Butch­ers have eyes on the pies

West Lothian Courier - - Front Page -

Two West Loth­ian butch­ers showed they have their eyes on the pies af­ter pick­ing up mul­ti­ple na­tional awards at the hag­gis awards on the run up to Burns Night.

Boghall Butch­ers and Hugh Black & Sons claimed top prizes at the Scot­tish Craft Butch­ers Hag­gis/Pork Awards 2019.

Hugh Black & Sons won a Gold Award for their Al­loway Pie while Boghall Butch­ers picked up three Gold Awards for their Fil­let of Pork Sue­doise; Chicken Bal­moral Round and Rab­bie’s Braw Hag­gis Room.

Paul Boyle, owner of Boghall Butcher’s, said: “We have to keep in­vent­ing new prod­ucts that show­case our great prod­ucts such as pork or hag­gis and it’s tremen­dous when the in­dus­try and our peers judge what we are do­ing to be wor­thy of an award.

“These Gold Awards give every­one a wee boost and it cre­ates a real buzz in the shop when cus­tomers learn of our suc­cess and come in to buy the award-win­ning prod­ucts.

“Hag­gis has now be­come a year-round favourite and cre­at­ing new prod­ucts fea­tur­ing our own hag­gis al­lows cus­tomers to en­joy it in a va­ri­ety of forms through­out the year.”

Wil­lie Kemp, prod­uct de­vel­op­ment chef at Hugh Black & Sons, said: “We’ve in­cluded a wee se­cret recipe beef sauce which in­tro­duces a new level of flavour and helps to keep the pie cen­tre nice and moist.”

Wil­lie cre­ated the Al­loway Pie spe­cially for the in­dus­try eval­u­a­tions but said that it’s suc­cess would see it fea­ture through­out the des­ig­nated Year Of the Hag­gis in 2019.

He said: “We’ll be fea­tur­ing many dif­fer­ent prod­ucts in­cor­po­rat­ing hag­gis in the com­ing months and help­ing to keep hag­gis on the menu all year round.”

The butch­ers were two of around 60 from all over Scot­land who sub­mit­ted a wide va­ri­ety of hand­crafted prod­ucts which were judged blind in one of the in­dus­try’s most keenly con­tested awards.

Dou­glas Scott, chief ex­ec­u­tive of Scot­tish Craft Butch­ers, said judges had been “blown away” by the in­no­va­tion and tasti­ness of the en­tries.

He said: “2019 is The Year Of The Hag­gis and we wanted to en­cour­age butch­ers to of­fer their cus­tomers de­li­cious al­ter­na­tives for their Burns Sup­per feast and for the re­main­der of the year,” he said.

“Scot­land’s butch­ers from the Moray Firth to the Sol­way Firth have risen to that chal­lenge mag­nif­i­cently and shown the ver­sa­til­ity of hag­gis. Judges were im­pressed by just how novel some of the highly rated prod­ucts were and they will, with­out a doubt, see hag­gis on the menu for many house­holds through­out this en­tire year.

“The pork prod­ucts awards tie in per­fectly with Qual­ity Meat Scot­land’s Se­lected Pork pro­mo­tion this month which high­lights the ver­sa­til­ity, tasti­ness and health ben­e­fits of pork. Our butch­ers award-win­ning prod­ucts show how ver­sa­tile a meat it can be in a range of ex­cit­ing new ready-to-cook ideas to suit the mod­ern con­sumer.

“The Scot­tish Craft Butch­ers eval­u­a­tion drives up stan­dards year af­ter year in a va­ri­ety of dif­fer­ent prod­ucts,” he said, “all to the ben­e­fit of the cus­tomer.

“Awards are not given out lightly. Ev­ery one of the butch­ers recog­nised can be rightly proud of their prod­ucts and their cus­tomers can pur­chase with high ex­pec­ta­tions of great taste.”

The Gold Awards give every­one a wee boost

De­lighted Paul Boyle of Boghall Butch­ers

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