8 CRAFTBUTCHER l SEPTEMBER 2019


MEMBERS NEWS NCB SUCCESS AT BLENHEIM PALACE


Last month at British Charcuterie Live at BBC’s Countryfile Live in the grounds of historic Blenheim Palace six National Craft Butchers (NCBs) enjoyed success with Q Guild national chairman David Lishman of Lishman’s of Ilkley awarded Champion Producer for his Smoked Dry Cured Streaky Bacon, Beef and Red Wine Pepperoni and York Air Dried Ham.


John Brereton (left) with Andrew Brassington


New Product while Great Glen won Best Game Product and Ludlow Farm Shop won Home Grown – best product from producers own livestock.


David Lishman with Henrietta Green


Also taking away awards were NCBs Mark Duckworth of Dales, Cumbria. John Brereton at Ludlow Farm Shop, Shropshire. Tom Newitt of Newitts of Thame, Oxfordshire. Carl Evans at Owen Taylor, Derbyshire and Sally Lugg of Primrose Herd, Cornwall.


Out of 450 products entered for preliminary judging in June 59 Gold, Silver and Bronze Award winners across eight classes were shortlisted for the finals. Tempus Foods won Traditional and Heritage as well as overall Best Product. Duchy Charcuterie won Best


Judges included Head Judge John Gower, restaurateur and chef Ben Tish, Monika Linton of Brindisa, NCB member David Lidgate, charcuterie specialist Rich Summers, Michela Pagano of The Fine Cheese Company and Shane Holland of Slow Food UK.


All the winning products were displayed in the British Charcuterie Live Tent throughout the Show allowing visitors to admire the largest collection of British Charcuterie Products from the UK’s top makers.


There was also a British Charcuterie Tasting Trail leading to the producers. As well as demonstrations from butchers, food writers and charcuterie producers also selling their charcuterie. Additionally there was


Mark Duckworth with Henrietta Green


a Producers Workshop attended by 70 producers with contributions from John Gower, Rich Summers and British Charcuterie Live founder Henrietta Green on ‘British Charcuterie - The Way Forward’.


Green said: “We strongly believe that British Charcuterie has a great deal to offer – 25 years ago people laughed at the idea of a British cheese industry beyond bulk cheddar and I am convinced that our cured meat products have the same future potential as our diverse cheeses are enjoying now”.


Green went on to say: “Through our awards and consumer and trade-facing activities we are raising profile


Tom Newitt


and influencing buying habits and we feel that the UK, with its stronger standards of traceability, high welfare practices, focus on rare and traditional breeds and history in food innovations, can set our wonderful charcuterie apart from its continental competitors”. n


Pictured (left to right) Henrietta Green, Tim Wesch of Weschenfelder and Richard Taylor


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