2016-11-02 |
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Bolster Moor Farm Shop Sweeps the Board
Bolster Moor Farm Shop in Golcar, Huddersfield, created history at the annual Great Yorkshire Pork Pie, Sausage & Products Competition when making a clean sweep of the principal honours in the two flagship classes for the first time in the contest’s 28-year history.
The shop clinched both the supreme and reserve supreme pie titles with its first prize-winning large and small pork pies - then repeated the feat in the sausage section with its speciality sausage and thick pork sausage class winners.
Pictured with their 2016 Great Yorkshire supreme and reserve supreme pies and sausages are, back row - Simon Haigh, right, and Gary Sugden, front - Luke Haigh, right, and Henry Whitwam.
Bolster Moor Farm Shop, based at Harden Road Farm and run by Simon Haigh and his second cousin, Andrew Whitwam, has a real pedigree in the annual showcase, having won the supreme sausage category last year and the supreme pork pie title in both 2012 and 2013.
Bolster Moor’s supreme champion speciality sausage was made to a pork, chilli and cheddar recipe developed in-house. Judges awarded it a maximum 60 out of 60 marks and described it as “the perfect sausage.”
One
of them, Glossop Q Guild butcher John Mettrick, a former president
of the National
Federation of Meat & Food Traders, enthused:
“I have never tasted a speciality sausage as good as this one.”
The shop’s reserve supreme champion thick pork sausage now qualifies for the 2017 national Champions of Champions sausage-making competition.
This year’s annual Confederation of Yorkshire Butchers Councils’ highlight, staged at the Cedar Court Hotel, Bradford, on Sunday, October 30, was open to all UK independent retail butchers, farm shops and bakers who make products on their own premises. It attracted close on 250 entries.
CYBC
secretary Mike Ward said afterwards:
“The quality throughout was every
bit as good as ever, though Bolster Moor Farm Shop’s clean sweep of
the major prizes really is history making. We change and rotate the
judges every year and no one knows whose products they are judging
and tasting. For them to take all four leading honours is nothing short
of remarkable.”
Back in the pie classes, the first prize speciality cold eating pie was presented by Hinchliffe’s Farm Shop & Restaurant in Netherton, Huddersfield, which is itself a former dual Great Yorkshire pork pie and sausage supreme champion.
First-time entrant Mike Wormald, from Rhubarb Triangle Farm Shop in Carlton, near Wakefield, was named Beef Burger champion.
