2018 Craft Butcher Sausage Roll AwardsSunday, 7th Jan 2018
Scotland’s best sausage rolls are made in Falkirk! Butchers Thomas Johnston meaty favourites scooped the coveted Diamond Award in the Scottish Craft Butchers Savoury Pastry Products Awards 2018 - the highest possible recognition from the industry evaluator.
Delighted co-owner Richard Johnston - who runs the family business with brother Graeme - said this win was the perfect start to the new year.
“This is the ultimate accolade.” he said. “To be assessed by an independent panel of industry judges gives credibility to a product and I’m thrilled to lift this title.”
The butchers business, which has seven shops, was started by Richard’s great-grandfather in 1861 - just 50 yards from their Cow Wynd outlet.
“He started selling meat from his farm from the back of a cart parked near the town steeple and then opened his butchers shop there,” said Richard. “Generations of Johnstons have been running it ever since.”
44 Sausage Rolls entered the product evaluation held at Dewars Centre, Perth on 1 November. After mystery shopping the main contenders and the second stage judging at Heaven Scent in Milnathort, the judges awarded: 1 Diamond, 6 Gold, 22 Silver.
|Blair Drummond Smiddy||Stirling|
|Duncan Fraser &. Son||Inverness|
|T H Stevenson &. Sons||Stanley|
|Tom Courts Quality Foods||Burntisland|
|W F Stark||Buckhaven|
|A E Brown &. Son||Turriff|
|Anderson Quality Butchers||North Berwick|
|Blackwood of Kilmacolm||Kilmacolm|
|Crombies of Edinburgh||Edinburgh|
|David Faulds &. Son||Kilmarnock|
|Grierson Brothers||Castle Douglas|
|Grossetts of Tayside||Dundee|
|Hunters of Kinross||Kinross|
|J B Houston Butchers||Dumfries|
|James Aitken Butchers||Alloa|
|John Lawson Butchers||Uphall|
|John Marshall &. Son||Johnstone|
|Kenneth Allan Butchers||Blairgowrie|
|Linton Butchers||East Linton|
|Patricks of Camelon||Camelon|
|S Collins &. Son||Muirhead|
|Shaw the Butcher||Glasgow|
Falkirk`s Thomas Johnston is no stranger to glittering accolades having secured Diamond status elsewhere for their sausage rolls last year. So what’s the secret?
“The recipe is a traditional family ones which have evolved to reflect changing tastes over the years,” explained Richard. “We just ensure we use top quality, locally sourced ingredients, make sure the taste is great and listen to customer feedback.
“The other important thing is to get the correct balance between pastry and meat - too much of one and it can ruin the product.” Thomas Johnston operate two shops in Falkirk - Cow Wynd and Main Street, Brightons, where they also have a production factory."