Gourmet kebabs are latest craze at award-winning butchers

Award winning East Boldon butcher Gordon Robson with prize winning sausages and runny yolk scotch eggs.
Award winning East Boldon butcher Gordon Robson with prize winning sausages and runny yolk scotch eggs.
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Meat lovers have crowned a top butcher ‘most innovative’ for his mouth-watering kebabs.

Gordon’s Butchers and Fine Foods based in Station Road, East Boldon, won the title after a nationwide vote on Facebook as part of National Butcher’s Week.

Owner Gordon Robson had wowed meat-lovers with his steak, spinach and halloumi kebabs.

Mr Robson, who launched the kebab last September, said: “They just went like rockets.

“The beauty of the Steak, Spinach and Halloumi Kebab is that all ingredients cook at the same time in just four minutes if grilled for a minute on each side.

“Customers love how quickly and easily they cook and the kebabs fit really well with the healthy eating plans a lot of my customers are on.

“They taste fantastic and can adapt to any dish as can be served to accompany many different rice, salad or potato dishes.”

Mr Robson, says he has offered his customers a range of kebab varieties and was looking for something unique when he took the decision to combine halloumi with rump steaks.

He added: “There’s loads of butchers about, so you have to have something different. We have to get people through the door, and to get a customer through the door is the hardest thing in the world.

“As soon as they walk through the door we’ve always got a full counter so people look, and they buy with their eyes.

“I’ve been here for 10 years and you’ve got to keep reinventing.

“You can’t just have the same things in the counter every day, people get bored.”