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Gidea Park butchers has best bangers around

PUBLISHED: 14:40 17 November 2015 | UPDATED: 17:06 17 November 2015

Williams Butchers in Balgores Ln, Gidea Park,  has won the London and South East traditional sausage award as part of British Sausage Week. Butchers Russell Lurton, and John Howard

Williams Butchers in Balgores Ln, Gidea Park, has won the London and South East traditional sausage award as part of British Sausage Week. Butchers Russell Lurton, and John Howard

Archant

It’s official, the best banger in London and the South East comes from a Gidea Park butchers – using a secret recipe from 1931.

Butchers Russell Lurton and John Howard, with Christine Reader and their new bannerButchers Russell Lurton and John Howard, with Christine Reader and their new banner

Williams Butchers, Balgores Lane, made minced meat of almost 500 other entrants to pick up the coveted British Sausage Week Banger Award for its traditional pork offering

Fork-wielding experts spent weeks sampling products sent in anonymously by butchers across the region before making their decision earlier this month.

Russell Lurton, 53, has owned the butchers since 1993 and worked there since 1984.

He was delighted to be presented with his trophy by none other than two-star Michelin chef of Mayfair restaurant Le Gavroche Michel Roux Jr, who, unsuccessfully, grilled him about the ingredients.

“It’s brilliant, I’m really chuffed,” he said. “We use the old Mr Williams recipe from when he opened the butchers in 1931.

“We won it in 1979 with the same recipe and it hasn’t changed since then.

“I had a chat with Michel and he asked me what the recipe was, but I said I’d have to kill him if I told him!”

The Recorder was also knocked back in its attempts to uncover the recipe and Russell, who remained tight-lipped, said the only sausage secret he was willing to part with was the importance of quality ingredients.

The winners were announced at a bash at SMITHS of Smithfield in Central London, which coincided with the annual celebration of the British Sausage.

The theme for this year’s sausage week is “Sausages of Distinction” – aiming to encourage the use of modern ingredients.

Russell, however, prefers traditional bangers to the more adventurous sort competing for the Most Innovative award.

“We do lots of different flavours here, but we’re a small fish in a big sea when it comes to that. I do prefer traditional sausages... but maybe next year we’ll enter the other category too.”

Russell has now had a banner made, which is hung proudly outside the shop.


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