Gordon’s sausages are sizzling success

Butcher Gordon Robson has won awards for his products at a regional ceremony.  He is seen here with some of his prizewinning sausages.

Butcher Gordon Robson has won awards for his products at a regional ceremony. He is seen here with some of his prizewinning sausages.

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A BUTCHER proved himself a cut above the rest as he came top of the chops in a competition.

Gordon Robson has scooped nine awards at the BPEX regional awards ceremony in North Yorkshire.

The haul consisted of five gold awards and four silver, which he won for the sausages that he entered as well as a very special scotch egg, which he has created with a runny yolk.

The 39-year-old, who owns Gordon’s Butcher and Fine Food Store in East Boldon, said: “There were about 60 entrants there who in total had brought along 300 products to be judged.

“The sausages I entered included gourmet pork, traditional pork, Moroccan lamb and beef with rocket and parmesan cheese.

“I was really chuffed with winning the awards at the competition, but I was thrilled when the scotch egg won as people were coming over and asking how I had done it.

“Even the judges said they could not understand how I had managed to keep the egg yolk runny as everyone else there had rock-hard yolks and so mine made a big impact.”

This is the second year the successful butcher has been recognised at the ceremony.

Last time he picked up three gold and two silver awards.

He said: “I have been a butcher for 25 years and I have only had my own shop for the last five years.

“But out of them I have only been entering competitions for the last two years, so to get this far in such a short space of time is really amazing.

 Gordon is now looking to one of his culinary idols for inspiration as he continues to conjure up exciting new products.

 He said: “I have been reading a lot about Heston Blumenthal and how he uses different ideas and techniques and I want to try and do the same.

“Blumenthal is definitely one of my heroes in terms of what he does because it is a science and when you understand that side of things you can try all sorts.

“I have got quite a few things in the pipe line which I am planning to do. One involves chicken where I want to inject sauce into the middle of it and I am also looking at making my own pies.”

Twitter: @tomwhite7