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Meat Management Industry Awards 2017
Our High Peak Lamb Burger & Traditional Pork Sausage did it again!!
In the company of stand-up comedian and performer Miles Jupp, the 2017 Meat Management Industry Awards ceremony brought some of the very top names of the UK meat industry together on Wednesday 28th June to celebrate excellence and reward the best, as voted for by the readers of Meat Management magazine and judged by industry experts.
Around 400 guests attended the prestigious black-tie Awards Dinner at the Hilton Birmingham Metropole to network and celebrate with the winning companies, products and organisations.
With tough competition we were over the moon to be highly commended with our High Peak Lamb Burger in the Britain’s Best Burger category & getting to the finals with our Traditional Pork Sausage in the Britain’s Best sausage category.
Best Pork Sausage at the Q Guild Smithfield Awards 2017
Steven Mettrick (Left), Tom Parker Bowles (Right)
J W Mettrick & Son brought home the Diamond award for
Best Pork Sausage 2017 at the Q Guild Smithfield Awards 2017.
After entering a number of products which went through rigorous judging back in October they were delighted to win gold awards for their Pork Sausage, Black eyed smoked bacon, Smokey brisket burger, Piri Piri pork sausage & the legendary large pork pie!
They went on to the finals at Ironmongers Hall in London hoping they were in with a chance to bring home an elite ‘Diamond Award’.
Steven Mettrick (Managing director) and Caroline Houghton (Office manager) had the honour of attending an excellent day hosted by the Q Guild & Chief Guest Tom Parker Bowles presenting Steven with the award .
‘After recently re-joining the q guild it is important for us to benchmark our products against other butchers to help us maintain our high standards and develop new innovative products. Butchers from all across the country compete and it was an absolute honour to be coming home with a trophy’ said John Mettrick
Our pork sausage is a family favourite and has been our best seller for decades. A traditional recipe made with free-range Packington pork, processed on site through our co located abattoir, and sold through our retail outlets.
We couldn’t have done it without Gareth Zielinski who produced the award winning sausages for the competition (on his day off)!