Britain's best vye for top spot
BRITAIN'S BEST butchers will be battling it out for barbecue product status in South Wales at the Guild of Q Butchers 2006 National Barbecue Championships this Sunday, April 2.
The event, to be held at the Marriott St Pierre Hotel, Chepstow, is being held in the region for the first time. Fifteen teams, representing 50 butchers, are expected to vie for individual product and team championships.
This is the fifth annual staging of the championships with each of the Guild's seven regions taking turns to organise the event. A panel of judges, headed by award-winning chef and television food presenter Franco Taruschio, a former proprietor of the Walnut Tree Inn at Abergavenny, will get a chance to assess the products before and after cooking as he will be manning the barbecue.
There are four categories of product - beef, lamb, pork and turkey. Sponsors of the event include HCC (Meat Promotion Wales), British Pig Executive (BPEX) and British Turkey.
Stewart Hayman, of Hayman's Butchers in Sidmouth, and chairman of the Guild's South West and Wales region, said: "We should have almost 100 products for judging. Knowing the flair and imagination of our members, there will be some real sizzlers - barbecue products with a difference."
Speaking for the Guild of Q Butchers, Ross Muir, said: "Going by previous Q barbecue championships, the event is bound to produce some innovative ideas which will be shared among Guild members and go on sale in Q shops throughout Britain - literally from Shetland to Cornwall."
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