Butchers celebrate success at NW awards

John Mettrick, of JW Mettrick & Son in Glossop, Derbyshire, won the fresh meat category with some mutton cutlets.

John said: “We’re absolutely over the moon to win this award. This is a great product and with the award behind it, it will hopefully be a great success. Most importantly, the award serves as recognition for everybody involved in our supply chain from the farmer, through to the slaughtermen and the butchers – everyone has had a hand in its success, from farm to plate.

"The award will give the staff a real lift and serve as a great motivation for us to continue to strive to make great products.”

Kevin Berkins, a butcher who also moonlights as a landlord, running The Eagle at Barrow in Clitheroe and The Fence Gate Inn near Burnley, took the sausages category for his leek and black pudding sausages.

Kevin said: “I am delighted to scoop this award. Winning is always good and to be judged by professionals and peers in the industry is a real accolade. I am always striving to create new and exciting products, and I am very pleased that the leek and black pudding with a hint of sage sausage has been so well received.”

The Gunnery, restaurant bar and delicatessen, based in Tarvin, Cheshire, won the ‘prepared meals’ category for its game pie. Sally Harris, co-owner, said: “We are delighted. Our aim at The Gunnery has always been to create home made signature dishes, using free-range, seasonal ingredients. This award represents a great starting point and I can’t wait to show it to the chefs.”

Broughs of Birkdale, based in Southport, Lancashire won the cured and cooked meat category for its dry/sweet cure smoked bacon. David Allen of Broughs, said: “We continue to strive to develop new products, working seasonally. Winning an award like this gives us a great kick start and helps us to get feedback, and reach a wider audience, encouraging customers to visit us from across Merseyside and Cheshire, and sample our new products.”

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