Weetons of Harrogate, the town’s premium food hall, is now a celebrated Black Pudding Champion having won the prestigious 1st prize Championship trophy for its Fruity Black Pudding and 3 rd place for its Traditional Black Pudding in the recent Confederation of Yorkshire Butchers Councils annual awards.
The Great Yorkshire Pork Pie, Sausage & Products Competition was held at the Yorkshire Event Centre at the Great Yorkshire Showground in Harrogate, on Sunday, October 8 th and hosted over 165 individual products from some 30 different entrants from across Yorkshire, north to Durham and as far south as Somerset.
Colin Robinson, head butcher at Weetons, commented, “Our team of butchers strives hard to innovate and inspire with our products so we are delighted to have won this award. All of our meat is sourced from within 20 miles of Harrogate, with the pork coming from my family farm near Pateley Bridge. You could say that I’m involved from conception to consumption!”
The celebrated award tops a month of success for the Weetons Butchery team with 4 of their products shortlisted for the Great British Food Awards (Air dried ham, Pepper & fennel salami, Back Bacon & Farmhouse sausage) and a Highly Commended for Weetons from the Guild of Fine Food who said, “Our Shop of the Year spy described Weetons as having a "great deli counter, busy in-store cafe & enormous pride in all things Yorkshire".
The black puddings are part of a wide range of charcuterie, cooked meats and sausages that the butchery counter makes in house, including: Peppercorn and Fennel Salami; Chorizo; Maple & Mustard Ham; Pastrami and endless varieties of handmade sausages.
Not only do the butchers keep an impressive counter but the locally sourced meat is also used in the Weetons Café and Deli. The new Hot Sandwich Friday has proved particularly popular, with the delights of the butchery team’s pulled pork or slow cooked beef brisket served in a soft bread bun luring customers with the enticing aroma. New products are constantly being added to the impressive range and a festive sausage is planned for Christmas full of cranberry, sage, nutmeg and cinnamon.