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Cullingworth butcher makes the cut at national awards

Matt Tebbutt and John Ellison from Ellisons Butchers; and David Brennand from Innovation Food Ingredients

A West Yorkshire butcher is celebrating his award win today, received at one of the UK’s most prestigious competitions for craft butchery products – The Smithfield Awards.

The event, held annually by the Q Guild of Butchers recognises and rewards the top products created by their members, who are among the very best artisan butchers in the country.

Ellison’s Butchers in Cullingworth was awarded the title of Best Beefburger for its 8oz Brisket & Wild Mushroom Burger: unusually it is made using brisket with wild mushrooms added to give it a full beefy flavour. The Smithfield judges thought it had great flavour, and the mushroom twist really made it stand out from the competition.

It wasn’t only Ellison’s burgers which received praise; the butcher also received gold certificates for a number of their sausages, including their Thick and Thin Pork Sausages, Rhubarb Gin & Juniper Sausage, and Toulouse Style Sausage. Ellison’s award winning sausages and burgers are available from the shop on 52 Halifax Road, Cullingworth.

“I’m over the moon to win”, said John Ellison after the awards.

The Q Guild butchers who come from across Britain were recognised in 18 categories, which ranged from Best Traditional Pork Sausage, Best Bacon and Cured Product, Pies & Bakery to Innovation, Best Game product and Best Beef and Lamb products from England, Scotland and Wales.

The awards were judged blind by an independent panel of international food and meat industry experts at City of Glasgow College’s state of the art facilities in October 2018. The butcher was presented with his awards by chef and broadcaster Matt Tebbutt at a sumptuous luncheon ceremony in London.

Claire Holland, manager of the Q Guild of Butchers, said: “This year’s Smithfield Awards winners are truly an example of exceptional quality.  These butchers are preserving and promoting the very best in butchery heritage, skills, customer service and above all, delicious meat.”

 

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