BPEX Foodservice Pork Sausage of the year Competition – This competition is probably one of the most passionately fought food competitions in the world.
With entries totalling over 400 products each year the competition has grown into one of the most prestigious landmarks in any foodie’s diary.
Sausage makers all over Britain send in their weird and wonderful creations as well as the standard pork sausage to see if their recipes make it through to the final. The competition is spilt into 5 categories Traditional Pork, Speciality Pork, Reduced Salt/Fat Pork, Best Pub Sausage, and Best High Volume Sausage.
All sausage entered is judged by top food industry experts and given marks accordingly. Rothbury Family Butchers entered 6 types of sausage and received 3 Gold’s (95% or above), 2 Silvers and a Bronze. Not only did all their products pick up awards but The Traditional Pork Sausage and the Sweet Chilli Sausage were judged best overall in their categories.
Proprietor Morris Adamson said “nowadays to win any gold in competitions is amazing as they’re only given out to products scoring 95%or above but to get three and take two overall titles is unbelievable for us! “ “Especially in the traditional Pork section as this is the Holy Grail for butchers.Im sure if you go into any butchers across the country they will make a Traditional pork sausage. So to be judged the best in the competition is overwhelming”
These results were even more special as no other Butcher in the country has taken two titles in this competition before. Morris travelled to the butcher’s hall in London for an awards lunch last Friday to pick up the awards.
After receiving his two silver salvers, certificates and two bottles of champagne Morris added “As I’m tee-total the staff can share the champagne! But I will find pride of place in the shop for the awards”
There may be more awards to follow as next month two more of the shops sausages (Cragside Cracker and Simonside Sizzler) have reached the regional final of Britain’s Landmark Banger Competition and Morris has been invited to a restaurant in Newcastle to have them cooked along with the other finalists to be judged by legendary cricket umpire Dickie Bird in conjunction with British Sausage week. Later in the month Morris and his wife Maria are off to the capital again for an awards luncheon in London where celebrity Ready Steady Cook Chef Lesley Waters will be presenting the couple with no fewer than Eleven Smithfield awards.