Aubrey Allen, Cranstons and Barrett Bros are among 12 artisan butchers awarded for their top-of-the-range products by the Q Guild of Butchers.
In its 30th annual Smithfield Awards Aubrey Allen, Cranstons and Barrett Bros picked up Diamond awards (best in category).
Aubrey Allen butcher Simon Kelly with development chef Andy Clark picked up Diamond in the Ready Meal category for Clark's slow roast Cornish lamb noisette with celeriac mash, Barrett Bros won for its streaky bacon with Guinness and black treacle in the Bacon and Cured Products category whilst Cranstons' topside and cheddar burger won Diamond in the Burger round.
Aubrey Allen and Barrett Bros also won best Lamb and Pork and Bacon Products in England overall with the same items.
Other winners included Allan Bennett for its Sunshine Sausage in the Speciality Sausages (any species) category; Robinsons Butchers & Deli for its rare roast beef in the Ready to Eat Meats including Cooked Roasts category; and Corry's Traditional Butchers won the Most Innovative Product with its Italian mushroom stack.
J A McMurchie (Meat) took home the title of Smithfield Awards Supreme Champion for its fillet and red onion pavé which scored a perfect score of 100. Judges describes it as "a really good party show stopper: a great idea with wonderful flavour."
Mark Turnbull, chair of the Q Guild of Butchers said: "The Smithfield Awards are always a celebration of butchers who are the top of their game, combining traditional skills and knowledge with innovation; great taste with immaculate sourcing. The 2018 award winners demonstrate this superbly. These butchers are custodians of a proud tradition of local artisan butchery and I'm delighted to celebrate their success."
Other winners included:
- Gluten Free - Corry's Traditional Butchers, Stockport, for its chicken saltimbocca
- Cold Eating Pies - Frasers Butchers, Bolton for its pork pie
- Hot Eating Pies - Grierson Bros. Castle Douglas for its lamb shank round pie
- Kitchen Ready Products - J A McMurchie (Meat), Hetton-Le-Hole for its fillet and red onion pavé
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