Diamond awards for Scotch butchers in pastry competition

Six butchers have been awarded Diamond status in the Scottish Craft Butchers Savoury Pastry Product Awards 2017. 

Cross Butchers of Kilsyth picked up the top honour in the Scotch Pie category; Murdoch Brothers of Forres won Diamond status in the Bridie category and Burntisland Butchers [pictured] took the top prize in the Sausage Roll Category.

Ballard Brothers in Castle Douglas won big in the Hand Held Steak Pie category, with DH Robertson of Arbroath winning the Speciality Steak Pie category and Bruce of the Broch in Fraserburgh picking up the Diamond status in the Chicken Pie category.

The Diamond half dozen were among around 60 butchers from all over Scotland who collectively submitted nearly 300 sets of different handcrafted pies, sausage rolls and bridies to be judged across six categories in one of the country’s most keenly contested awards.

Douglas Scott, chief executive of Scottish Craft Butchers, said this year’s standard of entry had raised the bar for the industry awards – which he stressed were an evaluation and not a competition.

“The future of Scotland’s local craft butchers lies in creating products that are both uniquely innovative and delicious,” he said.

“To secure a Diamond Award, you have to stand out among the very best and be the kind of product that people would travel long distances and go out of their way to source,” added Scott. “Diamonds are shining examples of their industry and their craft.”

This year, in addition to six Diamond Awards, products from Scottish butchers secured a total of 54 Gold Awards and 135 Silver Awards – all an endorsement of quality.

“We have been extremely pleased with the high standard of submission,” said Scott. “This has also been one of the largest entries, with interest heightened as butchers experience a greater demand for pastry products from their customers.”

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