THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
WE ARE THE GOLDEN BOYS AGAIN!
Entering competitions is part of the job
we love! Not only because by nature we are
competitive but there is a really good social
aspect to it. Going along to various events up
and down the country you are always meeting
new people and sharing experiences. Seeing old
friends in the industry who I only ever seem to
see at such events! Catching up and having a
good natter about the trials and tribulations of
the Butchers life! Sharing ideas and what has
been working and what hasn’t with likeminded
people is very rewarding. And if you are lucky
enough to go home with some silver then all
the better!
We started the year well by winning the Best
Tasting Sausage in Cheshire for the second year
running. To win this, competitors must register
and produce the samples for the first round of
judging. It is a blind tasting session with the
judges having no prior knowledge of entrants.
After which the finalists go to the next round to
be judged by the public at The Chester Food &
Drink Festival. The winner is revealed at a glitzy
black tie dinner which never fails to be a fun
event. In attendance are all the best and brightest
from the food and drink scene in Cheshire and
surrounding areas. This year, ten of our team
went along and we had a ball! I was so glad
we won, I really wanted the team to have the
opportunity to receive the recognition for all the
hard work they put in.
Early on in the year we were notified of a new
competition by Rob from Dalziel, a company we
deal with. It was set to be the biggest single event
of its type. It has been billed to be the Oscars
of the meat world and is a very fiercely fought
trophy -The Golden Cleaver. This was a truly
National competition with entries from Scotland
to Cornwall and everywhere in-between. The
first round of judging was took place at various
locations around the country with industry
experts in a blind tasting. There were eight
categories you could enter including sausages,
pies and ready meals among others. After the
judging the highest scoring products would go to
44 wirrallife.com
PARMESAN CRUSTED
CHICKEN WITH
MUSTARD CREAM SAUCE
the grand finals in Herefordshire.
We received confirmation that out of 476 entries
we were in the final 3 to win the 'Best Ready
Meal' category with our ribs and wedges meal
and received an official invite to attend the event.
The event itself was fantastic! Even if you had no
prior interest in Butchery, I believe you would still
have a fantastic time! They had 'the wall of fire!'
- a huge BBQ and smoker set up cooking whole
lambs, pigs and beef cuts and a free bar!! Need
I say more?? There were all sorts of companies
from the industry doing demo's and showcasing
what they do. There was a young butchers craft
Butchery competition where they all get the same
ingredients and have two hours to put on the best
display they can. Points are scored by innovation,
efficiency, good hygiene minimal waste and the
end display. It is a huge amount of pressure to
put yourself through but a real buzz for them,
also great to watch as a spectator. The main live
competition was Team GB vs Team Ireland.
A craft butchery competition, the same as the
young butchers, but they are in teams of six and
have three hours to display. These are some of the
best butchers in the world and it is a privilege to
watch them work. Team Ireland are currently the
best in the world while Team GB rank fourth.
In 2020 both teams compete in the next world
competitions in Sacramento California for the
chance to be the best! INGREDIENTS
The day ended with the main event, The Golden
Cleaver Awards! The three finalists were called to
the stage where the winner was announced. Not
one for the spotlight I was incredibly nervous
but the wife and kids cheering me on helped my
confidence! Unbelievably I heard the words the
winner is… Muffs of Bromborough!! Needless to
say I was over the moon. Shell-shocked I found
my way back to the table for lots of celebrating!! 3.
Constantly striving for perfection I am now
working on new ideas which hopefully may be
successful in future competitions. Watch this
space!
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2 lbs boneless skinless chicken breast
1/2 tsp kosher salt
1 1/2 tsp black pepper
1 egg beaten
1 1/2 cups grated parmesan cheese
1 medium onion diced
2 garlic cloves minced
3 tbsp olive oil separated
1 tbsp dijon mustard
1 cup heavy cream
2 tbsp parsley chopped
METHOD
1.
2.
4.
5.
6.
Season both sides of chicken with salt and 1 tsp
of the pepper.
Place grated parmesan in a shallow bowl and
dredge chicken in egg. Gently shake off excess
egg and then place in parmesan bowl, pressing
to adhere cheese on both sides. Gently shake
off excess and repeat with remaining chicken
breasts. Set aside.
In a large skillet over medium high heat sauté
the onion in one tablespoon of the oil for 2
minutes and add the garlic. Stir and continue to
cook on low until onion is soft, 3-5 minutes.
Add the mustard and stir to cook for 1 minute.
Add the cream, remaining pepper cheese (from
dredging) and parsley and stir to combine. Bring
to a boil, lower heat and reduce by half. Set aside.
Heat oil in a large skillet over high heat. Place
chicken in skillet and allow to sauté and get
golden, crunchy brown for 3 minutes each side.
Carefully turn and cook the other side for 3
minutes or until also golden, crunchy brown.
Serve immediately with mustard cream sauce
poured over each piece of chicken.