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George Payne Butchers excels in 2013 Smithfield Awards

George Payne Butchers excels in 2013 Smithfield Awards

George Payne Butchers in Brunton Park, Gosforth, bagged a five-strong gold awards bonanza in the 2013 Smithfield Awards, an annual national product evaluation showcase contested by Q Guild butchers nationwide.

One of them, Lamb with Mint & Redcurrant Sausage, went on to be chosen as the best English lamb product in the entire event.

The sausage, which uses local lamb from Tom Burn, of Hunting Hall, Holy Island, is based on a recipe submitted by a six-year-old boy from Gosforth, Daniel Bansal, which last year won a competition staged by George Payne Butchers around the Queen’s Diamond Jubilee celebrations and the shop’s own 25th anniversary.

The Lamb with Mint & Redcurrant Sausage has also clinched other national and international awards and has now become one of the most popular bangers at the Princes Road shop. The business, a founder member of the Q Guild, also won four further Smithfield golds for its Pork Hog Roast Sausage, Tandoori Lamb Sausage, Pork Chipolata and Kitchenready Lamb Curry with Fruit

Some 360-plus individual products from Q Guild butchers nationwide – they are at the elite end of the UK’s retail butchery sector – were submitted for this year’s Smithfield Awards, also known as the Butchers’ BAFTAs.

Butcher George Payne, centre, with his Smithfield Awards best English lamb trophy, joined by celebrity chef Jean-Christophe Novelli and Laura Bishop, market manager of award sponsors EBLEX.

Butcher George Payne, centre, with his Smithfield Awards best English lamb trophy,
joined by celebrity chef Jean-Christophe Novelli and Laura Bishop, market manager of
award sponsors EBLEX.

They were presented by celebrity chef Jean-Christophe Novelli at an awards ceremony in the Butchers Hall in Smithfield, London. (Wed, Nov 20). Q Guild national chairman Brindon Addy said: “Products were evaluated by an independent panel of expert judges and the fact that 170 of them, or 47% of the total entry, received either diamond or gold awards speaks wonders for the quality of submissions and the emphasis our members continue to place on product innovation. Smithfield Awards remain among the meat industry’s most prized accolades.”

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