Meat Features

Blakemans bags three accolades at UK Sausage Week Awards

James T. Blakeman and Co 
has won three highly commended accolades in the UK Sausage Week Awards.

The Newcastle-under-Lyme manufacturer put forward a US-inspired Wood Pitt Charcoal Pork sausage in the Innovative category and a Gloucester Old Spot sausage in the Traditional category. Meanwhile, in the Best Manufacturer Own Brand, it submitted a free range pork banger produced in partnership with Staffordshire meat supplier Packington Free Range, and which will be on shelves from January next year. All three were awarded highly commended.

James Morris, head of business development, said: “These awards are extremely competitive with all the leading brands and manufacturers present. To come away with three highly commended awards in the face of such stiff competition is an excellent achievement and we are delighted with these successes.”

Commenting on the inspiration behind the more unusual Wood Pitt Charcoal Pork variety, James added: “Our research on the United States food market pointed us towards this particularly innovative-flavouring and we are very excited by it. And yes, it does use charcoal as an ingredient!

“It is a proven concept as a result of its success in the awards. Our intention now is to begin broader discussions with some of our customers and when the time is right we will be ready to roll it out to meet the growing demand for charcoal-related products in this country. I am certain this is one that will really take off over time.”


Blakemans wins at Family Business Awards

James T. Blakeman and Co has been highly commended in the Manufacturing Excellence category of the Midlands Family Business Awards for 2018

Shops net 12 accolades at FreeFrom Eating Out Awards

Ten gold awards, one silver and one bronze were won by fish and chip shops at the FreeFrom Eating Out Awards earlier this week

Coming clean

Birmingham fish and chip shop Seavers is staying ahead of the game when it comes to healthy eating by pushing for clean ingredients in all its food, from the batter and mushy peas to kebabs and breading for southern fried chicken

Breakfast boom

Fish and chip shops wanting to capitalise on the growing breakfast market could learn from Brunch in Whiston, Liverpool. Owner Sharon Carline explains how she runs the business on tight margins while still operating sustainably and taking advantage of growing trends such as delivery
<< Newer
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10
Older >>