JC Rook & Sons named best foodservice sausage
Butchers’ JC Rook & Sons has won the prestigious Bpex Foodservice Sausage of the Year Award, beating nearly 300 entries to win the trophy, which was presented at Butchers’ Hall on Friday.
The company, which operates 15 shops in Kent, as well as supplying restaurants, schools, pubs and hotels throughout the south-east, and an online shop, scooped both the title and the Legendary British Banger award with ‘Granddad’s Recipe, Pork & Sage Sausage’. It was also named a runner up in the best pub pork sausage category for its Cumberland pork sausage.
Director Andrew Rook said: “I can’t believe it, to win a national title is just incredible. The recipe itself has stood the test of time, with just a few minor tweaks. We ensure that we use good quality pork, sourced locally wherever possible, and combine these with the best ingredients.
“This is an amazing result for the business and is testament to the quality of our ingredients and the skill of the team.”
“We actually put forward seven sausages and came away with seven gold awards, two sausages in the final and the winner’s title. I think that is what you’d call a pretty fantastic result.”
“I’ve really got the bug now and will definitely be back next year. The buzz around the competition is just fantastic and we’re so proud to be such a successful part of it.”
The annual award is held in the run up to British Sausage Week, which takes place between 31 October and 6 November to celebrate the range of Quality Assured pork sausages available in the foodservice sector. The 15 sausages which made it through to the final were judged by peer review, having been whittled down from more than 280 entries by a panel of industry representatives.
Bpex foodservice trade manager Tony Goodger said: “Sausages are incredibly important to the sector and for businesses; the recognition that comes with being a ‘national award winner’ provides a real boost – both in terms of sales and awareness, particularly as customers become increasingly interested in the food they eat. The finalists are all to be applauded for having sausages that scored almost near perfect marks. However, there can only be one winner and our congratulations go to J C Rook & Sons on their success.”
The other winners included the Eagle at Barrow, which won the traditional pork sausage category for its Just Pork Sausage; Underwood Meat Company for its Farmhouse Sausage (speciality pork sausage); John Petit & Sons Limited, who took the best innovative pork sausage award for the Catalan Wheel Sausage; and Fence Gate Inn, which won the best pub pork sausage for its Thai Lemon Grass, Garlic, Chilli & Ginger Sausage.