The title of Great Taste Supreme Champion 2016 has been awarded to Hannan Meats’ Glenarm Shorthorn 4 Rib Roast.
Produced in Armagh in Northern Ireland, the product, dry aged in a Himalayan salt chamber for a minimum of 28 days, was chosen from 10,000 entries.
Hannan Meats now becomes the first producer in the 22-year history of Great Taste to take the title of Supreme Champion twice, after winning in 2012 for it Moyallon Guanciale.
John Farrand, managing director of the Guild of Fine Food, organisers of Great Taste, commented: “Hannan Meats’ much celebrated butchery skills have been honed over many years and this incredible level of dedication has resulted in consistent Great Taste success, along with two Supreme Champion titles to boot.
“This extraordinary Glenarm Shorthorn 4 Rib Roast is testament to Hannan Meats’ carefully refined dry-aging and maturation process, which saw it fly through day-after-day of blind-tasting, winning over hearts and palates at every stage of Great Taste. It really did blow the final judging panel away and they’re not an easy bunch to impress.”
This year’s final judges included TV chef and author, Valentine Warner; MasterChef judge and restaurant critic; Charles Campion, fifth generation baker; Tom Herbert from Hobbs House Bakery; food buyers from Harrods, Selfridges, Fortnum & Mason, Harvey Nichols and Waitrose; James Golding, chef director of THE PIG Hotels; and Kevin Gratton, chef director of HIX Restaurants.
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.
