Crombies win four awards at Guild of Q Barbecue Championships
Published:  22 June, 2007

Crombies of Edinburgh have swept the board at the 2007 Guild of Q Butchers National Barbecue Championships.

The sausage specialists took home four of the top awards- the best sausage, the most innovative product, the team prize for highest aggregate marks and the overall supreme.

Sandy Crombie said: "I am quite delighted. I was heading up the event so I had to leave a lot of the organisation to my team. They did a fantastic job and I am very proud of them."

The supreme award was won by their sausage Whirligigs sausage- a coil of pork, orange and country herb.

"We made a new sausage for the competition but decided it was no better than some of the ones we already had," said Sandy, "the Whirligigs is an old favourite- a lovely barbecue sausage that's perfect for the summer."

The innovation award went to Sandy's Borders Lamb Mini Ribs, a breast of lamb prepared cutlet style with rosemary and mint flavouring.

"I was most pleased about winning the innovation award, which I worked on myself," said Sandy.

"It's a great economy product that I think the Q butchers will do well from. I won the Innovation prize in 2002 so I was delighted to win again."

The event, which offers Q butchers an opportunity to learn from each other and share new recipes, was judged by a panel of judges including by television presenter and food author Clarissa Dickson-Wright.

Clarissa said: "Once again, Q butcher proved they can do wonderful things with meat. I was especially impressed with the number of entries that used cheaper cuts and yet produced superb texture, taste and flavour."




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