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Top Team Award For Cranstons At Q Guild BBQ Championships
It was almost a clean sweep of the top awards for Cumbrian food and butchery firm Cranstons in the Q Guild’s 2009 National Barbecue Championships held on June 7 at Butchers Hall, London.
The seventh annual championships were being held for the first time in the capital. A panel of judges headed by celebrity chef, cookery school proprietor and food author Lesley Waters assessed the products both in the raw state for presentation purposes and cooked on the barbecue.
Eleven teams of Q butchers competed in the championships, each team presenting four products.
Cranstons won four top awards - the best pork product sponsored by BPEX, best poultry product, the most innovative product and the team prize for the highest aggregate marks, sponsored by Dalziel.
The firm, competing as Cranstons Quick Cuisine, were represented by Barry Pearson, Peter Potts and Mark Mallinson. Their pork product, Asian Pork Twisters, won the category and the innovation award, with their Skewered Chicken Thigh taking the poultry award.
Overall supreme individual product, also sponsored by Dalziel, was Spatchcock Lamb from Cheerbrook Quality Farm Foods of Nantwich. Competing as the Funky Classics, Andrew Shufflebotham and Hector Robb, also won the best lamb product award.