Butchers taste success at craft industry awards
Elderslie and Paisley firms are top of the chops
Elderslie Butchers have struck gold with their special products for summer.
The Elderslie butcher enjoyed success in the recent Scottish Craft Butcher Awards evaluation for beef burgers, speciality burgers and speciality sausages, which were judged at Forth Valley College, Stirling in March.
Having been subjected to a right good grilling in the judging process, success came with gold awards for their beef burger, luxury BBQ burger, dry aged brisket, jalapenos and smoked cheddar burger, Cheese Dugs.
They also scooped silver awards for their pork and chive sausage, luxury venison, wild berries and blue cheese sausage, pork and toffee apple sausage, black pudding and caramelised red onion burger.
Butchers have been working hard over the last few months to serve up quality products whether it is coming to their shop, order and collect or home delivery.
The event was held by Scottish Craft Butchers and sponsored by Dalziel Ltd.
The overall winners in each category beef burger, speciality burger and speciality sausage will receive a diamond award.
This means that all the gold award winners are still in contention for the top prize.
The winners wi l l be announced at the beginning of July.
Other awards presented included gold awards for Gleddoch Family Butchers, Paisley, for their sirloin and pepper burger and their chicken with spinach and feta cheese link.
Gleddoch Family Butchers also picked up silver awards for their beef burger and spicy BBQ Kicking Kansas link.
Scott Jarron, president of the Scottish Craft Butchers, said: “These evaluations always reveal really appealing products that craft butchers make and sell.
“The superior quality of BBQ and grill products is widely acknowledged by customers and the innovative range comes as a response to consumers becoming more adventurous with their tastes and they are always keen to support local businesses who make their own unique quality products.
“It is always worth going the extra mile for something extra special.”