Six of the best for Grasmere

Sheila Lane and Will Bowell of Grasmere Farm with Tom Parker Bowles.
Sheila Lane and Will Bowell of Grasmere Farm with Tom Parker Bowles.

A Market Deeping butcher has come away with a golden haul from the 2017 Butchers Q Guild Smithfield Awards.

Grasmere Farm Traditional Butchers won six golds, for their Rutland garlic sausage, whole haslet, dry-cured back bacon, dry-cured smoked back bacon, dry-cured streaky bacon and gluten-free premium pork sausage.

This is Grasmere’s first year as a member of the Q Guild and they also took eight silvers out of the 16 products they entered.

Grasmere’s founder Stuart Stables said: “All our products are made using traditional methods, ensuring high quality products with a great depth of flavour.

“Grasmere Farm’s first sausage was a Lincolnshire sausage made to a recipe supplied by a retired Lincolnshire butcher.

“However, the Rutland sausage was our second, having been commissioned by a local hotelier to develop it for them.

“This process of development taught us our ‘art and craftsmanship’ of sausage-making that has enabled us to build our business on an enviable sausage reputation.”

The 2017 Smithfield Awards attracted a record entry of almost 600 individual products from 61 butcher businesses

Winners were announced at a ceremony in Ironmongers Hall, London, and presented by acclaimed British food writer and food critic Tom Parker Bowles.