Winners crowned at Smithfield Awards
Hosted by broadcaster and food expert, Nigel Barden, the Q Guild of Butchers’ annual Smithfield Awards took place yesterday (7th February) at Stationers’ Hall, London.
Nigel Barden hosted the Smithfield Awards 2018.
The Smithfield Awards have been running for more than three decades and are widely regarded as one of the meat and independent retailing trade’s most high profile and challenging product evaluation events.
The top winner of the day – the Supreme Champion – was announced as J A McMurchie (Meat) Ltd for its Fillet & Red Onion Pave.
This year’s Smithfield Awards winners.
Other winners, who scooped the top position of ‘Diamond’ in the various award categories, included:
Traditional Pork Sausages – Thomas Johnston Quality Butchers – Pork Links
Speciality Sausages – Allan Bennett Ltd – Sunshine Sausage
Gluten Free – Corry’s Traditional Butchers – Chicken Saltimbocca
Burgers – Cranstons Quality Butchers Ltd – Topside & Cheddar Burger
Ready to Eat – T.J Robinson & Son Ltd – Rare Roast Beef
Cold Eating Pies – Frasers Butchers – Pork Pie
Hot Eating Pies – Grierson Bros. – Lamb Shank Round Pie
Bacon & Cured Meats – Barrett Bros. – Streaky Bacon with Guinness & Black Treacle
Kitchen Ready Products – J A McMurchie (Meat) Ltd – Fillet and Red Onion Pave
Ready Meals – Aubrey Allen – Slow Roast Cornish Lamb Noisette with Celeriac Mash
The awards event marked Q Guild national chairman Mark Turnbull’s last in the role, as he is stepping down this month following three years of service.
Commenting on the awards, Mark noted: “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.”
Barden added: “Everything I’ve witnessed about the Q Guild of Butchers convinces me it’s an outstanding institution, representing some of the finest butchers the United Kingdom has to offer. The welfare of the animals, whose meat they sell and the farmers who rear them are of primary concern and in turn the customers who purchase their wares.
“Combine these with apprentice schemes and top-flight in house training and you produce leaders in their industry. I’m honoured to be involved with the awards and look forward to celebrating those who are at the zenith of the butchery profession.”
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