Andrew Rook, an accredited IoM Master Butcher produced the overall champion sausage, and said that being crowned the winner was a “sensational feeling”. The winning sausage, ‘Grandad’s Recipe Pork & Sage’, overcame competition from 20 other award-winning sausages from across the country.
“There are many things that make it special for me,” he told Meat Trades Journal. “First of all, it is genuinely my grandad’s recipe. He had a genuine recipe from 1912 and then, from the 1930s, he used that to develop his recipe and in 1964 opened our first shop.
“It’s always nice to think back on family and the legacy that he has given me; the passion to make sausages and other products to the best of my ability.”
Rook, alongside his cousin Christopher, is a third-generation butcher. The Kent-based company now has 11 shops, as well as an online store.