

The finalists is this category are: The Beefy Boys, The Bookshop and The Riverside Inn at Aymestrey.

The Beefy Boys sell top quality burgers at the Old Market Shopping Centre in Hereford and use only local suppliers. They buy their meat from Neil Powell butchers in Widemarsh Street and their buns from award winning baker Peter Cooks Bread in Bishops Frome.

Daniel Mayo-Evans, one of the four Beefy Boys, said: "We feel at The Beefy Boys we pride ourselves on being the best restaurant in Hereford, due to our passion for using local suppliers and produce, giving the best customer service and experience for any diner who comes to our restaurant."

Their speciality dish is their signature burger The Beefy Boy which has been their best seller since day one.

They stock drinks from all over Herefordshire, including Wye Valley Brewery, Chase Distillery and also ciders from Colcombe House.

The Bookshop in Aubrey Street operates as a steak house and bar Thursday to Saturday and for Sunday lunch on Sundays.

Trish Henderson from the Bookshop said: "With a focus on seasonality, using only locally sourced ingredients, we continue to support the small producers that Herefordshire has to offer, whilst building a community through food."

They use the best ingredients and most ethical practices. Their meat is supplied by Farmer Tom who rears cattle in west Herefordshire, their bread is from Hay-on-Wye artisan baker Alex Gooch, their cheeses from Neal's Yard Creamery in Dorstone Hill and their organic fruit and veg from Seb's Organics in Carey. They also get produce from Lane Cottage Produce and Black Mountain Smokery.

Drinks are from Chase Distillery, Oliver's Cider and Heritage Farm.

The Riverside Inn in Aymestrey offers a menu of high quality restaurant food in a welcoming atmosphere.

Andy Link from the Riverside said: "The produce in this region is the best in Britain, our menus are designed to showcase and advertise that fact, along with our chef managed gardens, allows our food to reflect the landscape, the seasons and the region.

"We travel to all our suppliers using as many local smallholdings and farms as possible, using fish from the river, honey from our hives, veg from our gardens and meats from local farms, even our snails, cheese and salad are from Herefordshire."

One of their core aims is minimising food miles. Suppliers are selected for organic, sustainable or ethical practices.

Their ethos of local sourcing is reflected in their drinks as well.