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A CUMBRIAN butcher has been named ‘Young Butcher of the Year’.

Spencer Allison (22), from Cranstons Butcher & Maker picked up the award from the Q Guild of Butchers at Butchers Hall in London.

Spencer who was described as having ‘a real passion for both butchery and customer service’ and ‘a bundle of positive energy’ stood out to judges with his glowing testimonials from customers and staff.

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Cranstons, which has food halls and shops across the county, also picked up the award in the Q Guild’s Smithfield Star Awards for best bacon with its Best Dry Cured Back Bacon, in what is widely recognised as the meat trade’s most high profile and challenging product evaluation.

PERFECT: - Liam Kirk who heads up Cranston's bacon department with their award-winning bacon

Described by judges as ‘perfect’ and unanimously scoring ten out of ten from all the panel, Cranstons’ bacon beat six other finalists to secure the top spot and the coveted Diamond Award.

Cranstons also made the final shortlist in four other categories with their Topside & Cheddar Burger, Whole Butterflied Chicken with Garlic & Herb Glaze, Black Pudding Links, and Traditional Large Jellied Pork Pie which all achieved three star status – the highest possible rating.

Gordon Wallace, Q Guild Manager said: “Our Young Butcher of the Year Award is a very prestigious accolade. All this year’s entrants were of a very high standard, however Spencer really stood out to the judges, combining both the skills to create a new product with the ability to then market and sell this to customers.”

Spencer shared: “I’m really happy to have won this very prestigious award, it’s a real privilege, especially considering the competition.

“I’ve been working in the industry since I was 16 and have worked my way up, developing my skills in various areas. Moving forwards, I’m passionate about product development and the customer side of the business.”

Peter Potts of Cranstons, said: “We’re really pleased to have the won the award for Best Bacon. We take locally farmed pork and dry cure it traditionally with a salt and sugar rub, a lot of care goes into the whole process. There’s no shrinkage and it has a fantastic flavour.”

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