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Top butchers get ready to battle it out at food festival
BUTCHERS have been showing off their products in preparation for a Eurovision-style sausage contest in York.
The event will be one of the features of this year’s York Food and Drink Festival, which is now in its 17th year.
Organisers say there is a “serious side to the Food Festival, but this isn’t it”.
The butchers who were displaying their wares outside the Guildhall, have mixed views on who will come out on top, but tasters should be prepared for a few tomato and basil entries.
Debbie Bell, of Ged Bell butchers, said: “We are not sure what sausage we will be submitting yet, but my husband will make the decision. Last year we came second with our tomato and basil sausage so we may choose that again. It’s all in the taste and with our free range pork we will be winning.”
Wayne Bloor, of Swain’s Family Butchers, also said pork, tomato, and basil could be a choice for their submission. “It’s the most popular and the lean meat from our family butchers could be a winner,” he said.
John Piercy, of Piercy’s Pork, said the key to his sausages was that “they aren’t fatty, and they certainly prove popular with customers and at farmers’ markets”.
He says they might try something different with a Cumberland sausage instead of the farmhouse variety which won last year.
The sausage competition will take place on September 25 at 7pm at the Guildhall. Tickets are £15.
The theme of the annual York Food and Drink Festival which opens on Friday, September 20, and runs for ten days, will be food and science, featuring ‘don’t try this at home’ science and food demonstrations, and workshops.
The event is also playing host to this year’s Deliciously Yorkshire Awards, held at the National Railway Museum.
For more information and to purchase tickets visit yorkfoodfestival.com
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