Top nosh feted at BBQ event
Cumbrian food and butchery firm Cranstons nearly completed a clean sweep at the Q Guild BBQ Championships in London by winning four top awards.
Cranstons won the best pork product sponsored by BPEX, the best poultry product, the most innovative product and the team prize for the highest aggregate marks, sponsored by Dalziel.
The firm, competing as Cranstons Quick Cuisine, was represented by Barry Pearson, Peter Potts and Mark Mallinson. Their pork product, Asian Pork Twisters, won the category and the innovation award, with their Skewered Chicken Thigh taking the poultry award.
Judge Lesley Waters said: "Once again, Q butchers proved they can do wonderfully innovative things with meat. The range of products and some of the ideas were most impressive and would make a barbecue meal a very special occasion for texture, taste and flavour."
The seventh annual championships were being held for the first time at Butcher's Hall in London.
Overall supreme individual product, sponsored by Dalziel, was the Spatchcock Lamb from Cheerbrook Quality Farm Foods of Nantwich. Competing as the Funky Classics, Andrew Shufflebotham and Hector Robb, also won the best lamb product award.
The products were assessed both in the raw state for presentation purposes and cooked on the barbecue. Eleven teams of Q butchers competed in the championships, each team presenting four products.
Other winners included H Coates & Son, Framwellgate Moor, Co Durham and R Turnbull & Sons, Alnwick, Northumberland in the best beef product category.
Best sausage, sponsored by Lucas Ingredients, was won by Robinsons of Tettenhall, Wolverhampton for its Sloe Gin Slinger and best burger was won by H G Walter, Barons Court, London for its Middle White Teriyaki Pork Burger.
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