Eight Awards for Aubrey Allen at BPEX event
We're delighted to announce that we’ve been winning yet more awards again this year and on this occasion it includes two champion titles and eight awards at the latest BPEX butcher road show and product evaluation event at Stoneleigh Park Showground in Warwickshire.
In addition to winning four gold awards, we've been crowned champion in the Speciality Pork Product category for our Stuffed Pork Tenderloin, prepared by Leamington Spa shop manager Simon Kelly.
Champion status was also awarded to our chef David Siddall for his new recipe of Beef Cheeks with Cabernet Sauvignon Shallots in the Ready Meal category, which equally impressed the judges for top spot.
Additional gold awards have been received for our celebrated Confit Duck Pie with Seville Orange and Pork Rosettes. Silver awards were granted in respect of our Leicestershire Melt Sausages; Beef and Guinness Pie and Dry Cured Bacon, with a bronze award for the Lamb Merguez Sausages.
Designed to recognise and reward product excellence and innovation among butchers, our range of products certainly caught the judges attention in terms of their overall appearance; size and colour; ease of cutting; texture and structure, and most importantly taste and smell.
Commenting Simon Kelly said: "I'm over the moon with all of our awards, but the Champion title is always extra special. We've been selling the 'Stuffed Pork Tenderloin' for around 15 years now but I decided to tweak it slightly for the event by swapping the dry cured streaky back bacon that usually wraps around it for pancetta. It cooked wonderfully and the judges were really impressed."
"The tenderloin is stuffed with a sausage mix, finely diced onions, herbs and seasoning and will cook in around 35 minutes. When served with products from our delicatessen, such as fresh vegetables and dauphinoise potatoes, it creates a perfect meal for two."
Head chef, David Siddall, was equally delighted with his champion award. He said: "I came up with the idea after learning more about sous-vide cooking. It really inspired me to look at alternative cuts of meat, which when cooked this way create a fantastic ready meal. The beef cheeks worked perfectly."
This is the first time the event was held at the showground, home to BPEX, when over 91 different products across the region were evaluated by a team of industry experts.
Commenting Russell Allen, managing director of Aubrey Allen said: "We are delighted that we are continuing to be recognised for our high quality meat products, and my special congratulations are extended to everyone involved."
"Since being established in 1933 we have continued to strive for quality in everything we do, providing the best of the best products at all times. But to win eight coveted awards, judged by our industry’s top specialists is extremely rewarding and reflects everyone’s hard work and dedication to the quality mark and reputation of the Aubrey Allen brand."
"The expansion of our online butcher’s service, which provides direct to the doorstep deliveries, also means that anyone in the UK can take advantage of our award winning products", he added.
Pictured: Simon Kelly and Martin Crombie