After a thorough, countrywide search, the national winner of British Sausage Week’s hunt for the Best British Birthday Banger has been unveiled – Paul Hevey from Lakes Speciality Foods is officially ‘King of the Sizzle’!
As part of British Sausage Week 2007 (15th to 21st October), sausage aficionado Phil Tufnell and his panel of judges travelled the length and breadth of the country in a bid to find the Best British Birthday Banger. Nine regional winners were selected during the week, following closely contested cook-offs in their regions, and each secured their place in the bid for the national title.
After a week of tasting and much deliberating, cogitating and digesting, the critics decided that Paul’s banger held that certain ‘je ne sais quoi’ and that his cumberland and black pudding sausage could not be beaten!
Paul’s sausage triumphed in the Liverpool regional final, following a hard fought cook off at the London Carriage Works restaurant, with his highly original recipe - cumberland and black pudding sausage.
Commenting on Paul’s victory, Phil Tufnell said, “The standard of entries has been incredible and the variety phenomenal, but I have to say that when we tried Paul’s banger it immediately stood out. The combination of the cumberland and black pudding was just stunning. Well done to Paul!”
On receiving the ultimate banger accolade for his recipe, Paul said, “I can’t believe it. I was over the moon about winning the regional heat and now, being crowned the national winner is just incredible!”
Organised by the British Sausage Appreciation Society, British Sausage Week is a celebration of the great British institution that is the sausage and those who embrace them. The week has seen a frenzy of sausage activity across restaurants, pubs, butchers and the homes of dedicated sausage connoisseurs.
Paul has been presented with a Banger Award and will be treated to a weekend break and dinner for two in London. For more information about British Sausage Week visit www.britishsausageweek.com
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For further Information about British Sausage Appreciation Week please contact:
Anna Terrell, Ekta Sopal or Claudine Moyle at The British Sausage Appreciation Society on 0207 861 3030.
For more information about Lakes Speciality Foods or to place an order online, please visit www.lakesspecialityfoods.co.uk.
Note to Journalists
Quality Standard Mark
All Sausages, Bacon, Pork and Ham that carry this mark come from farmers who are committed to high standards of animal welfare, quality control and traceability. The production chain is independently audited to ensure compliance with these standards.
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23 October 2007