A Highland Perthshire butchers has beefed up its trophy cabinet after receiving a prestigious national award for its prized sausage recipe.
The Blair Atholl butcher at The House of Bruar won the award for ‘Innovative Sausage’ at the Smithfield Star Awards for its pork and apple sausage.
The House of Bruar’s creation received top marks, beating five other UK butchers to secure the top spot, as well as the coveted Diamond Award, which was presented to the team by esteemed restaurateur and Michelin star chef Angela Hartnett OBE.
It is widely recognised as the meat trade’s most high profile and challenging product evaluation.
The Blair Atholl butcher also received three-star status - the highest possible rating - for five of its products. These were the traditional breakfast sausage, pork and apple sausage, gluten-free Lincolnshire sausage, steak pie and steak and kidney pie.
Robert Thain from The House of Bruar said: “As a business which really cares about what it does, we’re delighted to have won the Diamond Award and it’s truly special to receive recognition from an esteemed panel of judges.
“Sausages are one of our best sellers - pork and apple is a combination that works beautifully and we’re very proud of the care and attention that goes into making each and every one.”
Organised by the Q Guild of Butchers for more than 30 years, the awards recognise and reward the UK’s finest craft butchery products.
Products are evaluated using a one, two and three-star rating system by a panel of independent industry judges, with all three-star products in each category then pitched against each for the category champion Diamond Award.
Q Guild manager Gordon Wallace commented: “The standard of entries this year was higher than ever with a 20 per cent increase in the number of products awarded three stars so being crowned best in class, alongside five additional three star awards is no mean feat.
“We were delighted to present The House of Bruar with its awards which are a fantastic endorsement of its products while also helping to raise standards across the board and driving product development in the craft butchery industry.”
