The Best British Banger award for British Sausage Week has been awarded to Andrew Rook of J.C. Rook & Sons for his Pork, Black Pudding & Bacon Sausage, after he beat off over 500 entries from the independent butchers’ category.
The awards ceremony was held at London’s Smiths of Smithfield and saw Andrew presented with his title, as well as 28 butchers from seven regions presented with bronze, silver and gold awards.
The winning Pork, Black Pudding & Bacon sausage is the same recipe that was developed by Andrew’s grandfather in the 1930s and is said to be the bestselling sausage at J.C. Rook & Sons butchers.
On being awarded the title of Britain’s Best Banger, Andrew said: “Winning British Sausage Week has now just topped off what has been an absolutely phenomenal year – grandad would be so proud!”
Meanwhile, Aldi, Marks and Spencer and Waitrose took gold in the multiple retailer category; Westaways, Rankin and Porky Whites scored gold in the brands category; and Primrose Herd, Fairfax Meadow and Leathams took gold in the foodservice suppliers category.
The 2016 British Sausage Week ambassador, Jonathan ‘JB’ Gill, commented: “It’s a huge pleasure to be involved in British Sausage Week 2016, celebrating the amazing range of sausages from around the country.
“The quality and taste of this year’s entries has been truly outstanding and it’s a huge honour to be able to meet some of the butchers and producers behind the country’s best bangers.”
Kirsty Walker, head of marketing at AHDB Pork, added: “Made from fresh pork cuts, we are lucky enough in this country to have hundreds of varieties of sausages to choose from. British Sausage Week is all about celebrating the great British banger. Of course, quality meals start with quality products, which is why British Sausage Week aims to raise awareness for sausages produced using assured pork, such as Red Tractor.”
The awards ceremony also saw Keith Fisher, who recently retired from his position at AHDB, presented with a specially commissioned Services to Sausages award in recognition of the services he has provided to the sausage industry.
After receiving his award Keith commented: “I have to say, it was a fantastic surprise when the team awarded me my very special banger award. Over the years, I have given out hundreds of these awards, and I’m absolutely thrilled to now own one.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
