2018 Smithfield Awards - the Diamond Award winners
Guild member J A McMurchie (Meat) Ltd in Hetton-Le-Hole, County Durham lifted the Supreme Champion Award at the 2018 Smithfield Awards for their Fillet & Red Onion Pave.
Other winners, who scooped the top position of `Diamond` in the various award categories, included:
Traditional Pork Sausages – Thomas Johnston Quality Butchers, Falkirk – Pork Links
Speciality Sausages – Allan Bennett Ltd. Codsall – Sunshine Sausage
Gluten Free – Corry`s Traditional Butchers, Stockport – Chicken Saltimbocca
Burgers – Cranstons Quality Butchers Ltd . Penrith– Topside & Cheddar Burger
Ready to Eat – Robinsons Butchers & Deli, Tettenhall – Rare Roast Beef
Cold Eating Pies – Frasers Butchers, Bolton – Pork Pie
Hot Eating Pies – Grierson Bros. Castle Douglas – Lamb Shank Round Pie
Bacon & Cured Meats – Barrett Bros. Crewkerne– Streaky Bacon with Guinness & Black Treacle
Kitchen Ready Products – J A McMurchie (Meat) Ltd. Hetton-Le-Hole – Fillet and Red Onion Pave
Ready Meals – Aubrey Allen, Leamington Spa – 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.`
Nigel 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.`