Butcher dishes up a taste for gold

A Felpham butcher has struck gold with a tasty treat.

Terry Gaterell was crowned the overall champion of the South East Regional Roadshow and product evaluation event for butchers.

His Moroccan Lamb Fruity ready meal was judged the best product from the 200 entered by 27 butchers in the event organised by the British Pig Executive (Bpex). The success earned him a certificate and salver.

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The dish also earned him a gold medal among the ready meals.

Another entry by Mr Gatterell, tender loin steaks in stilton sauce, gained him a second gold medal in the same category. His other entry clinched a silver award.

He said: 'I only entered three products and I won two golds. That has to be good going. It's the first time I've entered the event as well.'

Mr Gatterell moved into his shop '“ Gaterells of Felpham '“ in Felpham Road, close to St Mary's Church, seven years ago and has been a butcher for 35 years.

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He has just completed the latest refit of the premises to take his total spending on the shop to about 100,000.

'Everything we do is about quality,' he said.

'We only use good quality ingredients and stick to our own recipes.

'It's not about price with us. We can never compete with supermarkets on basic items but people are more concerned nowadays with what is in their food, which benefits us.'

Mr Gaterell (53) uses mainly Scottish beef and lamb. As well as the joints and ready meals, his shop sells pies, cooked meats, heated food and delicatessen products to broaden its appeal.

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He estimates he serves about 2,000 customers a week. But he admits life for small retailers is tough. The need to meet stricter rules and regulations has put pressure on them alongside the prices and publicity of the supermarkets.

Bpex butchery and product development manager Keith Fisher said the roadshow at the South of England Showground at Ardingly had been a success. 'Our congratulations go to all the butchers who took part and, in particular, Terry for his superb products.

'We were delighted to see such a great turnout and the standard of entries was exceptionally high. In total, 91 gold and 69 silver awards were presented to butchers from the region,' he stated.

The event recognises and rewards product excellence and innovation among butchers. The judges use the following criteria: overall appearance, size and colour, ease of cutting, texture and structure and taste and smell.

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'¢ Baird's Farm Shop in Climping continued its run of success at the event by claiming six gold medals. These were won for its beef and ginger sausage, chicken and ham pie, lamb, rosemary, garlic and redcurrant pie, steak, ale and mushroom pie, steak and ble cheese pie and lamb hotpot.

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