'People travel from all over the country for our award-winning Staffordshire black pudding, we even supply it to Parliament - here's how you can try it yourself'

Mr Thomas, who is the official supplier of black pudding to the Houses of Parliament, said black pudding was something which people associated with Britain and was a very versatile dish.

He said: "It's something that doesn't just have to be for breakfast and they took it off the Great British breakfast list as people will have it with scallops or in a bacon sandwich.

"It has multiple uses, so they decided to bring it away from the breakfast celebration and have it as a single product on its own."

Martin Thomas Butcher has been a multiple time award winner since winning the Wolverhampton Butchers award in 1998, with more than 50 awards both in the UK and nationally, and Mr Thomas said the product was something very important to him and something the butchers was famous for.

He said: "If it goes in any paper or online on social media, people automatically know what we are famed for, and we have people coming from places like Telford, Lichfield, Dudley and Walsall, all just for the black pudding.

"There was an occasion where a gentleman was having a wedding and told the caterers that he didn't want what they were going to bring for the wedding, he wanted our black pudding, which is just fantastic.

"What you get with our black pudding is both the taste when you bite in, but also the texture, which leaves a nice lingering taste about about 30 seconds in your mouth after you've eaten it."

The black pudding from Martin Thomas Butchers comes in a number of varieties, including with apricot in, as well as producing a pork pie with black pudding in, and the beer black pudding for National Black Pudding day is made with Batham's Bitter and has won awards in the past.

Mr Thomas said that the black pudding with beer in it would be sold at 2016 prices on March 18, then would stay on sale until the start of May, and said that if people were thinking of giving it a go for the first time to do so as it was a versatile and very tasty meal.

He said: "It's something that looks a bit different in colour to what people think, being brown inside, not black, but the texture and the taste is smooth and soft because it's already cooked.

"You can also make it firmer and add a bit more secondary flavour by cooking it and adding it to a bacon sandwich or a ploughman's lunch or a salad by adding chunks to it or a ring of it with pickle and cheese.

"It'll actually bring out the flavour because it complements other items that you can put with the dish and the day is really useful to us as people will have been on diets from the new year and are thinking of trying new things, so they can add some black pudding to that and have a good meal."