Butchery fair proves a resounding success

The Bakers’ and Butchers’ Autumn Fair 2014 saw butchers and exhibitors from across the country gather for a day of networking and competition.

Held in Newark, Nottinghamshire, the fair hosted the National Pie Competition and the Champion of Champions sausage competition. Craig Finch from Craig Finch Butchers was crowned sausage champion for the second consecutive year. Meanwhile, Pork Pie of the Year went to Simon Haigh, Bolster Moor Farm Shop; Savoury Pie of the Year to Simon Haigh, Bolster Moor Farm Shop; Steak and Kidney Pie of the Year was awarded to Trevor Fairburn, Trevor Fairburn Butchers; and finally Pasty of the Year went to Robert Bowring, R Bowring Farmers & Butchers.

Television presenter Keith Chegwin presented the winners with their trophies while providing some light entertainment for visitors. Chegwin told Meat Trades Journal the competitions were a great way to celebrate the industry. Talking about his local butcher, Chegwin said: “I am not a real fan of the supermarket cuts, which is awful to say, they might advertise reasonable steak or what have you, but it’s just reasonable - it’s not very good. But if you find a good butcher, they can give you good advice.”

Throughout the day the centre stage, sponsored by the Dalesman Group, who also presented a demonstration on its new range of sauces, played host to a range of talks about how to make the most out of your butchery business, including: Sam Flynn, The Social Media Success Maker; Matthew Southam, Eblex & Stefan Porter, Market Porter, on the benefits of trading online; Stephen Hallam, Dickinson & Morris on What is an authentic Melton Mowbray pork pie?; and Steve Derrick from Lucas Ingredients on how to get profit from pork pies using Lucas’ ingredients.

Ed Bedington, editor of MTJ, which co-organised the event with sister title British Baker, hailed the day a success and looked forward to next year: “The Butchers’ and Bakers’ Fair is always a popular attraction and this autumn’s event proved no different. There was a great mix of speakers, exhibitors and competitions, which drew butchers from far and wide.

“We were delighted with the attendance and the interaction across the trade and I think a great day was had by all. We now look forward to organising next year’s event, which we will aim to make bigger and better yet, building on the success of the Newark show.”

A full list of the pie competition winners can be found on our website and click here for a round-up of the Champion of Champions competition.

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