BPEX Foodservice Pork Sausage of the Year 2011 crowned

The fifteen finalists – first, second and third place in the competitions five categories – were whittled down by expert industry judges from more than 280 sausage entries. The final fifteen sausages, which all achieved gold award status, were cooked, taste tested and scored by over 30 guest judges. The results were close, but the pork & sage sausage, which was originally developed by Andrew Rooks grandfather, was the stand out winner with the highest combined score. Andrew Rook was delighted with the achievement: "I can't believe it; to win a national title is just incredible! The recipe itself has stood the test of time, with just a few minor tweaks. We ensure that we use good quality pork, sourced locally wherever possible, and combine these with the best ingredients. "Our sausage-maker Steve Cooke, who has been with the business for over 25 years, is thrilled. This is an amazing result for the business and is testament to the quality of our ingredients and the skill of the team." Rook is already thinking about new sausage ideas that can help him retain his title. He said: "I've really got the bug now and will definitely be back next year. The buzz around the competition is just fantastic and we're so proud to be such a successful part of it." Other finalists included John Pettit & Sons butchers, who were winners of the 'Best Innovative Pork Sausage' category. Their 'Catalan Wheel Sausage' was developed for Spanish restaurant chain La Tasca and will appear on menus in a variety of guides from Christmas. Lancashire sausage maker, restaurateur and former butcher, Kevin Berkins, picked up a trio of awards for his 'Just Pork Sausage', 'Thai Lemon Grass, Garlic, Chilli and Ginger Sausage' and a newly created 'The Complete Breakfast Sausage', that sold out within the day when first appearing in the deli. BPEX foodservice trade manager Tony Goodger said: "With British Sausage Week upon us (31 October to 06 November) there is no better time to show off the amazing range of Quality Assured pork sausages available in pubs, restaurants, schools and other food outlets. "Sausages are incredibly important to the sector and for businesses; the recognition that comes with being a 'national award winner' provides a real boost – both in terms of sales and awareness, particularly as customers become increasingly interested in the food they eat. "The finalists are all to be applauded for having sausages that scored almost near perfect marks. However, there can only be one winner and our congratulations go to J C Rook & Sons on their success."