Heart of England News

Ludlow Butcher Wins a National Award

A Pork, Beetroot & Apple Sausage made by Ludlow Food Centre has been given a national award to celebrate UK Sausage Week, which runs from 30th October to 5th November.

The banger won in the Best Independent Butcher: West Midlands: Innovative category and Ludlow Food Centre received its trophy from antiques expert, TV presenter and UK Sausage Ambassador Eric Knowles at a special celebratory lunch at Plaisterers Hall in London to launch UK Sausage Week 2017.

A total of 27 best banger accolades were handed out to winners of the UK Sausage Awards 2017. UK Sausage Week (30th October – 5th November) is an annual week-long celebration, showcasing the best of British bangers.

John Brereton, Butchery Manager at Ludlow Food Centre said: “What a great achievement this is for us at Ludlow Food Centre. “Jess one of our apprentices who has recently fully qualified as a butcher, developed this sausage for the sausage trail at the Ludlow Food Festival. After great success there with this we thought it would be great to try it on a higher stage, thus entering it British Sausage Week. So this is a great reward for both Jess and the Butchery team at the Ludlow Food Centre.”

Eric Knowles said he was delighted to be involved with UK Sausage Week: “People often say to me, ‘I don’t know much about art but I know what I like!’ The same could be said about me and sausages. I wouldn’t claim to be a sausage expert but I certainly know a good one when I’m eating it.” The search to find the best UK sausages set off with sizzling success when over 400 different bangers arrived at The Regional Food Academy at Harper Adams University for two days of judging in the run up to UK Sausage Week. The sausages were assessed in their raw state and cooked by professional home economists, according to the maker’s instructions. They were then judged by some of the UK’s most experienced experts, including Ladies in Pigs, all under the watchful eye of head judge and UK Sausage Week’s supremo ‘Sausageologist’ Keith Fisher.

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