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Byford's Win Supreme Champion

Byford's Win Supreme Champion

Robert Byford of Byford's Food Hall in Eastwood, Leigh-on-Sea, Essex is the judges’ choice for Supreme Champion winning with a Beef Pasty in the first ever Craft Butcher Awards announced on Instagram today from the headquarters of organisers National Craft Butchers (NCB) in Tunbridge Wells, Kent.

Organiser and competition adjudicator Roger Kelsey said "What distinguishes Robert's product from the rest is like all category winners it won gold and is one of few to get top marks. But it was the one product to get the overwhelming approval of the judges for best in show, and for me, the product with the most customer appeal and commercial potential.”

As the latest generation of NCB competitionsto celebrate the innovation and skills of UK Craft Butchers. Craft Butcher Awards confirms its relevance and 21st century credentials with BBQ, Charcuterie, Kitchen Ready, Meat in Pastry, Ready to Heat & Eat and ever popular Sausage categories.
Held on the 9th-10th September at Harper Adams University near Newport in Shropshire.

Judges Graham Palfrey, Keith Fisher, Helen Vaughan, Steve Derrick and Steven Vaughan with industry consultants Claire Holland 'crunching the numbers' and Viv Harvey re-heating and cooking. Awarded 65 Gold, 59 Silver and 23 Bronze awards for the 155 products entered by 23 NCB members from across the UK.

In the BBQ category, third place and Highly Commended went to Jamie Archer of Archers Butchers in Norwich, Norfolk with a Chorizo Burger. Runner Up was Andrew Searle and Andrew Ayris at Andrews Quality Meats Ltd in Marlborough, Wiltshire with their Signature Pork Chop. While Owen Taylor & Sons of Alfreton, Derbyshire took the trophy and winning with a Chicken Kebab.
Winning the top prize for Charcuterie unusually with both a Black Chilli and a Coralini Salami was Barry Walker of Hampshire Salami Company in Wolverton, Hampshire. Runner Up was Sally Lugg of Primrose Herd in Redruth, Cornwall with Dry Cured Smoked Streaky Bacon. And in third place taking Highly Commended was Charles Clewlow of H Clewlow and Sons of Nantwich, Cheshire with their Middle Cut Bacon.
Highly Commended in Kitchen Ready also went to Charles Clewlow of H Clewlow for their Sweet & Sour Pork Balłs. Owen Taylor & Sons took Runner Up with a Minty Lamb Rump and Jamie Archer of Archer's Butchers took top spot with an Italian Pork Fillet.
Rewarded for its innovation, winning Meat in Pastry was a Spanish Chicken En Croute from Damon Buckingham of Buckingham's Artisan Butchery based in Petersfield, Hampshire.
Runner up was Midlands based Walter Smith Fine Foods with a Scotch Steak Pie while Highly Commended went to Owen Taylor & Sons for a Chicken & Leek Pie.
A second win went to Jamie Archer of Archers Butchers with a Scotch Egg in the Ready to Heat & Eat category. Runner Up, also for a Scotch Egg was Charles Clewlow of H Clewlow with Highly Commended for a Faggot went to Stewart Hayman of Hayman's Butchers in Sidmouth, Devon.
Highly Commended in the Sausage category for a Lincolnshire Gluten Free sausage went to Paul Elleston at Trussells Butchers in Knebworth, Hertfordshire. Runner Up was Walter Smith Fine Foods with a Free-Range Pork & Beef with Honey & Wholegrain Mustard sausage. While Paul Buttling of T Buttling Butchers trading in Shaftesbury, Somerset took the trophy with a Pork Sausage.

Because of latest Covid-19 restrictions certificates are being sent to Highly Commended and Runner Up recipients. While arrangements are made with sponsors Angel Refrigeration, Innovative Food Ingredients, Mantle Packaging, Paymentsense, Verstegen and Windsor Food Machinery to present the trophies with a media photo call while ‘socially distancing’ at the winners’ premises.

A full list of entrants and awards can be found at www.nationalcraftbutchers.co.uk

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