BEST BLACK PUDDING 2020/21 Charles Macleod Stornoway Black Pudding
Congratulations to Charles Macleod, winner of the Best Black Pudding Star Award sponsored by BlackPudding.Club at the British Charcuterie Live Awards 2020/21.
Their Stornoway Black Pudding topped the judges scorecards to merit the award. The competition included over 20 black puddings entered into this years ‘British Regional’ & ‘House-made’ product classes.
Judges comments included:
Superb product, best black pudding i have had in a long while….
A black pudding with perfect seasoning and great aftertaste….
Class Medal Winners
Congratulations to the following medal winners in the 2020/21 Awards….
| Medal | Class | Product | Producer |
|---|---|---|---|
|
Class 7 – British Regional Products |
George Stafford Black Pudding | |
Stornoway Black Pudding | |||
Black Pudding | |||
|
Class 7 – British Regional Products |
Bury Black Pudding | |
Black Pudding | |||
Lancashire Black Pudding | |||
Class 8 – “House Made” Products |
Hawnby Black Pudding | ||
|
Class 7 – British Regional Products |
Home-made Black Pudding | |
Doreen’s Black Pudding with Psycho Juice | |||
Gaelic Crown Black Pudding | |||
Irish Recipe Black Pudding | |||
Traditional Bury Black Pudding | |||
White Pudding | |||
Class 8 – “House-made” Products |
Yorkshire Moors Black Pudding |
British Charcuterie Awards 2020/21
In spite of the challenges British producers are undergoing as a result of the pandemic, over 100 producers entered more than 300 products into the nine classes, and our judges were struck by the exceptional quality and range of the entries. It’s so encouraging to see more and more producers are starting to make both British- and Continental- style Charcuterie. It’s becoming a truly vibrant sector of British food production.”
Henrietta Green, founder of the Awards
Judging
Judging for British Charcuterie Live Awards, achieved via the innovative use of Zoom and its chat rooms, was carried out blind by small teams of experts – class by class – and each product assessed for a number of factors including Taste, Mouth Feel, Appearance & Presentation.
Led by new Head Judge Keith Fisher, Chief Executive of the Institute of Meat, the judges were charcuterie experts from the meat, hospitality and retail industries – makers, buyers, consultants, restaurateurs, chefs, plus top food writers, including Chefs – Adam Handling, Thom Eagle and Henry Harris, Buyers – Bernadette Lalonde from Harrods, Paul Patterson from the Charcuterie Box & Michaela Pagano from the Fine Cheese Company and Restaurateurs – Roberto Costa from Marcellaio, James Allcock from the Pig & Whistle & Dan Brod from the Beckford Bottle Shop.
Champion of Champions
Dingley Dell Cured were awarded the Star Award Champion of Champions Producer sponsored by the Worshipful Company of Butchers as the best performing producer over a minimum of three classes, for their Albion Coppa-style; Iceni – Felino style British Salami; Essus – Cacciatore style Hunters Salami and Smoked Dry Cured Back Bacon products.
Wildman Charcuterie were awarded the Star Award Champion of Champions Product for their Longhorn Bresaola. The judges commented on its “Lovely dark colour with uniformed slices, great aroma which was matched by the taste – great choice of species bringing the beef taste forward”.
Award Winners
There was an impressive 25 Gold, 31 Silver & 44 Bronze Medals awarded prior to the 9 Best in Class and 7 Star Awards.
The winner of final star award, Industry Champion, was Dingley Dell Cured.