This year National Butchers Week will run from 11-17th March and is an event that is undoubtedly one of the most popular dates in the butchery calendar.
Now in its 11th year, the National Butchers’ Week highlights the great work done by butchers from around the UK that sets them apart from the competition. It also focuses on the fantastic innovation that takes place within butchers’ shops across the land.
Butchers Sundries Glasgow based sister company, Henry Winning & Co, is the proud sponsor of this event for the second year running. Henry Winning & Co is one of Europe’s leading twine and string manufacturers, that has a history of producing high-quality UK products, dating back over 135 years.
If you’re preparing a special event in your shop, have developed new products or simply want to share a picture of your Butchers Shop with us then please head over to our Facebook page @ButchersSundries and leave a post on our page.
For more information on this fantastic initiative visit www.nationalbutchersweek.co.uk for more details. Alternatively to get involved with National Butchers’ Week 2019 check out the Meat Trades Journal Facebook and Twitter pages using the #NationalButchersWeek hashtag.
We are delighted to announce that one of our customers, Becky’s Butchers, has recently won the ‘Butchers Class’ category at the Harwich Sausage Festival 2018 with her delicious Pork & Leek Sausages using Butchers Sundries products.
Becky’s farm reared pork & leek sausages were created using Butchers Sundries 32/34 Salted Hog Casings, Premium Pork Seasoning, Dehydrated Green & White Leeks and Pinhead Rusk which were voted as the winner by a unanimous public vote. Becky also went on to claim the top accolade of Overall Champion for 2018 and will be put forward for the national Champion of Champions competition in 2019.
The medieval themed Harwich Sausage Festival is held in the historic seaport of Old Harwich, Essex and features a popular ‘Sausage Flinging’ competition which started in 2011. Approximately 200 people attended the event organised by Tendring Camra on Saturday 3rd November and following the Sausage Flinging competition, visitors moved on to sample sausage entries and celebrate the festivities in the town’s three traditional local inns; The Hanover Inn, New Bell Inn and Alma Inn.
Congratulations to Becky and thank you for your continued custom and support.
To find out more about Becky’s Butchers click here to visit her website.
This year’s Remembrance Day marked 100 years since the end of WW1. Staff and employees at Butchers Sundries and also the sister company, Henry Winning, showed their support through buying a handmade poppy, crafted using Henry Winning twines.
The poppies were a great success, also bought by many who attended the Butchers Shop of the Year Awards all showing their support for The Poppy Appeal.
Butchers Sundries, Henry Winning and The TruNet Group, are proud to have been able to make such a sizeable donation on the centenary anniversary of the end of WW1. We Will Remember Them.
This week we were delighted to sponsor and attend the Butcher’s Shop of the Year Awards at the County Hall, Westminster.
This high-profile awards ceremony, hosted by Meat Trades Journal, showcases the best Butchers in the industry and offers awards across a wide range of categories from Young Butcher of the Year to the coveted Butcher’s Shop of the Year 2018.
In total there were thirteen winners, from butcher’s shops across the UK and the event organisers commented that the awards reflected another busy year in the sector, with each winning entry showing a real proactive approach to innovation and quality.
Stuart Revill, Managing Director at Butchers Sundries, was delighted to present the award for ‘New Butchery Business of the Year’ to Newcastle based, Block and Bottle, a multi-award winning free range butchers and craft beer shop.
The top accolade of ‘Butcher’s Shop of the Year 2018’ was awarded to Kirk’s, a butchers and delicatessen based in Skegness. Aidan Fortune, Deputy Editor from the Meats Trade Journal commented that “All of the finalists and category winners displayed an extremely high standard, making judging for this year’s competition very difficult. Every single one of these businesses are at the very top of their game and are providing a fantastic service to their communities’.
We would like to offer a huge congratulations to all the finalists and winners along with a special thanks to Meat Trades Journal for organising such a fantastic event. The Butchers Sundries team were delighted to attend the Awards to meet existing customers and having the opportunity to network with others in the industry. We were delighted to be involved in this event, and due to its huge success, we look forward to sponsoring the Awards again in 2019.
This week we received an email from Tony, one of our customers who had contacted us as he wanted to start making his own sausages. After taking some advice from George, our Customer Services Adviser at Butchers Sundries, Tony purchased the BS180A Domestic Electric Meat Mincer and Sausage Filler.
Here’s the email we received from Tony, titled ‘Our first attempt at making homemade sausages’
The photo’s included show our first attempt at using the BS180A Meat Grinder/Mincer for making home made sausages. The machine is great for making our own sausages and mince using various types of meat.
The meat we used in the following pictures was 2.185kg of pork shoulder and 1 kg of pork belly strips.
To start with we removed all of the rind from the shoulder of pork and belly strips and cut the remaining meat into small chunks and then put through the meat grinder. Once we had done that we put the minced meat which weighed out at approx 3kg into a clean metal roasting tray into the fridge to chill for about 30-40 minutes.
Once chilled we split the meat into three portions. To the first portion of minced pork we added 4oz of Butchers Sundries Pork and Herb Mix, mixed that into the and then put the mix back into the fridge to cool again for approximately 30 minutes. We then took the mix out of the fridge and took about a desert spoonful of the mix and placed in a frying pan to cook so that we could check the seasoning. We then put the meat with seasoning through the grinder again, chilled for another 30 minutes
This is where the fun really began with trying to work out how the nozzle fitted onto the grinder to fill the collagen casing. Thanks to George Hamm and the video of his colleague Craig (click here for the YouTube link) we worked out how the nozzle fitted onto the grinder, we did check the manual but to be honest, the wife got slightly lost. Collagen casing on and we were away, the result was 21 Pork and Herb Sausages.
We then took the second portion of meat and added Cumberland sausage seasoning again from Butchers Sundries. We managed to get 19 sausages out of that amount of meat.
The last portion of meat we opted to make some plain pork sausages seasoned only with 1/2 dessert spoon of ground black pepper and 1/2 dessert spoon of ground sea salt.
The only casualty we had was a split collagen casing but that happens, no big deal. For a first attempt, I think me and the wife did very well and the wife managed to link the sausages (she was showing off).
All I can say is Butchers-Sundries customer service deserves a 10 star rating in our view, no matter what the problem however big or small there is always someone there be it on the end of the phone or live chat that are willing to help you. Thanks again George for all your help and assistance.
Please remember if you would like help or advice then our friendly team are here to help you, simply give us a call on 01530 411275 (option 1) or you can email email@example.com.
One of our valued customers, Kevin, has recently been trying out some new sausage flavours and has shared his recipes with us along with a picture of his creations, look delicious don’t they!
For all of these sausage recipes, Kevin has recommended that you coarsely mince the meat, mix in the spices and then mince again. Finally, you should mix in any oil and water required depending on the meat’s fat content and the quantity of breadcrumb used (Cambridge Sausage only).
Tarragon Chicken Sausage
- 1Kg chicken boneless, skinless thighs
- 4 dessert spoons tarragon
- 3 tsp salt
- 1 dessert spoon ground black pepper
- 1 tsp mace
- 1tsp allspice
- 1/2 chicken stock cube dissolved in a little warm water
- Tablespoon rapeseed oil or similar (or 250g butter!)
- 2.5 Kg Pork Shoulder
- 40g salt
- 7g fine ground black pepper
- 25g sugar
- 40g fennel seed, fresh ground
- 10g ground coriander seed
- 40g paprika
- 15g dried oregano
- 20g dried pepper flakes
- Large pinch cayenne pepper
- 2 tablespoon rapeseed oil or similar
- To 1.5kg Pork shoulder
- 150g of fresh, dried breadcrumbs
- 25g salt
- 2 handfuls fresh sage, chopped (more than most recipes so make sure your happy with this amount)
- ½ tsp fresh thyme
- ¼ tsp ground mace
- ¼ tsp grated nutmeg
- ¼ tsp fine ground pepper
- 1 tablespoon rapeseed oil or similar
We hope you enjoy trying out these recipes and don’t forget to send in your recipes and pictures to firstname.lastname@example.org for us to share on this blog.
We’ve recently received this delicious BBQ Ribs recipe from one of our customers, David Smith. This recipe is perfect for Summer BBQ’s and entertaining friends as the majority of the cooking process is done in the slow cooker, meaning you’ll be able to enjoy time with your guests whilst the ribs are cooking and then they just need a quick blast on the BBQ before serving.
BBQ Ribs Ingredients (Generously serves 4)
- Two racks of ribs (make sure the ribs will fit into your slow cooker)
- Two cups of water
- 1/2 cup of apple juice
- One large onion (chopped into 4)
- One vegetable stock cube (the soft jelly cubes)
- 100g Butchers Sundries BBQ Glaze
Place into your slow cooker the following;
- Two cups of water
- Vegetable stock cube
- Ribs with the bone side facing down
Leave in the slow cooker on high setting for 3 1/2 hours or until till tender. Remove the ribs when done and pat dry.
Once you have dried the ribs you need to mix the BBQ Glaze with the apple juice to make a paste and spread over on both sides of ribs.
Then place the ribs on a tray or plate to marinade, cover with foil and leave for approximately 30 minutes. Once marinaded, place on BBQ for 10 mins each side or under the grill for 10 min each side. Then simply cut into single ribs and serve.
- Only use enough of the apple juice to make enough paste to cover the ribs on both sides
- The soft jelly stock cubes are best
- This recipe is also great for chicken wings and legs or belly pork slices but you will need to change the cooking times
If you have a recipe that you’d like to share with us please email it into us at email@example.com
At Butchers Sundries, we love to receive recipes and pictures from our Customers that include our products.
This week we kindly received a great recipe for a Chicken and Sweet Potato Bake which Butchers Sundries team member, George Hamm, has already tried out. This recipe is perfect for a mid-week meal where time is short and you don’t want to make too much washing up.
Chicken & Sweet Potato Bake Ingredients (serves 4)
- 4 Chicken Breasts
- 4 Small Sweet Potatoes
- Half a Preserved Lemon
- Harissa Powder
- Salt & Black Pepper
- Olive Oil
- Butchers Sundries Oven Bags
- Preheat the oven to 180 degrees / Gas Mark 4
- Cut the chicken breast into chunky slices
- Cube the sweet potato
- Cut the lemon into small pieces
- Add a good pinch of Harissa Powder, Salt & Black Pepper and a good glug of Olive Oil
- Add all of the above into a Butchers Sundries Cooking Bag
- Shake well and place on an oven tray
- Cook on the middle tray of your oven for approximately 1 hour
Serve with steamed or boiled rice or chunky crusty bread and finish with a green salad, dressed in honeyed vinaigrette.
We’re delighted to announce that this year Butchers Sundries will be sponsoring the Butcher’s Shop of the Year Awards. The Awards Ceremony will take place on Monday 5th November at the County Hall, Westminster.
The Butcher’s Shop of the Year Awards is a truly national and unique event. Over the last 23 years, the Awards have built a solid reputation for recognising and celebrating excellence, innovation and quality in the UK’s butchery industry.
Butchers Sundries is delighted to be supporting this national event and seeing the high-quality entries that are submitted for the awards each year.
You can find out more about this fantastic event by visiting the website by clicking here.
After what feels like an eternal Winter, today marks the start of the 22nd National BBQ Week, which coincides with the Bank Holiday weekend and half term week for the majority of schools in the UK.
Whilst the weather is still fairly inconsistent, at Butchers Sundries we’re excited for any excuse to use our BBQ’s and create delicious food for our friends and family.
Here’s a selection of our best selling products that will help you get in the BBQ mood;
We also have a couple of great promotions running to celebrate BBQ Week.
Free Bundle of 32/34 Hog Casings using promo code HOG100 – offer ends Monday 28th May
Simply spend over £100 at Butchers Sundries and enter the code HOG100 at the checkout. We’ll then automatically add a free bundle of our best selling 32/34 Hog Casings to your order.
Buy two tubs of 2.5kg glaze and get a third half-price using promo code BBQGLAZE
Our Meat Glazes are hugely popular at the moment and to celebrate BBQ Week we are offering a buy two and get a third half price on all of our 2.5kg Meat Glazes. To shop our range of glazes click here.
So, what are you waiting for head over to Butchers Sundries online shop and get ordering.