Held at Meatup, the dedicated meat industry exhibition taking place at ArenaMK, Milton Keynes, the competition invited butchers, farm shops and food processors to enter products into 22 categories, including: sausages, burgers, bacon, charcuterie and pastry products. The entries were judged live at the show by a team of 12 judges.
Alison Mellors of Malloney’s took home the Supreme Champion award for Traditional Pork Pie, while David Purser, from the Master Butcher scooped the Supreme Sausage Champion award, for Traditional Pork Sausage. A brand new award, Young Sausage Maker, was won by Henry Jackman of Carnivore Foods Ltd., for Honey and Mustard Sausage.
David told Meat Management: “I’m shocked to have won because when my wife attends I never win anything. She hasn’t attended today, and I won! She won’t believe me when I tell her. My products must have stood out because I use asparagus – I come from the best asparagus area in the country.”
A total of 144 Gold, 70 Silver and 23 Bronze prizes were presented for products in the 22 categories meeting the judges’ required standard. The awards were presented by Roger Kelsey, chief executive of The National Federation of Meat Traders (NFMFT), which hosted the competition. He was joined by the Federation’s president, Jim Sperring. Roger said: “We had a fantastic response this year with just under 300 products entered.”
The Meatup action continues on the show's second day, with the NFMFT Premier Young Butcher Competition taking pride of place.
This event involves some of the best 18 to 23-year-old butchers from across the UK competing for the coveted Premier Young Butcher title, as well as 14 other trophies.
Alongside the Competition Arena, the Meatup event offers leading suppliers, trade associations, retailers and processors the opportunity to come together, showcase and discuss some of the latest products, and reveal innovations on offer to the meat industry.
For more information visit www.meatup.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.
