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Magnificent seven success for Aubrey Allen

10th November 2011

We’re celebrating record success across our divisions, by gaining top marks in the Q Guild Smithfield Product Evaluations and winning five gold and two bronze awards for a range of our speciality meat products.

The winners included Aubrey Allen’s top sausage maker, David Haines, who won gold awards for his pork, ale and mustard sausage and the Warwickshire Whizzer, scoring 98/100 and 94/100 respectively. In addition the venison haunch created by Aubrey Allen’s butcher’s shop in Leamington Spa and Ian Drew, head chef at its neighbouring French Bistro restaurant Oscar’s, also won gold with a score of 96/100.

Further gold awards went to Dave Siddall at Aubrey Allen’s Catering Event’s division in Warwick for his partridge and fig pie with a score of 98/100 and Aubrey’s Faggots prepared by our Wholesale division in Coventry also won gold, achieving 94/100. In addition, the lamb brisket pavé and veal tenderloin both scored well gaining bronze awards.

Commenting, our managing director, Russell Allen, said: "We are delighted to have been recognised for our high quality meat products across all aspects of the family business, 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 seven 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."