An Eden man has been named Young Butcher of the Year in prestigious industry awards.
Spencer Allison, 22, works at Cranstons Butcher & Maker and picked up the award from the Q Guild of Butchers at Butchers Hall in London last week.
Spencer, who was described as having a real passion for both butchery and customer service and being a bundle of positive energy, stood out to judges with his glowing testimonials from customers and staff. Spencer was presented with the award by restaurateur and Michelin star chef Angela Hartnett OBE.
Spencer said: “I’m really happy to have won this very prestigious award, it’s a real privilege, especially considering the competition. I’ve been working in the industry since I was 16 and have worked my way up, developing my skills in various different areas. Moving forwards, I’m passionate about product development and also the customer side of the business.”
Cranstons, which has food halls and shops across the county, also picked up the award in the Q Guild’s Smithfield Star Awards for best bacon with its Best Dry Cured Back Bacon, in what is widely recognised as the meat trade’s most high profile and challenging product evaluation.
Organised by the Q Guild of Butchers, the prestigious awards which have run for more than 30 years, recognise and reward the UK’s finest craft butchery products.
Products are evaluated using a one, two and three star rating system by a panel of independent industry judges, with all three star products in each category then pitched against each other for the category champion Diamond Award.
Described by judges as perfect and unanimously scoring 10 out of 10, Cranstons’ bacon won the Diamond Award. Its topside and cheddar burger, whole butterflied chicken with garlic and herb glaze, black pudding links, and traditional large jellied pork pie also all achieved three star status.
Peter Potts, of Cranstons, said: “It was great to be back at a Q Guild event again, and to see so many people who are passionate about this industry. We’re really pleased to have the won the award for Best Bacon. We take locally farmed pork and dry cure it traditionally with a salt and sugar rub, a lot of care goes into the whole process. There’s no shrinkage and it has a really fantastic flavour.”
A family-run butchers for more than 100 years, Cranstons has four food halls and two shops in Penrith and Hexham.
