The high profile event is regarded as one of the toughest product evaluation tests in the land and as the Guild’s annual ‘Oscars.’ The winners were announced at a ceremony in Ironmongers Hall, London, when the awards were presented by British food writer and food critic Tom Parker Bowles.

H Clewlow Butchers in Pepper Street, Nantwich, bagged a brace of golds with its Pork Sausage, and Pork & Leek Gluten Free Sausage.

Owner Charles Clewlow said: “Our pork sausages are made using a recipe which came from my grandfather and grandmother, who founded the shop in 1929.

“We use locally-sourced pork from Reaseheath Agricultural College, which runs its own high welfare pig unit and has supplied us for many years, and our own family recipe seasoning.

“Pork and Leek Sausages are a new product developed for people with gluten intolerances in mind. It also happens to be a good tasting sausage enjoyed by all.”

In 2015 H Clewlow was crowned UK Speciality Sausage champion in the UK final of the Q Guild’s BBQ Competition with its Chicken Lemon and Ginger Sausage.

Walter Smith Fine Foods’ branch at Bridgemere Garden Centre, Nantwich, won three gold awards with its Lamb & Mint Pie, Dry Aged Hereford T-Bone Steaks, and Harissa Lamb Parcel.

Butchery manager James Wightman said: “Smithfield gold awards are among the best and most prestigious in the business and we were over the moon to claim a hat-trick of them.

“It’s gratifying and satisfying when this effort and commitment to quality is recognised by industry experts.’’

Open to the Q Guild’s 123 members nationwide, the 2017 Smithfield Awards attracted a record entry of almost 600 products, a major increase on the previous year, from 61 butcher businesses from the Scottish Highlands to the south coast.

Related article:   The Pig Issue

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