Small Pattingham butcher makes big impact at industry awards
Martin Thomas Family Butchers was named a finalist for three products, competing against major manufacturers and supermarket brands
A small family butcher in Pattingham has celebrated after three of its products reached the finals of a major industry awards competition.
Martin Thomas Family Butchers was named a finalist in three categories at the Meat Management Industry Awards following the initial judging at Harper Adams Agricultural College's food test kitchen.
The Pattingham business was shortlisted for Best Meat Pie for its Pork n Pancetta Pie, Best Free From Product for its treacle-infused dry salted air-dried streaky bacon, and Charcuterie Product for its Traditional Black Pudding.
The products were competing against entries from butchers, own-brand producers and supermarkets, with products from a number of Royal Warrant holders also among the entries.
The family business was the smallest manufacturer represented at the awards ceremony, making the three finalist places particularly significant for the single-site retailer.
The Traditional Black Pudding faced competition in the charcuterie category from products including biltong, salami and chorizo.
The category was sponsored by Harper Adams Agricultural College in Newport, Shropshire, with comedian and The Chase star Paul Sinha hosting the awards.
Product creator Craig Thomas said: “To win a category is a fantastic achievement for any sized business but for a small retail shop who only makes and sells through a single site it is an amazing achievement.”
The black pudding recipe dates back to 1997, when a previous supplier closed and the family felt other wholesale products available at the time did not meet the standard they were looking for.
Craig experimented with a recipe from an independent seasoning supplier until he developed a flavour he believed would appeal to customers.
The family has continued making the product since then, with the latest industry recognition coming almost three decades after the recipe was developed.