Twenty-three Butchers from across the UK competed for gold, silver and bronze in the National Craft Butchers (NCB) Craft Butcher Awards, held in the Regional Food Academy at Harper Adams University, Shropshire.
Supporting organiser and competition adjudicator Roger Kelsey were industry professionals Claire Holland, Institute of Meat's Keith Fisher, and Industry consultant Viv Harvey.
Making up the team of judges with lead judge Keith Fisher were Steve Derrick, Graham Palfrey and Helen and Steve Vaughan
The Craft Butcher Awards is the latest generation of meat product competitions open to independent craft butchers.
NCB CEO, Roger Kelsey said: "Craft Butcher Awards redefines the future for meat craft competitions in recognising traditional alongside modern skills demanded from today’s butchers by modern consumers and their appetite for provenance, quality and convenient barbecue, charcuterie, kitchen-ready, meat in pastry, ready to heat or eat and sausage products."
There were 155 products from 23 National Craft Butchers representing farm shops, high street, and rural butchers, as well as a growing number of specialist and niche food producers. The judges awarded 17 gold, 12 silver and six bronze awards for barbecue products including burgers, kebabs, and steaks.
28 Charcuterie products covering cured, fermented, and air-dried meats like bacon, salami and biltong won 16 gold, 11 silver and one bronze awards. Eight Kitchen Ready entries made up of a mix of parcels, wraps and mini roasts won five gold, two silver and one bronze award added innovation to the day.
More traditional categories like Meat in Pastry was made up of 22 entries of pies, pasties, wellingtons and sausage rolls winning 10 gold, 10 silver and two bronze awards demonstrated imagination with a mix of hot water crust, short, flaky and filo pastry products.
Ready to Heat or Eat products consisting of 20 ready meals, casseroles, scotch eggs and faggots took home six gold, six silver and six bronze awards showing variety with a mix of grill, oven bake and microwave products. There were 37 Sausage entries that included everything thing from plain to fruity, herby and spicy. Those won 11 gold, 18 silver and seven bronze awards.
A full list of entrants and awards can be found at www.nationalcraftbutchers.co.uk
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.
