Ultimate foodservice sausage revealed
A former butcher turned restaurateur has taken the top title of Foodservice Sausage of the Year.
Kevin Berkins scooped the award with his Limoncello, Lemon Thyme and a Hint of Lemon Zest Sausage at the live final of the Bpex Foodservice Sausage of the Year competition 2010, held at London’s Butchers’ Hall recently.
Berkins’ sausage was one of 15 finalists chosen from over 250 entrants to go head to head. They were then cooked, tasted and scored accordingly, with the winner of the Best Innovative Sausage category coming out on top.
The annual Bpex competition rewards excellence and innovation in sausages produced for the catering industry. This year, organisers said it drew in the highest number of chefs, catering suppliers and manufacturers to date, entering across five categories: Traditional Pork Sausage, Speciality Pork Sausage, Best Pub Sausage, Best Innovative Sausage and Best Pork Sausage (Volume Produced).
Kevin Berkins, who runs the Fence Gate Inn, Eagle at Barrow and the newly opened Berkins Deli in Lancashire, said: “I couldn’t be more delighted! We put a lot of effort into the competition this year and it paid off. We make all of our sausages from scratch on the premises, using fresh, quality ingredients. It is this, coupled with our ability to think outside the box when it comes to flavours, that makes our sausages stand out.
“We ensure that each ingredient complements the others and also carefully consider how the sausages should be served – a light sauce and shot of Limoncello would work perfectly with this one for example.
“The catering sector is constantly moving on and this drives me to keep coming up with new ideas – as do our customers. We are renowned for our sausages and have six of our own varieties and two guest sausages available on the menu at any time, so quality and innovation is crucial. We know that every ingredient going in is the best, resulting in not only a great sausage, but a top industry award-winning one too!”
Bpex foodservice trade manager Tony Goodger said: “Sausages are one of the nation’s best-loved foods and a favourite with chefs and diners alike. It’s not hard to see why, thanks to the hundreds of different varieties and flavour combinations available.
“The Sausage of the Year competition is certainly hotly contested and we had many superb entries, making judging an exceedingly difficult task, but there can only be one winner and our congratulations go to Kevin Berkins on coming up with such an innovative flavoured sausage.”
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